Aronia-enriched lemon juice: a new highly antioxidant beverage.
Lemon 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.
González-Molina
Elena
E
Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas, Murcia, Spain.
Moreno
Diego A
DA
García-Viguera
Cristina
C
D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D044950:Flavanones / Q000032:analysis; D046936:Photinia / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry
D000872:Anthocyanins; D000975:Antioxidants; D044950:Flavanones; D010936:Plant Extracts