Characterization of the antioxidant activity of a commercial juice (apple, carrot, ginger and goji berries) and comparison with its manufactured equivalent

Ana Bragaa Masters in Clinical Nutrition, Instituto Universitário Egas Moniz, Monte da Caparica, Portugal; Correspondence[email protected]

M. A. Bernardob Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, Monte da Caparica, Portugal

José Britob Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, Monte da Caparica, Portugal

M. Moncadab Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, Monte da Caparica, Portugal

M. L. Silvab Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, Monte da Caparica, Portugal

M. F. Mesquitab Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, Monte da Caparica, Portugal

References

Stella SP, Ferrarezi AC, Santos KO, et al. Antioxidant activity of commercial ready-to-drink orange juice and nectar. Journal of Food Science. 2011;76(3):C392–397.
PubMed Web of Science ®Google Scholar
Manach C, Scalbert A, Morand C, et al. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004;79:727–747.
PubMed Web of Science ®Google Scholar
Granato D, Karnopp AR, Ruth SM. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. Journal of the Science of Food and Agriculture. 2015;95(10):1997–2006. doi:10.1002/jsfa.6910
PubMed Web of Science ®Google Scholar
Gardner PT, White TAC, Mcphail DB, et al. Analytical, Nutritional and Clinical Methods Section The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry. 2000;68:471–474. doi:10.1016/S0308-8146(99)00225-3
Web of Science ®Google Scholar

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Characterization of the antioxidant activity of a commercial juice (apple, carrot, ginger and goji berries) and comparison with its manufactured equivalent

References

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Characterization of the antioxidant activity of a commercial juice (apple, carrot, ginger and goji berries) and comparison with its manufactured equivalent

References

Reprints and Corporate Permissions

Academic Permissions

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date