Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9312 |
Resumo: | ObjectiveThe objective of this study was to analyze the ascorbic acid stability of mandarin juice from the cultivar Ponkan under different storage conditions, and of 13 samples of processed mandarin beverages, as well as the antioxidant activity stability of fresh juice. MethodsFresh mandarin juice was stored under three temperatures: room temperature, refrigeration and freezing. Mandarin samples were kept under refrigeration. Thirteen brands of processed mandarin beverages were purchased and kept under refrigeration. Ascorbic acid level was determined by the Tillman’s titrimetric method (Association of Official Analytical Chemists) and antioxidant activity by the radical scavenger capacity using the 2,2-diphenyl-1-picrylhydrazyl radical. ResultsThe mean ascorbic acid level in fresh juice was 32.40mg/100mL and the reduction rate of this nutrient was higher when the samples were stored under higher temperatures. The average antioxidant activity was 89.74% of 2,2-diphenyl-1-picrylhydrazyl radical inhibition, with variations of up to 4.26% during storage. Among the processed beverages, the mean ascorbic acid content varied from 1.01 to 10.72mg/100mL, with losses of up to 82.76%. Six brands of processed beverages were considered noncompliant with the Brazilian legislation regarding the ascorbic acid content reported in the labels. ConclusionMandarin juice from the Ponkan cultivar has high antioxidant activity, even during storage. The fresh juice was nutritionally better than the processed beverages, considering ascorbic acid content and stability. Additionally, the results indicated the need of greater surveillance of nutritional labeling. |
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Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinksImpacto da estocagem sobre atividade antioxidante e teor de ácido ascórbico em sucos e refrescos de tangerinaAscorbic acidAntioxidantsFood storageCitrusÁcido ascórbicoAntioxidanteArmazenamento de alimentoCitrusObjectiveThe objective of this study was to analyze the ascorbic acid stability of mandarin juice from the cultivar Ponkan under different storage conditions, and of 13 samples of processed mandarin beverages, as well as the antioxidant activity stability of fresh juice. MethodsFresh mandarin juice was stored under three temperatures: room temperature, refrigeration and freezing. Mandarin samples were kept under refrigeration. Thirteen brands of processed mandarin beverages were purchased and kept under refrigeration. Ascorbic acid level was determined by the Tillman’s titrimetric method (Association of Official Analytical Chemists) and antioxidant activity by the radical scavenger capacity using the 2,2-diphenyl-1-picrylhydrazyl radical. ResultsThe mean ascorbic acid level in fresh juice was 32.40mg/100mL and the reduction rate of this nutrient was higher when the samples were stored under higher temperatures. The average antioxidant activity was 89.74% of 2,2-diphenyl-1-picrylhydrazyl radical inhibition, with variations of up to 4.26% during storage. Among the processed beverages, the mean ascorbic acid content varied from 1.01 to 10.72mg/100mL, with losses of up to 82.76%. Six brands of processed beverages were considered noncompliant with the Brazilian legislation regarding the ascorbic acid content reported in the labels. ConclusionMandarin juice from the Ponkan cultivar has high antioxidant activity, even during storage. The fresh juice was nutritionally better than the processed beverages, considering ascorbic acid content and stability. Additionally, the results indicated the need of greater surveillance of nutritional labeling.ObjetivoObjetivou-se avaliar a estabilidade do ácido ascórbico em suco in natura de tangerina cultivar Ponkan sob diferentes condições de armazenamento, e em 13 amostras de bebidas industrializadas de tangerina, bem como a estabilidade da atividade antioxidante no suco in natura. MétodosO suco in natura de tangerina foi armazenado em três temperaturas: ambiente, refrigeração e congelamento. Amostras de tangerinas foram armazenadas sob refrigeração. Treze marcas de bebidas industrializadas de tangerina foram adquiridas e mantidas sob refrigeração. Foram determinados o teor de ácido ascórbico pelo método titulométrico de Tillmans (Association of Official Analytical Chemists) e a atividade antioxidante por meio da capacidade sequestradora do radical 2,2-difenil-1-picril-hidrazila. ResultadosO suco in natura apresentou teor médio de ácido ascórbico de 32,40mg/100mL; a taxa de redução deste nutriente foi maior em temperatura de estocagem mais elevada. A atividade antioxidante média foi de 89,74% de inibição do radical 2,2-difenil-1-picril-hidrazila, apresentando variações de até 4,26% durante o armazenamento. Nas bebidas industrializadas, o teor médio de ácido ascórbico variou entre 1,01 e 10,72mg/100mL, com