Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar
Identifieur interne : 000E34 ( Istex/Corpus ); précédent : 000E33; suivant : 000E35Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar
Auteurs : Suzana P. Stella ; Alessandra C. Ferrarezi ; Karina O. Dos Santos ; Magali MonteiroSource :
- Journal of Food Science [ 0022-1147 ] ; 2011-04.
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Abstract
Abstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready‐to‐drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results confirm the contribution of the TPC to TAA.
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DOI: 10.1111/j.1750-3841.2011.02055.x
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Ferrarezi</name><affiliation><mods:affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</mods:affiliation></affiliation></author><author><name sortKey="Dos Santos, Karina O" sort="Dos Santos, Karina O" uniqKey="Dos Santos K" first="Karina O." last="Dos Santos">Karina O. Dos Santos</name><affiliation><mods:affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</mods:affiliation></affiliation></author><author><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name><affiliation><mods:affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. 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Dos Santos</name><affiliation><mods:affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</mods:affiliation></affiliation></author><author><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name><affiliation><mods:affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2011-04">2011-04</date><biblScope unit="volume">76</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="C392">C392</biblScope><biblScope unit="page" to="C397">C397</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">170E8AC091CBED6342B95B616E43C3863D3C7AE1</idno><idno type="DOI">10.1111/j.1750-3841.2011.02055.x</idno><idno type="ArticleID">JFDS2055</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>ABTS</term><term>antioxidant activity</term><term>ascorbic acid</term><term>orange juice</term><term>ready‐to‐drink orange juice and nectar</term><term>total phenolic compounds</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Abstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready‐to‐drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results confirm the contribution of the TPC to TAA.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Suzana P. Stella</name><affiliations><json:string>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. 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TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. 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Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation></author><author xml:id="author-2"><persName><forename type="first">Alessandra C.</forename><surname>Ferrarezi</surname></persName><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation></author><author xml:id="author-3"><persName><forename type="first">Karina O.</forename><surname>dos Santos</surname></persName><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation></author><author xml:id="author-4"><persName><forename type="first">Magali</forename><surname>Monteiro</surname></persName><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. 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TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. 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Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: <email>monteiro@fcfar.unesp.br</email>).</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">ABTS</keyword><keyword xml:id="k2">antioxidant activity</keyword><keyword xml:id="k3">ascorbic acid</keyword><keyword xml:id="k4">orange juice</keyword><keyword xml:id="k5">ready‐to‐drink orange juice and nectar</keyword><keyword xml:id="k6">total phenolic compounds</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p><b>Abstract: </b> Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready‐to‐drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results confirm the contribution of the TPC to TAA.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar</title></titleInfo><name type="personal"><namePart type="given">Suzana P.</namePart><namePart type="family">Stella</namePart><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Alessandra C.</namePart><namePart type="family">Ferrarezi</namePart><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Karina O.</namePart><namePart type="family">dos Santos</namePart><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Magali</namePart><namePart type="family">Monteiro</namePart><affiliation>Authors Stella, Ferrarezi, and Monteiro are with Dept. of Food and Nutrition, School of Pharmaceutical Science, São Paulo State Univ.‐UNESP, P.O. Box 502, Araraquara, SP, Brazil 14801‐902. Author dos Santos is with Embrapa Goats and Sheep. P.O. Box 145, Sobral, CE, Brazil 62010‐970. Direct inquiries to author Monteiro (E‐mail: monteiro@fcfar.unesp.br).</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2011-04</dateIssued><edition>MS 20101008 Submitted 9/7/2010, Accepted 12/3/2010.</edition><copyrightDate encoding="w3cdtf">2011</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="tables">2</extent><extent unit="references">30</extent></physicalDescription><abstract>Abstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready‐to‐drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready‐to‐drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready‐to‐drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results confirm the contribution of the TPC to TAA.</abstract><subject lang="en"><genre>keywords</genre><topic>ABTS</topic><topic>antioxidant activity</topic><topic>ascorbic acid</topic><topic>orange juice</topic><topic>ready‐to‐drink orange juice and nectar</topic><topic>total phenolic compounds</topic></subject><relatedItem type="host"><titleInfo><title>Journal of Food Science</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0022-1147</identifier><identifier type="eISSN">1750-3841</identifier><identifier type="DOI">10.1111/(ISSN)1750-3841</identifier><identifier type="PublisherID">JFDS</identifier><part><date>2011</date><detail type="volume"><caption>vol.</caption><number>76</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>C392</start><end>C397</end><total>6</total></extent></part></relatedItem><identifier type="istex">170E8AC091CBED6342B95B616E43C3863D3C7AE1</identifier><identifier type="DOI">10.1111/j.1750-3841.2011.02055.x</identifier><identifier type="ArticleID">JFDS2055</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2011 Institute of Food Technologists®</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Inc</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/170E8AC091CBED6342B95B616E43C3863D3C7AE1/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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