title: Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage.
abstract: Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C) during the product shelf-life (20 days) was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH• assay (552.93 ± 6.00 GAE μg mL(-1)), total carotenoids (3.18 ± 0.11 βCE μg mL(-1)), and total phenolic content (3967.07 ± 2.47 GAE μg mL(-1)); while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL(-1)). The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.
authors.affiliation: Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
authors.forename: C
authors.initials: C
authors.lastname: Castro-López
authors.affiliation: Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
authors.forename: E J
authors.initials: EJ
authors.lastname: Sánchez-Alejo
authors.affiliation: Universidad Politécnica de Ramos Arizpe, Departamento de Metrología Industrial, Boulevard de las Américas s/n, Col. Villas de Santa María, CP 25250, Ramos Arizpe, Coahuila, México.
authors.forename: S
authors.initials: S
authors.lastname: Saucedo-Pompa
authors.affiliation: Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
authors.forename: R
authors.initials: R
authors.lastname: Rojas
authors.affiliation: Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
authors.forename: J
authors.initials: J
authors.lastname: Aranda-Ruiz
authors.affiliation: Universidad Autónoma de Nuevo León, Departamento de Química y Bioquímica, Facultad de Agronomía, Francisco Villa s/n, Col. Ex-Hacienda El Canadá, CP 66050, Escobedo, Nuevo León, México.
authors.forename: G C G
authors.initials: GC
authors.lastname: Martínez-Avila
keywords: Food Science