home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Paper Details

Research Paper 01/12/2021
Views (535) Download (30)
current_issue_feature_image
publication_file

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Bernolde Paul Ayegnon, Ifagbémi Bienvenue Chabi, Folachodé Ulrich Gildas Akogou, Adéchola Pierre Polycarpe Kayodé
Int. J. Biosci.19( 6), 189-199, December 2021.
Certificate: IJB 2021 [Generate Certificate]
Key: FruitJuice blendsP. butyraceaPineappleQuality characteristics

Abstract

In Benin, the Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. For valorizing this pulp, mixed fruit juices were produced from the blends of Pentadesma butyracea and pineapple (Ananas comosus) fruit and pasteurized at 65°C for 20 min. The aim of this study was to identify the quality characteristics of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.01-3.96, 0.11-0.62%, 0.70-13.89% and 7.38-14.67%, respectively. Chemical composition of the juice blends showed moisture content with a range of 83.37-98.95%, crude protein 0.75-0.89%, ash 0.51-0.92%, Fe 0.39-0.50mg/ml, Zn 5.59-6.77mg/ml, Ca 17.57-47.89mg/ml, Mn 0.16-7.21mg/ml, total phenolics content (TPC) 0.81-22.86mg/ml dw and vitamin C with a range of 32.89-47.12mg/100g, respectively. The antioxidant activity result showed that the P. butyracea fruit pulp is a valuable source of antioxidant pigments. Coliforms are absents in juice blends and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus were below detection level in the juices. The panelists preferre the formulas C (50% P. butyracea, 50% Pineapple) and D (30% P. butyracea, 70% Pineapple) of P. butyracea fruit pulp/pineapple juice blends.

VIEWS 75
Cover PDF

Abalaka ME, Daniyan SY, Adeyemo SO, Abdulsalam R. 2013. Comparative Studies on Microbiological and Nutritional Qualities of Juice Produced From Pineapple. Journal of Biology and today’s world 2, 10-20.

Adubofuor J, Amankwah EA, Arthur BS, Appiah F. 2010. Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots. African Journal of Food Science 4(7), 427-433.

Adubofuor J, Amoah I, Agyekum PB. 2016. Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends. American Journal of Food Science and Technology 4, 89-96.

Akubor PI. 2017. Characterization of fruit wines from baobab (Adansonia digitata), pineapple (Ananas sativus) and carrot (Daucus carota) tropical fruits. Asian Journal of Biotechnology and Bioresource Technology 1(3), 1-10.

Akusu OM, Kiin-Kabari DB, Ebere CO. 2016. Quality Characteristics of Orange/Pineapple Fruit Juice Blends. American Journal of Food Science and Technology Vol. 4, 43-47.

AOAC. 2002. Official Methods of Analysis.16th edn, Association of Official Analytical Chemists, Washington DC.

AOAC. 2012. Official Methods of Analysis of the Association of Official Analytical Chemists, 20th ed.

APHA. 2001. Compendium of Methods for the Microbiological Examination of Foods, 4th ed. American Public Health Association, Washington, D. C.

Avocèvou-Ayisso C. 2011. Etude de la viabilité des populations de Pentadesma butyracea Sabine et de leur socio-économie au Bénin. Thèse de doctorat, Université d’Abomey-Calavi, Benin.

Ayegnon BP, Kayodé APP, Tchobo FP, Azokpota P, Soumanou MM, Hounhouigan DJ. 2015. Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to Shea butter. Journal of the Science of Food and Agriculture 95, 3137 – 3143.

Banigo EB, Kiin-Kabari DB, Owuno F. 2015. Physicochemical and sensory evaluation of soy/carrot drinks flavoured with beetroot. African Journal of Food Science and Technology 6(5), 136-140.

Barros HRM, Ferreira TAPC, Genovese MI. 2012. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem 134, 1892–1898.

Carlin F.  2011. Origin of bacterial spores contaminating foods. Food Microbiol 28(2), 177-182.

De Poel BV, Ceusters J,  De Proft, MP. 2009. Determination of pineapple (Ananas comosus, MD-2 hybrid cultivar) plant maturity, the efficiency of flowering induction agents and the use of activated carbon. Scientia Horticulturae 120 (1), 58-63.

