Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay


  • Mohamed Fawzy Ramadan-Hassanien Biochemistry Department, Faculty of Agriculture, Zagazig University



Antioxidant potential, Juices, Beverages, Hot drinks, Tea, Coffee, DPPH assay


Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To accomplish this, a variety of fruit juices, hot drinks and beverages commonly consumed in Egypt were analyzed using in vitro DPPH assay. The order of effectiveness of fruit juices in inhibiting free radicals was as follows: red grapes juice > mango juice > guava juice > cocktail juice > pineapple juice > orange juice > cherry juice > apple juice. Among beverages and hot drinks, teas followed by coffees had the greatest TAP. These data confirm grape juice, teas and coffees as good dietary sources of antioxidants.


Download data is not yet available.


Aruoma OI. 1998. Free radicals, oxidative stress and antioxidants in human health and disease. Journal of American Oil Chemists Society 75, 199-212. doi:10.1007/s11746-998-0032-9

Benzie IFF, Strain JJ. 1999. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power. Methods of Enzymology 299, 15-27. doi:10.1016/S0076-6879(99)99005-5

Benzie IFF, Szeto YT. 1999. Total antioxidant capacity of teas by ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 47, 633-636. doi:10.1021/jf9807768

Brenes CH, DelPozo-Insfran D, Talcott ST. 2005. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry 53, 49-56. doi:10.1021/jf049857w

Cohen JH, Kristal AR, Stanford JL. 2000. Fruit and vegetable intakes and prostate cancer risk. Journal of the National Cancer Institute 92, 61-68. doi:10.1093/jnci/92.1.61

Daglia M, Papetti A, Gregotti C, Berte F, Gazzani G. 2000. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. Journal of Agricultural and Food Chemistry 48, 1449-1454. doi:10.1021/jf990510g

Davalos A, Bartolome B, Gomez-Cordoves C. 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chemistry 93, 325-330. doi:10.1016/j.foodchem.2004.09.030

Gey KF, Puska P, Jordon P, Moser UK. 1991. Total antioxidant capacity of plant foods. Inverse correlation between plasma vitamin E and mortality from ischemic heart disease in cross-cultural epidemiology. American Journal of Clinical Nutrition 53, 326S-334S.

Gey KF. 1990. The antioxidant hypothesis of cardiovascular disease: epidemiology and mechanisms. Biochemical Society Transaction 18, 1041-1045.

Gillman MW, Cupples LA, Gagnon D, Posner BM, Ellison RC, Castelli WP, Wolf PA. 1995. Protective effect of fruits and vegetables on development of stroke in men. Journal of the American Medical Association 273, 1113-1117. doi:10.1001/jama.273.14.1113

Halvorson BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Fagertun Remberg S, Wold AB, Haffner K, Baugerod H, Frost Andersen L, Moskaug JO, Hacobs DR, Blomhoff R. 2002. A systematic screening of total antioxidants in dietary plants. Journal of Nutrition 132, 461-471.

Kahkonen MP, Hoia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47, 3954-3962. doi:10.1021/jf990146l

Kakkinen S, Heinonen M, Karenlampi S, Mykkanen H, Ruuskanen J, Torronen R. 1999. Screening of selected flavonoids and phenolic acids in 19 berries. Food Research International 32, 345-353. doi:10.1016/S0963-9969(99)00095-2

Kalt W, Forney CF, Martin A, prior RL. 1999. Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry 47, 4638-4644. doi:10.1021/jf990266t

La Vecchia C, Altieri A, Tavani A. 2001. Vegetables, fruit, antioxidants and cancer: a review of Italian studies. European Journal of Nutrition 40, 261-267. doi:10.1007/s394-001-8354-9

Liyana-Pathirana CM, Shahidi F, Alasalvar C. 2006. Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice. Food Chemistry 99, 121-128. doi:10.1016/j.foodchem.2005.06.046

López-Galilea I, Andueza S, di Leonardo I, Paz de Peña M, Cid C. 2006. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee. Food Chemistry 94, 75-80. doi:10.1016/j.foodchem.2004.10.052

Macheix JJ, Fleuriet A, Billot J. 1990. Fruit phenolics. CRC Press, Boca Raton, FL.

