Evaluación de antioxidantes provenientes de subproductos en productos procesados (bebidas).

Abstract

The object of this project was to determine the antioxidant stability facing the pasteurization process and storage time in an elaborated beverage with sub-products of mandarin (waste water). The drink was pasteurized at 93°C for 30 seconds and stored for 2 months at a refrigeration temperature (0-5ºC).Total phenols were determined by the Folin-Ciocalteau method and antioxidant activity using ABTS, DPPH and FRAP methods. Phenolic compounds and antioxidant capacity measurement used by the DPPH method did not show changes after the pasteurization process, unlike the ABTS and FRAP methods, which showed a slight decreased. The content of phenolic compounds and antioxidant capacity determined by ABTS and FRAP methods decreased 8.5 %, 11.9 % and 19.7 % respectively, while the antioxidant capacity as measured by DPPH method showed increased of 8,8% at the end of storage.