Proximate Composition, Antioxidant Activity, Total Phenol and Vitamin C Content of Pineapple Combined with Orange Juice
DOI:
https://doi.org/10.12873/454arzaPalabras clave:
Antioxidant, orange, juiceResumen
Background: The development of antioxidant-rich beverages has gained increasing attention because of their potential health benefits. Pineapple and orange are readily available fruits that are naturally high in antioxidants.
Methods: Three juice formulations were prepared: F1 (100% pineapple + honey), F2 (50% pineapple + 50% orange + honey), and F3 (100% orange + honey). UV-Vis spectrophotometric analysis was used to assess the proximate composition, total phenolic content (TPC), vitamin C content (titration technique), and antioxidant activity (DPPH test). Data were tabulated and descriptively analyzed to compare the nutritional and functional properties among the formulations.
Results: The proximate profiles of the three juice formulations (F1, F2, and F3) were different; F1 had the largest levels of fat, protein, and moisture, whereas F2 had the highest levels of carbs. Variations in ash, crude fiber, and total acidity were observed, with F3 showing the highest ash and acidity. F2 demonstrated the highest antioxidant activity (31.17% inhibition), whereas F1 had the highest total phenolic content (161.67 mg GAE/100 g). Both F1 and F2 displayed equally high vitamin C levels (0.88%). These results indicate that blending pineapple and orange with honey can synergistically improve the nutritional and bioactive properties of the beverages.
Conclusion : Formulation F2 showed the strongest antioxidant activity, with 31.17% inhibition, whereas F1 contained the highest total phenolic content at 161.67 mg GAE/100 g. Both F1 and F2 demonstrated similarly high levels of vitamin C (0.88%). These findings suggest a synergistic interaction between pineapple, orange, and honey in improving both the nutritional composition and antioxidant potential.
Referencias
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