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Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha (Digitaria exilis) and tigernut (Cyperus esculentus) extracts
- Badejo, Adebanjo A., Olawoyin, Bolanle, Salawu, Sule O., Fasuhanmi, Oluwagbemiga S., Boligon, Aline A., Enujiugha, Victor N.
- Journal of food measurement & characterization 2017 v.11 no.4 pp. 2094-2101
- 2,2-diphenyl-1-picrylhydrazyl, Cyperus esculentus, Digitaria exilis, antioxidant activity, beverages, caffeic acid, chlorogenic acid, diodes, ellagic acid, gallic acid, ginger, gluten-free foods, high performance liquid chromatography, kaempferol, nutritive value, quercetin, quercitrin, rutin, sensory evaluation
- The demand for functional beverages has continued to increase because of the health benefits they impart. Acha (Digitaria exilis) and tigernut (Cyperus esculentus) provide great economic and health benefits aside their nutritive values. The study aims to further add values to both by producing beverage blends from malted acha and tigernut extracts, spiced with ginger extract. The radical scavenging abilities of the beverage blends were evaluated and the phenolic constituents were characterized by high-performance liquid chromatography with diode array detector (HPLC-DAD). The beverage blends showed good radical scavenging ability with 2,2-diphenyl-1-picrylhydrazyl (DPPH), however progressive increase in the proportion of tigernut extract in the blends resulted in significant decreases in radical scavenging by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant potential (FRAP). Total flavonoid and total phenolic content ranged from 0.24 to 0.50 mg rutin Eqv/mL and 0.20 to 0.30 mg gallic acid Eqv/mL, respectively. The beverages were found to be rich in phenolic acids (gallic acid, chlorogenic acid, ellagic acid and caffeic acid) and flavonoids (quercetin, kaempferol, quercitrin and rutin) with quercetin being the most dominant in all the blends. Sensory evaluation showed that the beverage with 75% tigernut extract had the highest overall acceptability. Thus, the beverage blends possessed significant antioxidant potentials and can be used as replacement to the sugar-laden fizzy drinks.