COMMONLY USED RAW FRUIT AND VEGETABLE JUICES OVERALL ANTIOXIDANT ACTIVITY DETERMINATION BY MEANS OF BRIGGS-RAUSCHER REACTION

Norbert  MUNTEAN; Gabriella Ștefania  SZABÓ

COMMONLY USED RAW FRUIT AND VEGETABLE JUICES OVERALL ANTIOXIDANT ACTIVITY DETERMINATION BY MEANS OF BRIGGS-RAUSCHER REACTION

Authors

Norbert MUNTEAN Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: mtnorbi@gmail.com. https://orcid.org/0000-0003-0172-0715
Gabriella Ștefania SZABÓ Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: gszabo@chem.ubbcluj.ro. https://orcid.org/0000-0002-7083-9106

Keywords:

Briggs-Rauscher oscillating reaction, inhibitory effect, analytical method, raw fruit juice antioxidant capacity

Abstract

The antioxidant capacity of commonly used raw fruit and vegetable juices was determined by means of the Briggs-Rauscher oscillating system in batch conditions. Though it is very important to know the composition of a juice mixture, sometimes it is not enough to predict the behavior, because of the interaction of the different components. Antioxidant mixtures can present discrepancy in their activity compared to the individual values of the different components. Inhibition times at different concentrations were determined for a number of juices; they presented a linear dependence vs. their concentration. The relative antioxidant activity of a mixture of juices was measured and compared to that of the individual juices and a synergistic effect was found.

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STUDIA UBB CHEMIA, Volume 60 (LX), No. 3, September 2015

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Published

2015-09-30

How to Cite

MUNTEAN, N. ., & SZABÓ, G. Ștefania . (2015). COMMONLY USED RAW FRUIT AND VEGETABLE JUICES OVERALL ANTIOXIDANT ACTIVITY DETERMINATION BY MEANS OF BRIGGS-RAUSCHER REACTION. Studia Universitatis Babeș-Bolyai Chemia, 60(3), 273–282. Retrieved from https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8488