Advances in Food Science and Engineering

Download PDF (440.7 KB) PP. 9 - 17 Pub. Date: March 29, 2017

DOI: 10.22606/afse.2017.11002

• María Luisa Pérez-Rodríguez^*
  Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, 28040 Madrid, Spain
• Rebeca López-Froilán
  
• Ángela Casado
  Departamento de Medicina Celular y Molecular. Centro de Investigaciones Biológicas (CSIC). Avda. Ramiro de Maeztu, 9. 28040 Madrid, Spain

Thirty two samples of flavored water commercialized in Spain were evaluated for their antioxidant capacities by three methods: AOP based in cupric ion reducing antioxidant capacity (CUPRAC), free radical scavenging capacity by N,N-dimethyl-p-phenylenediamine (DMPD), and total polyphenols content performed by Folin-Ciocalteu reagent. Flavored waters are a kind of soft drinks formulated with mineral or bottled water, flavorings (extracts, juices or aromas) and additives which mainly are acidifying agents and sweeteners. The samples were distinguished in three groups in function of the ingredient that provide the flavor. The antioxidant capacity was higher in waters with plant extracts followed by those with aromas and finally by waters with a small amount of juices. In spite of the low antioxidant capacity, regular use of flavored water could contribute substantially to the total of dietary antioxidants. This kind of drinks does not contain alcohol or stimulants and neither typically contain sugar. This represents a certain advantage over traditional soft drinks.

Antioxidant capacity, flavored waters, beverages, DMPD assay

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