Comparison of total polyphenol content and antioxidant capacities of fruit and vegetable juice concentrates measured by different methods
In our research, the total polyphenol content and antioxidant capacity of 6 types of 65% fruit juice concentrates (rosehip, sour cherry, sea buckthorn, beetroot, jerusalem artichoke, papaya) were measured and compared with TEAC and FRAP methods. Despite the fact that the highest TPC value was measur...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Analitikai kémia, Élelmiszerkémia, Biokémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85756 |
| Tartalmi kivonat: | In our research, the total polyphenol content and antioxidant capacity of 6 types of 65% fruit juice concentrates (rosehip, sour cherry, sea buckthorn, beetroot, jerusalem artichoke, papaya) were measured and compared with TEAC and FRAP methods. Despite the fact that the highest TPC value was measured for sour cherries and the second highest for rosehips, the highest antioxidant capacity was measured not for sour cherries but for rosehips, using both (FRAP and TEAC) antioxidant capacity measurement methods. The antioxidant capacity of sour cherries ranks second after rosehips in the case of the TEAC measurement method, while in the FRAP method, it ranks only third in the order of the 6 samples examined. The third highest TPC value was measured in sea buckthorn, whose antioxidant capacity measured by the TEAC method - similarly - is also in third place, but measured by the FRAP method, ahead of cherries, it ranks second. The values of beetroot, Jerusalem artichoke and papaya juice concentrates were in exactly the same (4-5-6th) position in all three measurements (TPC, TEAC, FRAP). Based on our results, it can be stated that the results measured with different antioxidant capacity methods are not comparable with each other, only the values measured by the same method can be compared. Rather, we can interpret the results obtained in different methods as complementary, which point out the different nutritional properties of each plant and their unique complexity. |
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| Terjedelem/Fizikai jellemzők: | 346-350 |
| ISBN: | 978-963-688-009-5 |