Chemoprotective Potential of Selected Preservatives against Spoilage Microorganisms Associated with Stored Zobo and Their Resultant Effects on the Juice’s pH and Ascorbic Acid

Abstract

Samples of extracts from Hibiscus sabdariffa calyxes were stored with different preservatives (sodium benzoate, sodium metabisulphite, boric acid and citric acid) for eight weeks and studied forthnightly for change in certain parameters. A sample (control) was also stored without preservative for the same period. The research was carried out to study the possible effect(s) of these chemical preservatives on the pH, ascorbic acid and microbial growth of the juice. Up to 4 Original Research Article