perdas de até 82,76%. Com base na legislação brasileira, seis marcas de bebidas industrializadas apresentaram não conformidades em relação à declaração do teor de ácido ascórbico nos rótulos. ConclusãoO suco de tangerina cultivar Ponkan apresenta elevada atividade antioxidante, inclusive durante o armazenamento. Observou-se superioridade nutricional do suco fresco em comparação às bebidas industrializadas, considerando o teor de ácido ascórbico e sua estabilidade. Adicionalmente, os dados obtidos apontam para a necessidade de maior fiscalização em relação à rotulagem nutricional.Núcleo de Editoração – PUC-Campinas2023-08-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9312Brazilian Journal of Nutrition; Vol. 25 No. 6 (2012): Revista de NutriçãoRevista de Nutrição; Vol. 25 Núm. 6 (2012): Revista de NutriçãoRevista de Nutrição; v. 25 n. 6 (2012): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9312/6689Copyright (c) 2023 Carolina Ferraz Figueiredo MOREIRA, Maria Lúcia Mendes LOPES, Vera Lúcia VALENTE-MESQUITAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerraz Figueiredo MOREIRA, Carolina Mendes LOPES, Maria Lúcia VALENTE-MESQUITA, Vera Lúcia 2023-10-05T19:11:09Zoai:ojs.periodicos.puc-campinas.edu.br:article/9312Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T19:11:09Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks Impacto da estocagem sobre atividade antioxidante e teor de ácido ascórbico em sucos e refrescos de tangerina |
title |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
spellingShingle |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks Ferraz Figueiredo MOREIRA, Carolina Ascorbic acid Antioxidants Food storage Citrus Ácido ascórbico Antioxidante Armazenamento de alimento Citrus |
title_short |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
title_full |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
title_fullStr |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
title_full_unstemmed |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
title_sort |
Storage impact on the antioxidant activity and ascorbic acid level of mandarin juices and drinks |
author |
Ferraz Figueiredo MOREIRA, Carolina |
author_facet |
Ferraz Figueiredo MOREIRA, Carolina Mendes LOPES, Maria Lúcia VALENTE-MESQUITA, Vera Lúcia |
author_role |
author |
author2 |
Mendes LOPES, Maria Lúcia VALENTE-MESQUITA, Vera Lúcia |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Ferraz Figueiredo MOREIRA, Carolina Mendes LOPES, Maria Lúcia VALENTE-MESQUITA, Vera Lúcia |
dc.subject.por.fl_str_mv |
Ascorbic acid Antioxidants Food storage Citrus Ácido ascórbico Antioxidante Armazenamento de alimento Citrus |
topic |
Ascorbic acid Antioxidants Food storage Citrus Ácido ascórbico Antioxidante Armazenamento de alimento Citrus |
description |
ObjectiveThe objective of this study was to analyze the ascorbic acid stability of mandarin juice from the cultivar Ponkan under different storage conditions, and of 13 samples of processed mandarin beverages, as well as the antioxidant activity stability of fresh juice. MethodsFresh mandarin juice was stored under three temperatures: room temperature, refrigeration and freezing. Mandarin samples were kept under refrigeration. Thirteen brands of processed mandarin beverages were purchased and kept under refrigeration. Ascorbic acid level was determined by the Tillman’s titrimetric method (Association of Official Analytical Chemists) and antioxidant activity by the radical scavenger capacity using the 2,2-diphenyl-1-picrylhydrazyl radical. ResultsThe mean ascorbic acid level in fresh juice was 32.40mg/100mL and the reduction rate of this nutrient was higher when the samples were stored under higher temperatures. The average antioxidant activity was 89.74% of 2,2-diphenyl-1-picrylhydrazyl radical inhibition, with variations of up to 4.26% during storage. Among the processed beverages, the mean ascorbic acid content varied from 1.01 to 10.72mg/100mL, with losses of up to 82.76%. Six brands of processed beverages were considered noncompliant with the Brazilian legislation regarding the ascorbic acid content reported in the labels. ConclusionMandarin juice from the Ponkan cultivar has high antioxidant activity, even during storage. The fresh juice was nutritionally better than the processed beverages, considering ascorbic acid content and stability. Additionally, the results indicated the need of greater surveillance of nutritional labeling. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9312 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9312 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9312/6689 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 25 No. 6 (2012): Revista de Nutrição Revista de Nutrição; Vol. 25 Núm. 6 (2012): Revista de Nutrição Revista de Nutrição; v. 25 n. 6 (2012): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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