| Popis: |
Among the particularities of a food are beneficial properties such as polyphenols, antioxidant activity and anthocyanins. In fact, recent research has shown that the biological activity of these compounds reduces cellular ageing, thus helping to prevent and enhance the therapeutic effects. In order to develop an aloe vera and Jamaican sorrel (Hibiscus sabdariffa) beverage, nine treatments were compared with three concentrations of aloe vera (2, 5, 7%) and three concentrations of Jamaican sorrel (0.5, 0.7, 0.9%). Therefore, we determined the total phenolic content by applying the Folin Ciocalteu method, the antioxidant activity by 2,2-Diphenyl-1-picrylhydrazyl free radical capture (DPPH) and total anthocyanins by differential pH. The best beverage formulation: 5% aloe vera and 0.9% Jamaica, had a total phenol content of 714.86 mgAGE / 100ml, antioxidant activity 1858.56 mg Trolox/100ml, total anthocyanins 5587.99 mg C-3GE / 100ml, °Brix 7.5, pH 3.8 and acidity 0.38%; it was evident that the formulations made of this beverage contain high potential amounts of natural active compounds, which may be used and beneficial for human health due to their antioxidant and nutritional properties. |
