Quality and Antioxidant Activity of Concentrated Juice from Selected Indigenous Sudanese Forest Fruits

  • Awadia Aldow Ramadan
  • Barka Mohammed Kabeir
  • Maha Fadul Mohammed
Keywords: Indigenous, Sudanese, Forest, Fruits, Quality, Antioxidants

Abstract

In this   study, concentrated juice from the edible part of some indigenous Sudanese forest fruits which include Piliostigma reticulatum (Croup), Vangueria madagascariensis (Kirkir) and Hyphaene thebaica L (Doum) were processed. Juices were analyzed for Total Soluble Solid (TSS), pH, viscosity, acidity, vitamin C, minerals; Na, K, Ca, Mg, Fe and antioxidants using stander method. Kirker juice recorded the highest TSS, it was 51.00 ± 0.00 while both Doum and Caroub juices recorded the lowest, 50.00 ± 0.00 %. pH of concentrated juice ranged from 4.40 ± 0.00 in croup, to the highest pH was 4.69 ± 0.00 in Doum juice. The highest level of Viscosity was 33 0 ± 0.00 Cps recorded for Caroub juice while the lowest 15.00 ± 0.00 Cps recorded for kirker juice. Caroub concentrated juice had the lowest amount of acidity, it was 0.14 ± 0.00. No significant difference between, kirker and Doum juice in acidity, both recorded values 0.49 ± 0.00 %. Doum concentrated juice recorded the highest level of ascorbic acid, it was (1.15 ± 0.00 mg/100 ml). The highest amount of mineral in all concentrated juices Ca. Its levels were; 12.0 ± 0.00, 12.0 ± 0.00, 18.0 ± 0.00 in Caroub, kirker, and Doum juice, respectively. The highest level of antioxidant activity, phenol and flavonoid was recorded for doum juice, croup juice and doum juice respectively. The total flavonoid values of concentrated juice were 39.05 ± 0.01 b, 32.33 ± 0.01c. and 197.97 ± 0.01 mg/QE.in Caroub, kirker and Doum concentrated juices, respectively.

References

Aamer, (2016). Characteristics of aqueous doum fruit extract and its utilization in some novel products. Agricultural Research Center, Egypt. 10.1016/j.aoas.04.004.

Abaker, A. A. M. (2010). Some chemical constituents of doum fruit pulp (Hyphaene thebaica) and its utilization in the preparation of beverages and jam manufacture. M.Sc Dissertation. Universit Gezira, Sudan

Abdalla, A. A.; Yagoup, N. E.H. and Mudawi, H. A. (2010). Production and quality evaluation of baobab (Adansonia Digitata) Beverages Journal of Applied Sciences Research, 6(6): 729-74

Ainswotth, E.A. and Gillespie, K.M. (2007). Estimation of total phenolic content and other oxidation substrates in plant tissues using folin- Ciocalteu reagent: 2(179337), pp.875-877.

Alrikain, A. E. M. S. (2004). The yield and characteristics of gudeim (Grewia tenax) juice. M.Sc Thesis. University of Khartoum, Sudan.

Akpinar- Bayizit, A. (2010). Analysis of Mineral Content in Pomegranate Juice by ICP-OES. Asian Journal of Chemistry. 22(8): 6542-6546.

AOAC, (1984). Association of Official Analytical Chemists. Official Methods of Analysis. 14th ed., Published by the AOAC Inc., North Nineteenth Street, Suite 210 Arlington. Virginia 22209. USA.

AOAC, (1990). Association of Official Analytical Chemists. Official Methods of Analysis, Washington DC., USA

AOAC. 2000. Association of Official Analytical Chemist. Official Methods of Analysis. Assoc. of Analytical Chemist. 17th. Gaithersburg, DW. Washington. DC. USA
Ashurst, P. R. (2005). Chemistry and Technology of Soft Drinks and Fruit Juices. Second Edn. Blackwell Publishing Ltd, UK.

Curtis, L. (1997). Food product Design: Juice Up. WWW. Food product design. Com/ articles/archives/0797CS.

