PROTECTIVE ROLE OF POMEGRANATE JUICE BLENDED WITH WHEATGRASS AND LEMON EXTRACTS FOR RELIEVE CARBOHYDRATE INTOLERANCE
| Autor: | M. A. El-Hofi, I. S. Ashoush, S. S. Raafat, Hanaa G. Ishak |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Free Radical Scavenging Activity Antioxidant Chemistry medicine.medical_treatment Organoleptic Energy Engineering and Power Technology Carbohydrate intolerance 03 medical and health sciences 0302 clinical medicine Fuel Technology medicine Lemon juice 030211 gastroenterology & hepatology Composition (visual arts) In patient Food science Wheatgrass Juice 030304 developmental biology |
| Zdroj: | Arab Universities Journal of Agricultural Sciences. 26:2439-2446 |
| ISSN: | 2636-3585 |
| Popis: | Characteristics and protective effect of pomegranate juice (PJ), lemon juice (LJ), wheatgrass juice (WGJ) and their functional blends were evaluated. Total phenolics (TP), flavonoids (TF) content as well as free radical scavenging activity were determined. Meanwhile, total acidity, pH values were determined and the organoleptic attributes were evaluated. Also, the protective effect of functional blending juice against carbohydrate intolerance in patients was investigated by hydrogen breath test. The results revealed that the WGJ are low acidic in nature. While, the PJ and LJ showed high acidity which raised the total acidity in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 5.85 mg/ml for functional blending juice. While, the LJ showed high acidity which raised the total acidity in the in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 13.25 mg/ml for functional blending juice. While, significant increase in the TF 22.15 mg/ml in the wheatgrass juice followed by functional blending juice 5.70 mg/ml significant increase in the TF 25.25 mg /ml in the functional blending juice followed by 22.15 mg/ml for wheatgrass juice. Whereas, the results showed that functional blending juice recorded the highest antioxidant activity, which revealed great free radical scavenging activity 98.16%. Depending on sensory evaluation, the proportions of fourth blend WGJ: PJ: LJ in ratio 20:70:10 was most preferred for consumption by the panelists compared to other blending ratios. After one month for patients group treated by functional blending juice at blinds ratio (WGJ 20: PJ 70: LJ 10), showed a significant decrease in the concentration of the hydrogen level in the exhalation air to reach a significant level of the control patients group, indicating the ability of the active compounds in functional blending juice to relieve the problems of carbohydrate intolerance. Accordingly, healthy promoting beverages can be produced by addition blending of pomegranate juice, lemon juice and wheatgrass juice. |
| Databáze: | OpenAIRE |
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