Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
DPPH Radical-scavenging Activity of Commercial Beverages
Kimiko IshiwataHitoshi TakamuraTeruyoshi Matoba
Author information

2000 Volume 33 Issue 4 Pages 483-493


The radical-scavenging activity of 118 commercial beverages (coffee drink, cocoa drink, tea drink, fruit juice and beverage, vegetable juice, milk beverage, soybean milk beverage, carbonated drink, near-water beverage, etc. ) was evaluated by using the 1,1-diphenyl-2-picrylhydrazyl radical. The contribution of ascorbic acid to this activity was also determined.
Coffee and cocoa drinks without ascorbic acid showed the highest level of activity. Tea drink prepared from tealeaves had high activity, the contribution of ascorbic acid to this activity being about 20%. Fruit and vegetable juices showed the mid-level activity among the samples tested, the contribution of ascorbic acid being mainly 20-70%. Nutritional, near-water and carbonated drinks showed various levels of activity depending on the amount of ascorbic acid added.

Information related to the author
© The Japan Society Cookery Science
Previous article Next article