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Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie

Author(s): Patrick E. Donnelly | Thomas M. Churilla | Michael G. Coco | Joe A. Vinson

Journal: Nutrients
ISSN 2072-6643

Volume: 2;
Issue: 12;
Start page: 1290;
Date: 2010;
Original page

Keywords: polyphenols | antioxidant capacity | flavonoids | Folin-Ciocalteu

The purpose of this study was to analyze polyphenol rich beverages (vitamin enhanced waters (VEWs), fruit juices and berry juices) to determine free polyphenol concentrations and free polyphenols per Calorie based on a serving size. The Folin‑Ciocalteu reagent was used in a colorimetric assay based on a catechin standard. Fruit and berry juices contained, on average, more than eight-times the concentration of free polyphenols when compared to VEWs. When Calories per serving were taken into consideration, fruit and berry juices contained more than twice the free polyphenols per Calorie
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