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Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries

AuthorsGarcía-Alonso, Francisco Javier; Periago, Paula María; Vidal-Guevara, M. L.; Cantos Villar, Emma; Ros, G.; Ferreres, R.; Abellán, Pedro
KeywordsAntioxidant properties
Vitamin C
Phenolic compounds
Issue Date2003
PublisherBlackwell Publishing
Institute of Food Technologists
AbstractA 1-y storage trial was designed involving different temperatures (8, 21, and 30 °C) to assess the antioxidant properties of a dessert formulated with concentrated juices of grape, blackberry, blackcurrant, raspberry, and cherry. The total antioxidant activity (TAA) of the dessert was measured as the scavenging capacity of the 2,2'-azino-di-[3-ethylbenzothiazoline-6-sulphonate] radical cation (ABTS) and as its iron-reducing ability (FRAP). Color was spectrophotometrically measured, and vitamin C and phenolics were analyzed by HPLC. The color parameters and the concentrations of different antioxidant compounds were affected by storage conditions, especially in samples stored at 30 °C, although the TAA remained practically invariable during storage.
Description6 pages.-- Online version published Jul 2006.
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.2003.tb09678.x
Appears in Collections:(CEBAS) Artículos
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