Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

Nowak, Dariusz; Gośliński, Michał; Wójtowicz, Elżbieta; Przygoński, Krzysztof

doi:10.1111/1750-3841.14284

Cited by 86 publications

(57 citation statements)

References 70 publications

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“…The AC of cranberry and sea buckthorn beverages were significantly lower compared to aronia and rosehip-acetrola products. This is consistent with earlier reports of other researchers, where aronia and acerola juices, as well as rosehip nectars, were characterized by higher AC than cranberry and sea buckthorn juices [54][55][56].…”

Section: Physicochemical Properties Of the Beveragessupporting

confidence: 93%

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Skąpska

Marszałek

Woźniak

et al. 2020

Foods

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The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.

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Section: Physicochemical Properties Of the Beveragessupporting

confidence: 93%

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Skąpska

Marszałek

Woźniak

et al. 2020

Foods

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“…The role of antioxidants, especially of berry phenols, in the prevention and treatment of various diseases has been underlined even by the WHO [ 5 ]. Aside from the berries’ phenols, other components such as vitamin C have strong antioxidant activity, too [ 6 ]. As already shown by our group, vitamin C also plays a distinct role in the prevention and treatment of various oral infectious diseases, such as periodontitis [ 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Effect of Natural Berry Juices on Common Oral Pathogenic Bacteria

et al. 2020

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(1) Background: Antimicrobial agents such as chlorhexidine (CHX) are commonly used in oral plaque control. However, sometimes those agents lack antimicrobial efficiency or cause undesired side effects. To identify alternative anti-infective agents, the present study investigated the antibacterial activity of all-fruit juices derived from blackcurrant, redcurrant, cranberry and raspberry on common oral pathogenic gram-positive and gram-negative bacteria (Streptococcus mutans, Streptococcus gordonii, Streptococcus sobrinus, Actinomyces naeslundii, Fusobacterium nucleatum, Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Enterococcus faecalis). (2) Methods: Antibacterial efficiency was evaluated by agar diffusion assay and in direct contact with bacteria in planktonic culture. Furthermore, cytotoxicity on human gingival fibroblasts was determined. (3) Results: Blackcurrant juice was most efficient at suppressing bacteria; followed by the activity of redcurrant and cranberry juice. Raspberry juice only suppressed P. gingivalis significantly. Only high-concentrated blackcurrant juice showed minimal cytotoxic effects which were significantly less compared to the action of CHX. (4) Conclusion: Extracts from natural berry juices might be used for safe and efficient suppression of oral pathogenic bacterial species.

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“…Rice metabolites mainly include phenolic acids, flavonoids, terpenoids, steroids, alkaloids. Some metabolites such as phenolic acids and flavonoids are also distributed in other plant species [5,6]. To our knowledge, many reviews have discussed a specific topic of rice secondary metabolites [7,8,9,10,11,12,13,14], but no review has focused on describing the whole variety of secondary metabolites of rice so far.…”

Section: Introductionmentioning

confidence: 99%

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

Wang

Dang

et al. 2018

Molecules

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Rice (Oryza sativa L.) is an important food crop providing energy and nutrients for more than half of the world population. It produces vast amounts of secondary metabolites. At least 276 secondary metabolites from rice have been identified in the past 50 years. They mainly include phenolic acids, flavonoids, terpenoids, steroids, alkaloids, and their derivatives. These metabolites exhibit many physiological functions, such as regulatory effects on rice growth and development, disease-resistance promotion, anti-insect activity, and allelopathic effects, as well as various kinds of biological activities such as antimicrobial, antioxidant, cytotoxic, and anti-inflammatory properties. This review focuses on our knowledge of the structures, biological functions and activities, biosynthesis, and metabolic regulation of rice secondary metabolites. Some considerations about cheminformatics, metabolomics, genetic transformation, production, and applications related to the secondary metabolites from rice are also discussed.

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Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

Cited by 86 publications

References 70 publications

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Antimicrobial Effect of Natural Berry Juices on Common Oral Pathogenic Bacteria

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

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