Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries

Journal of Food Science - Tập 68 Số 4 - Trang 1525-1530 - 2003
Francisco Javier García-Alonso1,2, María Jesús Periago1,2, M.L. Vidal‐Guevara1,2, Emma Cantos‐Villar1,2, Gaspar Ros1,2, Federico Ferreres1,2, Pedro Abellán1,2
1Authors García-Alonso, Periago, and Ros are with the Dept. Food Technology, Food Science and Nutrition, Veterinary Faculty, Murcia Univ., Campus of Espinardo, 30071-Murcia, Spain. Authors Vidal-Guevara and Abellán are with the Dept. Research and Development, Hero España, S.A. Av. Alcantarilla 1, 30820-Alcantarilla, Murcia, Spain. Authors Cantos and Ferreres are with the Dept. Food Technology
2CEBAS-CSIC, Campus of Espinardo, 30080-Murcia, Spain. Directinquiries to author Periago (E-mail: [email protected]).

Tóm tắt

ABSTRACT:A 1‐y storage trial was designed involving different temperatures (8, 21, and 30 °C) to assess the antioxidant properties of a dessert formulated with concentrated juices of grape, blackberry, blackcurrant, raspberry, and cherry. The total antioxidant activity (TAA) of the dessert was measured as the scavenging capacity of the 2,2′‐azino‐di‐[3‐ethylbenzothiazoline‐6‐sulphonate] radical cation (ABTS) and as its iron‐reducing ability (FRAP). Color was spectrophotometrically measured, and vitamin C and phenolics were analyzed by HPLC. The color parameters and the concentrations of different antioxidant compounds were affected by storage conditions, especially in samples stored at 30 °C, although the TAA remained practically invariable during storage.

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Journal of Food Science

Tập 68 Số 4

1525-1530

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