Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

C Castro-López; E J Sánchez-Alejo; S Saucedo-Pompa; R Rojas; J Aranda-Ruiz; G C G Martínez-Avila

doi:10.1016/j.heliyon.2016.e00152

Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

Heliyon. 2016 Sep 1;2(9):e00152. doi: 10.1016/j.heliyon.2016.e00152. eCollection 2016 Sep.

Authors

C Castro-López¹, E J Sánchez-Alejo¹, S Saucedo-Pompa², R Rojas¹, J Aranda-Ruiz¹, G C G Martínez-Avila¹

Affiliations

¹ Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
² Universidad Politécnica de Ramos Arizpe, Departamento de Metrología Industrial, Boulevard de las Américas s/n, Col. Villas de Santa María, CP 25250, Ramos Arizpe, Coahuila, México.

Abstract

Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C) during the product shelf-life (20 days) was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH• assay (552.93 ± 6.00 GAE μg mL(-1)), total carotenoids (3.18 ± 0.11 βCE μg mL(-1)), and total phenolic content (3967.07 ± 2.47 GAE μg mL(-1)); while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL(-1)). The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.

Keywords: Food Science.