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Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies
This is an article published in Journal of Food Science and Engineering 2 (2012) 72-79
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| Format: | Article |
| Language: | English |
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Journal of Food Science and Engineering
2024
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| _version_ | 1867613136944627712 |
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| access_status_str | Open Access |
| author | Agbenorhevi, Jacob K. Marshall, Lisa J. |
| author2 | 0000-0002-8516-7656 |
| author_browse | 0000-0002-8516-7656 Agbenorhevi, Jacob K. Marshall, Lisa J. |
| author_facet | 0000-0002-8516-7656 Agbenorhevi, Jacob K. Marshall, Lisa J. |
| author_sort | Agbenorhevi, Jacob K. |
| collection | Thesis |
| description | This is an article published in Journal of Food Science and Engineering 2 (2012) 72-79 |
| format | Article |
| id | oai:ir.knust.edu.gh:123456789/15536 |
| institution | KNUST (Ghana) |
| language | English |
| last_indexed | 2026-06-10T12:31:21.331Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Journal of Food Science and Engineering |
| publisherStr | Journal of Food Science and Engineering |
| record_format | dspace |
| source_str | KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| spelling | oai:ir.knust.edu.gh:123456789/15536 Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies Agbenorhevi, Jacob K. Marshall, Lisa J. 0000-0002-8516-7656 0000-0001-6057-5592 This is an article published in Journal of Food Science and Engineering 2 (2012) 72-79 In this study, the total phenols (TP) and antioxidant activity of three different fruit smoothies (Blackberries, Raspberry and Boysenberry (BRAB), Mango and Passion fruits (MAP) and Blackcurrant, Acerola cherries and Rosehips (BACAR)) were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 µmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease (P < 0.05) in TP during storage. The decrease in antioxidant activity was significant (P < 0.05) for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 °C which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant (r = 0.890, P < 0.0001). KNUST 2024-02-27T12:58:34Z 2024-02-27T12:58:34Z 2012 Article Journal of Food Science and Engineering 2 (2012) 72-79 https://ir.knust.edu.gh/handle/123456789/15536 en application/pdf Journal of Food Science and Engineering |
| spellingShingle | Agbenorhevi, Jacob K. Marshall, Lisa J. Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title | Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title_full | Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title_fullStr | Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title_full_unstemmed | Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title_short | Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies |
| title_sort | investigation into the total phenols and antioxidant activity during storage of fruit smoothies |
| url | https://ir.knust.edu.gh/handle/123456789/15536 |
| work_keys_str_mv | AT agbenorhevijacobk investigationintothetotalphenolsandantioxidantactivityduringstorageoffruitsmoothies AT marshalllisaj investigationintothetotalphenolsandantioxidantactivityduringstorageoffruitsmoothies |