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Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using...

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Autores principales: Purkiewicz, Aleksandra, Pietrzak-Fiećko, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8197217/
https://www.ncbi.nlm.nih.gov/pubmed/34073741
http://dx.doi.org/10.3390/molecules26113126
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author Purkiewicz, Aleksandra
Pietrzak-Fiećko, Renata
author_facet Purkiewicz, Aleksandra
Pietrzak-Fiećko, Renata
author_sort Purkiewicz, Aleksandra
collection PubMed
description The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).
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spelling pubmed-81972172021-06-13 Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses Purkiewicz, Aleksandra Pietrzak-Fiećko, Renata Molecules Article The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g). MDPI 2021-05-24 /pmc/articles/PMC8197217/ /pubmed/34073741 http://dx.doi.org/10.3390/molecules26113126 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Purkiewicz, Aleksandra
Pietrzak-Fiećko, Renata
Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title_full Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title_fullStr Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title_full_unstemmed Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title_short Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
title_sort antioxidant properties of fruit and vegetable whey beverages and fruit and vegetable mousses
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8197217/
https://www.ncbi.nlm.nih.gov/pubmed/34073741
http://dx.doi.org/10.3390/molecules26113126
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