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Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie

Loyola Hall of Science, Department of Chemistry, Scranton, Pennsylvania, 18510, USA
Author to whom correspondence should be addressed.
Nutrients 2010, 2(12), 1290-1296;
Received: 9 November 2010 / Revised: 6 December 2010 / Accepted: 13 December 2010 / Published: 15 December 2010
(This article belongs to the Special Issue Dietary Antioxidants)
PDF [394 KB, uploaded 15 December 2010]


The purpose of this study was to analyze polyphenol rich beverages (vitamin enhanced waters (VEWs), fruit juices and berry juices) to determine free polyphenol concentrations and free polyphenols per Calorie based on a serving size. The Folin‑Ciocalteu reagent was used in a colorimetric assay based on a catechin standard. Fruit and berry juices contained, on average, more than eight-times the concentration of free polyphenols when compared to VEWs. When Calories per serving were taken into consideration, fruit and berry juices contained more than twice the free polyphenols per Calorie View Full-Text
Keywords: polyphenols; antioxidant capacity; flavonoids; Folin-Ciocalteu polyphenols; antioxidant capacity; flavonoids; Folin-Ciocalteu

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Donnelly, P.E.; Churilla, T.M.; Coco, M.G., Jr.; Vinson, J.A. Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie. Nutrients 2010, 2, 1290-1296.

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