Natural antioxidants and secondary metabolites found in vegetables and fruits play significant role in human health. The juices obtained from fruits and vegetables are more convenient to consume than fresh vegetables and fruits. In the current study, the total phenolic, vitamin C, total carotene and B-carotene content and antioxidant activity of fruits and vegetables juices were determined by 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging, 2,2–azinobis3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and reducing power (RP) assays. Various fruits juices such as Chinese mango juice (Ao mango, Ao flim package, Xiangya mango) and among (Apple, Orange, Tomato, Carrot) juices were compared. Among the fruits, the highest amount of total phenolic (328.18 mg/100 g) and vitamin C (46.8 mg/100 g) content was found in orange juice among all the other fresh juices. Among different mango juices, the highest amount of total phenolic (145.52 mg/100 g) and vitamin C (16.4 mg/100 g) content was found in Xiangya mango as compared to Ao mango and Ao (flim package) mango. While Ao (flim package) mango contained the highest amount of total carotene (2771 µg/100 g) and B-carotene (1.955 mg/100 g), as compared Ao mango and Xiangya mango. The highest amount of total carotene (6062 µg/100 g) and B-carotene 5.398 mg/100 g was found in carrots as compared to the fruit and vegetable juices. However, the lowest content of total phenolic 15.1 mg/100 g and vitamin C (1.87 mg/100 g) was found in carrots as compared to other fruits and vegetable juices. The highest antioxidant activity was recorded in Xiangya mangoes and oranges juice through DPPH, ABTS, and RP scavenging assays as compared to other Juices. However, the lowest antioxidant activity was recorded in carrot juice. The present study demonstrates the potential value of fruit juice as their placement of fresh fruit.
Key words: Chinese mango, phenolic compounds, B-carotene, antioxidant activity.
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