Development of Antioxidant Jelly Using Tropical Fruits http://www.doi.org/10.26538/tjnpr/v7i7.22
Article Sidebar
Main Article Content
Abstract
The demand for food products packed with antioxidants has greatly increased in recent years due to the alarming statistics on free radical diseases Therefore, antioxidant jelly was formulated in this study using mango (MJ1), passion fruit (PAJ2) and pineapple (PIJ3) juices as base ingredients. The formulated jellies were evaluated for their phytochemical, physicochemical, sensory and nutritional properties. Initially, a survey to 112 respondents was carried out to determine consumer acceptance on antioxidant jelly. Out of the respondents, 63.4% prefer antioxidant jelly products with multiple fruits. The formulated jellies showed significant difference (p<0.05) in moisture content and pH with the highest moisture content was recorded for PAJ2 at 86.03% while MJ1 recorded the highest pH at 3.86 have sour taste that may not be desirable for all consumers. Antioxidant analysis revealed high levels of DPPH, ABTS, and TPC in MJ1, with 82.78%, 76.95%, and 0.07 mg GAE/g, respectively. Color showed a positive value of L*, a*, b* scale, indicating yellowish red colors of MJ1, PAJ2 and PIJ3 due to the ????-carotene pigment found in yellow mango, pineapple, and passion fruit. Sensory evaluation using a 9-point hedonic scale demonstrated that MJ1 jelly has the highest overall acceptance. Nutritionally, MJ1 contained 65
kcal/100g of energy, 15.47% carbohydrate, 0.57% protein, 1.40% total sugar, and 4.63 mg/100g vitamin C. Findings from this study indicates that tropical fruits can be used in the development of a low-calorie dessert with great nutritive value and consumer preferences.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Mamta, Misra K, Dhillon GS, Brar SK, Verma M. Antioxidants. In: Brar SK, Dhillon GS, Soccol CR. Biotransformation of waste biomass into high value biochemicals. New York: Springer; 2014. 117-138 p.
Salehi B, Martorell M, Arbiser JL, Sureda A, Martins N, Maurya PK, Sharifi-Rad M, Kumar P, Sharifi-Rad J. Antioxidants: positive or negative actors? Biomol. 2018; 8(4):124.
Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH. Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions. Food Chem. 2014; 153:28–34.
Alvarez-Suarez JM, Gasparrini M, Forbes-Hernández TY, Mazzoni L, Giampieri F. The composition and biological activity of honey: a focus on manuka honey. Foods. 2014; 3(3):420-432.
Bogdanov S, Jurendic T, Sieber R, Gallman P. Honey for nutrition and health: a review. Am J Coll Nutr. 2008; 27(6):677-689.
Kivrak S and Kivrak I. Assessment of phenolic profile of turkish honeys. Int J Food Prop. 2017; 20(4):864–876.
Seder N, Rayyan WA, Dayyih WA, Al-Natour MA, Hilmi ABM. Phytochemical Investigation, Comparison and Characterization Study of Malaysian Stingless Bee Honey versus Jordanian Honey by LC-MS/MS. Trop J Nat Prod Res. 2021; 5(9):1597-1605.
Islam MR, Pervin T, Hossain H, Saha B, Hossain SJ. Physicochemical and antioxidant properties of honeys from the sundarbans mangrove forest of Bangladesh. Prev Nutr Food Sci. 2017; 22(4):335–344.
Chan BK, Haron H, Talib RA, Subramaniam P. Physical properties, antioxidant content and anti-oxidative activities of Malaysian stingless kelulut (Trigona spp.) honey. J Agric Sci. 2017; 9(13):32-40.
Attanzio A, Tesoriere L, Allegra M, Livrea MA. Monofloral honeys by sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity. Heliyon. 2018; 2(11):e00193.
Biluca FC, De Gois JS, Schulz M, Braghini F, Gonzaga LV, Maltez HF, Rodrigues E, Vitali L, Micke GA, Borges DLG, Costa ACO, Fett R. Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae). J Food Comp Anal. 2017; 63(1):89-97.
Khleifat KM, Qaralleh H, Al-limoun MO, Al-khlifeh EM, Aladaileh SA, Tawarah N, Almajali IS. Antibacterial and antioxidant activities of local honey from Jordan. Trop J Nat Prod Res. 2021; 5(3):470-477.
Tarapoulouzi M, Mironescu M, Drouza C, Mironescu ID, Agriopoulou S. Insight into the recent application of chemometrics in quality analysis and characterization of bee honey during processing and storage. Foods. 2023; 12(3):473.
Satriadi T, Aryadi M, Fauzi H. Perception and attitude of tebing siring community forestry farmer group on honey bee social forestry business groups. JHT. 2020; 8(2):203-221.
