Influence of Different Traditional Production Processes on the Antioxidant Capacity and Vitamin C Content of Baobab (adansonia Digitata) Juice
African journal of food science(2020)
摘要
This study aims to assess the effect of traditional production processes of baobab juice on its antioxidant and vitamin C content. A survey was conducted in the North region of Cameroon and the 4 main processes identified were subsequently used to prepare juice samples at two different baobab pulp/sugar ratios per litre (42 g/62 g and 87.5 g/231 g) that were analysed. The main difference between the 4 processes reported by the 92 respondents was at the steeping step. Steeping was mostly done for 6 h in fresh water (84.3% of them); 3 h in warm or boiling water; or by boiling the pulp-water mixture for ± 5 min. A high pulp/water ratio and temperature led to a significant increase in the antioxidant properties of the juice. The juice with the highest pulp content produced using the last steeping approach had the highest quality (Total Antioxidant Capacity, 5.76 ± 0.26 g AAE/100 ml; Total Phenolic Content, 46.72 ± 0.61 mg GAE/100 ml; Radical Scavenging Activity: 33.08 ± 2.48% of DPPH. Inhibition/100 ml; Vitamin C, 38.51 ± 5.34 mg/100 ml). High temperature of water during the production of baobab juice is recommended to optimize health value of baobab juice. Key words: Adansonia digitata, juice, production process, antioxidants, vitamin C.
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