Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

作者：Awe Folashade B; Fagbemi Tayo Nathaniel^*; Ifesan Beatrice Olawunmi T; Badejo Adebanjo Ayobamidele

来源：Food Research International, 2013, 52(1): 490-495.

DOI：10.1016/j.foodres.2013.01.021

• Cocoa
• Ginger
• Antioxidant activity
• Hibiscus flower

Beverages with bioactive compounds are consumed for their food value, thirst quenching ability and the health benefit they confer on consumers. Hot and cold cocoa:Hibiscus-flower-extract:ginger beverages were prepared in the laboratory. These ready-to-drink beverages were evaluated nutritionally for their antioxidant properties. The cold and hot water extracts of the beverages contained total phenolic content ranging from 11.61 to 22.01 mg GAE/g; the ferric reducing property ranged from 10.84 to 26.88 mg/g, while the vitamin C content ranged from 1.77 to 4.82 mg/g. The DPPH inhibition by the cold and hot water extracts of the beverages ranged from 38.60 to 87.53%. The ABTS scavenging ability was the lowest in the ginger extract with no significant differences among the other blends. Both 100% cocoa and 100% Hibiscus-flower-extract have high antioxidant properties and their combined effect increased the free radical scavenging potentials of the beverages. The cocoa-zobo-ginger beverage mixtures all have complimentary effect thus possessing high antioxidant activities.

• 出版日期2013-7