title: Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages.
abstract: This study was to determine antioxidant capacity, total phenolics and sugar content of 12 pasteurized and sterilized Thai health beverages, products of The Royal Chitralada Projects. The antioxidant capacities were analyzed using 2,2-diphenyl-l-picrylhydrazyl radical scavenging and the photochemiluminescence (PCL) assay. Folin-Ciocalteu assay and Nelson's reducing sugar test were used to determine total phenolic compounds and sugar contents, respectively. Sacred lotus root drink showed the significantly highest antioxidant capacity in both equivalents to trolox and equivalents to ascorbic acid but not in the PCL test. In contrast, chrysanthemum drink and roselle drink showed the significantly highest values of both the total antioxidant capacity of water and lipid-soluble substances in the PCL assay. Bael fruit drink had the significantly highest total phenolic compounds. There were significant correlations between the total phenolic compounds and the antioxidant capacity values of both assays (r = 0.4-0.5).
authors.affiliation: Research Center, Ramathibodi Hospital, Mahidol University, Bangkok, Thailand.
authors.forename: Pajaree
authors.initials: P
authors.lastname: Abdullakasim
authors.forename: Sriwatana
authors.initials: S
authors.lastname: Songchitsomboon
authors.forename: Marasri
authors.initials: M
authors.lastname: Techagumpuch
authors.forename: Nattaya
authors.initials: N
authors.lastname: Balee
authors.forename: Prasan
authors.initials: P
authors.lastname: Swatsitang
authors.forename: Pongtorn
authors.initials: P
authors.lastname: Sungpuag
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005519:Food Preservation; D058870:Food, Organic / Q000032:analysis*; D006801:Humans; D049449:Luminescence; D010636:Phenols / Q000032:analysis*; D013785:Thailand
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D010636:Phenols