Development and comparative evaluation of juices from selected functional ingredients

Abstract

Immune boosting foods will ensure protection from diseases by reducing risk of infection and ensuring fast healing. The research was aimed at development and comparative evaluation of juices from extracts of functional ingredients. Samples were labeled according to preponderant ingredient as GG (ginger), GL (garlic), TM (turmeric) and LM (lemon). Sample AC with equal amount of ingredients served as control. The juices were subjected to biochemical, antioxidant and sensory evaluation. The result showed physicochemical properties differed significantly (p<0.05) among the juices. LM had the lowest pH (3.30) while GL had the highest (3.70). Vitamin A was lowest in LM (6.25 μg/100 mL) followed by AC (7.85 μg/100 mL). Vitamin B-complex ranged from 0.78 to 1.08 mg/100 mL for vitamin B1, 0.65-0.93 (B2), and 2.61-3.45 mg/100 mL in B3. The juices were high in antioxidant activities from the TPC (48.71-60.45 mgGAE/100 mL), DPPH (53.70-63.32%) and FRAP (51.80-65.30%) values. The flavonoids (6.15-10.85 μg/mL) were higher than tannins (4.34-9.56 μg/mL) and alkaloids (3.03-4.94 μg/mL) in the juices. Bacteria counts in the juices were low (1.1-1.5×102 CFU/100 mL) and no coliform and fungi growth were observed. There was positive response (6.90-7.75) in the sensory perception of the juices. The juices have high phyto-nutrients and antioxidant potentials necessary for boosting body immunity that need to be optimized for specific health use.