Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries

A 1‐y storage trial was designed involving different temperatures (8, 21, and 30 °C) to assess the antioxidant properties of a dessert formulated with concentrated juices of grape, blackberry, blackcurrant, raspberry, and cherry. The total antioxidant activity (TAA) of the dessert was measured as the scavenging capacity of the 2,2′‐azino‐di‐[3‐ethylbenzothiazoline‐6‐sulphonate] radical cation (ABTS) and as its iron‐reducing ability (FRAP). Color was spectrophotometrically measured, and vitamin C and phenolics were analyzed by HPLC. The color parameters and the concentrations of different antioxidant compounds were affected by storage conditions, especially in samples stored at 30 °C, although the TAA remained practically invariable during storage.