01694naa a2200301 a 450000100080000000500110000800800410001902400470006010000180010724501020012526000090022752008110023665000250104765000180107265000170109065000170110765000220112465000180114665000200116465000270118465300090121165300220122065300270124270000210126970000250129070000170131577300600133219020742019-09-23       2011    bl uuuu     u00u1 u    #d7 adoi: 10.1111/j.1750-3841.2011.02055.x2DOI1 aSTELLA, S. P.  aAntioxidant activity of commercial ready-to-drink Orange juice and nectar.h[electronic resource]  c2011  aAbstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 ?mol TEAC/100 mL ready-to-drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready-to-drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results con?rm the contribution of the TPC to TAA.  aAntioxidant activity  aAscorbic acid  aOrange juice  aAntioxidante  aComposto fenolico  aSuco de fruta  aSuco de laranja  aTecnologia de alimento  aABTS  aÁcido ascórbico  aSuco pronto para beber1 aFERRAREZI, A. C.1 aSANTOS, K. M. O. dos1 aMONTEIRO, M.  tJournal of Food Sciencegv. 76, n. 3, p. 392-397, 2011.