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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...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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). |
format | Online Article Text |
id | pubmed-8197217 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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