Dias JS. 2011. World Importance, Marketing and Trading of Vegetables. Acta Horticulture 921, 153-169.

Emelike NJT, Hart AD, Ebere CO. 2015. Influence of drying techniques on the properties, physicochemical and mineral composition of beetroot juice. IOSR Journal of Environmental Science, Toxicology and Food Technology 9(12-2), 20-26.

Fu L, Xu B, Xu X, Gan, R, Zhang Y, Xia E, Li H. 2011. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem 129, 345-350.

Hassan LG, Dangoggo SM, Hassan SW, Muhammad S,  Umar KJ. 2010. Nutritional and Antinutritional Composition of Sclerocarya birrea Fruit Juice. Nigerian Journal of Basic and Applied Science 18(2), 222-228.

Iwe MO. 2010. Handbook of Sensory methods and analysis, 75-78. Enugu Nigeria Rejoint Communication Science Ltd.

Kayodé APP, Linnermann AR, Nout MJ, Van Boekel MAJS. 2007. Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges. J. Sci. Food Agric 87, 832-838.

Kirk R, Sawyer R. 1997. Pearson’s Composition and Analysis of Foods. 9th ed. Chemical Publishing Inc. New York, 9-11.

Lu Xin-Hua., De-Quan S, Qing-Song W, Sheng-Hui L, Guang-Ming S. 2014. Physico-Chemical Properties, Antioxidant Activity and Mineral Contents of Pineapple Genotypes Grown in China. Molecules 19, 8518-8532.

Meng JF, Fang YL, Qin MY, Zhuang XF, Zhang ZW. 2012. Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China). Food Chem 134, 2049-2056.

Moneruzzaman KM, Hossain ABMS, Sani W, Saifuddin M. 2008. Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology 4(4), 336-344.

Nadzirah KZ, Zainal S, Noriham A, Normah I, Siti Roha AM, Nadya H. 2013. Physico- chemical properties of pineapple variety N36 harvested and stored at different maturity stages. International Food Research Journal 20(1), 225-231.

Ndife J, Awogbenja D, Zakari U. 2013.  Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market. African Journal of Food Science 7(12), 479-484.

Nout MJR, Rombouts FM, Havelaar A. 1989. Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic micro-organisms. Int. J. Food Microbiol 8, 351-361.

Ogbonna AC, Abuajah CI, Ekpe GE. 2013. A comparative study of the nutritive factors and sensory acceptance of juices from selected Nigerian fruits. Croatian Journal Food Technology, Biotechnology and Nutrition 8(1-2), 45-51.

Onimawo IA, Akubor PI. 2012. Food chemistry (integrated approach with biochemical background). 2nd Edn. Joytal Printing Press. Ibadan, Nigeria.

Onimawo IA, Oteno I, Orokpo G, Akubor PI. 2003. Physicochemical and nutrient evaluation of African bush mango (Irvingia gabonensis) seeds and pulps. Plant Foods for Human Nutrition 3(2)58, 1-6.

Oyeleke GO, Ojo A, Ajao FD, Adetoro RO. 2013. Development and Analysis of Blended Pineapple-Watermelon Ready To Drink (RTD) Juice. Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT) 4, 22-24.

Scherer R, Godoy HT. 2009. “Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method,” Food Chemistry 112, 654-658.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic 16, 144-158.

Vantarakis A, Affifi M, Kokkinos P, Tsibouxi M, Papapetropoulou M. 2011. Occurrence of microorganisms of public health and spoilage significance in fruit juices sold in retail markets in Greece. Anaerobe 17, 288-291.

White L. 1996. Guide de la Végétation de la Réserve de la Lopé. Traduit de l’anglais par Benoˆıt Fontaine et Anne Rouvière. Multipress-Gabon, Libreville.

Zheng H, Lu H. 2011. Use of kinetic, Weibull and PLSR models to predict theretention of ascorbic acid, total phenols, and antioxidant activity during storageof pasteurized pineapple juice. LWT-Food Science and Technology 44(5), 1273-1281.

Submit Manuscript