Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

Oluwatoyin M A Ogundele,Adebanjo A Badejo,Olugbenga O Awolu,Tayo N Fagbemi,Ifeanyi D Nwachukwu

doi:10.1002/fsn3.331

Oluwatoyin M A Ogundele, Adebanjo A Badejo + Show 3 more

Open Access

https://doi.org/10.1002/fsn3.331

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Abstract

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS [2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

Highlights

Consumers are increasingly better informed about the major role of beverages and foods in diet and health, desire functional beverages that contribute to preventing or inhibiting the progression of degenerative diseases caused by oxidative stress (Padayatty et al 2003; Ozen et al 2012)
The ingredient constraint for the original design was maintained while maximizing the vitamin C, total phenols, DPPH, Carotenoid, and ABTS properties
ANOVA for the special cubic model (Equation 1) of the ABTS antioxidant capacity reveals the model’s F-value as 487.32 and implies that there was a significant effect of the juice blends on the antioxidant property (ABTS) at P ≤ 0.05, showing that the model is an approximate representation of the true system

Summary

Introduction

Consumers are increasingly better informed about the major role of beverages and foods in diet and health, desire functional beverages that contribute to preventing or inhibiting the progression of degenerative diseases caused by oxidative stress (Padayatty et al 2003; Ozen et al 2012). This work describes the formulation and optimization of the four components (pineapple, carrot and orange, and HSE juices) in the development of functional beverages using response surface methodology (RSM), and the determination of the nutritional and antioxidant properties of the optimal beverage. The ingredient constraint for the original design was maintained while maximizing the vitamin C, total phenols, DPPH, Carotenoid, and ABTS properties.

Results

Conclusion