This study is carried out to evaluate the chemical composition and physicochemical properties of berry leaves, carob and doum tea infusions and their mixtures. Furthermore, the antioxidant activities of these extracts were investigated by scavenging of 1,1 diphenyl-2-picrylehydrozyl (DPPH) radicals. The proliferation inhibition activities on some types of bacteria and yeast were also measured for evaluating the antimicrobial activity of berry leaves, carob and doum tea infusions and their blends. The results showed that carob was characterized by its high protein content. The highest percentage of fi ber was found in doum sample, followed by carob but ash was the highest in berry leaves samples. The levels of most elements were higher in carob sample, when compared with those of berry leaves and doum samples. The highest value of TSS was found in the tea infusions of doum and carob (22.5 Brix), meanwhile, the lowest was observed in the doum tea infusions (10.60 Brix). Acidity of berry leaves, carob and doum tea infusions was higher than that of the berry leaves +doum tea infusions, but lower than that of the berry leaves + carob + doum tea infusions. Total sugars formed the major components in doum and berry leaves + carob tea infusions. Doum and carob tea infusions had signifi cantly higher non-reducing, but lower contents of reducing sugars than the other tested samples. The results indicated that berry leaves + carob + doum tea infusions sample showed higher quality attributes especially color, taste and overall acceptability. The berry leaves and berry leaves + carob tea infusions had a high level of vit. C (11.05 and 10.28 mg/100 g), while it was low in doum tea infusions. Blended samples showed a higher content of total phenol compounds compared to tea infusions of berry leaves, carob and doum. Data indicated that the berry leaves + carob + doum, berry leaves + carob, berry leaves + doum and doum + carob tea infusions samples were good antioxidants with strong DPPH radical-scavenging activity. The results confi rmed that the investigated extracts had good antimicrobial activity, especially against bacteria.
Crackers made from corn flour fortified with FDB-peel or FDB-pulp or FDB-peel and FDB-pulp. Results showed the moisture and total carbohydrate, were highest in FDB-Pulp while the FDB-Peel presented the highest ash, protein and dietary fiber. Higher content vitamin C in FDB-peel which is rich in potassium, phosphorus and calcium. Ferulic acid and Sinapic dominated phenolic profile of the FDB pulp and peel. Crackers sample (F5) showed a significant increase in dietary fiber and low calories. The sensory evaluation of (F3) had high score of overall acceptability; while (F2) got the lowest score on color and appearance. Present of Choline and vitamin C were increased as a result of adding the FDB peel and pulp powder to crackers. The total phenolic and antioxidants were increased with addition of FDB peel and pulp powder in crackers sample. The control samples were the most clearly oxidized, which was evidenced by the lowest IP values obtained. The lipid IP values of (F2) samples were found to be significantly higher. The peroxide and acid value in crackers samples were low compere with control. The FDB-pulp and FDB-peel products contain great deal of nutritional properties, and hence have potential utility for use as functional ingredient in food product development.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.