Nutrients, antioxidant and sensory attributes of juice produced from Malay rose apple (<i>Syzygium malaccense</i>) fruit.

Abstract

Background: Fruit juices are rich sources of micronutrients and their consumption with meals of plant origin with low iron bioavailability is encouraged.
Objective: The study determined the nutrients, antioxidant and sensory attributes of juice produced from malay rose apple.
Methods: Malay rose apple was bought from Ndoro market in Ikwuano local government area, Abia state. One thousand two hundred grams of malay rose apple fruit was chopped, blended using electric blender (3 minutes), opoured into a mixing bowl, filtered with muslin cloth and100g sugar added. The juice was pasteurized at 80^oC for 3 minutes, divided into 2 and ginger added to one portion. Proximate, vitamins, minerals, phytochemicals and antioxidant activity of the juices were determined using standard methods. Sensory attributes of the experimental and commercial pineapple (control) juices were assessed with a 9- point Hedonic scale. All tests were carried out in duplicates and the data generated statistically analyzed using SPSS version 20.
Results: Protein composition ranged between 1.02–1.06%. The predominant mineral and vitamin were phosphate (99.76-105.5 mg/100g) and β-carotene (2720-2815µg/100g).  Riboflavin and niacin, phenol, alkaloids, flavonoids and tannins were below 1mg/100g. Colour and flavour (7.15 and 7.05, respectively) of malay rose apple juices with ginger were comparable to those of pineapple juice (7.45 and 6.95, respectively) but the taste (7.40) of the juice with ginger was more acceptable than others.
Conclusion: The juice without ginger had higher values of vitamins C, B₁ B₂, and B₃, while the juice with ginger had higher β-carotene, vitamin E and antioxidant activity. Malay rose apple juice with ginger was more acceptable.

Keywords: Malay rose apple, nutrients and sensory evaluations