Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

Authors

  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Tünde Jurí­ková Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Institut for teacher training, Drazovska 4, 949 74 Nitra
  • Soňa Škrovánková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Marcela Paličková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Jana Orsavová Tomas Bata University in Zlin, Language Centre, nam, T. G. Masaryka 5555, Zlin
  • Ladislava Mišurcová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Irena Hlaváčová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Jiří­ Sochor Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, 691 44 Lednice
  • Daniela Sumczynski Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin

DOI:

https://doi.org/10.5219/635

Keywords:

beverages, pasteurization, pascalization, polyphenols, antioxidative activity

Abstract

The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascalization, a conservation method using high pressure, performs a new trend in conservation. According to available research, it causes only a minimal loss of bioactive compounds. Influence of conservation technology of fruit and vegetable beverages on the content of bioactive substances - polyphenols, flavonoids and on their antioxidative activity has been investigated. Their content has been compared in fresh juice samples, in samples conserved by pasteurization and after the appliance of high pressure treatment - pascalization (HPP). HPP has a positive effect on total antioxidative capacity of juices - broccoli with apple (increase of the amount from 189.12 mg.100 mL-1 to 217.12 mg.100 mL-1) and beetroot and on total polyphenol content within all samples of beverages except from carrot juice. Decrease of the amounts of flavonoids has been observed within all beverages. For drinks after pasteurization treatment there is evident the decrease of total polyphenols content and total antioxidant activity, besides carrot juice, where the antioxidant capacity value had increased from 37.24 to 43.14 mg.100 mL-1. The flavonoid content of fruit and vegetable juices after heat treatment had increased only in the juice prepared from broccoli with apple (from 40.71 mg.100 mL-1 to 45.14 mg.100 mL-1), the content in other juices had decreased. However, the decrease of the flavonoid content is lower after heat treatment in comparison to HPP, except the samples of cabbage juice with apple. With the exception of flavonoids, HPP has been proved as a gentle conservation technology enabling preserving higher amounts of bioactive substances with antioxidative properties if compared with the heat treatment. For the samples treated by HPP there was observed statistically significant difference in comparison with fresh juice in all factors mentioned above (p <0.05).

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Published

2016-10-13

How to Cite

Mlček, J. ., Jurí­ková, T. ., Škrovánková, S. ., Paličková, M. ., Orsavová, J. ., Mišurcová, L. ., Hlaváčová, I. ., Sochor, J. ., & Sumczynski, D. . (2016). Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 512–517. https://doi.org/10.5219/635

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