J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 10, June 2020, pages 9-19

An overview of Brazilian smoothies: from consumer profile to evaluation of their physicochemical composition, bioactive compounds, antioxidant activity and sensory description

Figure 1. 2-D scatter plot of the Brazilian commercial smoothies (a) and their respective correlated variables (b).

Figure 2. Result of the sensory analysis applied to Brazilian commercial smoothies by generalized procrustes analysis (GPA).

**Table 1.** List of coded smoothies with label specifications and characteristics.
Sample	Flavors	Predominant color	Main ingredient	Others	Weigh or volume	Package material	U$/kg or L
S1	Mango with Orange rosa	Yellow	Integral mango	Orange rosa juice, water.	300 g	Glass	7.15
S2	Tropical fruits	Yellow	Apple pulp	Banana pulp, mango pulp, pineapple pulp, passion fruit pulp, chia, ascorbic acid	90 g	Cheer Pack with dosing nozzle	24.29
S3	Acerola with papaya	Yellow	Orange juice	Pulp of papaya, pulp of apple, pulp of acerola, banana and juice of lemon	250 mL	Glass	10.29
S4	Mango with passion fruit	Yellow	Orange juice	Mango pulp, apple pulp, passion fruit pulp and banana	250 mL	Glass	10.29
S5	Yellow fruits	Yellow	Yellow fruits (apricot, mango, acerola, passion fruit, cupuaçu)	Concentrated juice (apple, pomegranate), FOS, vitamins (A, C and D), selenium, zinc, fruit pectin stabilizer	250 g	Glass	10.29
S6	Kiwi with pineapple and lemon	Green	Kiwi	Pineapple, Concentrated juice (apple, lemon), green tea extract, peppermint, chlorophyll, fruit pectin stabilizer	250 g	Glass	10.29
S7	Kiwi with pineapple	Green	Kiwi pulp	Orange juice, pineapple pulp, apple pulp, white grape juice, banana and spinach	250 mL	Glass	10.29
S8	Apple with raspberry and grape	Red	Apple pulp	Raspberry pulp, grape pulp, ascorbic acid	90 g	Cheer Pack with dosing nozzle	24.29
S9	Red fruits	Red	Red fruits (strawberry, cherry, raspberry)	Concentrated juice (apple, plum, cranberry, pomegranate), FOS, vitamins (A and D), selenium, zinc, pectin	250 g	Glass	10.29
S10	Wild fruits	Red	Wild fruits (blackberry, blueberry, cassis)	Concentrated juice (Apple, Plum, Cranberry), FOS, vitamins (A and D), selenium, zinc, pectin	250 g	Glass	10.29
S11	Black Berry with raspberry	Red	Apple pulp	Blackberry, blackberry squash, raspberry, orange juice and lemon	250 mL	Glass	10.29
S12	Apple with banana	Red	Apple pulp	Banana pulp and ascorbic acid	90 g	Cheer Pack with dosing nozzle	24.29
S13	Açaí with banana	Red	Açaí pulp	Orange juice, apple pulp, banana and lemon juice	250 mL	Glass	10.29
S14	Banana with strawberry	Red	Orange juice	Strawberry, banana, apple squash and lemon juice	250 mL	Glass	10.29
S15	Red fruits with banana	Red	Banana whole pulp	Strawberry juice, grape juice, water, apple juice and orange juice	300 mL	Glass	7.15
S16	Banana with strawberry and coconut milk	Red	Banana whole pulp	Water, light coconut milk and strawberry juice	300 mL	Glass	7.15
S17	Banana with oats and coconut milk	White	Banana whole pulp	Light coconut milk, oats and water	300 mL	Glass	7.15

Table 1. List of coded smoothies with label specifications and characteristics.

Sample

Flavors

Predominant color

Main ingredient

Others

Weigh or volume

Package material

U$/kg or L

Mango with Orange rosa

Yellow

Integral mango

Orange rosa juice, water.

