engleski

Influence of phenol and sugar interactions on antioxidant activity of pomegranate juice

Nowadays people are focusing on antioxidant - rich food due to its beneficial effect on health. Thus, the goal of this study was to investigate the interactions between catechin, quercetin and gallic acid in the presence of sugars (sucrose and trehalose) in complex food matrix such as pomegranate juice. Antioxidant activity (AOA) was measured by three different methods DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). In this paper the fundamental difference among used AOA methods were confirmed indicating the nature of reactants which are result of occurred interactions between phenols and/or sugars. Even though the addition of individual phenols increased AOA of mixtures in majority binary and ternary mixtures we observed antagonistic effect. Positive effect of sugar addition was more pronounced in binary mixtures but the results were highly dependent on used AOA method.

pomegranate juice ; sugars ; phenols ; interactions ; synergism ; antagonism

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