[01] Fairouz Saci, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria. [02] Leila Meziant, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria. [03] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.

In the current study, changes in health-promoting substances (phenolics and flavonoids) and antioxidant activity of carrot and mango beverages during storage at 25 and 35°C for 30, 60 and 90 days were investigated. The total phenolic content was determined using Folin–Ciocalteu method. The antioxidant activity was based on the evaluation of free–radical scavenging activity (FRSA) using DPPH radical and ferric reducing power (FRP). At the end of storage, the analysed beverages exhibited a significant loss of phytochemicals and antiradical activity. Extremely significant correlation (p<0.001) was observed between phenolic and flavonoid contents, and the antioxidant activity (FRSA and FRP) of carrot and mango beverages.

Carrot and Mango Beverages, Storage, Phenolics, DPPH, Ferric Reducing Power

[01] Andrés V., M. Tenorio M. D., & Villanueva M. J. 2015. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages. Food Chemistry 173: 1100-1106. [02] Balasundram N., Sundram K., & Samman S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99: 191-203. [03] Gironés-Vilaplana A., Valentão P., Andrade P. B., Ferreres F., Moreno D.A., & García-Viguera C. 2015. Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects. Food Chemistry. 170: 16–21 [04] Hamedani M., Rabiei V., Moradi H., Ghanbari A., & Azimi M.R. 2012. Determination of storage duration and temperature effects on fruit quality parameters of blood orange (Citrus sinensis cv. Tarocco). Biharean Biologist. 6 (1): 10-13. [05] Kim D.B, Shin G.H., Lee Y.J., Lee J. S., Cho J-H., Baik S.O., & Lee O.H. 2014. Assessment and comparison of the antioxidant activities and nitrite scavenging activity of commonly consumed beverages in Korea. Food Chemistry. 151:58–64. [06] Klimczak I., Malecka M., Szlachta M., & Gliszczynska-Swiglo A. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis. 20: 313–322. [07] Laorko A., Tongchitpakdee S., & Youravong W. 2013. Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration. Journal of Food Engineering. 116: 554–561. [08] Lee W.C., Yusof S., Hamid N. S. A., & Baharin B.S. 2007. Effects of fining treatment and storage temperature on the quality of clarified banana juice. LWT. 40: 1755–1764. [09] Liu F., Wang Y., Li R., Bi X., & Liao X. 2014. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies. 21:35–43. [10] Mgaya-Kilima B., Remberg S.F., Chove B.E., & Wicklund T. 2014. Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle. Food Science & Nutrition. 2(2): 181–191. [11] Oszmiański J., & Wojdyło A. 2009. Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech Journal of Food Sciences (5): 338–351. [12] Oyaizu M. 1986. Studies on products of browning reactions. Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition. 44: 307–325. [13] Piljac-Zegarac J., Valek L., Martinez S., & Belšcak A. 2009. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry. 113: 394–400. [14] Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., Cazin M., Cazin J.C., Bailleul F., & Trotin F. 2000. Phenolic compounds and antioxidant activities of buckweat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology. 72: 35–42. [15] Rodríguez-Roque M.J., de Ancos B., Sánchez-Moreno C., Cano M.P., Elez-Martínez P., & Martín-Belloso O. 2015. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods. 14:33–43. [16] Singleton V.L., & Rossi J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:144–158. [17] Tezcan F., Gultekin-Ozguven M., Diken T., Ozcelik B., & Erim F.B. 2009. Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chemistry. 115: 873–877. [18] Touati N., Chaalal M., Kadji H., & Louaileche H. 2013. Screening of phytochemical content of commercial apricot-and orange-based beverages and its relationship with antioxidant capacity. International Food Research Journal. 20(6): 3177-3184. [19] Wootton-Beard P.C., & Ryan L. 2011. Improving public health ?: The role of antioxidant-rich fruit and vegetable beverages. Food Research International. 44: 3135–3148.