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Aronia-Enriched Lemon Juice: A New Highly Antioxidant Beverage

AutorGarcía-Viguera, Cristina ; Moreno, Diego A. ; González-Molina, Elena
Palabras claveCitrus limon
Aronia melanocarpa
Fecha de publicación13-nov-2008
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 56(23): 11327-11333 (2008)
ResumenLemon juice (LJ) was enriched with aronia concentrate (AC) in two different proportions (2.5 and 5%, v/v) to design new beverages rich in bioactive ingredients. The phytochemical composition (anthocyanins, flavanones, flavones, flavonols, and hydroxycinnamic acids) and stability of the beverages were analyzed by high-performance liquid chromatography with a diode array detector (HPLC−DAD), as well as color alterations and in vitro antioxidant activity (DPPH• assay). Results showed that, although anthocyanin degradation was higher than 90% after 60 days of storage, the new beverages retained an attractive red color. Also, the in vitro antioxidant activity of the new mixtures was 2-fold higher when 5% AC was added compared to pure LJ. Thus, an addition of only 5% AC could effectively increase the antioxidant properties of LJ, as well as improving certain organoleptic characteristics, rendering an interesting beverage in the growing market of food for health.
Descripción7 pages, 5 tables, 3 figures.
Versión del editorhttp://dx.doi.org/10.1021/jf802790h
ISSN0021-8561 (Print)
1520-5118 (Online)
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