Abstract
The health benefit of fruit juices have been ascribed, in part, to phenolic antioxidants. The antioxidant potential of a range of fruit juices was assessed by measurement of their ability to reduce a synthetic free radical, potassium nitrosodisulphonate, and also by their ability to reduce Fe(III). Vitamin C was found to account for 65-100% of the antioxidant potential of beverages derived from citrus fruit but less than 5% of apple and pineapple juice. The contribution of carotenoids to antioxidant potential was negligible. Although phenolics appear to be major contributors to the antioxidant potential of the non-citrus juices, their identity and bio-availability requires further investigation. (C) 2000 Elsevier Science Ltd. All rights reserved.
Original language | English |
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Pages (from-to) | 471-474 |
Number of pages | 4 |
Journal | Food Chemistry |
Volume | 68 |
Issue number | 4 |
DOIs | |
Publication status | Published - Mar 2000 |
Keywords
- antioxidant capacity
- fruit juices
- performance liquid-chromatography
- plasma
- flavonoids
- disease