The use of fruit extracts for production of beverages with high antioxidative activity
Free radicals and reactive oxygen species can cause many diseases of the circulatory and nervous system as well as tumors. There are many ways of preventing and treating these diseases including the consumption of products that contain significant amounts of antioxidant compounds, such as polyphenol...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2015-08-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/480 |
| _version_ | 1818526315347705856 |
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| author | Tomasz Tarko Aleksandra Duda-Chodak Dorota Semik Michał Nycz |
| author_facet | Tomasz Tarko Aleksandra Duda-Chodak Dorota Semik Michał Nycz |
| author_sort | Tomasz Tarko |
| collection | DOAJ |
| description | Free radicals and reactive oxygen species can cause many diseases of the circulatory and nervous system as well as tumors. There are many ways of preventing and treating these diseases including the consumption of products that contain significant amounts of antioxidant compounds, such as polyphenols and antioxidative vitamins. However, currently food stores offer mainly convenient food, ready-to-eat foodstuffs or highly processed products. During numerous technological treatments they have been deprived of many valuable compounds occurring in fresh products. Therefore, an important element of the food production technology is to ensure a proper composition of valuable human health-promoting compounds, mostly vitamins, minerals and polyphenols in final food product. Consumers often and willingly drink beverages. They are also a good starting base for supplementation. Drinks can be enriched with polyphenols, which may reduce the risk of lifestyle diseases, owing to their antiradical potential. The aim of this study was to use the fruit extracts for beverages enrichment in order to increase their antioxidative potential and polyphenol content. For the experiment the fruits of Cornelian cherry, lingonberry, elderberry, hawthorn and Japanese quince were used. Fruit was extracted with 80% ethanol, and then thickened by distillation under reduced pressure. Extracts were used to enrich the apple, orange and grapefruit beverages. Antioxidative activity and total polyphenols content in final beverages were determined. Also, sensory analysis was carried out. The fortification of tested beverages resulted in an increased antioxidative activity and total polyphenol content in case of all applied fruit extracts. Among the beverages composed, the best antioxidative properties were found in a beverage of red grapefruit, whereas the best organoleptically evaluated was the orange beverage. The scores of on the sensory evaluation revealed that the addition of extracts from Japanese quince fruit (in the case of apple and orange beverages) and lingonberry extract (grapefruit beverage) were preferred than the other samples.<!--[endif] --> |
| first_indexed | 2024-12-11T06:21:13Z |
| format | Article |
| id | doaj.art-83be655297b942f88ea708b5d0690a0f |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-11T06:21:13Z |
| publishDate | 2015-08-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-83be655297b942f88ea708b5d0690a0f2022-12-22T01:17:48ZengHACCP ConsultingPotravinarstvo1337-09602015-08-019128028310.5219/480355The use of fruit extracts for production of beverages with high antioxidative activityTomasz Tarko0Aleksandra Duda-Chodak1Dorota Semik2Michał Nycz3University of Agriculture in Krakow, Department of Fermentation Technology and Technical Microbiology, ul. Balicka 122, 30-149 KrakówUniversity of Agriculture in Krakow, Department of Fermentation Technology and Technical Microbiology, ul. Balicka 122, 30-149 KrakówUniversity of Agriculture in Krakow, Department of Fermentation Technology and Technical Microbiology, ul. Balicka 122, 30-149 KrakówUniversity of Agriculture in Krakow, Department of Fermentation Technology and Technical Microbiology, ul. Balicka 122, 30-149 KrakówFree radicals and reactive oxygen species can cause many diseases of the circulatory and nervous system as well as tumors. There are many ways of preventing and treating these diseases including the consumption of products that contain significant amounts of antioxidant compounds, such as polyphenols and antioxidative vitamins. However, currently food stores offer mainly convenient food, ready-to-eat foodstuffs or highly processed products. During numerous technological treatments they have been deprived of many valuable compounds occurring in fresh products. Therefore, an important element of the food production technology is to ensure a proper composition of valuable human health-promoting compounds, mostly vitamins, minerals and polyphenols in final food product. Consumers often and willingly drink beverages. They are also a good starting base for supplementation. Drinks can be enriched with polyphenols, which may reduce the risk of lifestyle diseases, owing to their antiradical potential. The aim of this study was to use the fruit extracts for beverages enrichment in order to increase their antioxidative potential and polyphenol content. For the experiment the fruits of Cornelian cherry, lingonberry, elderberry, hawthorn and Japanese quince were used. Fruit was extracted with 80% ethanol, and then thickened by distillation under reduced pressure. Extracts were used to enrich the apple, orange and grapefruit beverages. Antioxidative activity and total polyphenols content in final beverages were determined. Also, sensory analysis was carried out. The fortification of tested beverages resulted in an increased antioxidative activity and total polyphenol content in case of all applied fruit extracts. Among the beverages composed, the best antioxidative properties were found in a beverage of red grapefruit, whereas the best organoleptically evaluated was the orange beverage. The scores of on the sensory evaluation revealed that the addition of extracts from Japanese quince fruit (in the case of apple and orange beverages) and lingonberry extract (grapefruit beverage) were preferred than the other samples.<!--[endif] -->http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/480beverageenrichmentantioxidant potentialpolyphenol compound |
| spellingShingle | Tomasz Tarko Aleksandra Duda-Chodak Dorota Semik Michał Nycz The use of fruit extracts for production of beverages with high antioxidative activity Potravinarstvo beverage enrichment antioxidant potential polyphenol compound |
| title | The use of fruit extracts for production of beverages with high antioxidative activity |
| title_full | The use of fruit extracts for production of beverages with high antioxidative activity |
| title_fullStr | The use of fruit extracts for production of beverages with high antioxidative activity |
| title_full_unstemmed | The use of fruit extracts for production of beverages with high antioxidative activity |
| title_short | The use of fruit extracts for production of beverages with high antioxidative activity |
| title_sort | use of fruit extracts for production of beverages with high antioxidative activity |
| topic | beverage enrichment antioxidant potential polyphenol compound |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/480 |
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