Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

Latif, Souzan S.; Abd El-aal, H. A.; Hussein, S.; Mohamed, S. A.

doi:10.21608/aasj.2022.273471

Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

Document Type : Research article

Authors

¹ Food Science Department, Faculty of Agriculture, Minia University, Minia, Egypt

² Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt

10.21608/aasj.2022.273471

Abstract

The aim of this study was to evaluate the effect of some chemical preservatives such as sodium benzoate (SB), potassium sorbate (PS) and citric acid (CA) on phytochemical components and antioxidant activity for mango, guava and apricot pulp during storage period at ambient temperature (25±4 ℃). The phytochemical constituents such as total phenolic content, total Flavonoids, vitamin C, β-carotene were assessed the level of their concentrations for examine their antioxidant activity. In general, chemical preservatives (sodium benzoate, potassium sorbate, and citric acid) noticed that extend the storage period of fruit pulp products. All fruit pulp samples under study were capable of scavenging activity DPPH. They showed a wide range 6.98-91.68% scavenging effects. The wide range and difference in antioxidant activity could be due to the different extractability of the antioxidant compounds were found in fruit pulp samples. It is important to note that the antioxidant activities were relatively correlated with the total phenolic contents and ascorbic acid. Phytochemical components and antioxidant activity were showed that significantly (p < 0.05) decreased in all treatments during storage period. Guava pulp showed the highest antioxidant activity, total phenolic and ascorbic acid contents. On the other side, mango pulp showed the highest total flavonoids and β-carotene, while apricot pulp showed the lowest in phytochemical components and antioxidant activity. Thus, chemical preservatives (sodium benzoate, potassium sorbate, and citric acid) were used to extend the storage period and maintain the quality of the products.

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