Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (Citrus sinensis L.) Juice Fortified with Different Oleaster (Elaeagnus angustifolia L.) Extracts.

Charles Odilichukwu R Okpala,Maryam Sarvarian,Ademiku O Adeleye,Afshin Jafarpour,Chinaza Godswill Awuchi

doi:10.3390/molecules27051530

Abstract

In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange juice fortified with different oleaster fruit extracts. The orange juice mix formulation comprised different concentrations (5, 10, 15, 20, and 25%) of oleaster (alcoholic, aqueous, and hydro-alcoholic) extracts. The control comprised orange concentrate (4% w/v), sugar (8.5% w/v), and citric acid (0.1% w/v) brought to the desirable volume with water. As the free radical activity depicted the antioxidant properties, the physicochemical aspects of this work involved the determinations of Brix, density, ash, pH, total acidity, sucrose, and total sugar, whereas the sensory aspects involved the determinations of color and taste. Whilst the aqueous oleaster 20 and 25% extracts produced notable physicochemical differences in the orange juice mix, both free radical activity, and phenolic compounds significantly increased (p < 0.05) after 30 days despite resembling (p > 0.05) those of control at day 1. More so, the increases in aqueous, alcoholic, and hydro-alcoholic oleaster extracts would decrease (p < 0.05) the sensory color and taste of the orange juice mix in this study.

Highlights

The food given to the human body increasingly receives a great deal of attention [1,2,3]
The effectiveness of oleaster fruit extract in fortifying the orange juice is not yet reported, and the knowledge of this will greatly benefit the consumers, those around the Western Asia region. This current work investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange (Citrus sinensis L.) juice fortified with different oleaster (E. angustifolia L.) extracts
The alcoholic extract, despite having significantly lower (p < 0.05) ash, density, total acidity, total acidity, sugar, sucrose, and total sugar contents, had pH levels that were of significantly higher (p < 0.05) values compared to the other treatments

Summary

Introduction

The food given to the human body increasingly receives a great deal of attention [1,2,3]. On one hand, consuming food rich in antioxidants can reduce the development of chronic diseases and oxidative stress and its associated risks. Fruit juices comprise bioactive health-promoting and disease-reducing components vital to human metabolism and wellbeing [4]. The transformation of a given fruit into juice form primarily focuses to extend its shelf time. Such transformation could allow the incorporation of additives/spices, which act as fortificants [4,5,6,7]. Besides the antimicrobial and antioxidant properties associated with natural compounds in fruits, the addition of natural/herbal extracts is believed not to adversely affect the consumer acceptance (of fruit juices) [6,7]

Methods

Results

Conclusion