The use of fruit extracts for production of beverages with high antioxidative activity
DOI:
https://doi.org/10.5219/480Keywords:
beverage, enrichment, antioxidant potential, polyphenol compoundAbstract
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.
Downloads
Metrics
References
Domański, T., Kawecki, Z., Wierzbicka, B. 1994. Ogrodnictwo – wybrane zagadnienia. (Horticulture - selected issues) 1st ed. Wyższa Szkoła Pedagogiczna, Olsztyn. p. 28-276. ISBN 83-85513-34-5.
FAO/WHO, 1994, Codex Alimentarius, 2nd ed., vol. 4. [cit. 2015-04-29] Available at: http://www.fao.org/docrep/w2840e/w2840e0b.htm#2.%20nutrient%20additions%20to%20food%20%20%20technology
Fronc, A., Oszmiański, J. 1994. Pigwowiec i aronia - surowce do produkcji herbat owocowych (Japanese quince and chokeberry - raw materials for production of fruit teas). Wiadomości Zielarskie, vol. 1, p. 19-21.
Gawlik-Dziki, U.: Fenolokwasy jako bioaktywne składniki żywności (Phenolic acids as bioactive compounds in food products). Żywność. Nauka. Technologia. Jakość, 2004, vol. 4, p. 29-40. [cit. 2015-04-29] Available at: www.pttz.org/zyw/wyd/czas/2004,%204(41)%20Supl/02_Gawlik.pdf
Heim, K. E., Tagliaferro, A. R., Bobilya, D. J. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, vol. 13, no. 10, p. 572-584. https://doi.org/10.1016/S0955-2863(02)00208-5 DOI: https://doi.org/10.1016/S0955-2863(02)00208-5
Knekt, P., Kumpulainen, J., Järvinen, R., Rissanen, H., Heliövaara, M. 2002. Flavonoid intake and risk of chronic diseases. The American Journal of Clinical Nutrition, vol. 76, no. 3, p. 560-568. PMid:12198000 DOI: https://doi.org/10.1093/ajcn/76.3.560
Lesińska, E., Przybylski, R., Eskin, M. 1988. Some volatile and nonvolatile flavour components on the Dwarf Quince (Chaenomeles japonica). Journal of Food and Science, vol. 53, no. 3, p. 854-856. https://doi.org/10.1111/j.1365-2621.1988.tb08970.x DOI: https://doi.org/10.1111/j.1365-2621.1988.tb08970.x
Lopez, R. V. 2006. Caracterization fisico-quimica del membrillo japones (Chaenomeles sp. Lindl). Desarrollo fisiologico y conservacion frigorifica; Universidad de Murcia, Hiszpania. Doctoral Thesis. p. 121-219.
Manach C., Scalbert A., Morand C., Remesy C., Jimenez L. 2004. Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, vol. 79, p. 727-747. [cit. 2015-04-29] Available at: http://ajcn.nutrition.org/content/79/5/727.full.pdf+html DOI: https://doi.org/10.1093/ajcn/79.5.727
Matuszkiewicz, W. 2006. Przewodnik do oznaczania zbiorowisk roślinnych Polski. (Guide for the determination plant communities of Poland) 3rd ed. Wydawnictwo Naukowe PWN, Warszawa. p. 10-540. ISBN: 83-01-14439-4.
Nosecka, B. 2008. Polski rynek soków, nektarów i napojów owocowych i owocowo-warzywnych. (Polish market of juices, nectars, fruit and fruit-vegetable beverages). Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 4, p.14-16.
Oszmiański, J. 2009. Nowe trendy w produkcji soków owocowych i napoi funkcjonalnych, (New trends in the production of fruit juices and functional beverages) 1st ed. Żywność wzbogacona i nutraceutyki, Gębczyński P., Jaworska G. (eds.), Polskie Towarzystwo Technologów Żywności, Kraków. p.90-108. ISBN 978-83-902699-8-6.
Oszmiański, J., Wojdyło, A. 2006. Soki naturalnie mętne – dobry kierunek w przetwórstwie jabłek (Naturally turbid juices – good direction in the apple processing). Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 2, p. 20-22. [cit. 2015-04-29] Available at: http://www.sigma-not.pl/publikacja-20687-soki-naturalnie-m%C4%99tne---dobry-kierunek-w-przetw%C3%B3rstwie-jab%C5%82ek-przemysl-fermentacyjny-2006-2.html
Oszmiański, J., Wolniak, M., Wojdyło, A., Wawer, I. 2007. Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices. Journal of Science and Food Agricultural, vol. 87, no. 4, p. 573-579. https://doi.org/10.1002/jsfa.2707 DOI: https://doi.org/10.1002/jsfa.2707
PN-64/A-04022. 1995. Metody analizy sensorycznej, Analiza jakości cząstkowej i całkowitej metoda punktową. Wytyczne sporządzania szczegółowych wzorów oceny. (Methods of sensory analysis. Analysis of partial and total quality point method. Guidelines for the preparation of detailed design evaluation.) Polski Komitet Normalizacyjny, Warszawa.
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., Glover, W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry, vol. 66, no. 4, p. 401-436. https://doi.org/10.1016/S0308-8146(99)00093-X DOI: https://doi.org/10.1016/S0308-8146(99)00093-X
Sokół-Łętkowska, A., Kucharska, A. 2008. Soki mętne dla wymagających konsumentów (Cloudy juices for demanding consumers), Agro Przemysł, vol. 4, p. 40-43.
Tarko, T., Duda-Chodak, A., Sroka, P., Satora, P., Michalik, J. 2009. Transformations of phenolic compounds in an in vitro model simulating the human alimentary tract. Food Technology and Biotechnology, vol. 47, p. 456-463. [cit. 2015-04-29] Available at: http://www.ftb.com.hr/index.php/archives/63-volume-47-issue-no-4/195
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
