European Food Research and Technology

, Volume 244, Issue 11, pp 1897–1905 | Cite as

The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries

  • Dariusz NowakEmail author
  • Michał Gośliński
  • Krzysztof Przygoński
  • Elżbieta Wojtowicz
Original Paper


Various natural sources of antioxidants, which may help defy oxidative stress and thereby reduce the risk of many diseases, are being searched for. Exotic fruits and good quality exotic fruit juices can be an alternative to many berries grown in Europe. This paper presents the antioxidant properties and composition of polyphenols of acai, maqui berry and noni juices. Then they were compared to local juices rich in polyphenols, such as elderberry, raspberry and blueberry juices. The research has shown that the highest antioxidant capacity possessed acai juice among the exotic juices and elderberry juice among the local ones. The same two juices had the highest content of polyphenolic compounds, including flavonoids. Noni and maqui berry juices were inferior to acai and elderberry juices in this respect, and did not surpass considerably the qualities of raspberry and blueberry juices. The highest content of total anthocyanins was detected in elderberry juice. Exotic acai juice contains the highest levels of flavonols (mainly catechins) as well as ferulic and chlorogenic acids. Concluding, juices from exotic acai, noni and maqui berry fruits, because of their antioxidant properties, can be an interesting alternative to local juices. Acai juice seems to be the most valuable, in particular.


Acai Maqui berry Noni Juices Antioxidants 



We are grateful to the company Zielona Tłocznia—Piotr Sępkowski (Wola Boglewska, Jasieniec, Poland) for providing us with juice samples for analyses.

Compliance with ethical standards

Conflict of interest

The authors declare that there are no conflicts of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Dariusz Nowak
    • 1
    Email author
  • Michał Gośliński
    • 1
  • Krzysztof Przygoński
    • 2
  • Elżbieta Wojtowicz
    • 2
  1. 1.Department of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in ToruńBydgoszczPoland
  2. 2.Department of Food Concentrates and Starch ProductsProf. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznańPoland

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