Determination of antioxidant levels in “detox” fruit juices

Nowadays, restrictive diets are in fashion, as is the consumption of “detox” juices. These fruit-based preparations are natural compounds and have bioactive compounds in their composition, contributing to the supply of vitamins, minerals and phytochemicals. Interested in the quantification of antioxidant compounds and changes resulting from the process, we determined and compared the content of vitamin C, carotenoids and phenolics in five different detox juice recipes and their ingredients. Data were calculated by one-way variance with Tukey's post-test and unpaired Student's t test, considering p<0.05 as significance level. We found that watermelon, ginger and flaxseed juice presented more carotenoids (23.17 ± 3.88 mg/100g) and vitamin C (48.09 ± 3.50 mg/100g), while phenolic compounds varied between recipes. from 54.50 to 61. 38 mg/100g and lemon, mint and ginger juice had the highest amount. Finally, there was a reduction in the antioxidant compounds of the juices as a result of processing, and for recipes 1 (orange + cabbage + ginger + water); 2 (lemon + ginger + mint + water) and 4 (beet + apple + fennel + water) the phenolic compounds increased after preparation. In conclusion these fruit-based preparations are have a considered amount of bioactive compounds, specially phenolics and carotenoids.