Reza Mahdavi
Drug Applied Research Center (DARC), Tabriz University of Medical Sciences, Tabriz, Iran
Zeinab Nikniaz
Faculty of Heath and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Maryam Rafraf
Nutrition Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
Abolghasem Jouyban
Drug Applied Research Center (DARC), Tabriz University of Medical Sciences, Tabriz, Iran
ABSTRACT
Owing to interest in the role of antioxidants in human health which has prompted research to assess fruit and their products antioxidants, such as vitamin C and phenolics and also because of increment in commercial fruit juices consumption, the objectives of present study were to determine and compare the total polyphenol and vitamin C contents of natural fresh and commercial fruit juices. Folin-Ciocalteu assay and Spectrophotometric method were used to measure the total polyphenol and vitamin C. The concentrations of total polyphenol were ranging from 23.75±1.6 to 420.69±4.9 mg/100 ml for fresh and 18.57±3 to 381.9±3.4 mg/100 ml for commercial juices with lowest amount in apricot and the highest amount in pomegranate juices in both sources. Significant differences (p<0.05) were observed in the polyphenol contents of peach, pomegranate, grapefruit and orange between fresh and commercial juices. The vitamin C levels of fresh juices were ranging from 14.31 for apricot to 24.51 mg/100 ml for orange juices and those of commercial were from 13 for mango to 17.29 mg/100 ml for pomegranate juices. The mean vitamin C contents of fresh juices were higher than those of commercial but these differences were not significant. Although various juices differed markedly in the quantity of polyphenol and vitamin C, they can be considered as a good source of these components.
PDF References
How to cite this article
Reza Mahdavi, Zeinab Nikniaz, Maryam Rafraf and Abolghasem Jouyban, 2010. Determination and Comparison of Total Polyphenol and Vitamin C Contents of Natural Fresh and Commercial Fruit Juices. Pakistan Journal of Nutrition, 9: 968-972.
DOI: 10.3923/pjn.2010.968.972
URL: https://scialert.net/abstract/?doi=pjn.2010.968.972
DOI: 10.3923/pjn.2010.968.972
URL: https://scialert.net/abstract/?doi=pjn.2010.968.972
REFERENCES
- Abdullakasim, P., S. Songchitsomboon, M. Techagumpuch, N. Balee, P. Swatsitang and P. Sungpuag, 2007. Antioxidant capacity, total phenolics and sugar contents of selected Thai health beverages. Int. J. Food Sci. Nutr., 58: 77-85.
PubMedDirect Link - Committee on Nutrition, 2001. American Academy of Pediatrics: The use and misuse of fruit juice in pediatrics. Pediatrics, 5: 1210-1213.
PubMed - Ballew, C., S. Kuester and C. Gillespie, 2000. Beverage choices affect adequacy of children`s nutrient intakes. Arch. Pediatr. Adolescence Med., 154: 1148-1152.
PubMed - Bitscha, R., M. Netzel, E. Carleb, G. Strass, B. Kesenheimer, M. Herbst and I. Bitschb, 2001. Bioavailability of antioxidative compounds from Brettacher apple juice in humans. Innovative Food Sci. Emerg. Technol., 1: 245-249.
CrossRef - Dennison, B.A., 1996. Fruit juice consumption by infants and children: A review. J. Am. College Nutr., 15: 4S-11S.
PubMed - Gardner, P.T., T.A.C. White, D.B. McPhail and G.G. Duthie, 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem., 68: 471-474.
CrossRefDirect Link - Gil-Izquierdo, A., M.I. Gil and F. Ferreres, 2002. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds. J. Agric. Food Chem., 50: 5107-5114.
PubMed - Hertog, M.G.L., P.C.H. Hollman and M.B. Katan, 1992. Contents of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J. Agric. Food Chem., 40: 2379-2383.
CrossRef - Iqbal, M.P., S.F. Kazim and N. Mehboobali, 2006. Ascorbic acid contents of Pakistani fruits and vegetables. Pak. J. Pharm. Sci., 19: 282-285.
PubMed - Kabasakalis, V., D. Siopidou and E. Moshatou, 2000. Ascorbic acid contents of commercial fruit juices and its rate of loss upon storage. Food Chem., 70: 325-328.
CrossRef - Loots, D.T., F.H. Westhuizen and J. Jerling, 2006. Polyphenol composition and antioxidant activity of kei-apple (Dovyalis caffra) juice. J. Agric. Food Chem., 54: 1271-1276.
Direct Link - Lugasi, A. and J. Hovari, 2003. Antioxidant properties of commercial alcoholic and nonalcoholic beverages. Nahrung/Food, 47: 79-86.
PubMed - Marinova, D., F. Ribarova and M. Atanassova, 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J. Univ. Chem. Technol. Metall., 40: 255-260.
Direct Link - Massaioli, D. and P.R. Haddad, 1981. Stability of vitamin C contents of commercial orange juice. Food Technol. Food Sci., 33: 136-138.
Direct Link - Netzel, M., G. Strass, C. Kaul, L. Bitsch, H. Dietrich and R. Bitsch, 2002. In vivo antioxidative capacity of a composite berry juice. Food Res. Int., 35: 213-216.
CrossRef - Rampersaud, G.C., L.B. Bailey and G.P.A. Kauwell, 2003. National survey beverage consumption data for children and adolescents indicate the need to encourage a shift toward more nutritive beverages. J. Am. Diet. Assoc., 1: 97-100.
PubMed - Robinson, W.B. and E. Stotz, 1945. The indeophenol-xylene extraction method for ascorbic acid and modifications for interfering substances. J. Biol. Chem., 160: 217-225.
Direct Link - Scalbert, A., I.T. Johnson and M. Saltmarsh, 2005. Polyphenols: Antioxidants and beyond. Am. J. Clin. Nutr., 81: 215S-217S.
CrossRefPubMedDirect Link - Scalbert, A. and G. Williamson, 2000. Dietary intake and bioavailability of polyphenols. J. Nutr., 130: 2073S-2085S.
PubMedDirect Link - Singleton, V.L. and J.A. Rossi, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16: 144-158.
CrossRefDirect Link - Vasco, C., J. Ruales and A. Kamal-Eldin, 2008. Total phenolic compounds and antioxidant capacities of major fruits from ecuador. Food Chem., 111: 816-823.
CrossRef - Klimczak, I., M. Malecka, M. Szlachta and A. Gliszczynka-Swiglo, 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices Inga. J. Food Compos. Anal., 20: 313-322.
CrossRef