300 g

Glass

7.15

Tropical fruits

Yellow

Apple pulp

Banana pulp, mango pulp, pineapple pulp, passion fruit pulp, chia, ascorbic acid

90 g

Cheer Pack with dosing nozzle

24.29

Acerola with papaya

Yellow

Orange juice

Pulp of papaya, pulp of apple, pulp of acerola, banana and juice of lemon

250 mL

Glass

10.29

Mango with passion fruit

Yellow

Orange juice

Mango pulp, apple pulp, passion fruit pulp and banana

250 mL

Glass

10.29

Yellow fruits

Yellow

Yellow fruits (apricot, mango, acerola, passion fruit, cupuaçu)

Concentrated juice (apple, pomegranate), FOS, vitamins (A, C and D), selenium, zinc, fruit pectin stabilizer

250 g

Glass

10.29

Kiwi with pineapple and lemon

Green

Kiwi

Pineapple, Concentrated juice (apple, lemon), green tea extract, peppermint, chlorophyll, fruit pectin stabilizer

250 g

Glass

10.29

Kiwi with pineapple

Green

Kiwi pulp

Orange juice, pineapple pulp, apple pulp, white grape juice, banana and spinach

250 mL

Glass

10.29

Apple with raspberry and grape

Red

Apple pulp

Raspberry pulp, grape pulp, ascorbic acid

90 g

Cheer Pack with dosing nozzle

24.29

Red fruits

Red

Red fruits (strawberry, cherry, raspberry)

Concentrated juice (apple, plum, cranberry, pomegranate), FOS, vitamins (A and D), selenium, zinc, pectin

250 g

Glass

10.29

S10

Wild fruits

Red

Wild fruits (blackberry, blueberry, cassis)

Concentrated juice (Apple, Plum, Cranberry), FOS, vitamins (A and D), selenium, zinc, pectin

