Naslov
The effect of wheatgrass juice addition on the nutritional quality of different fruit and vegetable juices

Autori
Grubišić, Sanja ; Kristić, Marija ; Lisjak, Miroslav ; Rebekić, Andrijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / - , 2019, 91-91

Skup
2nd Food Chemistry Conference - Shaping the Future of Food Quality, Safety, Nutrition and Health

Mjesto i datum
Sevilla, Španjolska, 17.09.2019. - 19.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
functional food ; food synergy ; in vitro bioavailability

Sažetak
Due to the high content of bioactive compounds, wheatgrass is used as a natural dietary supplement. Besides as capsules or powder, wheatgrass is also used in the form of fresh juice. Wheatgrass juice (WGJ) is produced from young wheat plants and could be consumed as it is or in mixture with other juices. The aim of this work was to evaluate the effect of fresh WGJ on a total and bioavailable concentrations of Ca, K, Mg, Mn, Fe and Zn, antioxidant activity and phenol, flavonoid and vitamin C contents in fresh apple, beet, carrot, orange, and lemon juice. The WGJ had the highest total concentrations of Ca (430 mg l-1), Mg (325 mg l-1), Fe (4.64 mg l- 1), Mn (6.40 mg l-1), and Zn (2.80 mg l-1) in comparison to other juices. IC50 for antioxidant activity (based on DPPH method) was 0.27 for WGJ, while IC50 ranged from 0.15 (orange juice) to 2.9 (carrot juice). Total phenolic content (based on Folin Ciocalteu method) ranged from 154 (carrot juice) to 1246 (WGJ) μg gallic acid equivalent/ml of juice. Flavonoids content varied from 56 (lemon juice) to 320 (WGJ) μg quercetin equivalent/ml of juice. Vitamin C content ranged between 0.02 (beet juice) to 1.07 (lemon + WGJ) μg/ml of juice. In general, the addition of WGJ to other juices increased total and bioavailable concentrations of all elements in all examined juices (an exception was bioavailable K concentration in pure beet juice). Addition of WGJ increased antioxidant activity in fresh beet and carrot juice, vitamin C content in apple, carrot, and beet juice, as well as phenolic and flavonoid contents in all, examined juices. Thus, the nutritional properties of some juices could be improved by the addition of WGJ. Therefore, the synergy of WGJ with different foods and beverages should be further investigated.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Nutricionizam, Interdisciplinarne biotehničke znanosti

POVEZANOST RADA