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/100 g) showed that flavonoid ranged from 1.32 to 3.13, alkaloid 1.53–6.48, phenol 42.37–43.63 and lycopene 0.08–0.19. Anti-oxidant activities (mg/100 g), DPPH ranged from 101.73 to 115.79 TE/g and FRAP 23.36–36.35%. colour ranged from 1.15 to 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
