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Antioxidant properties of selected plant origin juices

 

 

 

 


 Key words: 

juices of plant origin, phenolic compounds, antioxidant properties

Summary

The present study has examined the antioxidant properties of plant origin juices – artichoke, sour cabbage, pickled celery, as well as nettles and birch. Juices obtained from these plants (among others) have become popular on the market and may compete with the best-selling fruit juices. Moreover, the analysed juices seem to be an interesting alternative for those who consider themselves as green and fond of market innovations since not only are they original as products, but also they constitute a rich source of bioactive ingredients. The aim of this study was to determine the content of phenolic compounds in the analysed juices made from the so-called ‘eco’ vegetables and to assess their antioxidant properties. In the study, three spectrophotometric methods were employed: Folin-Ciocalteu, FRAP and DPPH free radical scavenging. On the basis of the study results it may be concluded that the juices in question differ in the presence of polyphenolic compounds as well as antioxidant activity. The properties of analysed juices were compared to fruit juices which are popular on the market.

dr inż. Daria WIECZOREK,   dr hab. inż. Katarzyna WYBIERALSKA Poznan University of Economics and Business Faculty of Commodity Science  Department of Technology and Instrumental Analysis al. Niepodległości 10, 61-875 Poznań, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
 
 

 

 

 

 

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