Front Cover 1
Processing and Impact on Antioxidants in Beverages 4
Copyright 5
Contents 6
List of Contributors 10
Preface 14
Biography 16
SECTION 1 
 
18 
Chapter 1 - Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines 20
INTRODUCTION 20
CHAPTER POINTS 20
POLYPHENOLIC CONTENT OF FORTIFIED WINES 23
ANTHOCYANIC COMPOUNDS IN FORTIFIED WINES 24
ANTIOXIDANT CAPACITY IN FORTIFIED WINES 26
CONCLUSIONS 29
References 30
Chapter 2 - Endogenous Antioxidants and Antioxidant Activities of Beers 32
INTRODUCTION 32
CHAPTER POINTS 32
ENDOGENOUS ANTIOXIDANTS IN BEERS 33
ANTIOXIDANT ACTIVITIES OF BEERS 37
Acknowledgments 40
References 40
Chapter 3 - Antioxidants in Coffee 42
INTRODUCTION 42
CHAPTER POINTS 42
PHENOLIC COMPOUNDS 43
MELANOIDINS 45
CAFFEINE 45
TRIGONELLINE 46
TOCOPHEROLS 46
HETEROCYCLIC COMPOUNDS PRODUCED BY MAILLARD REACTION 47
DITERPENES CAFESTOL AND KAHWEOL 47
INFLUENCE OF EXTRACTION PROCESS ON ANTIOXIDANT CAPACITY OF COFFEE RESIDUES 48
References 48
Chapter 4 - Antioxidant Capacity of Green Tea (Camellia sinensis) 50
INTRODUCTION 50
GREEN TEA AND ITS COMPOSITION 50
CHAPTER POINTS 50
BIOAVAILABILITY OF GREEN TEA CATECHINS 51
IN VITRO ANTIOXIDANT ACTIVITIES OF CATECHINS 52
PHYSIOLOGIC ANTIOXIDANT ACTIVITIES 53
PROTECTIVE ASPECTS OF GREEN TEA IN OBESITY AND RELATED DISORDERS 54
SAFETY OF GREEN TEA 54
CONCLUSIONS 55
Acknowledgments 55
References 55
CHAPTER 5 - ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS 58
INTRODUCTION 58
ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS 58
CHAPTER POINTS 58
ANTIOXIDANT COMPONENTS IN HERBAL INFUSIONS 61
References 66
Chapter 6 - Antioxidant Capacity of Soft Drinks 68
INTRODUCTION 68
ORIGIN OF SOFT DRINKS 68
CHAPTER POINTS 68
CARAMEL-CONTAINING SOFT DRINKS 69
ANTIOXIDANT ACTIVITY OF CARAMEL-CONTAINING SOFT DRINKS 70
SOFT DRINKS CONTAINING FRUIT JUICE 71
ANTIOXIDANT ACTIVITY OF FRUIT-JUICE-BASED SOFT DRINKS 71
CAFFEINE-CONTAINING SOFT DRINKS 72
A RETURN TO THE PAST? 73
CONCLUSION 73
References 73
SECTION 2 
74 
Chapter 7 - Antioxidants in Wine during Fermentation 76
INTRODUCTION 76
GRAPE COMPOSITION 76
ANTIOXIDANTS IN WHITE AND RED GRAPES 77
ANTIOXIDANTS IN WHITE GRAPE JUICE DURING PROCESSING 78
ANTIOXIDANTS IN WHITE WINE DURING ALCOHOLIC FERMENTATION 80
ANTIOXIDANTS IN RED GRAPE JUICE DURING PROCESSING 81
ANTIOXIDANTS IN RED WINE DURING ALCOHOLIC FERMENTATION 81
CONCLUSION 82
References 83
Chapter 8 - Effects of Aging on the Antioxidant Capacity of Red Wines 86
INTRODUCTION 86
FACTORS AFFECTING THE PHENOL CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF RED WINES 86
CHAPTER POINTS 86
EFFECTS OF PRODUCTION AND PROCESSING 88
EFFECT OF BARREL AND/OR BOTTLE AGING ON THE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY 89
EFFECT OF BARREL AND BOTTLE AGING ON THE LEVEL OF POTENTIALLY VALUABLE PHENOLS AND POLYPHENOLS 91
RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY AND ACCEPTANCE (PRICE) OF RED WINES 91
Acknowledgments 92
References 92
Chapter 9 - Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee 94
INTRODUCTION 94
CHAPTER POINTS 94
INFLUENCE OF COFFEE VARIETIES ON THE CONTENT OF CHLOROGENIC ACIDS 95
INFLUENCE OF ENVIRONMENTAL FACTORS ON THE CONTENT OF CHLOROGENIC ACIDS 96
INFLUENCE OF PRIMARY PROCESSING AND STORAGE ON COFFEE ANTIOXIDANTS 99
References 101
Chapter 10 - Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews 104
INTRODUCTION 104
CHAPTER POINTS 104
