Antiradical activity of fruit juices in reactions with diphenylpicrylhydrazyl |
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| Authors: | N I Belaya A N Nikolaevskii T N Ivleva O G Sheptura |
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| Institution: | (1) Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100 Espinardo, Murcia, Spain; |
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| Abstract: | The antiradical activity (ARA) of fresh squeezed juices and those reconstituted from concentrate was examined in reactions
with diphenylpicrylhydrazyl (DPPH). Fresh squeezed juices contain a higher amount of phenolic substances and exhibit stronger
ARA. The maximum ARA among the studied fruit juices was observed for orange and grapefruit juices. The ability to discolor
aqueous EtOH solutions of DPPH can be used as a test for primary quantitative evaluation of the ARA of fruit juices. |
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