250 g

Glass

10.29

S11

Black Berry with raspberry

Red

Apple pulp

Blackberry, blackberry squash, raspberry, orange juice and lemon

250 mL

Glass

10.29

S12

Apple with banana

Red

Apple pulp

Banana pulp and ascorbic acid

90 g

Cheer Pack with dosing nozzle

24.29

S13

Açaí with banana

Red

Açaí pulp

Orange juice, apple pulp, banana and lemon juice

250 mL

Glass

10.29

S14

Banana with strawberry

Red

Orange juice

Strawberry, banana, apple squash and lemon juice

250 mL

Glass

10.29

S15

Red fruits with banana

Red

Banana whole pulp

Strawberry juice, grape juice, water, apple juice and orange juice

300 mL

Glass

7.15

S16

Banana with strawberry and coconut milk

Red

Banana whole pulp

Water, light coconut milk and strawberry juice

300 mL

Glass

7.15

S17

Banana with oats and coconut milk

White

Banana whole pulp

Light coconut milk, oats and water

300 mL

Glass

7.15

**Table 2.** Physical, chemical and instrumental characteristics of Brazilian smoothies.
Sample code	^oBrix	Glucose g/100mL	Fructose g/100mL	Sucrose g/100mL	pH	Acidity g/100mL	Viscosity mPa.s	C*	h°
Note: C*: Chrome; h°: angle hue.Values are means ± SD. Different superscript letters in the same column indicate significant differences (p < 0.05).
S1	13.5^e ± 0.5	2.36^hi ± 0.01	3.95^m ± 0.01	5.23^a ± 0.02	3.87^c ± 0.01	0.63^ef ± 0.02	27.7ⁿ ± 0.6	62.95^c ± 0.06	67.29^d ± 0.02
S2	17.3^b ± 0.5	4.01^c ± 0.03	5.89ⁱ ± 0.01	3.48^e ± 0.02	3.6^de ± 0.2	0.63^ef ± 0.02	210.7^b ± 0.6	29.22^l ± 0.02	45.22^h ± 0.07
S3	11.6^fg ± 0.3	3.10^ef ± 0.01	6.29^h ± 0.02	1.87^j ± 0.01	3.88^c ± 0.02	0.6^fg ± 0.1	93^d ± 1	46.47^g ± 0.02	39.34ⁱ ± 0.03
S4	12.0^f ± 0.06	1.6^j ± 0.2	3.01^o ± 0.02	5.2^a ± 0.1	3.81^cd ± 0.06	0.49^ij ± 0.02	22.7^p ± 0.6	69.87^a ± 0.04	76.04^b ± 0.01
S5	14.5^d ± 0.3	3.12^e ± 0.01	7.45^d ± 0.03	2.6^g ± 0.2	3.42^fghi ± 0.05	0.70^d ± 0.02	42.7^l ± 1.1	65.99^b ± 0.04	70.43^c ± 0.02
S6	11.5^g ± 0.3	3.41^d ± 0.01	7.28^e ± 0.02	2.30^h ± 0.01	3.5^efg ± 0.1	0.60^fg ± 0.02	60.3^g ± 0.6	46.1^f ± 0.4	84.52^a ± 0.08
S7	11.6^fg ± 0.3	3.00^f ± 0.01	6.39^g ± 0.02	1.97ⁱ ± 0.01	3.74^efg ± 0.09	0.57^gh ± 0.05	61.7^f ± 1.1	48.01^e ± 0.06	84.3^a ± 4.2
S8	18.0^a ± 0.1	4.80^a ± 0.01	8.78^b ± 0.01	1.71^k ± 0.01	3.39^ghi ± 0.01	0.70^d ± 0.01	180.7^c ± 0.6	18.98^m ± 0.05	18.96ⁿ ± 0.08
S9	15.2^c ± 0.2	3.01^ef ± 0.01	6.96^f ± 0.01	2.30^h ± 0.01	3.44^efgh ± 0.01	0.95^b ± 0.02	25.00^o ± 0.00	50.77^d ± 0.08	46.79^g ± 0.07
S10	14.3^d ± 0.5	4^b ± 1	9.12^a ± 0.01	1.69^k ± 0.01	3.26^hi ± 0.05	0.68^de ± 0.09	51^j ± 1	30.82^k ± 0.06	22.03^l ± 0.08
S11	10.2^h ± 0.3	2.44^gh ± 0.01	3.73ⁿ ± 0.01	2.6^l ± 0.2	3.21ⁱ ± 0.02	1.02^a ± 0.02	38.00^m ± 0.00	8.87^p ± 0.05	15.4^p ± 0.3
S12	17.1^b ± 0.2	4.37^b ± 0.01	8.16^c ± 0.01	3.46^e ± 0.01	3.6^def ± 0.3	0.47^j ± 0.00	328.00^a ± 0.00	39.32^h ± 0.02	54.98^f ± 0.04
S13	10.1^h ± 0.2	1.40^k ± 0.01	2.40^q ± 0.01	3.95^d ± 0.01	3.90^c ± 0.04	0.53^hi ± 0.00	86.00^e ± 0.00	1.51^q ± 0.02	16.6^o ± 1.5
S14	11.3^g ± 0.3	2.30ⁱ ± 0.01	2.94^p ± 0.01	3.02^f ± 0.02	3.5^efg ± 0.3	0.76^c ± 0.02	47.00^k ± 0.00	35.83ⁱ ± 0.01	32.97^j ± 0.08
S15	14.4^d ± 0.4	3.44^d ± 0.01	4.56^j ± 0.01	4.20^c ± 0.01	3.94^bc ± 0.04	0.47^j ± 0.00	53.00ⁱ ± 0.00	16.31ⁿ ± 0.03	21.2^m ± 0.1
S16	13.1^e ± 0.2	2.54^g ± 0.01	4.41^k ± 0.01	4.61^h ± 0.01	4.15^ab ± 0.05	0.34^k ± 0.02	53.7ⁱ ± 0.6	13.5^o ± 0.1	25.1^k ± 0.2
S17	15.1^c ± 0.1	2.4^h ± 0.1	4.28^l ± 0.01	4.60^b ± 0.06	4.3^a ± 0.1	0.35^k ± 0.04	55.3^h ± 0.6	33.0^j ± 0.2	57.71^e ± 0.08

Table 2. Physical, chemical and instrumental characteristics of Brazilian smoothies.

