Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar
Identifieur interne : 001909 ( Main/Exploration ); précédent : 001908; suivant : 001910Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar
Auteurs : Suzana P. Stella [Brésil] ; Alessandra C. Ferrarezi [Brésil] ; Karina O. Dos Santos [Brésil] ; Magali Monteiro [Brésil]Source :
- Journal of Food Science [ 0022-1147 ] ; 2011-04.
Descripteurs français
- Wicri :
- geographic : Brésil.
English descriptors
- KwdEn :
- ABTS, Antioxidants (analysis), Ascorbic Acid (analysis), Beverages (analysis), Beverages (standards), Brazil, Citrus sinensis (chemistry), Dietary Carbohydrates (analysis), Fast Foods (analysis), Fruit (chemistry), Glucose (analysis), Hydrogen-Ion Concentration, Phenols (analysis), Physicochemical Phenomena, antioxidant activity, ascorbic acid, orange juice, ready‐to‐drink orange juice and nectar, total phenolic compounds.
- MESH :
- chemical , analysis : Antioxidants, Ascorbic Acid, Dietary Carbohydrates, Glucose, Phenols.
- geographic : Brazil.
- analysis : Beverages, Fast Foods.
- chemistry : Citrus sinensis, Fruit.
- standards : Beverages.
- Hydrogen-Ion Concentration, Physicochemical Phenomena.
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.
Url:
DOI: 10.1111/j.1750-3841.2011.02055.x
Affiliations:
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Le document en format XML
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Dos Santos</name></author><author><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:170E8AC091CBED6342B95B616E43C3863D3C7AE1</idno><date when="2011" year="2011">2011</date><idno type="doi">10.1111/j.1750-3841.2011.02055.x</idno><idno type="url">https://api.istex.fr/document/170E8AC091CBED6342B95B616E43C3863D3C7AE1/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000E34</idno><idno type="wicri:Area/Istex/Curation">000E34</idno><idno type="wicri:Area/Istex/Checkpoint">000330</idno><idno type="wicri:doubleKey">0022-1147:2011:Stella S:antioxidant:activity:of</idno><idno type="wicri:source">PubMed</idno><idno type="RBID">pubmed:21535805</idno><idno type="wicri:Area/PubMed/Corpus">000750</idno><idno type="wicri:Area/PubMed/Curation">000750</idno><idno type="wicri:Area/PubMed/Checkpoint">000750</idno><idno type="wicri:Area/Ncbi/Merge">000D23</idno><idno type="wicri:Area/Ncbi/Curation">000D23</idno><idno type="wicri:Area/Ncbi/Checkpoint">000D23</idno><idno type="wicri:Area/Main/Merge">001935</idno><idno type="wicri:Area/Main/Curation">001909</idno><idno type="wicri:Area/Main/Exploration">001909</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Antioxidant Activity of Commercial Ready‐to‐Drink Orange Juice and Nectar</title><author><name sortKey="Stella, Suzana P" sort="Stella, Suzana P" uniqKey="Stella S" first="Suzana P." last="Stella">Suzana P. Stella</name><affiliation wicri:level="2"><country wicri:rule="url">Brésil</country><wicri:regionArea>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</wicri:regionArea><placeName><region type="state">Ceará</region></placeName></affiliation></author><author><name sortKey="Ferrarezi, Alessandra C" sort="Ferrarezi, Alessandra C" uniqKey="Ferrarezi A" first="Alessandra C." last="Ferrarezi">Alessandra C. Ferrarezi</name><affiliation wicri:level="2"><country wicri:rule="url">Brésil</country><wicri:regionArea>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</wicri:regionArea><placeName><region type="state">Ceará</region></placeName></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 wicri:level="2"><country wicri:rule="url">Brésil</country><wicri:regionArea>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</wicri:regionArea><placeName><region type="state">Ceará</region></placeName></affiliation></author><author><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name><affiliation wicri:level="2"><country wicri:rule="url">Brésil</country><wicri:regionArea>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</wicri:regionArea><placeName><region type="state">Ceará</region></placeName></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>Antioxidants (analysis)</term><term>Ascorbic Acid (analysis)</term><term>Beverages (analysis)</term><term>Beverages (standards)</term><term>Brazil</term><term>Citrus sinensis (chemistry)</term><term>Dietary Carbohydrates (analysis)</term><term>Fast Foods (analysis)</term><term>Fruit (chemistry)</term><term>Glucose (analysis)</term><term>Hydrogen-Ion Concentration</term><term>Phenols (analysis)</term><term>Physicochemical Phenomena</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><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Antioxidants</term><term>Ascorbic Acid</term><term>Dietary Carbohydrates</term><term>Glucose</term><term>Phenols</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Brazil</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Fast Foods</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hydrogen-Ion Concentration</term><term>Physicochemical Phenomena</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Brésil</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><affiliations><list><country><li>Brésil</li></country><region><li>Ceará</li></region></list><tree><country name="Brésil"><region name="Ceará"><name sortKey="Stella, Suzana P" sort="Stella, Suzana P" uniqKey="Stella S" first="Suzana P." last="Stella">Suzana P. Stella</name></region><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><name sortKey="Ferrarezi, Alessandra C" sort="Ferrarezi, Alessandra C" uniqKey="Ferrarezi A" first="Alessandra C." last="Ferrarezi">Alessandra C. Ferrarezi</name><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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