Antioxidant Potential Optimization of Mixed Vegetable Juice: A Chemometric Approach

Abstract

This study aimed to develop a healthy and antioxidant-rich mixed juice. The effect of the vegetables combination on the juice characteristics was evaluated and, to optimize the proportion components of the mixture, chemometric modeling was used. The maximum antioxidant activity was considered as a variable response. The mixed juice was evaluated for technological parameters (content of soluble solids, titratable acidity, density, viscosity, sedimentation, and color parameters). The phenolic compounds present in the vegetables were identified by ultra-high performance liquid chromatography-mass spectometry (UHPLC-MS) technique. The special cubic model was considered significant (p < 0.05), with low dispersion and homogeneous antioxidant activity data (coefficient of variation (C.V.) = 3.73%) and the most appropriate for statistical data analysis (R2 = 0.9937). The optimal formulation consisted of a blend (m/m) with orange (73.37%), apple (20.45%), kale (5.58%), and ginger (0.59%) with greater desirability, 12534.2 µmol mL-1 of validated antioxidant activity and adequate physicochemical characteristics. The addition of orange juice resulted in a product with better functionality, due to the increased antioxidant capacity. This innovative study resulted in a functional formulation that involves the combination of low-cost vegetables with the maximum possible antioxidant action, capable of helping to protect against damage caused by free radicals.