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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies
Author(s)
Jacob K. Agbenorhevi1 and Lisa J. Marshall2
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DOI:10.17265/2159-5828/2012.02.002
Affiliation(s)
1. Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, Huddersfield, HD1 3DH, UK
2. School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
ABSTRACT
In this study, the total
phenols (TP) and antioxidant activity of three different fruit smoothies (Blackberries,
Raspberry and Boysenberry (BRAB), Mango and Passion fruits (MAP) and
Blackcurrant, Acerola cherries and Rosehips (BACAR)) were determined during
storage by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays
respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas
FRAP from 43,217 to 126,125 µmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP
and antioxidant activity. The smoothies showed significant decrease (P < 0.05) in TP during storage. The decrease in
antioxidant activity was significant (P < 0.05) for BRAB
and MAP only. However, the study revealed that the smoothies had high
antioxidant activity even during shelf-life at 4 °C which implies that
consumption of smoothies may give considerable antioxidant benefits.
Correlation between TP and antioxidant activity was strong and highly
significant (r = 0.890, P < 0.0001).
KEYWORDS
Total phenols, antioxidant activity, fruit smoothies, storage.
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