Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice

被引:9
|
作者
Grubisic, Sanja [1 ]
Kristic, Marija [1 ]
Lisjak, Miroslav [1 ]
Miskovic Spoljaric, Katarina [2 ]
Petrovic, Sonja [1 ]
Vila, Sonja [1 ]
Rebekic, Andrijana [1 ]
机构
[1] Josip Juraj Strossmayer Univ Osijek, Fac Agrobiotech Sci Osijek, Vladimira Preloga 1, Osijek 31000, Croatia
[2] Josip Juraj Strossmayer Univ Osijek, Fac Med, Josipa Huttlera 4, Osijek 31000, Croatia
关键词
wheatgrass; in vitro bioaccessibility; juice; macro-elements; microelements; antioxidative potential; VITAMIN-C; ASCORBIC-ACID; GRASS JUICE; ANTIOXIDANT; BIOACCESSIBILITY; ABSORPTION; CALCIUM; BLOOD; BIOAVAILABILITY; VEGETABLES;
D O I
10.3390/foods11030445
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.
引用
收藏
页数:14
相关论文
共 50 条
  • [1] Nutritional quality of irradiated orange juice
    Fan, XT
    Thayer, DW
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2002, 26 (03) : 195 - 211
  • [2] THE EFFECT OF CARROT STORAGE ON THE PROPERTIES OF CARROT-APPLE JUICE
    Ratajski, Arkadiusz
    Golisz, Ewa
    Gaik, Emilia
    Trzcinska, Malwina
    FARM MACHINERY AND PROCESSES MANAGEMENT IN SUSTAINABLE AGRICULTURE (FMPMSA 2019), 2019, : 291 - 295
  • [3] Effect of UV Irradiation on the Nutritional Quality and Cytotoxicity of Apple Juice
    Islam, M. Shajedul
    Patras, A.
    Pokharel, B.
    Vergne, M. J.
    Sasges, M.
    Begum, A.
    Rakariyatham, Kanyasiri
    Pan, Che
    Xiao, H.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (41) : 7812 - 7822
  • [4] The effect of apple juice and orange juice on iron absorption in young children
    Griffin, IJ
    Shah, M
    Lifschitz, CH
    Abrams, SA
    PEDIATRIC RESEARCH, 2003, 53 (04) : 172A - 172A
  • [5] Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
    Avelina Fernández García
    Peter Butz
    Antal Bognàr
    Bernhard Tauscher
    European Food Research and Technology, 2001, 213 : 290 - 296
  • [6] Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
    FernandezGarcía, A
    Butz, P
    Bognàr, A
    Tauscher, B
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 213 (4-5) : 290 - 296
  • [7] Effect of Nutritional Spray Regimes on Orange Juice Flavor Quality and Juice Liberibacter (CLas) DNA Detection
    Baldwin, Elizabeth
    Bai, Jinhe
    Plotto, Anne
    Mantheyi, John
    Narciso, Jan
    Dea, Sharon
    Irey, Mike
    PROCEEDINGS OF THE FLORIDA STATE HORTICULTURAL SOCIETY, VOL 125, 2012, 125 : 239 - 242
  • [8] Carrot consumer segmentation and perceptions of pasta sauce and orange juice enhanced with carrot juice
    Kelley, KM
    Behe, BK
    Walden, RM
    Harte, JB
    PROCEEDINGS OF THE XVTH INTERNATIONAL SYMPOSIUM ON HORTICULTURAL ECONOMICS AND MANAGEMENT, 2004, (655): : 129 - 133
  • [9] Sensory quality and consumer perception of high pressure processed orange juice and apple juice
    Song, Qiushuang
    Rune, Christina J. Birke
    Thybo, Anette K.
    Clausen, Mathias P.
    Orlien, Vibeke
    Giacalone, Davide
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 173
  • [10] Effect of Lactobacillus casei Removing Patulin in Apple Juice on the Quality of Apple Juice
    Li J.
    Huang P.
    Zheng X.
    Yang Z.
    Science and Technology of Food Industry, 2024, 45 (07) : 152 - 158