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PREPARATION OF ANTIOXIDANT RICH LEMONGRASS AND GINGERFLAVOURED VALUE ADDED GRAPEFRUIT BEVERAGES

Khongsai, L., Dubey, R., and Sheikh, S.

ABSTRACTThe present study entitled "Preparation of antioxidant rich lemongrass and ginger flavoured value added grapefruit beverages" wasundertaken to analyze the antioxidant content of prepared beverages. Beverage was prepared using grapefruit juice, guava leaf extract,lemongrass and ginger extract and jaggery and to calculate the antioxidant composition of the prepared beverage. Recipe namely,"Grapefruit based beverage incorporated with guava leaf extract, lemongrass and basil extract, jaggery" was prepared using the standardingredients and method of preparation. The five treatments were T0 (grapefruit juice 100% and jaggery-10%), T1 (grapefruit juice-78%,guava leaf extract-2%, lemongrass-5%, ginger-5%, jaggery-10%), T2 (grapefruit juice-76%, guava leaf extract-4%, lemongrass-5%,ginger-5%, jaggery-10%), T3 (grapefruit juice-74%, guava leaf extract-6%, lemongrass-5%, ginger-5%, jaggery-10%), T4 (grapefruitjuice-72%, guava leaf extract-8%, lemongrass-5%, ginger-5%, jaggery-10%), T5 (grapefruit juice-70%, guava leaf extract-10%, lemongrass-5%, ginger-5%, jaggery-10%). The prepared beverages were oraganaleptically evaluated for the colour, consistency, taste and flavour andoverall acceptability using Nine Point Hedonic Scale and the best treatment was selected. Treatment T2 (grapefruit juice-76%, guava leafextract-4%, mint-5%, basil-5%, jaggery-10%) scored the best.

The nutritional compositions of the beverages were evaluated through chemical analysis. The total carbohydrate content ranged from24.25-26.35g/100 ml, energy content ranged from 104.7-110.35Kcal/100ml, vitamin C content ranged from 28- 31 mg/100ml, total polyphenolcontent ranged from 147-279.33.58mg/100ml, total flavonoids content ranged between 131.47 - 225.48mg/100ml.

M.Sc. Student, Assistant Professor, Professor and DeanDepartment of Foods and Nutrition, Ethelind School of Home Science,

Sam Higginbottom University of Agriculture, Technology And Sciences, Allahabad - 211007

INTRODUCTIONOne of the best ways to keep our immune system strong is to

include fruits and vegetables which are rich in nutrients calledantioxidants that are good for our immune system. In perspectiveto Indian diet recommended 400g/day of fruits and vegetablesare needed to meet the requirements of antioxidants such as Carotene, Vitamin C, and certain non-nutrients such aspolyphenols and flavonoids (Brahmin, 2010). Grapefruit is a fruithybrid between the pummelo and the orange and is generallyaccepted as Citrus X paradisi. Vitamin C is a good antioxidantcontributor in grapefruit juice. Choosing to regularly eat lycopene-rich foods, such as pink grapefruit, and drink green tea maygreatly reduce a man's risk of developing prostate cancer. (Jianet. al., 2007). Grapefruit juice ranked among those highest inantioxidant activity. Herbal plants benefits are many; they areused as spice up food and home remedy for ailments like cold, orsore throat. Guava leaves like many other herbs have severalmedicinal properties and offer an array of health benefits. Theantioxidant mechanism of guava leaf extracts may be contributedto their radicals scavenging ability. A phenolic compound appearsto be responsible for the antioxidant activity of guava extracts(Chen and Yen, 2006). Lemongrass, also called Citronella, is agrassy plant with a lemony flavor. Lemongrass contains severalflavonoids that function as antioxidants and anti-inflammatoryagents. In their antioxidant capacity, flavonoids prevent damageto cells that can lead to long term diseases such as heart diseaseor arthritis. Ginger (Zingiber officinale) one of the most popularof all the spices is also one of the top five antioxidant foods(Halvorsen et. al., 2006). Gingerols, the main active componentsin ginger and the ones responsible for its distinctive flavor, may

also inhibit the growth of human colorectal cancer cells. Gingeris a source of a large number of important antioxidants that,amongst other activities, reduce lipid oxidation by enhancing theactivities of crucial internally produced antioxidants, such assuperoxide dismutase. The beneficial effect of various herbs onhuman life and its role in acting as antioxidant paves a way forthe development of fruit beverages incorporated with the concernherbs in boosting health. It will not only provide nourishmentbut also aided in its food value which benefitted the today's busycustomers. The present developed formulated beverages will alsofurther enhance the antioxidant availability in the body.

