Antioxidant activity of Vaccinium oxycoccus in commercial, natural and extract juices
1 Laboratory of Elucidation and Synthesis in Organic Chemistry, ICUAP, BUAP, Puebla, Pue., Mexico.
2 Laboratory of Research in Functional Food Biotechnology, FCQ, BUAP, Puebla 72570, México
3 SECIHTI, LESQO, ICUAP, BUAP, Puebla, Pue., México.
Research Article
GSC Biological and Pharmaceutical Sciences, 2025, 30(02), 203-209.
Article DOI: 10.30574/gscbps.2025.30.2.0045
Publication history:
Received on 24 December 2024; revised on 11 February 2025; accepted on 14 February 2025
Abstract:
Cranberries are one of the fruits with the highest concentration of antioxidant compounds; being these, which are attributed a great nutraceutical potential, however, their content and antioxidant capacity depend on many factors, so when comparing the antioxidant activity in commercial juices from three different brands, a natural juice and two fresh cranberry extracts obtained by Soxhlet (methanol and water), the effect of this can be analyzed. The evaluation was carried out by DPPH, FRAP, total phenolic content, total flavonoid content, and anthocyanin content. The MeOH extract presented the highest values in all the methods. Although it was proven that cranberries do indeed contain a high content of antioxidant compounds, the method by which a juice is prepared is not effective enough to extract most of these; this indicates that the activity presented by commercial juices is not necessarily due to the compounds provided by the fruits.
Keywords:
Antioxidant; Cranberry; Commercial juice; Radical scavenging; Nutraceutical
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
