Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices

Abstract

The phytochemical composition of apple, cranberry, pomegranate, carrot, and beetroot juices was determined in terms of carotenoids, anthocyanins, betalains and ascorbic acid concentration. Antioxidant potential of these beverages was also assessed using the colorimetric DPPH radical scavenging assay. The results showed that pasteurized and unpasteurized carrot and apple juices contain significant amount of β-carotene and cis-βcarotene. High total betalain content was observed in beetroot juice. Major anthocyanins detected in cranberry and pomegranate juices were glycosides of cyanidin, malvidin, and delphinidin. Notable ascorbic acid content and antioxidant potential were observed in unprocessed carrot juices, while beetroot juice exhibited the highest percentage of free radical inhibition.

Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets

“…6). (Bunea et al, 2019) observed significantly higher concentrations of total carotenoids in carrot juice samples as compared to apple juices, as well. Surprisingly, no carotenoid compound was identified in commercial apple juice as compared to pasteurized and unpasteurized fresh juices.…”

“…Thus, this step should be monitored with caution in order to preserve the quality of products. Several authors reported that pasteurization process induces isomerization reactions of carotenoids in carrot juices and emulsion (Bunea et al, 2019;Knockaert et al, 2013). The presence of betalains was determined in three samples, which include beetroot in the mixture (No.…”