Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.

摘要: Abstract The presence of many different antioxidant species makes fruit juices to be perceived by populations as a very healthy beverage easy include in the daily diet. These actions have been reported large number papers, however information correlating profile with physicochemical characteristics derived from industrial processing is limited. In previous paper, our research group demonstrated that properties citrus were underestimated when measuring traditional methods and improved methodology, so-called GAR, better approach analyze global response juices. this we confirm statement, establishing overall capacity non-citrus 10-times higher GAR method (including an vitro gastrointestinal digestion) other methodologies. some cases, such pineapple juice, action was distributed between soluble non-soluble fractions almost at 50%. But, surprisingly, (like tomato juice) fraction accounted for capacity. This fact definitively underlines importance shows suitability consider it. Physicochemical parameters, color, fluorescence, 5-hydroxymethylfurfural furfural contents correlated samples. Lastly, unravel mathematical model classify depending on their nature or storage conditions.