MATERIAL AND METHODSThe investigation was conducted in the Department of Foods

and Nutrition, Ethelind School of Home Science, SamHigginbottom University of Agriculture, Technology And Science(SHUATS), Allahabad. The details of the materials, experimentalprocedure and techniques to be adopted during the course ofthe investigation were as follows:

Experimental Site - The present investigation was carried outin the Nutrition Research Laboratory, Foods and Nutrition,Ethelind School of Home Science.

Procurement of Raw Materials - Grapefruit, guava leaves wascollected from SHUATS campus. Other ingredients required forthe experiment were collected from the local market of Allahabaddistrict. The ingredients were carefully clean, sort to removedefective one of the lots collected.

Development of Value Added Food Products- Grapefruit, Guavaleaves extract, lemongrass and ginger extract, jaggery were utilizedin the preparations of product representing the basic recipes

The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017

Received 13-08-2014Accepted 12-12-2017

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(control T0) and five variations T1, T2, T3, T4, T5 respectively wherethe amount of grapefruit juice, guava leaf extract were varied.

Preparation of grapefruit juice

Ripe grapefruit

Washing

Peeling

Cut into halves

Removal of seeds

Collection of flesh

Passing through juicer

Collection of juice

Fig 3.1 Flowchart for preparation of grapefruit juice.(Source: Srivastava and Kumar, 2009)

respective treatments T1 (2ml), T2 (4ml), T3 (6ml), T4 (8ml) and T5

(10ml) was greater than T0, in which guava leaf extract was notincorporated. At 10ml/100ml Total Polyphenol, Total Flavanoidcontents were highest 279.33mg, 225.48 mg per 100ml respectivelyin T5 followed by T4, T3, T2, T1 and the least is observed in T0

(control) where no guava leaf extract was incorporated in thecontrol sample. With the decreased in percentage of guava leafincorporation the value further decreases likewise.

Table 1: Details of treatment and controlProducts Treatments T0 T1 T2 T3 T4 T5

Grapefruit juice 100% 78% 76% 74% 72% 70%Guava leaves extract - 2% 4% 6% 8% 10%Lemongrass - 5% 5% 5% 5% 5%Ginger - 5% 5% 5% 5% 5%Jaggery 10% 10% 10% 10% 10% 10%

Table 2.Nutrients content in control and treated samples ofgrapefruit beverages with guava leaves extract,lemongrass and ginger extract and jaggery.

Treatments T0 T1 T2 T3 T4 T5

NutrientsCarbohydrates(g) 24.25 24.79 25.09 25.34 26.01 26.35Energy (Kcal) 104.7 107.6 107.7 108.28 109.7 110.35Vitamin C (mg) 31 29.3 28.78 28.47 28.23 28Total Polyphenol 147 223.085 237.15 251.21 265.27 279.33content(mg)Total flavonoid 131.47 205.11 210.20 215.29 220.39 225.48content(mg)

Table 3.Physico-chemical properties of the prepared beverage.Physico-chemical Grapefruit beverage flavoured

properties with lemongrass and ginger (T3)pH 3.5TSS 17.34

Viscosity 52

Table 4.Comparison between nutrient content of control andbest treatment of grapefruit beverages with guavaleaves, mint and basil extract, jaggery by using t- test.

Nutrients T0 T2 Difference Tcal Ttab Result(T0 - T2)

Carbohydrate(g) 24.25 25.09 -0.84 2.347 4.303 NSEnergy(Kcal) 104.7 107.7 - 3 13 4.303 SVitamin C(mg) 31 28.78 2.22 3.087 4.303 NSTotal Polyphenol 147 237.15 -90.15 61.567 4.303 Scontent(mg)Total Flavanoid 131.47 210.20 -78.73 120.754 4.303 Scontent(mg)

From this value added grapefruit beverage, all control andtreatments were replicated five times for sensory evaluation.

