Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Ibraheim, Gamil E; Elwakeel, Mahmoud A; Hussein, Ahmed S

doi:10.21608/ejchem.2021.58555.3263

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Document Type : Original Article

Authors

¹ Chemistry of Flavour &amp; Aroma Department, National Research Center

² Food Science Department, Faculty of Agriculture, Beni-Suef University, Beni-Suef 62511, Egypt

³ Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt

10.21608/ejchem.2021.58555.3263

Abstract

The current investigation carried out on blends of two species from cactus pear (CP) juices with guava juice to evaluate the changes in physicochemical properties, ascorbic acid, phytochemicals, antiradical activity as well as volatile compounds. The blends of purple CP showed a significant increase in pH, TSS and ratio of TSS/TA values compared to blends of green CP with guava juice. An opposite trend had occurred in determination of titratable acidity. Ascorbic acid concentration in blends ranged from 52.46 to 59.43 mg/100 mL in T1 and T3 respectively. The blends showed a remarkable increase in total phenolic content with the increase of cactus pear in blends in formula to reach the maximum level at T1 and T3. Against reducing power, the antiradical activity was generally higher than that of DPPH by factor about 1.3 at T1 and 1.4 at T6. The radical scavenging activities of studied blends were in the range of 8.37 – 13.46 μmol TE/100 mL in T6 and T1 respectively when the determination carried out using DPPH assay. The highest score of panellists recorded for the T3 [(3) purple pear: (1) guava juice). Therefore, this blending ratio subjected to GC-MS analysis. A total of thirty volatile compounds were identified; the major alcohols in T3 were 1-hexanol and linalool which represent 12.35% and 7.23% respectively.

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