Evaluation of the Antioxidant Potential of Mixed Fruit-Based Beverages: a New Insight on the Folin-Ciocalteu Method
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Evaluation of the Antioxidant Potential of Mixed Fruit-Based Beverages: a New Insight on the Folin-Ciocalteu Method Rebeca López-Froilán 1 & Blanca Hernández-Ledesma 2 & Montaña Cámara 1 & María L. Pérez-Rodríguez 1 Received: 23 January 2018 / Accepted: 9 April 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract Definition of a standard method for measuring antioxidant capacity is still a necessity for both researchers and food industry. This study is aimed to evaluate if Folin-Ciocalteu (F-C) method could be reconsidered as suitable for antioxidant potency comparison purposes in food matrices. F-C and four other common tests for measuring antioxidant capacity (ORAC, TEAC, FRAP, CUPRAC) were applied to mixed fruit-based beverages. An overall antioxidant potency composite index (API composite) was calculated by assigning each test equal weight, in order to establish the ranking of antioxidant capacity in the analyzed samples. In addition, the study provides an evaluation of the compounds related to the antioxidant potential of these beverages (total phenolics, anthocyanins, and ascorbic acid) through principal component analysis (PCA). Total phenolics were the principal component influencing the antioxidant capacity of these samples. This is highlighted with the high correlation found between FBBB and all the antioxidants assays performed (P orange fruit formulated juices > mixed fruit nectars. As a result, the use of F-C for antioxidant potency comparison of fruit-based beverages is encouraged. Keywords Antioxidant capacity . Ascorbic acid . Mixed fruit juices . Total phenolics . Folin-Ciocalteu . Fast Blue BB
Introduction Epidemiological studies, such as PREDIMED (Zamora-Ros et al. 2013) based on the Mediterranean diet, have corroborated the hypothesis that a diet rich in fruits and vegetables lowers the risk of certain types of non-communicable diseases. In relation to the prevention of cancer and coronary heart disease, Ruxton et al. (2006) concluded that there was no evidence that pure fruit and vegetable juices are less beneficial than whole fruit and vegetables. Fruit juices are consumed worldwide, not only for their flavor, taste, and freshness but also for their beneficial health effects when consumed regularly (Zielinski et al. 2014). In addition, fruit juices are a good source of many biologically
* María L. Pérez-Rodríguez [email protected] 1
Departamento de Nutrición y Ciencia de los Alimentos, Universidad Complutense de Madrid, Facultad de Farmacia, Pza Ramón y Cajal s/n., 28040 Madrid, Spain
2
Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
active antioxidant compounds, particularly ascorbic acid and phenols (Bartoszek and Polak 2016). In fact, Scalbert and Williamson (2000) include fruit juices among the main sources of phenolics close to coffee, tea, and red wine. Therefore, it is understandable that antioxidant fruit juices and formulation of polyphenol-rich juice mixtures have displ
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