Sensory Evaluation- Sensory evaluation of the preparedproducts for their acceptability was done by a panel of judges.The score card based on the 9 point Hedonic Scale was used foranalysis of sensory attributes like colour and appearance,consistency, taste and flavour and overall acceptability(Srilakshmi, 2007). Nutritional Composition of the antioxidant rich herbal flavoredvalue added grapefruit beverages. Determination of Carbohydrates. Determination of pH by AOAC method (2005). Determination of TSS by AOAC method (2005). Determination of viscosity. Determination of Vitamin C. Determination of antioxidants :

a. Determination of total polyphenolic content.b. Determination of total flavonoid content.

RESULTS AND DISCUSSIONThe data collected on different aspects as per the methodology

have been tabulated and analyzed statistically. Table 2 shows that the carbohydrate increases from treatment

T0 24.25 gm/100ml to treatment T5 26.35 gm/100 ml due toincorporation of lemongrass and ginger. Results related the valueof Total Polyphenol content, Total Flavanoid content withincorporation of guava leaf extract at different levels in the

The products showed an acceptable range in physico-chemicalcharacteristics. The pH values indicate that the prepared beverageis acidic. Table 4 shows that the beverage was viscous and addsto the flavor and taste which enhances sensory acceptability bythe panel of judges. The total soluble solids were considerablylow which makes it acceptable as a beverage.

Table 4 shows no significant difference between control (T0)and the best treatment (T2) on applying t test regardingCarbohydrate and Vitamin C as the calculated value of t is foundto be lesser than the tabulated value of t at 5 percent probability.The table also shows a significant difference between control andbest treatment regarding their Energy, Total Polyphenol contentand Total Flavanoid content as the calculated value of t is foundto be greater than the tabulated value of t at 5 percent probabilitywhich denotes that T2 is better than the control T0 due toincorporation of guava leaf extract.

Khongsai, L., Dubey, R., and Sheikh, S.

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CONCLUSIONFrom the result summarized, it is concluded that Guava leaf

extract can suitably be incorporated in antioxidant rich grapefruitbeverages flavoured with lemongrass and ginger extract. Theprepared beverage was well accepted with regards to sensorycharacteristics. Treatment T2 (76% grapefruit juice, 4% guava leafextract, 5% lemongrass, 5% ginger, 10% jaggery) scored thehighest in all aspects in hedonic scale. Nutritional compositionof antioxidant rich lemongrass and ginger flavoured value addedgrapefruit beverages regarding total polyphenol content and totalflavonoid content were increased significantly with increased inpercentage of guava leaf extract. Vitamin C content in the preparedbeverages were decreased.

ACKNOWLEDGMENTThe authors are gratefull to Dr. Ranu Prasad, Dr. P.J. George

and Dr. K. Lawrence, Sam Higginbottom University ofAgriculture, Technology and Sciences, Allahabad for the supportduring this course of study and their excellence technicalassistance is gratefully acknowledged.

REFRENCESAOAC (2005) Official method of analysis. 18th edition.

Association of Official analytical chemists, Washington,D.C.

G.N.V Brahmam (2010) Revised Recommended DietaryAllowances for Indians. HoD, Division of Communitystudies, National Institute of Nutrition, (I.C.M.R), Jamai-Osmania, Hyderabad. Page 16.

Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K,Jacobs DR Jr, Blomhoff R (2006) Content of redox-active

compounds (i.e., antioxidants) in foods consumed in theUnited States. American Journal of Clinical Nutrition.84(1): 95-135.

Hui-Yin Chen, Gow-Chin Yen (2006) Antioxidant activity andfree radical scavenging capacity of extracts from guava(Psidium guava L.) leaves. Journal of Food Chemistry54(5): 692-693.

Jian L, Lee AH, Binns CW (2007). Tea and lycopene protectagainst prostate cancer. Asia Pacific Journal of ClinicalNutrition. 16(1): 453-457.

Srilakshmi B (2007) Evaluation of food Quality, SensoryEvaluation. Food Sciences 4th edition. New AgeInternational Publishers. Pp 56.

The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017