Syaifuddin, Fauzi H, Satriadi T. Kelulut (Trigona iitama) honey production based on two different bee forage agroforestry patterns (study in Mangkauk Village and Landasan Ulin Utara Village). J Sylva Sci. 2021; 4(5):767- 777.
Vit P, Pedro SRM, Roubik DW. Pot-honey a legacy of stingless bees. New York: Springer; 2013. 653p.
Charrondiere UR, Chevassus-Agnes S, Marroni S, Burlingame B. Impact of different macronutrient definitions and energy conversion factors on energy supply estimations. J Food Comp Anal. 2004; 17(3-4):339-360.
Barros L, Ferreira MJ, Queiro B, Ferreira I, Baptista P. Total phenols, ascorbic acid, β-carotene and lycopene in portuguese wild edible mushrooms and their antioxidant activities. Food Chem. 2007; 103(2):413-419.
Ganu GP, Jadhav SS, Deshpande AD. Antioxidant and antihyperglycemic potential of methanolic extract of bark of Mimusops elengi L in mice. Res J Pharm Biol Chem Sci. 2010; 1(3):67-77.
Chou HJ, Kuo JT, Lin ES. Comparative antioxidant properties of water extracts from different parts of beefsteak plant (Perilla frutescens). J Food Drug Anal. 2009; 17(6):489-496.
Ruch RJ, Cheng SJ, Klaunig JE. Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from chinese green tea. Carcinogen. 1989; 10(6):1003-1008.
Syam Y, Usman AN, Natzir R, Rahardjo SP, Hatta M, Sjattar EL, Saleh A, Sa’na M. Nutrition and pH of trigona honey from Masamba, South Sulawesi, Indonesia. Int J Sci Bas Appl Res. 2016; 27(1):32-36.
Zae TK, Azlan A, Sajak AAB, Hock EK, Nyuk LC, Noh MFMd, Khalid NM. Comparison of selected local honey with manuka honey based on their nutritional and antioxidant properties. Food Res. 2020; 4(Suppl. 1):205 – 213.
Biluca FC, Braghini F, Gonzaga LV, Costa ACO, Fett R. Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae). J Food Comp Anal. 2016; 50:61-69.
Wong P, Ling HS, Chung KC, Yau TMS, Gindi SRA. Chemical Analysis on the Honey of Heterotrigona itama and Tetrigona binghami from Sarawak, Malaysia. Sains Malay. 2019; 48(8):1635–1642.
Saputra SH, Saragih B, Kusuma IW, Arung ET. The physicochemistry of stingless bees honey (Heterotrigona itama) from different meliponiculure areas in East Kalimantan, indonesia. Adv Biol Sci Res. 2021; 11:329-336.
Pascual-Maté A, Osés SM, Marcazzan GL, Gardini S, Muiño MAF, Sancho MT. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. J Food Comp Anal. 2018; 74:34-43.
Ogidi OI and Otenep EJ. Determination of nutritional properties of honey from Apismellifera. Int J Food Sci Nutr. 2020; 5(1):23-26.
Mustafa G, Iqbal A, Javid A, Hussain A, Bukhari SM, Ali W, Saleem M, Azam SM, Sughra F, Ali A, ur Rehman K, Andleeb S, Sadiq N, Hussain SM, Ahmad A, Ahmad U. Variations in nutritional profile of honey produced by various species of genus Apis. Braz J Biol. 2023;
:e246651.
Blasa M, Candiracci M, Accorsi A, Piacentini M, Albertini M, Piatti E. Raw Millefiori honey is packed full of antioxidants. Food Chem J. 2006; 97(2):217-222.
Mahmood AL, Lani MN, Hassan Z, Razak SBA, Ahmad FT. Antioxidant and antimicrobial properties of Indo-Malayan stingless bee (Heterotrigona itama) honey from different seasons and distribution of flowers. Food Res. 2021; 5 (2):498 – 507.
Bacanli M, Başaran N, Başaran AA. Lycopene: is it beneficial to human health as an antioxidant? Turk J Pharm Sci. 2017; 14(3):311-318.
Daci-Ajvazi M, Mehmeti A, Zeneli L, Daci N. Evaluation of antioxidant activity, heavy metals and colour intensity of honeys from different parts of kosovo. J Environ Prot Ecol. 2017; 18(2):737-748.
Bouacha M, Besnaci S, Boudiar I, Al-kafaween MA. Impact of storage on honey antibacterial and antioxidant activities and their correlation with polyphenolic content. Trop J Nat Prod Res. 2022; 6(1):34-39.
Martemucci G, Costagliola C, Mariano M, D’andrea L, Napolitano P, D’Alessandro AG. Free radical properties, source and targets, antioxidant consumption and health. Oxy. 2022; 2(2):48-78.