OrangerV1, PubMed, Checkpoint, bibRecord, 000756

Antioxidant activity of commercial ready-to-drink orange juice and nectar.

Identifieur interne : 000756 ( PubMed/Checkpoint ); précédent : 000755; suivant : 000757

Antioxidant activity of commercial ready-to-drink orange juice and nectar.

Auteurs : Suzana P. Stella [Brésil] ; Alessandra C. Ferrarezi ; Karina O. Dos Santos ; Magali Monteiro

Source :

Journal of food science [ 1750-3841 ] ; 2011.

RBID : pubmed:21535805

Descripteurs français

Wicri :
- geographic : Brésil.

English descriptors

KwdEn :
- 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.
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

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.

DOI: 10.1111/j.1750-3841.2011.02055.x
PubMed: 21535805

Affiliations:

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Le document en format XML

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<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"><nlm:affiliation>Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University-UNESP, P.O. Box 502, Araraquara, SP, Brazil.</nlm:affiliation>
<country xml:lang="fr">Brésil</country>
<wicri:regionArea>Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University-UNESP, P.O. Box 502, Araraquara, SP</wicri:regionArea>
<placeName><region type="state">État de São Paulo</region>
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<author><name sortKey="Ferrarezi, Alessandra C" sort="Ferrarezi, Alessandra C" uniqKey="Ferrarezi A" first="Alessandra C" last="Ferrarezi">Alessandra C. Ferrarezi</name>
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<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>
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<author><name sortKey="Monteiro, Magali" sort="Monteiro, Magali" uniqKey="Monteiro M" first="Magali" last="Monteiro">Magali Monteiro</name>
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<author><name sortKey="Stella, Suzana P" sort="Stella, Suzana P" uniqKey="Stella S" first="Suzana P" last="Stella">Suzana P. Stella</name>
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<term>Hydrogen-Ion Concentration</term>
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<term>Physicochemical Phenomena</term>
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<front><div type="abstract" xml:lang="en">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>
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Antioxidant activity of commercial ready-to-drink orange juice and nectar.

Antioxidant activity of commercial ready-to-drink orange juice and nectar.

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

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Pour générer des pages wiki