Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

Abountiolas, Marvin; Nunes, Maria Cecília do Nascimento

doi:10.1111/ijfs.13573

Cited by 30 publications

(41 citation statements)

References 39 publications

(57 reference statements)

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“…Antioxidant foods and beverages have become increasingly popular because of their potential health benefits, which are attributed mostly to their bioactive compounds (Abountiolas and Nascimento Nunes, 2018). No standardized method has been established to determine the antioxidative abilities of food and beverages; therefore, the application of two or more methods is recommended to determine the antioxidative levels in a sample.…”

Section: Resultsmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Section: Resultsmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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“…Among pomegranate juice based drinks, samples 2F (27.5%) and 2D (50%) from organic agricultural practices contained 10.4 and 26.1 mmol gallic acid/L, respectively. Whereas Abountiolas and Nascimento Nunes () reported in similar studies lower quantities of TPC for organic nectars with Pom (from 8.82 to 10.87 mmol gallic acid/L). TPC content in commercial Pom products is highly variable and cannot be related to farming practices.…”

Section: Resultsmentioning

confidence: 68%

“…It has been noticed that pomegranate juice based drinks including juices of grape, blackberry, raspberry, redcurrant, blackcurrant, chokeberry, and elderberry presented high values of CD, for instance 2P (5.27), 2L (3.81), 2D (3.38), and 2M (3.08). Abountiolas and Nascimento Nunes () reported that anthocyanins constitute a significant part of the pool of polyphenolic compounds of berries; hence, there was a direct influence of the addition of anthocyanin‐rich fruits on the CD values.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, other authors (Nuncio‐Jáuregui et al., ) indicated that the effect of thermal treatment must take into account due to the fact that a temperature raise will increased Pn because of degradation of other elagitannins. Abountiolas and Nascimento Nunes () tested 32 fruit juices from retail stores from United States. Seven juices contained Pom juice as their main ingredient, and four of them had health claims.…”

Section: Resultsmentioning

confidence: 99%

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A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

Cano‐Lamadrid

Turkiewicz

Tkacz

et al. 2019

Journal of Food Science

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Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. Practical Application Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers’ organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.

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“…A recent example is given by the paper by Abountiolas and do Nascimento Nunes (), which studied the antioxidant properties of 56 types of beverages available on the market: a significant positive correlation between total polyphenol content and antioxidant properties in fruit juices was found. Another current example is the study of Nowak, Gośliński, Przygoński, and Wojtowicz (), which showed as valuable source of antioxidants juice from exotic acai, noni, and maqui berry fruits.…”

Section: Antioxidant Properties Of Fruit‐based Juice: An Overviewmentioning

confidence: 99%

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

Durazzo

Lucarini

Novellino

et al. 2019

Phytotherapy Research

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This paper proposes a perspective literature review of the antioxidant properties in fruit‐based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit‐based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit‐based juices are also discussed.

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Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

Cited by 30 publications

References 39 publications

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

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