Antioxidant capacity and sensory properties of blend juice made from carrot,apple and celery

Juices are rich sources of nutrients and bioactive compounds, contributing significantly tooverall health. In this study, the phenolic compounds, flavonoid content, vitamin C levels,antioxidant activity, color indexes (L*, a*, b*), and sensory characteristics of celery, apple, carrotjuice, and their 1:1 combination were analyzed. The results indicated that the highest levels ofphenolic compounds (374.4 mg GAE/L), flavonoids (63.0 mg QE/L), and vitamin C (10 mg/100mL) were found in celery, celery, carrot and the celery: apple combination, respectively. Celery:apple juice exhibited the strongest antioxidant activity (84.1 %). In terms of appearance, the colorof celery was more dominant in the celery: apple combination, while the color of carrot was moreprominent in the celery: carrot. Regarding sensory characteristics, the celery: apple received highersensory scores compared to the celery alone. The results of this study suggest that the celery juiceblend can be recommended as a functional and antioxidant-rich beverage.

Antioxidant capacity and sensory properties of blend juice made from carrot,apple and celery Keywords:

Antioxidant activity , Blend juice , Apple , Celery , Carrot