Physiochemical and antioxidant properties of pomegranates, grapes and date palms combinations

Abstract

The objective of the study is to investigate the physiochemical and antioxidant properties of fruits combinations which include pomegranates (Punica granatum), grapes (Vilis vinifera) and date palms (Phoenix dactylifera L.). There are ten combinations of these three fruits with different proportions which are tested with various tests. Three types of antioxidant tests are performed to test the antioxidant properties of the fruit combinations which are the Total Phenolic Content Test (TPC), 1, I-diphenyl-2-picrylhydrazyl (DPPH) Radical Scavenging Activity and Ferric Reducing Antioxidant Power (FRAP). Besides, the physiochemical characteristics which are the pH value and total soluble sugar content (BRIX) are also tested. Ranged from 3.47 to 4.18 for pH value and 10.67 to 16.5 for total soluble sugar content, the combinations indicate that the taste of each combination is indeed varied to each other. Hence, Hedonic Sensory Test is also carried out to 25 respondents and the factors of taste, fruity smell, viscosity, colour and overall acceptability are counted into the test. Hence, the best combination with ideal proportions of each fruit is found out to make into health juice by using Design Expert Software. Lastly, all the tests are carried out again to prove the best combination is same as predicted in the software.