Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis.
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Date
2022
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Abstract
In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit
juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the
formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content
of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical
scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations
containing propolis presented significant results through overall acceptability test and were approved in relation to purchase
intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment
was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention
reached up 64.75% of participants’ acceptance. A new, sugar-free drink with pleasurable sensory and functional properties,
combined with health benefits, has been obtained.
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Keywords
Antioxidant capacity, Sensory evaluation, Purchase intention
Citation
LOPES, G. A. et al. Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis. Ciência e Tecnologia de Alimentos, v. 42, 2021. Disponível em: <https://www.scielo.br/j/cta/a/p4sNnz65hhNGXTmDk8zJx3g/>. Acesso em: 11 out. 2022.