Guinand, Y. Dechassa, L. (2000). Indigenous food plants in southern Ethiopia: Reflections on the role of ‘Famine Foods’ at the time of drought. United Nations Emergencies Unit for Ethiopia (UNEUE), Addis Ababa. Available: http://www.oregon.gov/ODA/PES T/docs/pdf/fertheavymet.pdf

Holcombe, GD. (1992). Fruit growth and development, Applied Botany, 1st ed. Living stones Publisher, Churchill, p. 46. Jones WW, 1961. The Orange: Its Biochemistry and Physiology. Sinclair, W. B., Ed. University of California Press, Riverside

Incedayi, B. Tamer, C. E., and Çopur, Ö. U. (2010). A Research on the Composition of Pomegranate Molasses. Journal of Agricultural Faculty of Uludag University. 24(2):37-47

Kebu, B. Fassil, K. (2006) Ethnobotanical study of wild edible plants in Derashe and Kucha districts South Ethiopia. J. Ethnobiol.Ethnomed. 2:53

Mena, P., Martí, N., Saura, D., Valero, M., and GarcíaViguera, C. (2012). Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. Food and Bioprocess Technology. 6(11): 3186-3199.DOI: https://doi.org/10.1007/s11947-012-0961-z.

Minitab, (2006). Statistical software, Release 14 for Windows, Minitab Inc,USA.
Mojeremane, W., (1999). Azanza garckeana: a review and field evaluation in a village context in Botswana. Unpublished BSc. thesis. University of Wales, Bangor

NCCFN, (2017). Recommended Nutrient Intakes (RNI) for Malaysian. A report of the technical working group on nutritional guidelines. Putrajaya (Malaysia): National Coordinating Committee on Food Nutrition.

Nweze, CC; Abdulganiyu, MG.and Erhabor, OG. (2015).Comparative analysis of vitamin C in fresh fruits juice of Malusdomestica, Citrus sinensi, Ananascomosus and Citrulluslanatus by Iodometric titration. Int. J. Sci. Env. Tech. 4(1): 17-22

Perkin-Elmer, C. (1994). Trace Metal Determination in Fruit Juice and Juice Products Using an Axially Viewed Plasma. Karen W. Barnes, 761 Main Avenue, Norwalk, CT 06859-0219, USA.

Okan, O.T., Deniz, I., Yaylı, N., Şat, I.G., Öz, M., Hatipoğlu, S.G. (2018) Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 46(2), 639-652.

Okiei, W. Ogunlesi, M. Azeez, L, Obakachi, V, Osunsanmi, M. and Nkenchor, G. (2009). The voltammetric and titrimetric determination of ascorbic
acid levels in tropical fruit samples. Int. J. Electrochem. Sci. 4: 276- 287

Patil, B., Vanamala, J.and Hallman G. (2004): Irradiation and storage influence on bioactive components and quality of early and late season ‘Rio Red’ grapefruit (Citrus paradise Macf). Postharvest Biology and Technology, 34: 53–64.

Pavun, L., Đurđević, P., Jelikić-Stankov, M., Đikanović D., Uskoković-Marković, S. (2018): Determination of flavonoids and total polyphenol contents in commercial apple juices. Czech J. Food Sci., 36: 233–238.

Ranganna, S. (2001). Handbook of Analysis and Quality Control for Fruits and Vegetables Products. 2nd ed., Tata. Mc-Grow Hill Published Company Limited, New Delhi, Indi.

Rao, R. C. Anatheswaran, (1982). Rheology of fluids in food processing. Journal of Food technology, 36,116-126.

Shimada, k, Fujikawa, K, and Nakamura, T. (1992). Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem .40:945-8.

Souli, I., Bagues, M., Lachehib, B., and Ferchichi, A. 2016. Nutritional Values and Antioxidant Activities of Juice Extracted from Some Tunisian Date Varieties. Journal of New Sciences. 35. Drinks. Sudanese Standardization and Metrology Organization, Khartoum, Sudan.

Wulandari, I., Kusuma, I.W. and Kuspradini, H. (2007). Investigation of total phenolic and flavonoids content, and Evaluation of Antimicrobial and antioxidant Activates from Baeckea

Zimmer, K.R., Blum-Silva, C.H., Souza, A.L.K., Wulffschuch, M., Reginatto, H.F., Pereira, C.M.P., Macedo A.J. Lencina, L.C. (2014). The antibiofilm effect of blueberry fruit cultivars against Staphylococcus epidermidis and Pseudomonas aeruginosa. Journal of Medicinal Food. 17(3), 324-331.
Published
2022-12-29