| _version_ | 1866902275546415104 |
|---|---|
| author | Ayala-Cid, Juan Pablo Rivera, Juan Alex Hernández Xochipa, Ivonne Pérez Carballo, Alan Carrasco |
| author_facet | Ayala-Cid, Juan Pablo Rivera, Juan Alex Hernández Xochipa, Ivonne Pérez Carballo, Alan Carrasco |
| contents | <p>Cranberries are one of the fruits with the highest concentration of antioxidant compounds; being these, which are attributed a great nutraceutical potential, however, their content and antioxidant capacity depend on many factors, so when comparing the antioxidant activity in commercial juices from three different brands, a natural juice and two fresh cranberry extracts obtained by Soxhlet (methanol and water), the effect of this can be analyzed. The evaluation was carried out by DPPH, FRAP, total phenolic content, total flavonoid content, and anthocyanin content. The MeOH extract presented the highest values in all the methods. Although it was proven that cranberries do indeed contain a high content of antioxidant compounds, the method by which a juice is prepared is not effective enough to extract most of these; this indicates that the activity presented by commercial juices is not necessarily due to the compounds provided by the fruits.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_16924406 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Antioxidant activity of Vaccinium oxycoccus in commercial, natural and extract juices Ayala-Cid, Juan Pablo Rivera, Juan Alex Hernández Xochipa, Ivonne Pérez Carballo, Alan Carrasco Antioxidant Cranberry Commercial juice Radical scavenging Nutraceutical <p>Cranberries are one of the fruits with the highest concentration of antioxidant compounds; being these, which are attributed a great nutraceutical potential, however, their content and antioxidant capacity depend on many factors, so when comparing the antioxidant activity in commercial juices from three different brands, a natural juice and two fresh cranberry extracts obtained by Soxhlet (methanol and water), the effect of this can be analyzed. The evaluation was carried out by DPPH, FRAP, total phenolic content, total flavonoid content, and anthocyanin content. The MeOH extract presented the highest values in all the methods. Although it was proven that cranberries do indeed contain a high content of antioxidant compounds, the method by which a juice is prepared is not effective enough to extract most of these; this indicates that the activity presented by commercial juices is not necessarily due to the compounds provided by the fruits.</p> |
| title | Antioxidant activity of Vaccinium oxycoccus in commercial, natural and extract juices |
| topic | Antioxidant Cranberry Commercial juice Radical scavenging Nutraceutical |
| url | https://doi.org/10.5281/zenodo.16924406 |