Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices

Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capa...

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Main Authors: Vichaibun Virun, Kanchanaphu Panan
Format: Article
Language:English
Published: Sciendo 2019-12-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
Online Access:https://doi.org/10.2478/aucft-2019-0022
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spelling doaj-4f11dde92c0649c29e52aeb66007a9902021-09-06T19:41:22ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2019-12-0123218719210.2478/aucft-2019-0022aucft-2019-0022Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit JuicesVichaibun Virun0Kanchanaphu Panan1Biochemistry Unit, Department of Medical Science, Faculty of Science, Rangsit University, Patumthani12000, ThailandBiochemistry Unit, Department of Medical Science, Faculty of Science, Rangsit University, Patumthani12000, ThailandNatural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasing the proportion of lemon juice when compared with original juice. Our study indicated that lemon juice enhanced health benefits in terms of total phenolic content, total antioxidant capacity and SOD-like activity.https://doi.org/10.2478/aucft-2019-0022total phenolic contenttotal antioxidant capacitysod-like activitylemon juicejuice blends
collection DOAJ
language English
format Article
sources DOAJ
author Vichaibun Virun
Kanchanaphu Panan
spellingShingle Vichaibun Virun
Kanchanaphu Panan
Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
Acta Universitatis Cibiniensis. Series E: Food Technology
total phenolic content
total antioxidant capacity
sod-like activity
lemon juice
juice blends
author_facet Vichaibun Virun
Kanchanaphu Panan
author_sort Vichaibun Virun
title Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
title_short Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
title_full Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
title_fullStr Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
title_full_unstemmed Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices
title_sort study on the effects of lemon juice on chemical and functional properties of some fruit juices
publisher Sciendo
series Acta Universitatis Cibiniensis. Series E: Food Technology
issn 2344-150X
publishDate 2019-12-01
description Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasing the proportion of lemon juice when compared with original juice. Our study indicated that lemon juice enhanced health benefits in terms of total phenolic content, total antioxidant capacity and SOD-like activity.
topic total phenolic content
total antioxidant capacity
sod-like activity
lemon juice
juice blends
url https://doi.org/10.2478/aucft-2019-0022
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AT kanchanaphupanan studyontheeffectsoflemonjuiceonchemicalandfunctionalpropertiesofsomefruitjuices
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