Evolution of antioxidant capacity of blend juice made from beetroot, carrot and celery during refrigerated storage

  • Profir G. Alina Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Vizireanu Camelia Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
Keywords: vegetable juice, antioxidant capacity, lactic fermentation

Abstract

Vegetable juice is a valuable source of antioxidants because it contains a significant amount of bioactive compounds and it can be a convenient way of consumption. The antioxidant capacity of vegetables depends on a wide range of compounds like flavonoids, phenolic acids, aminoacids, ascorbic acid, tocopherols and pigments. The levels of individual antioxidants in food do not reflect their total antioxidant capacity, which could also depend on their synergism. The aim of this study is to compare the changes occurred on antioxidant capacity of vegetables juice during refrigerated storage after two different preservation processes: pasteurization and fermentation. A blend of juice obtained from beetroot, carrot and celery has been stored at temperature of 4ºC for two weeks.
During this period of time antioxidant activity, total flavonoids and polyphenolic compounds have been quantified. Our results have shown that fermented juice is an important source of antioxidant compounds with a good stability during storage.

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Published
2013-11-15
How to Cite
Alina, Profir, and Vizireanu Camelia. 2013. “Evolution of Antioxidant Capacity of Blend Juice Made from Beetroot, Carrot and Celery During Refrigerated Storage”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 37 (2), 93-99. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/2160.
Section
ORIGINAL ARTICLES