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

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.