Abstract
Background: Natural juices are nowadays related with healthy food choices due to their antioxidant properties [Citation1]. Yet processing fruit may alter some of its antioxidant properties [Citation2]. It is, therefore, relevant to compare the total phenol content (TPC) and antioxidant activity (AA), of a commercial fruit juice with its manufactured equivalent.
Methods: Ten independent samples of commercial juice (CJ) and ten samples of this equivalent manufactured juice (MJ) were analyzed. The TPC were determinate through the Folin-Ciocalteau test [Citation3], and AA through FRAP and DPPH tests [Citation4]. The t-Student test was applied to compare the TPC of the two juices, the two-way ANOVA was used to compare the AA of the two juices for the two tests and the Spearman coefficient to verify the correlation between TPC and AA.
Results: Regarding comparison of the juices for TPC, the results revealed a significant difference between juices. A strong interaction between the 2 factors, juice and method was found, which influences the AA. The AA results revealed no significant difference between methods for MJ in spite of a difference for CJ, .
The Spearman Correlation Coefficient obtained for the association between TPC and AA for FRAP and DPPH tests revealed a strong correlation (R = 0.891 and 0,891, respectively) with statistical significance (p < 0.01), for MJ. Regarding CJ, a weak correlation was found between TPC and AA in both methods (R = 0.479 for FRAP and R = 0.467 for DPPH), without statistical significance (p = 0.162 and p = 0.174 respectively).
Conclusion: The results revealed significant differences between the commercial and manufactured juices, which is in accordance to the literature [Citation5]. These results suggest an advantage for commercial juice in which concerns the antioxidant properties.
Table 1. Total Phenol Content (TPC) and antioxidant activity (AA) results for the commercial juice (CJ) and the equivalent manufactured juice (MJ). Triplicate samples were analyzed. Data are presented as mean value ± SEM.
Acknowledgements
The authors are thankful to Go Natural, for the commercial juices and recipe suppling.
References
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