Protection against oxidative damage properties of Hibiscus sabdariffa drink (zobo) and added natural food additives.

Protection against oxidative damage properties of Hibiscus sabdariffa drink (zobo) and added natural food additives.

Author by Dr. Bolade Adeoye

Journal/Publisher: European Journal Of Scientific Research

Volume/Edition: 152

Language: English

Pages: 153 - 162

Abstract

The study aimed at determining the biochemical property of Hibiscus sabdariffa drinkandhow

it is been affected by ginger and cloves. H. sabdariffa drink containing different concentrations of

cloves, ginger and their mixture was producedrespectively along with the control. Antioxidant activity

was evaluated at the beginning and at theend of storage. Possible DNA damage- protection of the

drink was also determined. Results were analyzed using Analysis of Variance and means were

separated using Duncan Multiple Range Test. There was significant(p<0>

antioxidant activities, with H. sabdariffa drink produced with cloves having highest antioxidant

activity. The phenolic, DPPH % scavenging activity and total reducing power being 405±0.5mg/L

GAE,82.9±4.37 % and1.717±0.03 respectively.The phenolic content decreased on storage while the

antioxidant activities of zobo containing spices increased. The protective effect of H. sabdariffa drink

on DNA against damage was reduced by ginger and cloves.


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