Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

  • Badejo, Adebanjo A. (Department of Food Science and Technology, Federal University of Technology) ;
  • Damilare, Akintoroye (Department of Food Science and Technology, Federal University of Technology) ;
  • Ojuade, Temitope D. (Department of Food Science and Technology, Federal University of Technology)
  • Received : 2014.06.16
  • Accepted : 2014.08.21
  • Published : 2014.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest $^{\circ}Brix$. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

Keywords

References

  1. FAO. 2008. Food Security Information for Action Practical Guides. Available from http://www.fao.org/docrep/013/al936e/al936e00.pdf (accessed on April 10th 2014).
  2. Sanchez-Zapata E, Fernandez-Lopez J, Perez-Alvarez JA. 2012. Tiger nut (Cyperus esculentus) commercialization: health aspects, composition, properties and food applications. Compr Rev Food Sci Food Saf 11: 366-377. https://doi.org/10.1111/j.1541-4337.2012.00190.x
  3. Chukwuma ER, Obioma N, Cristopher OI. 2010. The phytochemical composition and some biochemical effects of Nigerian tigernut (Cyperus esculentus L.) tuber. Pak J Nutr 9: 709-715. https://doi.org/10.3923/pjn.2010.709.715
  4. Adejuyitan JA. 2011. Tigernut processing: its food uses and health benefits. Am J Food Technol 6: 197-201. https://doi.org/10.3923/ajft.2011.197.201
  5. Mosquera LA, Sims CA, Bates RP, O'Keefe SF. 1996. Flavor and stability of “horchata de chufas”. J Food Sci 61: 856-861. https://doi.org/10.1111/j.1365-2621.1996.tb12219.x
  6. Rubert J, Sebastia N, Soriano JM, Soler C, Manes J. 2011. One-year monitoring of aflatoxins and ochratoxin A in tiger-nuts and their beverages. Food Chem 127: 822-826. https://doi.org/10.1016/j.foodchem.2011.01.016
  7. Awe FB, Fagbemi TN, Ifesan BOT, Badejo AA. 2013. Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends. Food Res Int 52: 490-495. https://doi.org/10.1016/j.foodres.2013.01.021
  8. Segura-Carretero A, Puertas-Mejia MA, Cortacero-Ramirez S, Beltran R, Alonso-Villaverde C, Joven J, Dinelli G, Fernandez-Gutierrez A. 2008. Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction-capillary electrophoresis-mass spectrometry (time-of-flight /ion trap). Electrophoresis 29: 2852-2861. https://doi.org/10.1002/elps.200700819
  9. Beltran-Debon R, Alonso-Villaverde C, Aragones G, Rodriguez-Medina I, Rull A, Micol V, Segura-Carretero A, Fernandez-Gutierrez A, Camps J, Joven J. 2010. The aqueous extract of Hibiscus sabdariffa calices modulates the production of monocyte chemoattractant protein-1 in humans. Phytomedicine 17: 186-191. https://doi.org/10.1016/j.phymed.2009.08.006
  10. Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. J Agric Food Chem 51: 2144-2155. https://doi.org/10.1021/jf020444+
  11. Anwar F, Latif S, Ashraf M, Gilani AH. 2007. Moringa oleifera: a food plant with multiple medicinal uses. Phytother Res 21: 17-25. https://doi.org/10.1002/ptr.2023
  12. Beltran-Heredia J, Sanchez-Martin J. 2009. Improvement of water treatment pilot plant with Moringa oleifera extract as flocculant agent. Environ Technol 30: 525-534. https://doi.org/10.1080/09593330902831176
  13. Ghasemzadeh A, Jaafar HZE, Rahmat A. 2010. Antioxidant activities, total phenolics and flavonoids content in two varieties of malaysia young ginger (Zingiber officinale Roscoe). Molecules 15: 4324-4333. https://doi.org/10.3390/molecules15064324
  14. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  15. Genovese MI, Da Silva Pinto M, De Souza Schmidt Goncalves AE, Lajolo FM. 2008. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Sci Technol Int 14: 207-214 https://doi.org/10.1177/1082013208092151
  16. Gyamfi MA, Yonamine M, Aniya Y. 1999. Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Gen Pharmacol 32: 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  18. Sanchez-Moreno C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int 8: 121-137. https://doi.org/10.1177/1082013202008003770
  19. Lopez-Amoros ML, Hernandez T, Estrella I. 2006. Effect of germination on legume phenolic compounds and their antioxidant activity. J Food Compos Anal 19: 277-283. https://doi.org/10.1016/j.jfca.2004.06.012
  20. Frias J, Miranda ML, Doblado R, Vidal-Valverde C. 2005. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem 92: 211-220. https://doi.org/10.1016/j.foodchem.2004.06.049
  21. Walker RB, Everette JD. 2009. Comparative reaction rates of various antioxidants with ABTS radical cation. J Agric Food Chem 57: 1156-1161. https://doi.org/10.1021/jf8026765
  22. Atawodi SE, Pfundstein B, Haubner R, Spiegelhalder B, Bartsch H, Owen RW. 2007. Content of polyphenolic compounds in the Nigerian stimulants Cola nitida ssp. alba, Cola nitida ssp. rubra A. Chev, and Cola acuminata Schott & Endl and their antioxidant capacity. J Agric Food Chem 55: 9824-9828. https://doi.org/10.1021/jf0721038
  23. Brenna OV, Ceppi ELM, Giovanelli G. 2009. Antioxidant capacity of some caramel-containing soft drinks. Food Chem 115: 119-123. https://doi.org/10.1016/j.foodchem.2008.11.059
  24. Szajdek A, Borowska EJ. 2008. Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum Nutr 63: 147-156. https://doi.org/10.1007/s11130-008-0097-5
  25. Roginsky V. 2003. Chain-breaking antioxidant activity of natural polyphenols as determined during the chain oxidation of methyl linoleate in Triton X-100 micelles. Arch Biochem Biophys 414: 261-270. https://doi.org/10.1016/S0003-9861(03)00143-7
  26. Savikin K, Zdunic G, Jankovic T, Tasic S, Menkovic N, Stevic T, Dordevic B. 2009. Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia. Plant Foods Hum Nutr 64: 212-217. https://doi.org/10.1007/s11130-009-0123-2
  27. Sanful RE. 2009. Production and sensory evaluation of tigernut beverages. Pak J Nutr 8: 688-690. https://doi.org/10.3923/pjn.2009.688.690

