Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices
- 1Department of Food Technology, Federal University of Ceara
- 2Embrapa Tropical Agroindustry, Fortaleza, CE, Brazil
Abstract
The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an/antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g(-1) of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g(-1) of TAC and approximately 6.1 of acceptance.
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BibTeX
@article{pereira2026synergistic,
title = {{Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices}},
author = {Ana Carolina da Silva Pereira and Nédio Jair Wurlitzer and Ana Paula Dionísio and Marcia Valéria Lacerda Soares and Maria do Socorro Rocha Bastos and Ricardo Elesbão Alves and Isabella Montenegro Brasil},
journal = {Archivos Latinoamericanos de Nutrición},
year = {2026},
month = oct,
doi = {10.37527/2015.65.2.007},
url = {https://doi.org/10.37527/2015.65.2.007},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices
AU - Ana Carolina da Silva Pereira
AU - Nédio Jair Wurlitzer
AU - Ana Paula Dionísio
AU - Marcia Valéria Lacerda Soares
AU - Maria do Socorro Rocha Bastos
AU - Ricardo Elesbão Alves
AU - Isabella Montenegro Brasil
PY - 2026
DA - 2026/10/28
JO - Archivos Latinoamericanos de Nutrición
DO - 10.37527/2015.65.2.007
UR - https://doi.org/10.37527/2015.65.2.007
AB - The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an/antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g(-1) of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g(-1) of TAC and approximately 6.1 of acceptance.
SN - 0004-0622
SN - 2309-5806
ER -