Current Science

Open Access Open Access  Restricted Access Subscription Access

A Comparative Study of Antioxidant Activity and Total Phenolic Content of Fresh Juices of Some Common Indian Fruits with their Commercial Counterparts


Affiliations
1 Department of Zoology, Maitreyi College, Chanakyapuri, Delhi 110 021, India
 

Oxidative stress caused by overproduction of free radicals has been implicated in the pathogenesis of various chronic diseases like cancer, diabetes, cardiovascular diseases, and neurodegenerative and immunological disorders. Physiologically, these free radicals are scavenged continuously by numerous beneficial substances known as antioxidants. Fruits are rich in antioxidants such as ascorbic acid, flavonoids and polyphenols that strengthen our immunity and help us maintain good health. In recent times, there has been an increasing trend to supplement our diet with packaged fruit juices. In light of this, the present study aims to compare the antioxidant activity and total phenolic content (TPC) of commonly available fresh juices of some fruits found in the Indian subcontinent with their commercial counterparts, available in two popular brands. Folin–Ciocalteu method was used to determine TPC, while ferric reducing antioxidant power assay was performed to evaluate the antioxidant activity of fruit juices. Among fresh juices, the highest antioxidant property and TPC was found in pomegranate followed by litchi. Amongst packed fruit juices, the antioxidant property and TPC was highest in pomegranate and lowest in apple. However, when compared with fresh fruit juices, the antioxidant activity as well as TPC of commercial juices were observed to be significantly less in all cases. These observations prompt serious rethinking on the use of commercial juices as a source of antioxidants.

Keywords

Antioxidant Activity, Fresh Fruits, Packaged Juices, Total Phenolic Content.
User
Notifications
Font Size

  • Duracková, Z., Some current insights into oxidative stress. Physiol. Res., 2010, 59(4), 459–469; Epub November 2009.

  • Alfadda, A. A. and Sallam, R. M., Reactive oxygen species in health and disease. J. Biomed. Biotechnol., 2012, 2012, 1–14; doi: 10.1155/2012/936486, Epub 8 August 2012.

  • Gupta, R. K. et al., Oxidative stress and antioxidants in disease and cancer: a review. Asian Pac. J. Cancer Prev., 2014, 15(11), 4405–4409.

  • Sun, J., Chu, Y. F., Wu, X. and Liu, R. H., Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem., 2002, 50(25), 7449–7454.

  • Guarnieri, S., Riso, P. and Porrini, M., Orange juice vs vitamin C: effect on hydrogen peroxide-induced DNA damage in mononuclear blood cells. Br. J. Nutr., 2007, 97(4), 639–643.

  • Lim, Y. Y., Lim, T. T. and Tee, J. J., Antioxidant properties of several tropical fruits: a comparative study. Food Chem., 2007, 103(3), 1003–1008.

  • World Health Organization, Diet, nutrition and prevention of chronic diseases. WHO Technical Report Series 916. 2003; https://apps.who.int/iris/bitstream/handle/10665/42665/WHO_TRS_916.pdf;jsessionid=33BBDB509AAE845C5E29F15CCE4C5EA7?sequence=1 (last accessed on 8 June 2019).

  • Mukherjee, A., Dutta, S. and Goyal, T. M., India’s phyto nutrient summary: Executive summary, 2016; http://icrier.org/pdf/India_Phytonutrient_Report_Ex_summary.pdf (last accessed on 5 June 2019).

  • Savatovic, S. M., Tepic, A. N., Sumic, Z. M. and Nikolic, M. S., Antioxidant activity of polyphenols enriched apple juices. Acta Period. Technol., 2009, 40(40), 95–102.

  • Ndhlala, A. R., Moyo, M. and Staden, J. V., Natural antioxidants: fascinating or mythical biomolecules? Molecules, 2010, 15, 6905– 6930.

  • Benzie, I. F. F. and Strain, J. J., The ferric reducing ability of plasma (FRAP) as a measurement of ‘antioxidant power’: FRAP assay. Anal. Biochem., 1996, 239, 70–76.

  • Abountiolas, M. and Nunes, C. N., Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas. Int. J. Food Sci. Technol., 2018, 53, 188–198.

  • Singleton, V. and Rossi, J. A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 1965, 16, 144–158.

  • Sasic-Keskin, I. et al., Total phenolic content and antioxidant capacity of fruit juices. Bull. Chem. Technol. Bosnia Herzegovina, 2012, 39, 25–28.

  • Gill, M. I., Tomás-Barberán, A., Hess-Pierce, B., Holcroft, D. M. and Kader, A. A., Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 2000, 48, 4581–4589.

  • Seeram, N. P., Aviram, M., Zhang, Y., Henning, S. M., Feng, L., Dreher, M. and Heber, D., Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J. Agric. Food Chem., 2008, 56, 1415–1422.

  • Nuncio-Jáuregui, N., Calín-Sánchez, Á., Vázquez-Araujo, L., Pérez-López, A. J., Frutos Fernández, M. J. and CarbonellBarrachina, Á. A., Processing pomegranates for juice and impact on bioactive components. In Processing and Impact on Active Components in Food, Elsevier, London, UK, 2015, pp. 629–636.

  • Basu, A. and Penugonda, K., Pomegranate juice: a heart-healthy fruit juice. Nutr. Rev., 2009, 67, 49–56.

