Juices antioxidant activity

Donovan JL, Meyer AS and Waterhouse AL. 1998. Phenolic composition and antioxidant activity of prune juice. J Agric Food Chem 46 1247-1252. 

Miller NJ and Rice-Evans CA. 1997. The relative contributions of ascorbic acid and phenolic antioxidants to tiie total antioxidant activity of orange and apple fruit juices and blackcurrant drinks. Food Chem... 

Flavonoids are present in other beverages besides wine and tea. For example, pomegranate and cranberry juice contain high concentrations of polyphenols and a strong antioxidant activity against LDL oxidation. Their antioxidant capacity depends not only on the amount but also on the type of flavonoids present (Aviram and Fuhrman 2003). 

The thiocyanate method involves measurement of the peroxide value using linoleic acid as substrate and has also been widely used to measure the antioxidant activity in plant-based foods such as ginger extracts (Kikuzaki and Nakatani 1993), fruit peels (Larrauri and others 1996 1997), extracts from vegetable by-products (Larrosa and others 2002 Llorach and others 2003 Abas and others 2006 Peschel and others 2006), blueberry juice, wines, and vinegars (Su and Chien 2007). 

Arteel and Sies (1999) examined procyanidin oligomers of different size, isolated from the seeds of Theobroma cacao, for their ability to protect against nitration of tyrosine. Serraino and others (2003) investigated antioxidant activity of the blackberry juice and cyanidin-3-O-glucoside on endothelial dysfunction in cells and in vascular rings exposed to peroxynitrite. However, more work is needed in this area, and the confounding effects of oxidized protein/amino acids in the diet need to be elucidated. 

Other assays have been used to evaluate the antioxidant activity against H202 of several plant-based products, namely, fruit juices from different cultivars of berries (Wang and Jiao 2000), fractions rich in phenolics isolated from the aqueous by-products obtained during the milling of oil palm fruits (Balasundram and others 2005), cherry laurel fruit and its concentrated juice (Liyana-Pathirana and others 2006), and strawberries and blackberries treated with methyl jasmonate, allyl isothiocyanate, essential oil of Melaleuca alternifolia, and ethanol (Chanjirakul and others 2007). 

This assay has been used to determine the antioxidant activity of common vegetables, fruits including apples and strawberries (Eberhardt and others 2000 Chu and others 2002 Sun and others 2002 MacLean and others 2003 Meyers and others 2003), and fruit juices (Lichtenthaler and Marx 2005). No studies have yet reported the application of TOSC assay for the assessment of in vivo antioxidant status. 

Fiore A, La Fauci L, Cervellati R, Guerra MC, Speroni E, Costa S, Galvano G, De Lorenzo A, Bacchelli V, Fogliano V and Galvano F. 2005. Antioxidant activity of pasteurized and sterilized commercial red orange juices. Mol NutrFood Res 49(12) 1129-1135. 

Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM and Kader AA. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48(10) 4581 1589. 

Klimczak I, Malecka M, Szlachta M and Gliszczynska-Swiglo A. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J Food Compos Anal 20(3 1) 313-322. 

Larrosa M, Llorach R, Espin JC and Tomas-Barberan FA. 2002. Increase of antioxidant activity of tomato juice upon functionalisation with vegetable byproduct extracts. Lebensm-Wiss Technol 35(6) 532—542. 

Liyana-Pathirana CM, Shahidi F and Alasalvar C. 2006. Antioxidant activity of cherry laurel fruit (Lauro-cerasus officinalis Roem.) and its concentrated juice. Food Chem 99(1) 121—128. 

Sun T, Powers JR and Tang J. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem 105(1) 101—106. 

Sanchez-Moreno C, Plaza L, Elez-Martinez P, De Ancos B, Martin-Belloso O and Cano MP. 2005. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agric Food Chem 53(11 ) 4403—4409. 

Polyphenols and flavonoids present in red wine and grape juice, fruits and vegetables, have potent antioxidant activity, which may slow down oxidative modification of LDL, and their subsequent toxicity (Wedworth and Lynch, 1995). Phenolic compounds exert cytoprotection on vascular cultured cells by inhibiting the calcium rise and subsequent oxidized LDL-mediated cell death (Vieira et al, 1998). These compounds may play a role in the relatively low level of coronary heart disease in Prance ( Fnench Paradox ) and other Mediterranean countries (Renaud and Ruf, 1994). 

Antioxidant activity. Aqueous extract of the husk fiber, in cell culture, was active vs 2,2-diphenyl-1-picryl-hydrazyl-hydrate radicals . Juice, in cell culture, was active vs l,l-diphenyl-2-picrylhydrazyl, 2,2 -azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) and superoxide radicals but promoted the production of hydroxyl radicals and increased lipid peroxidation. The activity... 

Antioxidant activity. Plant juice, at a dose of 100 jiL/kg, produced weak activity vs Fenton s reagent-induced lipid peroxida-tionoco47 concentration of 1%,... 

Al-Saikhan, M. S., L. R. Howard, and J. C. Miller Jr. Antioxidant activity and total phenolics in different genotypes of potato (Solarium tuberosum L.). J Etnopharmacol 1995 70(1) 69—74. Abbey, M., M. Noakes, and P. J. Nestel. Dietary supplementation with orange and carrot juice in cigarette smokers lowers oxidation products in copper-oxidized low-density lipoproteins. J Amer Diet Ass 1995 95(6) 671-675. 

High-performance LC techniques are often applied to various fruit juices and drinks (158-161) to evaluate the antioxidative activity, which is attributed largely to the phenolics, such as flavonoids and phenylpropanoids. Analysis of food phenolics is gaining popularity with the growing evidence of possible health-promoting benefits of phenolics in foods, such as antioxidative, antimicrobial, tumor-inhibiting, free-radical scavenging, and other clinically relevant activities. 

NJ Miller, AT Diplock, CA Rice-Evans. Evaluation of the total antioxidant activity as a marker of the deterioration of apple juice on storage. J Agric Food Chem 43 1794 -1801, 1995. 

Several components with antioxidant activity are found in fruit juices. These include ascorbic acid, tocopherols (vitamin E), beta-carotene and flavonoids. Beta-carotene has antioxidant activity that can quench the singlet oxygen that can induce precancerous cellular changes. 

Pomegranate juice was shown to possess an antioxidant activity that was three times higher than the antioxidant activity of green tea.19 The antioxidant activity was higher in juice extracted from whole pomegranate than in juice obtained from arils only, suggesting that the processing extracts some of the hydrolyzable tannins present in the fruit rind into the juice. 

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