Evaluation of antioxidant capacity of antioxidant-declared beverages marketed in Italy

Italian Journal of Food Science

Volumn 22, Issue 3, 2010, Pages 313-319

  Zucca, P ^a   Sanjust, E ^a   Trogu, E ^a   Sollai, F ^a   Rescigno, A ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Antioxidant capacity; Commercial juices; DPPH; ORAC PYR; Refrigerated storage; TEAC

Indexed keywords

EID: 79953880312     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Alarcon E., Campos A.M., Edwards A.M., Lissi E. and Lopez-Alarcon C. 2008. Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies. Food Chem. 107: 1114.
2. Dai Q., Borenstein A.R., Wu Y.G., Jackson J.C. and Larson E.B. 2006. Fruit and vegetable juices and Alzheimer's disease: The Kame Project. Am. J. Med. 119: 751.
3. Fang Z.X., Zhang Y.H., Lu Y., Ma G.P., Chen J.C., Liu D.H. and Ye X.Q. 2009. Phenolic compounds and antioxidant capacities of bayberry juices. Food Chem. 113: 884.
4. Fukushima Y., Ohie T., Yonekawa Y., Yonemoto K., Aizawa H., Mori Y., Watanabe M., Takeuchi M., Hasegawa M., Taguchi C. and Kondo K. 2009. Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. J. Agric. Food. Chem. 57: 1253.
5. Gey K.F., Puska P., Jordan P. and Moser U.K. 1991. Total antioxidant capacity of plant foods. Inverse correlation between plasma vitamin E and mortality from ischemic heart disease in cross-cultural epidemiology. Am. J. Clin. Nutr. 53: 326S.
6. Halliwell B. 2006. Reactive species and antioxidants. Redox biology is a fundamental theme of aerobic life Plant Physiol. 141: 312.
7. Halliwell B. 2007. Biochemistry of oxidative stress. Biochem. Soc. Trans. 35: 1147.
8. Hirvonen T., Mennen L.I., De Bree A., Castetbon K., Galan P., Bertrais S., Arnault N. and Hercberg S. 2006. Consumption of antioxidant-rich beverages and risk for breast cancer in French women. Ann. Epidem. 16: 503.
9. Huang D.J., Ou B.X. and Prior R.L. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food. Chem. 53: 1841.
10. Revised paper received March 8, 2010 Accepted April 8, 2010 La Vecchia C., Altieri A. and Tavani A. 2001. Vegetables, fruit, antioxidants and cancer: A review of Italian studies. Eur. J. Nutr. 40: 261.
11. Mullen W., Marks S.C. and Crozier A. 2007. Evaluation of phenolic compounds in commercial fruit juices and fruit drinks. J. Agric. Food. Chem. 55: 3148.
12. Panza V.S.P., Wazlawik E., Schuetz G.R., Comin L., Hecht K.C. and da Silva E.L. 2008. Consumption of green tea favorably affects oxidative stress markers in weight-trained men. Nutrition 24: 433.
13. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M. and Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr. 133: 2812.
14. Pisoschi A.M., Cheregi M.C. and Danet A.F. 2009. Total Antioxidant Capacity of Some Commercial Fruit Juices: Electrochemical and Spectrophotometrical Approaches. Molecules 14: 480.
15. Prior R.L., Wu X.L. and Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food. Chem. 53: 4290.
16. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M. and Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 26: 1231.
17. Sanjust E., Mocci G., Zucca P. and Rescigno A. 2008. Mediterranean shrubs as potential antioxidant sources. Nat. Prod. Res. 22: 689.
18. Seeram N.P., Aviram M., Zhang Y., Henning S.M., Feng L., Dreher M. and Heber D. 2008. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J. Agric. Food. Chem. 56: 1415.
19. Sies H. 1985. Oxidative stress. Academic Press London.
20. Slinkard K. and Singleton V.L. 1977. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28: 49.
21. Tabart J., Kevers C., Pincemail J., Defraigne J.-O. and Dommes J. 2009. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem. 113: 1226.
22. Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L. and Byrne D.H. 2006. Comparison of ABTS , DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19: 669.
23. Wu X.L., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E. and Prior R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 52: 4026.
24. Zhishen J., Mengcheng T. and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555.
25. Zulueta A., Esteve M.J., Frasquet I. and Frigola A. 2007. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 103: 1365.
26. Zulueta A., Esteve M.J. and Frigola A. 2009. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chem. 114: 310.