  • Malik, A., Afaq, F., Sarfaraz, S., Adhami, V., Syed, D. and Mukhtar, H., Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer. Proc. Natl. Acad. Sci. USA, 2005, 102, 14813–14818.

  • Zhao, M., Yang, B., Wang, J., Li, B. and Jiang, Y., Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities. Food Chem., 2006, 98, 539– 544; doi:10.1016/j.foodchem.2005.06.028.

  • Prasad, N. K., Yang, B., Zhao, M., Wang, B. S., Chen, F. and Jiang, Y., Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp. Int. J. Food Sci. Technol., 2009, 44, 960–966; doi:10.1111/j.1365-2621.2008.01768.x.

  • Li, W. et al., Phenolic profiles and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp from different commercially available cultivars. Molecules, 2012, 17, 14954–14967; doi:10.3390/molecules171214954.

  • Jiang, G. et al., Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation. Food Chem., 2013, 136, 563–568; doi:10.1016/j.foodchem.2012.08.089.

  • Wang, W. D. and Xu, S. Y., Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng., 2007, 82(3), 271–275.

  • Burin, V. M., Falcão, L. D., Gonzaga, L. V., Fett, R., Rosier, J. P. and Bordignon-Luiz, M. T., Colour, phenolic content and antioxidant activity of grape juice. Ciênc. Tecnol. Aliment., 2010, 30(4), 1027–1032; http://dx.doi.org/10.1590/S0101-20612010000400030

  • Gull, J., Sultana, B., Anwar, F., Naseer, R., Ashraf, M. and Ashrafuzzaman, M., Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.) fruit from different geographical regions of Pakistan. Molecules, 2012, 17(3), 3165–3180.

  • Sreekumar, S., Sithul, H., Muraleedharan, P., Azeez, J. M. and Sreeharshan, S., Pomegranate fruit as a rich source of biologically active compounds. Biomed. Res. Int., 2014, Article ID. 686921; http://dx.doi.org/10.1155/2014/686921.

  • Wern, K. H., Haron, H. and Keng, C. B., Comparison of total phenolic contents (TPC) and antioxidant activities of fresh fruit juices, commercial 100% fruit juices and fruit drinks. Sains Malays., 2016, 45(9), 1319–1327.

  • Huang, D., Ou, B. and Prior, R. L., The chemistry behind antioxidant capacity assays. J. Agric. Food Chem., 2005, 53(6), 1841– 1856.

  • Shams Ardekani, M. R. et al., Comparative antioxidant activity and total flavonoid content of Persian pomegranate (Punica granatum L.) cultivars. Iran. J. Pharm. Res., 2011, 10(3), 519–524.

  • Gözlekçi, Ş., Saraçoğlu, O., Onursal, E. and Özgen, M., Total phenolic distribution of juice, peel, and seed extracts of four pomegranate cultivars. Pharmacogn. Mag., 2011, 7(26), 161–164; doi: 10.4103/0973-1296.80681.

  • Mahdavi, R., Nikniaz, Z., Rafraf, M. and Jouyban, A., Determination and comparison of total polyphenols and vitamin C contents of natural fresh and commercial fruit juices. Pak. J. Nutrition, 2010, 9(10), 968–972.


Abstract Views: 368

PDF Views: 140




  • A Comparative Study of Antioxidant Activity and Total Phenolic Content of Fresh Juices of Some Common Indian Fruits with their Commercial Counterparts

Abstract Views: 368  |  PDF Views: 140

Authors

Brototi Roy
Department of Zoology, Maitreyi College, Chanakyapuri, Delhi 110 021, India
Jyoti Singh
Department of Zoology, Maitreyi College, Chanakyapuri, Delhi 110 021, India
Tanya Dewan
Department of Zoology, Maitreyi College, Chanakyapuri, Delhi 110 021, India

Abstract


Oxidative stress caused by overproduction of free radicals has been implicated in the pathogenesis of various chronic diseases like cancer, diabetes, cardiovascular diseases, and neurodegenerative and immunological disorders. Physiologically, these free radicals are scavenged continuously by numerous beneficial substances known as antioxidants. Fruits are rich in antioxidants such as ascorbic acid, flavonoids and polyphenols that strengthen our immunity and help us maintain good health. In recent times, there has been an increasing trend to supplement our diet with packaged fruit juices. In light of this, the present study aims to compare the antioxidant activity and total phenolic content (TPC) of commonly available fresh juices of some fruits found in the Indian subcontinent with their commercial counterparts, available in two popular brands. Folin–Ciocalteu method was used to determine TPC, while ferric reducing antioxidant power assay was performed to evaluate the antioxidant activity of fruit juices. Among fresh juices, the highest antioxidant property and TPC was found in pomegranate followed by litchi. Amongst packed fruit juices, the antioxidant property and TPC was highest in pomegranate and lowest in apple. However, when compared with fresh fruit juices, the antioxidant activity as well as TPC of commercial juices were observed to be significantly less in all cases. These observations prompt serious rethinking on the use of commercial juices as a source of antioxidants.

Keywords


Antioxidant Activity, Fresh Fruits, Packaged Juices, Total Phenolic Content.

References





DOI: https://doi.org/10.18520/cs%2Fv118%2Fi2%2F300-304