The use of fruit extracts for production of beverages with high antioxidative activity

Abstract

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.

Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

“…It is worth noting that wild growing C. mas shows stronger DPPH radical scavenging ability than the cultivated forms [ 27 ]. According to Georgieva and co-workers (2016), lingonberry showed lower DPPH capacity than strawberry, raspberry and bilberry, while Tarko et al (2015) noted that beverages supplemented with 2% lingonberry juice exhibited lower antioxidant activity than products enriched with 2% cornelian cherry juice [ 28 , 29 ].…”

“…As it had the highest TPC, elderberry juice was characterized with the strongest antioxidant activity as measured using FRAP assay. According to Tarko and co-workers (2015) TPC in lingonberry juice is comparable to cornelian cherry and represents 51 ± 1.1 and 51 ± 1.0 mg catechin/100 mL, respectively [ 29 ]. In the work of Šamec and Piljac-Žegarac (2011) cornelian juice was characterized by high content of phenols reaching the level of 501.58 ± 10.11 mg of gallic acid equivalents (GAE)/100 g, thereby providing a richer source of phenolic compounds than red (147.39 ± 2.42 mg GAE/100 g) and white (60.12 ± 3.05 mg GAE/100 g) grapes [ 30 ].…”

The study of biologically active substances of chaenomelesand the products of its processing

“…The leading scientists were involved in the development of scientific fundamentals of technology of processing the alternative raw material with its use in manufacturing food products [2,3].…”

The Fatty Acid Composition and Quality of Oils from Post‐Industrial Waste of Quince Chaenomeles japonica

“…The fruits of quince ( Chaenomeles japonica ) are very hard and have an astringent and sour taste. They are therefore commonly used for the processing of various products: jam, juice, jelly, beverages and others . In addition, the waste resulting from the processing of Japanese quince fruits can serve as raw materials in other processes.…”