Physicochemical Properties, Total Phenolic and Antioxidant Activity of Mixed Tropical Fruit Juice, TP 3 in 1TM

Siti Nur Aqilah Abdul Malek,Wan Aida Wan Mustafa,Suzana Shahar,Hasnah Haron

doi:10.5539/jas.v9n13p50

Abstract

This study was carried out on the TP 3 in 1TM juice formulation, which consisted of pomegranate concentrate with guava and roselle extract. This study aimed to determine its physicochemical properties, proximate content, total phenolic content, antioxidant activity, total sugar, vitamin C and several targeted polyphenol compounds. Total phenol content was determined using Folin-Ciocalteu method while antioxidant activity was determined using DPPH and ABTS methods. The results showed pH and total soluble solid values of the juice were 3.69 and 8.1 °Brix, respectively. The juice has brightness colour of L = 33.25, a = 3.16 and b = -4.63. Every 100 ml juice contained 10.92 g total sugar, 4 mg vitamin C and 0.44% titratable citric acid. Proximate analyses showed TP 3 in 1TM juice contained 89.38% moisture, 0.15% total ash, 0.16% protein, 0% fat and 10.31% total carbohydrates. The juice was low in calories (42 kcal/100 ml) and contained total phenolic (609 mg GAE/100 ml) and total monomeric anthocyanin (12.94 mg C3G/100 ml). Antioxidant value obtained through DPPH and ABTS test methods were 88.90% and 472.44 µM TE/ml, respectively. Eight selected individual polyphenol compounds ranged from 0.13-633.73 mg/100 ml have been identified. TP 3 in 1TM juice consisting three different tropical fruits can be considered of having high phenolic content and antioxidant activity. Consumption of mixed tropical juices with various polyphenol compositions will protect human body from several diseases attributed to the reactions of free radicals.

Highlights

Fruit juices are produced from various parts of plants including flowers and fruits
Pomegranate and guava fruits were cleaned using tap water followed by extraction of juice using heavy duty electric juicer (Breville, Australia) while calyx of the seedless roselle was extracted in hot water for 15 minutes
TP 3 in 1TM juice has low pH value of 3.69 (Table 1). This indicated that the juice was in acidic condition and suitable to be served as ready-to-drink (RTD) beverages (Malaysian Food Act 1983 and Food Regulations 1985)

Summary

Introduction

Fruit juices are produced from various parts of plants including flowers and fruits. Different types of fruit juices and drink are available globally and there has been an increased on its consumption due to consumer awareness of nutritional and health benefits. It is well known that natural sources of antioxidants from fruits are more advantageous to health than the synthetic counterparts or supplements (Liu, 2003). Antioxidants are known to have beneficial health promoting properties such as strengthening the body immunity system, reducing the risk of metabolism diseases and delaying the aging process. This potential health benefits are normally linked to polyphenols activity from plant foods. Polyphenols are known for its antioxidant characteristics and has been abundantly found in fruits, and other plant sources.

Objectives

Methods

Results