Antioxidant Properties of Fruits and Vegetables Shots and Juices: An Electron Paramagnetic Resonance Study

The antioxidant activity of some commercially available fruit and vegetable juices was evaluated with regard to their radical scavenging activity against the stable free radical 4-hydroxy-2,2,6,6-tetramethyl-l-piperidinyloxy (TEMPOL) monitored by electron paramagnetic resonance (EPR) spectroscopy. TEMPOL is a stable nitroxide free radical characterized by a well-defined EPR spectrum consisting of three peaks. The integral intensity of the EPR spectra of TEMPOL was decreased upon juice addition, and the decrease was dose dependent. EPR spectroscopy using stable free radicals provides a simple, rapid, and sensitive method for the determination of antioxidant activity of fruit and vegetable juices. The method was standardized by using the standard antioxidant compound Trolox, and the antioxidant activity of the juices was expressed as Trolox equivalents. When concentrated juices of fruits and vegetables (shots) were considered, the evaluated antioxidant activity was almost twofold higher than that of the conventional, non-concentrated ones. Fruits and vegetables shots also showed very good stability during storage. This finding indicates that natural antioxidant compounds contained in commercially available concentrated juices are not eliminated or inactivated when the juices are kept refrigerated according to the instructions of the manufacturer.