Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar
Article first published online: 14 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C392–C397, April 2011
How to Cite
Stella, S. P., Ferrarezi, A. C., dos Santos, K. O. and Monteiro, M. (2011), Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar. Journal of Food Science, 76: C392–C397. doi: 10.1111/j.1750-3841.2011.02055.x
- Issue published online: 6 APR 2011
- Article first published online: 14 MAR 2011
- MS 20101008 Submitted 9/7/2010, Accepted 12/3/2010.
- antioxidant activity;
- ascorbic acid;
- orange juice;
- ready-to-drink orange juice and nectar;
- total phenolic compounds
Abstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 μmol TEAC/100 mL ready-to-drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready-to-drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results confirm the contribution of the TPC to TAA.