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J Food Sci. 2012 Jun;77(6):C727-33. doi: 10.1111/j.1750-3841.2012.02715.x. Epub 2012 May 16.

New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds.

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Dept of Food Science and Technology, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain.


Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics.


Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.

[Indexed for MEDLINE]

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