title: Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
abstract: BACKGROUND
  A diet rich in fruit, vegetables and juices is associated with health benefit and reduced risk of certain civilization diseases. Antioxidant properties depend mainly on the total content of polyphenols and their composition. The aim of this study was to perform a multidimensional comparative analysis of phenolic compounds of organic juices with high antioxidant capacity (chokeberry, elderberry, cranberry, pomegranate).
  
  
  RESULTS
  All the analyzed juices were a rich source of phenolic compounds. Chokeberry juices had the highest total polyphenol content (up to 7900 mg GAE L-1). These juices as well as pomegranate juice were characterized by the highest antioxidant capacity (∼5000 mg Trolox equivalents L-1). Other samples had lower total polyphenols content and total antioxidant capacity. Multidimensional analysis of the profiles of phenolic compounds showed that chokeberry juices differ from the other juices. Cranberry and pomegranate juices were similar to each other, and elderberry juice was closer to these samples than to chokeberry. The predominant polyphenols of chokeberry juices were anthocyanins (especially cyanidin-3-galactoside and cyanidin-3-arabinoside) and phenolic acids (chlorogenic and neochlorogenic acid). Elderberry juice was an exception by having flavonols (quercetin derivatives) as the principal compounds.
  
  
  CONCLUSIONS
  Chokeberry juices were characterized by the highest antioxidant properties, which predispose them to further clinical research concerning the supporting cardiovascular disease prophylaxis. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland.
authors.forename: Dariusz
authors.initials: D
authors.lastname: Nowak
authors.affiliation: Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland.
authors.forename: Michał
authors.initials: M
authors.lastname: Gośliński
authors.affiliation: Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
authors.forename: Artur
authors.initials: A
authors.lastname: Szwengiel
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D058870:Food, Organic / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D029561:Lythraceae / Q000737:chemistry; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D027923:Sambucus / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
keywords: antioxidant capacity; berries; juices; polyphenols