Sample code

^oBrix

Glucose g/100mL

Fructose g/100mL

Sucrose g/100mL

Acidity g/100mL

Viscosity mPa.s

h°

Note: C*: Chrome; h°: angle hue.Values are means ± SD. Different superscript letters in the same column indicate significant differences (p < 0.05).

13.5^e ± 0.5

2.36^hi ± 0.01

3.95^m ± 0.01

5.23^a ± 0.02

3.87^c ± 0.01

0.63^ef ± 0.02

27.7ⁿ ± 0.6

62.95^c ± 0.06

67.29^d ± 0.02

17.3^b ± 0.5

4.01^c ± 0.03

5.89ⁱ ± 0.01

3.48^e ± 0.02

3.6^de ± 0.2

0.63^ef ± 0.02

210.7^b ± 0.6

29.22^l ± 0.02

45.22^h ± 0.07

11.6^fg ± 0.3

3.10^ef ± 0.01

6.29^h ± 0.02

1.87^j ± 0.01

3.88^c ± 0.02

0.6^fg ± 0.1

93^d ± 1

46.47^g ± 0.02

39.34ⁱ ± 0.03

12.0^f ± 0.06

1.6^j ± 0.2

3.01^o ± 0.02

5.2^a ± 0.1

3.81^cd ± 0.06

0.49^ij ± 0.02

22.7^p ± 0.6

69.87^a ± 0.04

76.04^b ± 0.01

14.5^d ± 0.3

3.12^e ± 0.01

7.45^d ± 0.03

2.6^g ± 0.2

3.42^fghi ± 0.05

0.70^d ± 0.02

42.7^l ± 1.1

65.99^b ± 0.04

70.43^c ± 0.02

11.5^g ± 0.3

3.41^d ± 0.01

7.28^e ± 0.02

2.30^h ± 0.01

3.5^efg ± 0.1

0.60^fg ± 0.02

60.3^g ± 0.6

46.1^f ± 0.4

84.52^a ± 0.08

11.6^fg ± 0.3

3.00^f ± 0.01

6.39^g ± 0.02

1.97ⁱ ± 0.01

3.74^efg ± 0.09

0.57^gh ± 0.05

61.7^f ± 1.1

48.01^e ± 0.06

84.3^a ± 4.2

18.0^a ± 0.1

4.80^a ± 0.01

8.78^b ± 0.01

1.71^k ± 0.01

3.39^ghi ± 0.01

0.70^d ± 0.01

180.7^c ± 0.6

18.98^m ± 0.05

18.96ⁿ ± 0.08

15.2^c ± 0.2

3.01^ef ± 0.01

6.96^f ± 0.01

2.30^h ± 0.01

3.44^efgh ± 0.01

0.95^b ± 0.02

25.00^o ± 0.00

50.77^d ± 0.08

46.79^g ± 0.07

S10

14.3^d ± 0.5

4^b ± 1

9.12^a ± 0.01

1.69^k ± 0.01

3.26^hi ± 0.05

0.68^de ± 0.09

51^j ± 1

30.82^k ± 0.06

22.03^l ± 0.08

S11

10.2^h ± 0.3

2.44^gh ± 0.01

3.73ⁿ ± 0.01

2.6^l ± 0.2

3.21ⁱ ± 0.02

1.02^a ± 0.02

38.00^m ± 0.00

8.87^p ± 0.05

15.4^p ± 0.3

S12

17.1^b ± 0.2

4.37^b ± 0.01

8.16^c ± 0.01

3.46^e ± 0.01

3.6^def ± 0.3

0.47^j ± 0.00

328.00^a ± 0.00

39.32^h ± 0.02

54.98^f ± 0.04

S13

10.1^h ± 0.2

1.40^k ± 0.01

2.40^q ± 0.01

3.95^d ± 0.01

3.90^c ± 0.04

0.53^hi ± 0.00

86.00^e ± 0.00

1.51^q ± 0.02

16.6^o ± 1.5

S14

11.3^g ± 0.3

2.30ⁱ ± 0.01

2.94^p ± 0.01

3.02^f ± 0.02

3.5^efg ± 0.3

0.76^c ± 0.02

47.00^k ± 0.00

35.83ⁱ ± 0.01

32.97^j ± 0.08

S15

14.4^d ± 0.4

3.44^d ± 0.01

4.56^j ± 0.01

4.20^c ± 0.01

3.94^bc ± 0.04

0.47^j ± 0.00

53.00ⁱ ± 0.00

16.31ⁿ ± 0.03

21.2^m ± 0.1

S16

13.1^e ± 0.2

2.54^g ± 0.01

4.41^k ± 0.01

4.61^h ± 0.01

4.15^ab ± 0.05

0.34^k ± 0.02

53.7ⁱ ± 0.6

13.5^o ± 0.1

25.1^k ± 0.2

S17

15.1^c ± 0.1

2.4^h ± 0.1

4.28^l ± 0.01

4.60^b ± 0.06

4.3^a ± 0.1

0.35^k ± 0.04

55.3^h ± 0.6

33.0^j ± 0.2

57.71^e ± 0.08

**Table 3.** Bioactive compounds and antioxidant activity in Brazilian smoothies.
Sample Code	TPC mg GAE/L	Ascorbic acid mg AAE/L	Carotenoids*	DPPH µmol TE/L	FRAP µmol TE/L	ABTS µmol TE/L	CUPRAC µmol TE/L
Note: TPC: total phenolic compounds; GAE: Gallic acid equivalents; AAE: Ascorbic acid equivalents; TE: Trolox equivalents. Values are means ± SD (n = 3). Different superscript letters in the same column indicate significant differences (p < 0.05).
S1	793^l ± 27	11.54^g ± 0.77	9.50^a ± 0.01	4.90^a ± 0.01	2,429^g ± 82	1,073^l ± 11	3,315^g ± 229	9,253ⁱ ± 57
S2	797^k ± 13	12.61^f ± 1.09	3.5^bcd ± 0.4	0.50^f ± 0.01	1,955^j ± 80	3,382^h ± 106	3,049^g ± 97	12,553^g ± 565
S3	1,498^a ± 1	24.65^a ± 0.35	4.50^bc ± 0.01	2.90^b ± 0.01	7,333^a ± 347	9,548^a ± 47	9,801^a ± 609	25,266^c ± 1,040
S4	747ⁿ ± 16	11.53^g ± 0.77	5.60^b ± 0.01	4.50^a ± 0.07	1,951^j ± 50	3,128ⁱ ± 5	1,819^h ± 83	4,093^k ± 332
S5	652^p ± 19	8.87ⁿ ± 0.43	1.50^cd ± 0.01	2.40^bc ± 0.01	4,164^c ± 50	6,898^d ± 122	6,990^b ± 72	31,306^a ± 503
S6	825^h ± 5	13.85^b ± 0.75	0.20^d ± 0.01	0.20^f ± 0.01	2,198^hi ± 42	2,988ⁱ ± 267	3,790^f ± 203	17,053^f ± 152
S7	764^m ± 42	11.09^k ± 0.79	0.20^d ± 0.01	0.20^f ± 0.01	2,342^gh ± 26	7,963^b ± 181	5,378^d ± 317	19,820^e ± 141
S8	1,256^b ± 17	11.27^h ± 0.69	1.10^d ± 0.01	0.60^f.g ± 0.01	4,176^c ± 140	5,598^e ± 74	5,904^c ± 39	25,906^c ± 1,222
S9	971^f ± 22	11.19^j ± 0.72	0.90^d ± 0.02	0.90^defg ± 0.01	2,833^f ± 78	7,374^c ± 101	5,371^d ± 86	12,920^g ± 173
S10	1,000^e ± 28	11.13^j ± 0.70	0.90^d ± 0.02	3.00^b ± 0.02	2,111^ij ± 36	1,779^k ± 85	6,078^c ± 112	9,970ⁱ ± 212
S11	612^q ± 43	10.21^m ± 0.42	1.70^cd ± 0.01	1.10^defg ± 0.01	5,009^b ± 35	706^m ± 25	2,105^h ± 103	11,040^h ± 282
S12	1,027^d ± 26	12.96^c ± 0.71	1.90^cd ± 0.01	1.40^def ± 0.01	3,582^d ± 70	2,994ⁱ ± 32	5,475^d ± 146	22,570^d ± 1,626
S13	1,238^c ± 26	12.69^d ± 0.59	2.80^bcd ± 0.01	1.70^cd ± 0.01	3,260^e ± 86	2,527^j ± 50	4,582^e ± 194	27,520^b ± 529
S14	961^g ± 22	12.69^j ± 0.28	2.70^bcd ± 0.03	2.70^b ± 0.03	3,347^e ± 44	4,763^f ± 19	3,975^f ± 63	5,520^j ± 360
S15	813ⁱ ± 9	11.19ⁱ ± 0.73	1.20^d ± 0.01	0.90^defg ± 0.01	2,431^g ± 40	4,076^g ± 8	6,041^c ± 146	19,953^e ± 1,242
S16	668^o ± 4	10.29^l ± 0.27	2.70^bcd ± 0.05	1.6^cde ± 0.1	1,686^k ± 34	1,721^k ± 63	3,808^f ± 176	16,686^f ± 115
S17	798^j ± 13	12.69^e ± 0.45	0.70^d ± 0.01	0.70^efg ± 0.02	1,487^l ± 68	2,639^j ± 144	4,571^e ± 269	9,020ⁱ ± 173

Table 3. Bioactive compounds and antioxidant activity in Brazilian smoothies.

Sample Code

TPC mg GAE/L

Ascorbic acid mg AAE/L

Carotenoids*

DPPH µmol TE/L

FRAP µmol TE/L

ABTS µmol TE/L

CUPRAC µmol TE/L

β-carotene mg/L

Licopene mg/L

Note: TPC: total phenolic compounds; GAE: Gallic acid equivalents; AAE: Ascorbic acid equivalents; TE: Trolox equivalents. Values are means ± SD (n = 3). Different superscript letters in the same column indicate significant differences (p < 0.05).

793^l ± 27

11.54^g ± 0.77

9.50^a ± 0.01

4.90^a ± 0.01

2,429^g ± 82

1,073^l ± 11

3,315^g ± 229

9,253ⁱ ± 57

797^k ± 13

12.61^f ± 1.09

3.5^bcd ± 0.4

0.50^f ± 0.01

1,955^j ± 80

3,382^h ± 106

3,049^g ± 97

12,553^g ± 565

1,498^a ± 1

24.65^a ± 0.35

4.50^bc ± 0.01

2.90^b ± 0.01

7,333^a ± 347

9,548^a ± 47

9,801^a ± 609

25,266^c ± 1,040

747ⁿ ± 16

11.53^g ± 0.77

5.60^b ± 0.01

4.50^a ± 0.07

1,951^j ± 50

3,128ⁱ ± 5

1,819^h ± 83

4,093^k ± 332

652^p ± 19

8.87ⁿ ± 0.43

1.50^cd ± 0.01

2.40^bc ± 0.01

4,164^c ± 50

6,898^d ± 122

6,990^b ± 72

31,306^a ± 503

825^h ± 5

13.85^b ± 0.75

0.20^d ± 0.01

0.20^f ± 0.01

2,198^hi ± 42

2,988ⁱ ± 267

3,790^f ± 203

17,053^f ± 152

764^m ± 42

11.09^k ± 0.79

0.20^d ± 0.01

0.20^f ± 0.01

2,342^gh ± 26

7,963^b ± 181

5,378^d ± 317

19,820^e ± 141

1,256^b ± 17

11.27^h ± 0.69

1.10^d ± 0.01

0.60^f.g ± 0.01

4,176^c ± 140

5,598^e ± 74

5,904^c ± 39

25,906^c ± 1,222

971^f ± 22

11.19^j ± 0.72

0.90^d ± 0.02

0.90^defg ± 0.01

2,833^f ± 78

7,374^c ± 101

5,371^d ± 86

12,920^g ± 173

S10

1,000^e ± 28

11.13^j ± 0.70

0.90^d ± 0.02

3.00^b ± 0.02

2,111^ij ± 36

1,779^k ± 85

6,078^c ± 112

9,970ⁱ ± 212

S11

612^q ± 43

10.21^m ± 0.42

1.70^cd ± 0.01

1.10^defg ± 0.01

5,009^b ± 35

706^m ± 25

2,105^h ± 103

11,040^h ± 282

S12

1,027^d ± 26

12.96^c ± 0.71

1.90^cd ± 0.01

1.40^def ± 0.01

3,582^d ± 70

2,994ⁱ ± 32

5,475^d ± 146

22,570^d ± 1,626

S13

1,238^c ± 26

12.69^d ± 0.59

2.80^bcd ± 0.01

1.70^cd ± 0.01

3,260^e ± 86

2,527^j ± 50

4,582^e ± 194

27,520^b ± 529

S14

961^g ± 22

12.69^j ± 0.28

2.70^bcd ± 0.03

2.70^b ± 0.03

3,347^e ± 44

4,763^f ± 19

3,975^f ± 63

5,520^j ± 360

S15

813ⁱ ± 9

11.19ⁱ ± 0.73

1.20^d ± 0.01

0.90^defg ± 0.01

2,431^g ± 40

4,076^g ± 8

6,041^c ± 146

19,953^e ± 1,242

S16

668^o ± 4

10.29^l ± 0.27

2.70^bcd ± 0.05

1.6^cde ± 0.1

1,686^k ± 34

1,721^k ± 63

3,808^f ± 176

16,686^f ± 115

S17

798^j ± 13

12.69^e ± 0.45

0.70^d ± 0.01

0.70^efg ± 0.02

1,487^l ± 68

2,639^j ± 144

4,571^e ± 269

9,020ⁱ ± 173

**Table 4.** Individual phenolic compounds (mg/L) analyzed in Brazilian smoothies.
Sample	Gallic acid	Catechin	Epicatechin	Phloridzin	Chlorogenic acid	Caffeic acid	p-coumaric acid
Note: Values are means ± SD (n = 3). nd: not detected. Different superscript letters in the same column indicate significant differences (p < 0.05).
S1	25.1^a ± 0.7	nd	nd	nd	6.95^m ± 0.02	0.19^e ± 0.0	0.18^g ± 0.01
S2	23.8^b ± 0.5	nd	nd	4.89ⁱ ± 0.04	24.16^f ± 0.09	0.15^f ± 0.01	0.18^g ± 0.01
S3	nd	nd	10.3^a ± 0.06	5.10^h ± 0.01	23.39^g ± 0.05	nd	nd
S4	5.4^e ± 0.3	8.6^c ± 0.1	4.9^c ± 0.5	3.87^k ± 0.01	17.1^k ± 0.2	nd	nd
S5	nd	nd	nd	5.08^h ± 0.01	35.75^c ± 0.08	0.21^c ± 0.01	0.17^h ± 0.01
S6	9.06^c ± 0.05	nd	3.76^d ± 0.04	5.73^f ± 0.01	23.47^g ± 0.04	0.25^b ± 0.01	0.19^f ± 0.01
S7	nd	nd	nd	5.91^d ± 0.00	24.32^f ± 0.05	0.25^b ± 0.01	0.19^f ± 0.01
S8	nd	nd	nd	2.08^m ± 0.02	6.00ⁿ ± 0.09	nd	nd
S9	7.32^d ± 0.03	10.38^a ± 0.04	nd	7.17^c ± 0.02	33.5^d ± 0.1	0.25^b ± 0.01	0.37^a ± 0.01
S10	nd	nd	nd	5.23^g ± 0.09	36.28^b ± 0.05	0.21^c ± 0.01	0.23^d ± 0.01
S11	nd	nd	9.9^a ± 1.5	5.82^e ± 0.03	22.1ⁱ ± 0.5	nd	0.24^c ± 0.01
S12	3.9^f ± 0.3	nd	9.7^a ± 0.2	20.03^a ± 0.04	54.8^a ± 0.1	0.26^a ± 0.01	0.28^b ± 0.01
S13	1.71^g ± 0.03	nd	6.7^b ± 0.2	4.18^j ± 0.04	19.87^j ± 0.06	nd	nd
S14	nd	nd	nd	2.60^l ± 0.01	24.7^e ± 0.4	nd	0.18^g ± 0.01
S15	nd	9.73^b ± 0.06	nd	8.2^b ± 0.1	22.12^h ± 0.06	0.20^d ± 0.01	0.20^e ± 0.01
S16	nd	nd	4.5^c ± 0.2	5.82^e ± 0.00	15.68^l ± 0.01	0.19^e ± 0.01	0.18^g ± 0.01
S17	nd	nd	6.85^b ± 0.04	nd	22.57^h ± 0.08	0.25^b ± 0.01	0.19^f ± 0.01

