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.
