Processing and storage influence on antioxidant activity of fruit juice (Biochemistry and Genetics)

Supervisor :

Dr.Iyad Ali 

Abstract :

Background

Several studies and researches found many biochemical changes of antioxidant activity in fruit  juices , A result of exposure to the different conditions of manufacturing and storage ,for example  heat and sunlight , and the variation of these changes between natural and artificial juices , these aspects  were the focus of this study

Objectives

The primary aim of the current study is to show the common biochemical changes of antioxidants activity in fruit juices according to its exposure to different storage and manufacturing conditions, and compare these results between natural and artificial juices.

Method

A simple method that has been developed to determine the antioxidant activity of food utilizes the staple 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. The structure of DPPH its reduction by an antioxidant.

Results

The result showed the scavenging activity of different types of juice were measured. It increase when increasing the concentration of juice. The amount of scavenging activity of juice is high when juice is fresh. The scavenging activity of juices did not change much when compared to fresh juice. When juice were incubated for few days under sunlight. The change in scavenging activity is very high.

Conclusion

This work showed the influence of different storage condition on antioxidant, and the importance of storing various juices away from sunlight. Also showed the relative antioxidant content of different types of juice. This provides an indication of importance of each juice. It is reasonable to expect that high antioxidant juice have greater potential to reduce free radical in the body and subsequent damage to human cell than do low antioxidant juice.