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87197

Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

Article

Last updated: 22 Jan 2023

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Food Science and technology

Abstract

In the present study a variety of fruit juices (pomegranate, strawberry, apple, plums and blackberries) each was mixed with equal amounts of orange juice (1:1) and different levels of rosemary extract (5, 10, 15, ml/L) were developed. Sensory evaluation tests were performed to choose the most acceptable level of rosemary added to the fruit-orange juices. Physicochemical and bioactive determinations were also assessed.
Sensory evaluation tests showed that 10ml/L rosemary extract added to all tested fruit-orange juices was highly appreciated by panelists except blackberry-orange juice at 5ml/L. The physicochemical tests as measured by TTA%, pH and TSS revealed that the addition of rosemary extract did not significantly affect most of the tested parameters for all tested fruit-orange juices and their controls, and they were at the normal range of commercial juices. Vitamin C the total sugar content showed a variation ranging between 2.54 -28.11mg/100ml and 6.51-19.35%, respectively. Results also indicated that the addition of rosemary extract significantly enhanced the increase in total phenolics (TP) and flavonoids (TF), where blackberry (BO5), strawberry (SO10) and pomegranate (PO10) exhibited the highest TP values, respectively whereas, SO10, BO10 and RO10 exhibited the highest TF values, respectively. SO10, exhibited the highest anthocyanin content (800mg/L) as compared to all other fruit- orange juices. The antioxidant activity (% inhibition) measured by DPPH radical scavenging assay showed that SO10, PO10, and RO10 (plum) exhibited the highest antioxidant activities as compared to their controls and the other fruit-orange mixes. The study postulates that these beverages could provide health promoting benefits against oxidative stress related diseases.

DOI

10.21608/asejaiqjsae.2020.87197

Keywords

fruit, orange juice, rosemary extract- bioactive compounds, Antioxidant activity

Authors

First Name

Ahmed. S.

Last Name

Waley

MiddleName

-

Affiliation

Food Technology Research Institute, Agricultural Research Center. Giza, Egypt

Email

drahmadsalah319@gmail.com

City

-

Orcid

-

First Name

Omayma. E.

Last Name

Shaltout

MiddleName

-

Affiliation

Food science Department, Faculty of Agriculture Saba Basha. Alexandria university, Egypt.

Email

-

City

-

Orcid

-

First Name

Ayman. M.

Last Name

Abu – EL Yazeed

MiddleName

-

Affiliation

Food science Department, Faculty of Agriculture Saba Basha. Alexandria university, Egypt.

Email

-

City

-

Orcid

-

First Name

Azza. A.

Last Name

AL-bakry

MiddleName

-

Affiliation

Food Technology Research Institute, Agricultural Research Center. Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

Ahmed. M.

Last Name

Zeitoun

MiddleName

-

Affiliation

Food science Department, Faculty of Agriculture Saba Basha. Alexandria university, Egypt.

Email

-

City

-

Orcid

-

Volume

41

Article Issue

APRIL-JUNE

Related Issue

13087

Issue Date

2020-06-01

Receive Date

2020-04-01

Publish Date

2020-06-30

Page Start

141

Page End

153

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 41_Issue APRIL-JUNE_Pages 141-153.pdf

PDF . 660.7kB

Link

https://asejaiqjsae.journals.ekb.eg/article_87197.html

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https://asejaiqjsae.journals.ekb.eg/service?article_code=87197

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Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

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-

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Article

Created At

22 Jan 2023