EFFECTS OF PREPARATION TECHNIQUES ON THE ANTIOXIDANT CAPACITY OF COFFEE BREWS 105
EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF POLYPHENOLIC COMPOUNDS 107
EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF MELANOIDINS 108
EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF CAFFEINE 109
EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF TOCOPHEROLS 110
EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF CAFESTOL 111
EFFECTS OF MILK ADDITION ON THE ANTIOXIDANT CAPACITY OF COFFEE BREWS 112
ANTIOXIDANT POTENTIAL OF INSTANT CAPPUCCINO BREWS 112
References 113
Chapter 11 - Applications of Enzymes in Processing Green Tea Beverages: Impact on Antioxidants 116
INTRODUCTION 116
CHAPTER POINTS 116
ENDO- AND EXOGENOUS ENZYMES 117
EFFECTS OF PRODUCTION AND PROCESSING 118
Acknowledgment 124
References 124
Chapter 12 - Antioxidant Capacity of Tea: Effect of Processing and Storage 126
INTRODUCTION 126
CHAPTER POINTS 126
ANTIOXIDANT COMPOUNDS OF TEA 127
EFFECT OF PRODUCTION AND PROCESSING 128
STORAGE OF TEA LEAVES AND TEA BEVERAGES 135
References 136
Chapter 13 - Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors 138
INTRODUCTION 138
EFFECTS OF PRODUCTION AND PROCESSING 138
CHAPTER POINTS 138
CONCLUDING REMARKS 145
References 145
Chapter 14 - Antioxidants of Rooibos Beverages: Role of Plant Composition and Processing 148
INTRODUCTION 148
CHAPTER POINTS 148
PHENOLIC COMPOSITION 149
ANTIOXIDANT ACTIVITY 151
EFFECTS OF PRODUCTION AND PROCESSING 155
References 160
Chapter 15 - Antioxidant Activity of Maté Tea and Effects of Processing 162
INTRODUCTION 162
CHAPTER POINTS 162
HARVESTING AND PROCESSING 163
MATÉ TEA PRODUCTS 163
MATÉ TEA COMPOSITION 164
ANTIOXIDANT ACTIVITY 166
EFFECTS OF PRODUCTION AND PROCESSING 167
References 169
Chapter 16 - Antioxidants in Goji Berry Juice (Lycium barbarum) and Effects of Processing Steps 172
INTRODUCTION 172
CHAPTER POINTS 172
CHEMICAL CONSTITUENTS 173
References 178
Chapter 17 - Açaí (Euterpe oleracea Mart.) Liquefied Pulp for Drinking and their Antioxidant Capacities During Processing 182
INTRODUCTION 182
AÇAÍ PULPS AND THEIR ANTIOXIDANT CAPACITIES 182
CHAPTER POINTS 182
EFFECTS OF PRODUCTION AND PROCESSING 183
CONCLUSION 185
References 188
Chapter 18 - The Impact of Processing and Storage on the (Poly)Phenolic Fraction of Pomegranate (Punica granatum L.) Juices 190
INTRODUCTION 190
CHAPTER POINTS 190
(POLY)PHENOLIC ANTIOXIDANTS OF POMEGRANATE JUICE 191
EFFECTS OF PRODUCTION AND PROCESSING 193
References 199
Chapter 19 - Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice 202
HIGH-PRESSURE HOMOGENIZATION 202
CHAPTER POINTS 202
HIGH- AND ULTRA-HIGH-PRESSURE HOMOGENIZATION EQUIPMENT 203
FRUIT JUICES PRESERVED BY HPH AND UHPH 204
EFFECT OF HPH AND THERMAL TREATMENT ON HEALTH-RELATED COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRUIT JUICES 205
CONCLUSIONS 209
References 209
Chapter 20 - Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice 212
INTRODUCTION 212
CHAPTER POINTS 212
ENZYMES IN DEBITTERING OF CITRUS JUICES 213
IMMOBILIZED BIOCATALYSTS IN DEBITTERING OF JUICES 214
EFFECTS OF PRODUCTION AND PROCESSING 214
References 218
Chapter 21 - Production Processes of Orange Juice and Effects on Antioxidant Components 220
INTRODUCTION 220
CHAPTER POINTS 220
THE ORANGE JUICE PRODUCTION PROCESS 221
EFFECTS OF PRODUCTION AND PROCESSING ON ANTIOXIDANT COMPONENTS OF ORANGE JUICE 222
CONCLUSIONS 230
References 230