Pellegrini N, Re R, Yang M, Rice-Evans CC. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts or antioxidant activities applying the 2,2- azobis(3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods of Enzymology 299, 379-389. doi:10.1016/S0076-6879(99)99037-7

Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pitta PG. 2000. Polyphenol content and total antioxidant activity of vini novelli (young red wines). Journal of Agricultural and Food Chemistry 48, 732-735. doi:10.1021/jf990251v

Proteggente AR, Pannala AS, Paganga G, van Buren L, Wagner E, Wiseman S, van de Put F, Dacombe C, Rice-Evans CA. 2002. The antioxidant activity of regular consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Research 36, 217-233. doi:10.1080/10715760290006484

Ramadan MF, Kroh LW, Moersel JT. 2003. Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. Journal of Agricultural and Food Chemistry 51, 6961-6969. doi:10.1021/jf0346713

Ramadan MF, Moersel JT. 2006 Screening of the antiradical action of vegetable oils. Journal of Food Composition and Analysis 19, 838-842. doi:10.1016/j.jfca.2006.02.013

Ramadan MF, Moersel JT. 2007. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. Journal of the Science of Food and Agriculture 87, 452-460. doi:10.1002/jsfa.2728

Rice-Evans CA, Miller NJ, Paganga G. 1996. Structureantioxidantn activity relationship of flavonoids and phenolic acids.Free Radical Biology and Medicine 20, 933-956. doi:10.1016/0891-5849(95)02227-9

Richelle M, Travazzi I, Offord E. 2001. Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry 49, 3438-3442. doi:10.1021/jf0101410

Rimm EB, Aschiero A, Giovannucci E, Spiegelman D, Stampfer MJ, Willett WC. 1996. Vegetable, fruits and cereal fiber intake and risk of coronary heart disease among men. Journal of the American Medical Association 275, 447-451. doi:10.1001/jama.275.6.447

Rodríguez-Bernaldo de Quirós A, Costa HS. 2006. Analysis of carotenoids in vegetable and plasma samples: A review. Journal of Food Composition and Analysis 19, 97-111. doi:10.1016/j.jfca.2005.04.004

Sánchez-González I, Jiménez-Escrig A, Saura-Calixto F. 2005. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chemistry 90, 133-139. doi:10.1016/j.foodchem.2004.03.037

Satue-Gracia MT, Heinonen M, Frankel EN. 1997. Antioxidant activity of anthocyanins in LDL and lecithin liposome system. Journal of Agricultural and Food Chemistry 45, 3362-3367. doi:10.1021/jf970234a

Serafini M, Bellocco R, Wolk A, Ekstrom AM. 2002. Total antioxidant potential of fruit and vegetables and risk of gastric cancer. Gastroenterology 123, 985-999. doi:10.1053/gast.2002.35957

Shivashankara KS, Isobe S, Al-Hag MI, Takenaka M, Shiina T. 2004. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. Journal of Agricultural and Food Chemistry 52, 1281-1286. doi:10.1021/jf030243l

Terry P, Terry JB, Wolk A. 2001. Fruit and vegetable consumption in the prevention of cancer: an update. Journal of Internal Medicine 250, 280-290. doi:10.1046/j.1365-2796.2001.00886.x

Wang H, Cao G, Prior RL. 1997. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 45, 304-309. doi:10.1021/jf960421t

Wei Q-Y, Zhou B, Cai Y-J, Yang L, Liu ZL. 2006. Synergistic effect of green tea polyphenols with trolox on free radical-induced oxidative DNA damage. Food Chemistry 96, 90-95. doi:10.1016/j.foodchem.2005.01.053

Willett WC. 1991. Micronutrients and cancer risk. Journal of the American Medical Association 53, 265S-269S.

Yen GC, Lin HT. 1999. Changes in volatile flavour components of guava juice with high-pressure treatment and heat processing and during storage. Journal of Agricultural and Food Chemistry 47, 2082-2087. doi:10.1021/jf9810057




How to Cite

Ramadan-Hassanien MF. Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay. Grasas aceites [Internet]. 2008Sep.30 [cited 2024Mar.4];59(3):254-9. Available from: