Work

Functional combo juice drink from ginger, garlic turmeric and pine apple juice blends: Bioactive compounds, anti-oxidant activity, physicochemical elucidation and their sensorial expectations

Year: 2023

Type: article

Abstract: Ginger, garlic, turmeric and pine apple fruits are agricultural produce subject to inevitable postharvest losses due to respiration, high moisture content, harvest bruises and adverse weather conditions. They are endowed with a lot of health benefits. The bioactive compounds, anti-oxidant activity, physicochemical and sensory properties of their juice blends were evaluated with standard analytical methods. The results of bioactive components (mg/100g) showed that flavonoid ranged from 1.32-3.13, alkaloid 1.53-6.48, phenol 42.37-43.63 and lycopene 0.08-0.19. Anti-oxidant activities (mg/100g), DPPH ranged from 101.73 to 115.79 TE/g and FRAP 23.36-36.35%. colour ranged from 1.15-2.50 and pH 7.03-9.24. Combination of 70% ginger: 10% garlic: 20% turmeric had the highest acceptability while that of 20% ginger: 10% garlic: 70% turmeric had the least. Both combinations varied significantly (p<0.05), Also, equal blending of the materials significantly (p<0.05) affected the bioactive, antioxidant activity and acceptability of the combo functional drinks. Antioxidant activity correlated positively with bioactive compounds.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2023.100391

Authors: I.N. Okwunodulu, V.N. Obioma, F.U. Okwunodulu, J. Ndife, V. Wabali

Institutions: Michael Okpara University of Agriculture, University of Port Harcourt

Language: English

Topic: Food Science and Nutritional Studies

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $1,750