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

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 degrees 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 mu g mL(-1)), total carotenoids (3.18 +/- 0.11 beta CE mu g mL(-1)), and total phenolic content (3967.07 +/- 2.47 GAE mu g mL(-1)); while Splash Blend recorded the highest levels of ascorbic acid (607.39 +/- 2.13 AAE mu g mL(-1)). The antioxidant capacity was stable at 4 and 8 degrees 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.