The food composition tables, which are necessary tools for nutritional and epidemiological studies, are representative of food stuffs consumed in only raw state. These studies don’t take into consideration the facts that, the concentration of nutrients and their biological activity may be changed by processing methods. The aim of this study is to investigate the influence of processing/storing conditions on the free radical scavenging activity of different fruit juices. Free radical scavenging activity of fruit juices was determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Different types of fruit juices showed different values of scavenging activity. The free radical scavenging activity was quite stable when fruit juices were incubated at 4 oC for 4 days. When the freshly squeezed fruit juices were incubated under the sun light for 4 days, orange juice retains its scavenging activity. Lemon juices, mandarin and grapefruits lost more than 70% of their scavenging activity, while tomato juices lost more than 50% of its scavenging activity. Incubation of juices in boiling water for 60 minutes did not cause a significant loss of scavenging activity. In conclusion, sunlight may degrade many nutrients including the antioxidant. However, neither boiling nor freezing conditions affected the scavenging activity of different juices.
___
Huang WY, Zhang HC, Liu WX, Li CY. Survey of antioxidantcapacity and phenolic composition of blueberry, blackberry,and strawberry in Nanjing. J Zhejiang Univ Sci B 2012;13:94-102.
Mangge H, Becker K, Fuchs D, Gostner JM. Antioxidants,inflammation and cardiovascular disease. World J Cardiol2014;6:462-77.
Tonin FS, Steimbach LM, Wiens A, Perlin CM, Pontarolo R.Impact of natural juice consumption on plasma antioxidantstatus: A Systematic review and meta-analysis. Molecules2015;20:22146-56.
Slavin JL, Lloyd B. Health benefits of fruits and vegetables.Adv Nutr 2012;3:506-16.
Hyson DA. A review and critical analysis of the scientificliterature related to 100% fruit juice and human health. AdvNutr 2015;6:37-51.
Singh GM, Micha R, Khatibzadeh S, Shi P, Lim S, AndrewsKG, Engell RE, Ezzati M, Mozaffarian D, Global Burdenof Diseases Nutrition and Chronic Diseases Expert Group(NutriCoDE). Global, regional, and national consumption ofsugar-sweetened beverages, fruit juices, and milk: A systematicassessment of beverage intake in 187 countries. PLoS One.2015;10:e0124845.
Wang YC, Bleich SN, Gortmaker SL. Increasing caloriccontribution from sugar-sweetened beverages and 100%fruit juices among US children and adolescents, 1988-2004.Pediatrics 2008;121:e1604-14.
Dickinson A, Bonci L, Boyon N, Franco JC. Dietitians use andrecommend dietary supplements: Report of a survey. Nutr J2012;11:14.
Kris-Etherton PM, Lichtenstein AH, Howard BV, SteinbergD, Witztum JL. Antioxidant vitamin supplements andcardiovascular disease. Circulation 2004;110:637-41.
Nicoli M, Anese M, Parpinel M. Influence of processing on theantioxidant properties of fruit and vegetables. Trends Food SciTechn 1999;10:94-100.
Kalt W. Effects of production and processing factors on majorfruit and vegetable antioxidants. J Food Sci 2005;70:R11-9.
Walsh RP, Bartlett H, Eperjesi F. Variation in carotenoidcontent of kale and other vegetables: A review of pre- andpost-harvest effects. J Agric Food Chem 2015;63:9677-82.
Blois MS. Antioxidant determinations by the use of a stablefree radical. Nature 1958;181:1199-200.
Rekha C, Poornima G, Manasa M, Abhipsa V, Devi JP, KumarV, Kekuda TRP. Ascorbic acid, total phenol content andantioxidant activity of fresh juices of four ripe and unripecitrus fruits. Chem Sci Trans 2012;1:303-10.
Kekuda TP, Shobha K, Onkarappa R. Studies on antioxidantand anthelmintic activity of two Streptomyces species isolatedfrom Western Ghat soils of Agumbe, Karnataka. J Pharm Res2010;3:26-9.
Rop O, Jurikova T, Mlcek J, Kramarova D, Sengee Z.Antioxidant activity and selected nutritional values of plums(Prunus domestica L.) typical of the White CarpathianMountains. Sci Hort 2009;122:545-9.
Spinelli AC, Sant’ana AS, Rodrigues-Junior S, Massaguer PR.Influence of different filling, cooling, and storage conditionson the growth of Alicyclobacillus acidoterrestris CRA7152 inorange juice. Appl Environ Microbiol 2009;75:7409-16.
Wang Z, Zhang M, Wu Q. Effects of temperature, pH,and sunlight exposure on the color stability of strawberryjuice during processing and storage. LWT-Food Sci Tech2015;60:1174-8.