Author(s): GonzlezMolina E, Moreno DA, GarcaViguera C
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Abstract 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.
This article was published in J Agric Food Chem
and referenced in Journal of Nutritional Disorders & Therapy