Cited by

  1. Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha (Digitaria exilis) and tigernut (Cyperus esculentus) extracts 2017, https://doi.org/10.1007/s11694-017-9593-3
  2. Development of functional beverages from blends ofHibiscus sabdariffaextract and selected fruit juices for optimal antioxidant properties vol.4, pp.5, 2016, https://doi.org/10.1002/fsn3.331
  3. Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood vol.14, pp.3, 2016, https://doi.org/10.1080/15428052.2015.1103675
  4. Changes in Nutrient Composition, Antioxidant Properties, and Enzymes Activities of Snake Tomato (Trichosanthes cucumerina) during Ripening vol.21, pp.2, 2016, https://doi.org/10.3746/pnf.2016.21.2.90
  5. Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends vol.3, pp.1, 2017, https://doi.org/10.1080/23311932.2017.1278871
  6. Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization vol.24, pp.4, 2019, https://doi.org/10.3390/molecules24040797
  7. Effects of Processing on Antioxidant Capacity and Metabolizing Enzyme Inhibition of Tiger Nut Tubers vol.10, pp.9, 2019, https://doi.org/10.4236/fns.2019.109082
  8. Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts vol.12, pp.10, 2014, https://doi.org/10.1007/s11947-019-02323-w
  9. A systematic review of pharmacological activities and safety of Moringa oleifera vol.9, pp.3, 2014, https://doi.org/10.34172/jhp.2020.24
  10. Antioxidative and anti-diabetic potentials of tigernut (Cyperus esculentus) sedge beverages fortified with Vernonia amygdalina and Momordica charantia vol.14, pp.5, 2020, https://doi.org/10.1007/s11694-020-00524-y
  11. Inclusion of Baobab ( Adansonia digitata L.) Fruit Powder Enhances the Mineral Composition and Antioxidative Potential of Processed Tigernut ( Cyperus esculentus ) Beverages vol.25, pp.4, 2014, https://doi.org/10.3746/pnf.2020.25.4.400
  12. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity vol.11, pp.9, 2014, https://doi.org/10.3390/app11093766