Effect of green okra and strawberry ratio on antioxidant activity, total phenolic content, and organoleptic properties of jelly drink

Sustainable Agriculture Transformation for The Nations Welfare of Indonesia and Malaysia

Nuramalia, D.R.^1 ; Damayanthi, E.^1

Community Nutrition Department, Faculty of Human Ecology, Bogor Agricultural University, 16680, Indonesia^1

关键词: Abelmoschus esculentus;    Anti-oxidant activities;    Cancer prevention;    Flowering plants;    Gelling agents;    Hedonic quality;    Organoleptic properties;    Total phenolic content;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/196/1/012005/pdf
DOI  :  10.1088/1755-1315/196/1/012005

来源: IOP

【 摘 要 】

Okra (Abelmoschus esculentus L.) is a flowering plant which contain vitamin A and antioxidant in its pods. Vitamin A and antioxidant are good for the eyes and cancer prevention. The objective of this study was to study the effect of green okra and strawberry ratio on antioxidant activity, total phenolic content, and organoleptic properties of jelly drink. This study was conducted on April until June 2017 in Community Nutrition Department Laboratories. Jelly drink was made with five formulas based on the ratio of green okra and strawberry concentrates, such as F1 (100:0), F2 (80:20), F3 (70:30), F4 (60:40), and F5 (50:50). The gelling agent used was carrageenan and konjac combination. Chemical analysis such as antioxidant activity and total phenolic content was analyzed using DPPH method and folin-ciocalteau method. The organoleptic test consisted of hedonic test and hedonic quality test. This jelly drink has antioxidant activity values range from 0.557-1.056 mg AEAC/100g. Total phenolic content of jelly drink was about 20.84-31.17 mg GAE/100g. Green okra and strawberry ratios has a significant effect on the value of antioxidant activity but not on the total phenolic content. Organoleptic showed that the difference of green okra and strawberry ratios significantly affect the panellist acceptance on color and aroma attributes on hedonic test, and color, taste, and aftertaste attributes on hedonic quality test.