Table 4. Individual phenolic compounds (mg/L) analyzed in Brazilian smoothies.

Sample

Gallic acid

Catechin

Epicatechin

Phloridzin

Chlorogenic acid

Caffeic acid

p-coumaric acid

Note: Values are means ± SD (n = 3). nd: not detected. Different superscript letters in the same column indicate significant differences (p < 0.05).

25.1^a ± 0.7

6.95^m ± 0.02

0.19^e ± 0.0

0.18^g ± 0.01

23.8^b ± 0.5

4.89ⁱ ± 0.04

24.16^f ± 0.09

0.15^f ± 0.01

0.18^g ± 0.01

10.3^a ± 0.06

5.10^h ± 0.01

23.39^g ± 0.05

5.4^e ± 0.3

8.6^c ± 0.1

4.9^c ± 0.5

3.87^k ± 0.01

17.1^k ± 0.2

5.08^h ± 0.01

35.75^c ± 0.08

0.21^c ± 0.01

0.17^h ± 0.01

9.06^c ± 0.05

3.76^d ± 0.04

5.73^f ± 0.01

23.47^g ± 0.04

0.25^b ± 0.01

0.19^f ± 0.01

5.91^d ± 0.00

24.32^f ± 0.05

0.25^b ± 0.01

0.19^f ± 0.01

2.08^m ± 0.02

6.00ⁿ ± 0.09

7.32^d ± 0.03

10.38^a ± 0.04

7.17^c ± 0.02

33.5^d ± 0.1

0.25^b ± 0.01

0.37^a ± 0.01

S10

5.23^g ± 0.09

36.28^b ± 0.05

0.21^c ± 0.01

0.23^d ± 0.01

S11

9.9^a ± 1.5

5.82^e ± 0.03

22.1ⁱ ± 0.5

0.24^c ± 0.01

S12

3.9^f ± 0.3

9.7^a ± 0.2

20.03^a ± 0.04

54.8^a ± 0.1

0.26^a ± 0.01

0.28^b ± 0.01

S13

1.71^g ± 0.03

6.7^b ± 0.2

4.18^j ± 0.04

19.87^j ± 0.06

S14

2.60^l ± 0.01

24.7^e ± 0.4

0.18^g ± 0.01

S15

9.73^b ± 0.06

8.2^b ± 0.1

22.12^h ± 0.06

0.20^d ± 0.01

0.20^e ± 0.01

S16

4.5^c ± 0.2

5.82^e ± 0.00

15.68^l ± 0.01

0.19^e ± 0.01

0.18^g ± 0.01

S17

6.85^b ± 0.04

22.57^h ± 0.08

0.25^b ± 0.01

0.19^f ± 0.01