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

Mohamed Fawzy Ramadan-Hassanien

doi:10.3989/gya.2008.v59.i3.516

Autores/as

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

DOI:

https://doi.org/10.3989/gya.2008.v59.i3.516

Palabras clave:

Bebidas, Bebidas calientes, Café, Ensayos con DPPH, Potencial antioxidante, Té, Zumos

Resumen

Las plantas comestibles contienen diferentes clases y tipos de antioxidantes y el conocimiento de su potencial antioxidante total (TAP), que es la capacidad acumulativa de los componentes de los alimentos para captar radicales libres, debería ser útil en estudios epidemiológicos. De acuerdo a esto, una variedad de zumos de fruta, bebidas calientes y bebidas consumidas habitualmente en Egipto fueron analizadas usando un ensayo in vitro con DPPH. El orden de efectividad de los zumos de frutas en inhibir los radicales libres fue el siguiente: zumo de uva tinta zumo de mango zumo de guayaba zumo de macedonia de frutas zumo de piña zumo de naranja zumo de cereza zumo de manzana. Entre las bebidas y bebidas calientes, el té seguido por el café son los que tuvieron mayores TAPs. Estos datos confirman que el zumo de uva, el té y el café son buenas fuentes de antioxidantes.

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