Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts
In Iran and other parts of Western Asia, the oleaster (<i>Elaeagnus angustifolia</i> L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (<i>Citrus sinensis</i> L.). To our best...
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MDPI AG
2022-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/5/1530 |
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| author | Maryam Sarvarian Afshin Jafarpour Chinaza Godswill Awuchi Ademiku O. Adeleye Charles Odilichukwu R. Okpala |
| author_facet | Maryam Sarvarian Afshin Jafarpour Chinaza Godswill Awuchi Ademiku O. Adeleye Charles Odilichukwu R. Okpala |
| author_sort | Maryam Sarvarian |
| collection | DOAJ |
| description | In Iran and other parts of Western Asia, the oleaster (<i>Elaeagnus angustifolia</i> L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (<i>Citrus sinensis</i> L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange juice fortified with different oleaster fruit extracts. The orange juice mix formulation comprised different concentrations (5, 10, 15, 20, and 25%) of oleaster (alcoholic, aqueous, and hydro-alcoholic) extracts. The control comprised orange concentrate (4% <i>w</i>/<i>v</i>), sugar (8.5% <i>w</i>/<i>v</i>), and citric acid (0.1% <i>w</i>/<i>v</i>) brought to the desirable volume with water. As the free radical activity depicted the antioxidant properties, the physicochemical aspects of this work involved the determinations of Brix, density, ash, pH, total acidity, sucrose, and total sugar, whereas the sensory aspects involved the determinations of color and taste. Whilst the aqueous oleaster 20 and 25% extracts produced notable physicochemical differences in the orange juice mix, both free radical activity, and phenolic compounds significantly increased (<i>p</i> < 0.05) after 30 days despite resembling (<i>p</i> > 0.05) those of control at day 1. More so, the increases in aqueous, alcoholic, and hydro-alcoholic oleaster extracts would decrease (<i>p</i> < 0.05) the sensory color and taste of the orange juice mix in this study. |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T20:30:33Z |
| publishDate | 2022-02-01 |
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| series | Molecules |
| spelling | doaj.art-de2a92dde23a4f7c9124fc41eb96e78b2023-11-23T23:25:47ZengMDPI AGMolecules1420-30492022-02-01275153010.3390/molecules27051530Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) ExtractsMaryam Sarvarian0Afshin Jafarpour1Chinaza Godswill Awuchi2Ademiku O. Adeleye3Charles Odilichukwu R. Okpala4Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh 47418-39959, IranDepartment of Food Science & Technology, Garmsar Branch, Islamic Azad University, Garmsar 35816-31167, IranDepartment of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, UgandaFaith Heroic Generation, No. 36 Temidire Street, Akure 340251, Ondo State, NigeriaDepartment of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandIn Iran and other parts of Western Asia, the oleaster (<i>Elaeagnus angustifolia</i> L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (<i>Citrus sinensis</i> L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange juice fortified with different oleaster fruit extracts. The orange juice mix formulation comprised different concentrations (5, 10, 15, 20, and 25%) of oleaster (alcoholic, aqueous, and hydro-alcoholic) extracts. The control comprised orange concentrate (4% <i>w</i>/<i>v</i>), sugar (8.5% <i>w</i>/<i>v</i>), and citric acid (0.1% <i>w</i>/<i>v</i>) brought to the desirable volume with water. As the free radical activity depicted the antioxidant properties, the physicochemical aspects of this work involved the determinations of Brix, density, ash, pH, total acidity, sucrose, and total sugar, whereas the sensory aspects involved the determinations of color and taste. Whilst the aqueous oleaster 20 and 25% extracts produced notable physicochemical differences in the orange juice mix, both free radical activity, and phenolic compounds significantly increased (<i>p</i> < 0.05) after 30 days despite resembling (<i>p</i> > 0.05) those of control at day 1. More so, the increases in aqueous, alcoholic, and hydro-alcoholic oleaster extracts would decrease (<i>p</i> < 0.05) the sensory color and taste of the orange juice mix in this study.https://www.mdpi.com/1420-3049/27/5/1530<i>Citrus sinensis</i><i>Elaeagnus angustifolia</i>natural antioxidantextraction solventphysicochemical properties |
| spellingShingle | Maryam Sarvarian Afshin Jafarpour Chinaza Godswill Awuchi Ademiku O. Adeleye Charles Odilichukwu R. Okpala Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts Molecules <i>Citrus sinensis</i> <i>Elaeagnus angustifolia</i> natural antioxidant extraction solvent physicochemical properties |
| title | Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts |
| title_full | Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts |
| title_fullStr | Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts |
| title_full_unstemmed | Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts |
| title_short | Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (<i>Citrus sinensis</i> L.) Juice Fortified with Different Oleaster (<i>Elaeagnus angustifolia</i> L.) Extracts |
| title_sort | changes in physicochemical free radical activity total phenolic and sensory properties of orange i citrus sinensis i l juice fortified with different oleaster i elaeagnus angustifolia i l extracts |
| topic | <i>Citrus sinensis</i> <i>Elaeagnus angustifolia</i> natural antioxidant extraction solvent physicochemical properties |
| url | https://www.mdpi.com/1420-3049/27/5/1530 |
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