Preparation of functional juice blends containing bioactive healthy compounds and antitumor effects | ||
| African Journal of Biological Sciences | ||
| Article 20, Volume 16, Issue 1, 2020, Pages 285-295 PDF (462.8 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajbs.2020.207163 | ||
| Author | ||
| Mahmoud A. Elwakeel* | ||
| Food Science Department, Faculty of Agriculture, Beni-Suef University, Beni-Suef62511, Egypt | ||
| Abstract | ||
| Fruit juices are healthy drinks, where they contain vitamins, minerals and antioxidants that play an important role in preventing many diseases like cancer. To improve the nutritional value of juices, blending according to the kind of fruits used, four formulas of natural juices blends were prepared; blended formula 1(strawberry and banana), formulas 2 (carrot and sweet potato) formulas 3(banana, carrot and sweet potato) and formulas 4 (tiger nut). Their physic-chemical and sensory properties were evaluated. The total phenols, total flavonoids and antioxidant activity of fresh juices blends were evaluated using DPPH scavenging capacities method. The overall acceptability of blended juices of the four formulas showed the possibility to prepare blended juices characterized with good sensory and nutritional properties, besides having a source of natural antioxidants. The obtained five blended natural juices of strawberry, banana, carrot, sweet potato and tiger nut are good source of minerals and antioxidant activity of their vitamin C, flavonoids and total phenolics contents. In the test of four formulas for the protective effect against human cell lines gave positive results. In conclusion, the results of the current study suggested that the prepared formulas are a good source of bioactive compounds such as phenolic and flavonoids with potentially high antioxidant activities that natural play a role as antitumor. | ||
| Keywords | ||
| Fruit juices; carrot; strawberry; tiger nut; banana; Physico-chemical; total phenols; total flavonoids; caner | ||
|
Statistics Article View: 225 PDF Download: 338 |
||
