What are the commonly used antioxidents in mango juice?

Question

we are using ascorbic acid as antioxident in mango juice. Is there any othher item to replace this .what is the function of antoxident in juice.

Answer 1

Pulp of Mango ( botanical name : Mangifera indica)  has got mainly three antioxidants they are-

1.   Beta Carotine - (ranges  from 1.91 to 2.63 mg/100 g)

2.   Ascorbic acid & Dehydroascorbic acid  (ranges from 9.79 t0 77.71 mg/100 gm)

3.   Phenolics (ranges between 48.40 to 208.70 mg/ 100g)

The strong antioxidant activity of the fresh mango is clearly related to the high occurrence of phenolic compounds of which tannic acid shows the strongest. On the other hand p-coumaric acid is very abundant but shows weak activity.

Antioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction, like dominoes. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical damage the body has a defense system of antioxidants.

Although there are several enzyme systems within the body that scavenge free radicals, the principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C. Antioxidants are intimately involved in the prevention of cellular damage

So, the function of  antioxidants in juice is the same as the antioxidents produced by our body.