Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 24, Issue 1, Pages 87-94Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.03.029
Keywords
Total antioxidant capacity; Fruit beverages; storage; In vitro gastrointestinal digestion; L-Ascorbic acid; Total polyphenols; Bioaccessibility; Food analysis; Food composition
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Funding
- CICYT, Spain [AGL2004-07657-C02-01]
- Generalitat Valenciana, Spain [GVARVIV2007-096]
- Fun-C-Food [CSD2007-00063]
- Ministry of Science and Innovation (Spain)
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Eight fruit beverages containing grape, orange and apricot, with/without iron and/or zinc and with/without milk added were analyzed for total antioxidant capacity (ORAC and TEAC methods), ascorbic acid content, and total polyphenols. The influence of cold storage (2-4 degrees C) during the product shelf-life (135 days) and antioxidant capacity after an in vitro gastrointestinal digestion were evaluated. Antioxidant capacity for all beverages together increased significantly (p < 0.05) at the end of storage (16.4% and 12.8% for ORAC and TEAC, respectively), whereas ascorbic acid remained stable. Regarding in vitro digestion, antioxidant values of bioaccessible fractions of fruit beverages increased (p < 0.05) 59% and 20% for ORAC and TEAC, respectively, while ascorbic acid and polyphenol content fell 36% and 16%, respectively (p < 0.05). Supplementation of fruit beverages with milk and/or Fe/Zn did not modify total antioxidant capacity of samples during either cold storage or during in vitro digestion. (c) 2010 Elsevier Inc. All rights reserved.
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