| Abstrakt: |
Consumption of fresh juices obtained from fruits and vegetables is known as a factor that increases vitality and causes beneficial detoxification processes. Another result of consuming fresh juices is rapid healing of damaged body tissues. Among natural juices, a special attention, due to multiple health benefits, is given to red beet juice simply or combined with other vegetable and fruit juices. This paper aimed to analyze content of ascorbic acid, total polyphenols, antioxidant activity of three varieties red beet based fresh juices, compared to raw materials. Fresh juices assortments were obtained as follows: first (FJ1) of red beet, apple, carrot juices (5:3:2; v:v:v), second (FJ2) of red beet, apple, ginger juices (7.8:2:0.2; v:v:v) and third (FJ3), from red beet, apple, carrot and ginger juices (5:2.8:2:0.2; v:v:v:v). All juices were obtained in laboratory from fresh raw materials and no additives were used. Among raw materials used, apples (Jonathan variety) had highest content of vitamin C 12.85 ± 0.32 mg/100g FW, followed by red beet (7.82 ± 0.18 mg/100g FW) while red beet had highest total polyphenol content (8.83 ± 0.18 mg gallic acid/g FW), followed by ginger root (2.81 ± 0.07 mg gallic acid/g FW). In terms of antioxidant activity, red beet stood out with a much higher antioxidant activity than other raw materials: 69.97±0.84 mg Trolox/g FW, followed by carrots with 7.14±0.18 mg Trolox/g FW. Of the three fresh juice assortments, although FJ1 and FJ3 had the highest ascorbic acid content (19.36±0.41 mg/100g and respectively 19.08±0.36 mg/100g), FJ2 variant had the best antioxidant activity (46.43±0.54 mg Trolox/g), being also the richer in polyphenolic compounds (4.23±0.11 mg gallic acid/g). [ABSTRACT FROM AUTHOR] |
