Investigation of Physicochemical Properties of Grape Juice and Apple juice Containing Anthocyanin Pigment Extracted from Roselle (Hibiscus sabdariffa) Petals

Abstract

Colors are used in foods to make them more appealing. Roselle petals contain functional compounds such as anthocyanins and polyphenols in addition to natural pigments. The objective of this study was to investigate the physicochemical properties of grape and apple juice-based drinks containing anthocyanin extracted from roselle petals. To do this, the extracted pigments were added to apple juice and grape juice at concentrations of 5 and 10% w/w. pH, acidity, total phenolic content, anthocyanin, degradation index, hydroxymethyl furfural (HMF) as well as the sensory parameters of the drink samples stored at 4 and 25 ℃ for 30 days were measured. The results showed that pH and acidity increased with time. Anthocyanin and total phenolic content decreased and degradation index and HMF content increased over time. Apple juice drink containing 10% anthocyanin stored at 4 ℃ had the highest polyphenolic and anthocyanin content. The results of the sensory evaluation revealed that the apple juice treatment containing 10% anthocyanin stored at 4 ℃ was the superior treatment due to its highest bioactive compounds and sensory score.