Journal
MOLECULES
Volume 26, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/molecules26113126
Keywords
whey beverages; mousses; fruits; vegetable; antioxidant activity; antioxidants
Funding
- [010/RID/2018/19]
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The study compared the antioxidant activity, phenolic and flavonoid content, as well as lipophilic pigments in homemade and marketed fruit and vegetable whey beverages and mousses. Results showed that homemade products generally had higher antioxidant activity and compound content than the marketed ones, and the values varied depending on the composition of the products.
The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (beta-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of beta-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10-2.24 mg/100 g), while chlorophylls a and b-in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).
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