Biological and biochemical evaluation of some prepared high antioxidant fruit beverages as functional foods

  • W A El-Malky


In this study, six fruit beverages contains high antioxidant components were prepared as functional foods. Its sensory, physicochemical properties, antioxidant components and activity were evaluated. Hypolipidemic effect of this beverages as prophylactic agents on rats fed hyperlipidemic diet was biochemically studied. The results revealed that the beverages pH was between 3.5-5.9 while the total solids were between 17.1 to 20.2%. Minerals, Ca, P, Fe and Zn content of prepared beverages were similar in contents with commercial beverage. Good contents of vitamin C, carotenoids, flavonoids and polyphenolic compounds in the prepared beverages were indicated. Antioxidant activity of the prepared beverages were between 38.9 to 95%. The beverage which contain mango, red grape, carrot and tomato was the best prepared beverages according to the sensory evaluation, chemical composition and antioxidant activity. The high antioxidant content beverage was chosen for biochemical study as well as commercial beverage, complementary food Se-ACE and negative control compared to positive control. Insignificant differences were indicated in rats body weight and rats organs weight of rats fed either hyperlipidemic diet or its containing all treatments. The high antioxidant prepared beverage lowered the increasing of serum total cholesterol, triglycerides, LDL, VLDL and ALT. No marked changes were observed in the serum level of HDL cholesterol, AST and creatinine and slight increase in serum glucose level compared to positive control.

Egyptian Journal of Biomedical Sciences Vol. 23 (1) 2007: pp. 25-38

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eISSN: 1110-6379