Chapter 22 - Total Antioxidant Capacity of Flavored Waters 232
INTRODUCTION 232
CHAPTER POINTS 232
FLAVORED WATERS: EFFECTS OF PRODUCTION AND PROCESSING 233
FLAVORED WATERS AS AN ANTIOXIDANT SOURCE 234
CONCLUSION 240
Acknowledgments 240
References 240
Chapter 23 - Antioxidant Properties of Soy-Based Drinks and Effects of Processing 242
INTRODUCTION 242
CHAPTER POINTS 242
EFFECTS OF PRODUCTION AND PROCESSING 244
Acknowledgments 248
References 248
SECTION 3 
250 
Chapter 24 - The CUPRAC Methods of Antioxidant Measurement for Beverages 252
INTRODUCTION 252
CHAPTER POINTS 252
THE MAIN CUPRAC METHOD 254
THE MODIFIED CUPRAC METHODS 255
PREPARATION OF SOLUTIONS 256
PROCEDURES FOR THE MAIN AND MODIFIED CUPRAC METHODS 257
APPLICATION OF THE MAIN AND MODIFIED CUPRAC METHODS TO BEVERAGES 258
References 260
Chapter 25 - The Use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) Assays in the Assessment of Beverages’ Antioxidant Properties 262
INTRODUCTION 262
CHAPTER POINTS 262
BACKGROUND OF EXPERIMENTAL SET-UP FOR ANTIOXIDANT ASSAYS 263
OXYGEN RADICAL ABSORPTION CAPACITY ASSAY 265
TROLOX EQUIVALENT ANTIOXIDANT CAPACITY (TEAC) ASSAY 266
CONSISTENCY OF ORAC AND TEAC RESULTS BEYOND THE PARADOX OF VALUES VARIABILITY 267
References 268
Chapter 26 - Methodology for the Measurement of Antioxidant Capacity of Coffee: A Validated Platform Composed of Three Complementary Antioxidant Assays 270
INTRODUCTION 270
ANTIOXIDANTS—DEFINITION 270
CHAPTER POINTS 270
ASSAYS FOR ANTIOXIDANTS 271
DEVELOPMENT OF A PRACTICAL ANALYTICAL PLATFORM FOR MEASUREMENT OF ANTIOXIDANT CAPACITY OF COFFEE 271
PROCEDURE USED FOR COFFEE PREPARATION 272
ASSAYS BASED ON ELECTRON TRANSFER REACTIONS 272
ASSAYS BASED ON HYDROGEN ATOM TRANSFER REACTIONS 273
VALIDATION OF RESULTS 275
DISCUSSION AND CONCLUSIONS 279
Acknowledgments 280
References 280
Chapter 27 - Off-Line HPLC Integrated to Total Antioxidant Capacity Measurement of Beverages 282
INTRODUCTION 282
CHAPTER POINTS 282
OFF-LINE HPLC INTEGRATED TO TOTAL ANTIOXIDANT CAPACITY ASSAYS 283
CONCLUSION 292
References 292
Chapter 28 - Antioxidant Screening of Beverages using the Online HPLC–DPPH• Assay Incorporating Active Flow Technology Chromatography Columns 294
INTRODUCTION 294
CHAPTER POINTS 294
THE ANALYSIS OF COFFEE USING LIQUID CHROMATOGRAPHIC SEPARATION AND DPPH• ANTIOXIDANT DETECTION: A COMPARISON BETWEEN STANDARD AN... 297
THE ANALYSIS OF COFFEE USING PARALLEL SEGMENTED FLOW CHROMATOGRAPHY INCORPORATING MULTIPLEXED FLUORESCENCE AND DPPH• ANTIOXIDANT... 300
THE ANALYSIS OF COFFEE USING REACTION FLOW CHROMATOGRAPHY WITH MULTIPLEXED DETECTION 301
GENERAL CONCLUSION 302
Acknowledgments 302
References 302
Chapter 29 - Analytical Methods for Determination of Polyphenols in Beer 306
INTRODUCTION 306
CHAPTER POINTS 306
GLOBAL ASSAYS 307
DETERMINATION OF INDIVIDUAL PHENOLIC COMPOUNDS 311
References 315
Chapter 30 - Deriving a Global Antioxidant Score for Commercial Juices by Multivariate Graphical and Scoring Techniques: Applications to Blackcurrant Juice 318
BLACKCURRANTS AND ANTIOXIDANT COMPOUNDS 318
CHAPTER POINTS 318
CONSUMPTION OF BLACKCURRANTS 319
EVALUATION OF TOTAL ANTIOXIDANT ACTIVITY 319
ANTIOXIDANT ACTIVITIES OF TEN BLACKCURRANT JUICES AND CORRELATIONS 320
STATISTICAL ANALYSIS 320
GRAPHICAL REPRESENTATIONS 321
GLOBAL ANTIOXIDANT SCORE (GAS) AND RANKING 322
CLUSTERING 322
VISUALIZATION OF THE GAS (CHERNOFF FACES AND STARS) 323
CONCLUSIONS 323
References 324
Index 326