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Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages

Journal of Food Composition and Analysis, ISSN: 0889-1575, Vol: 24, Issue: 1, Page: 87-94
2011
  • 67
    Citations
  • 0
    Usage
  • 83
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    67
    • Citation Indexes
      67
  • Captures
    83

Article Description

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 °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.

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