The Antioxidant Capacity of Beverage Blends Made from Cocoa, Zobo and Ginger
The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zobo drink followed by the drink with alkalized cocoa. The metal chelating power decreased as the level of zobo in the blends decreases. The chelating power of zobo and ginger were significantly lower than the natural and alkalized cocoa. The 100% zobo drink inhibited linoleic acid till the fifth day while natural and alkalized cocoa as well as the blend with 50% alkalized cocoa inhibited linoleic acid greatly till the sixth day. The finding describes the potential health benefit of the phytochemical antioxidants of cocoa:zobo:ginger beverage blends.
[1] Liu, S., Manson, J. E., Lee, I. M., Cole, S. R., Hennekens, C. H., Willett,
W. C., Buring, J.E.. Fruit and vegetable intake and risk of cardiovascular
disease: the women-s health study. American Journal of Clinical
Nutrition. v. 72, n. 4, 2000, p. 922-928.
[2] Szajdek, A., Borowska, E.J. Bioactive compounds and health promoting
properties of berry fruits: a review. Plant Foods for Human Nutrition. v.
63, n. 4, 2008, p. 147-156.
[3] Andlauer, W., Furst, P. Nutraceuticals: a piece of history, present status
and outlook. Food Research International. v. 35, n. 2-3, 2002, p. 171-
176.
[4] Miller, K.B., Hurst, W.J., Payne, M.J., Stuart, D.A., Apgar, J., Sweigart,
D.S., Ou, B. Impact of alkalization on the antioxidant and flavanol
content of commercial cocoa powders. Journal of Agricultural and Food
Chemistry. v. 56, n. 18, 2008, p. 8527-8533.
[5] Tsai, P.J., Mcintosh, J., Pearce, P., Camden, B., Jordan, B.R.
Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffa L)
extract. Food Research International. v. 35, n. 4, 2002, p. 351-356.
[6] Odigie, I.P., Ettarh, R.R., Adigun, S.A. Chronic administration of
aqueous extract of Hibiscus sabdariffa attenuates hypertension and
reverses cardiac hypertrophy in 2K-1C hypertensive rats. Journal of
Ethnopharmacology. v. 86, n. 2-3, 2003, p.181-185.
[7] Vitoon, P., Surachet, W., Pote, S., Veerapol, K. Uricosuric effect of
Reselle (Hibiscus sabdariffa) in normal and renal-stone former subjects.
Journal of Ethnopharmacology. v. 117, n. 3, 2008, p. 491-495.
[8] Block, E. The chemistry of garlic and onion. Scientific American. v.
252, 1985, p.114-119.
[9] Langner, E., S. Greifenberg, S., Gruenwald, J. Ginger: history and use.
Advances in Therapy. v. 15, n. 1, 1998, p. 25-44.
[10] Chrubasik, S., Pittler, M., Routfogalis, B. Zingiberis rhizoma: A
comprehensive review on the ginger effect and efficacy profiles.
Phytomedicine. v. 12, n. 9, 2005, p. 684-701.
[11] Aluko, R.E., Monu, E. Functional and bioactive properties of quinoa
seed protein hydrolysates. Journal of Food Science. v. 68, n. 4, 2003, p.
1254-1258.
[12] Xie, Z., Haung, J., Xu, X., Jin, Z. Antioxidant activity of peptides
isolated from alfafa leaf protein protein hydrolysate. Food Chemistry. v.
111, n. 2, 2008, p. 370-376.
[13] Girgih, A.T., Udenigwe, C.C., Aluko, R.E. In vitro antioxidant
properties of hemp seed protein hydrolysate fractions. Journal of
American Oil Chemists- Society. v. 88, n. 3, 2011, p. 381-389.
[14] Udenigwe, C.C., Lu, Y.L., Han, C.H., Hou, W.C., Aluko, R.E. Flaxseed
protein-derived peptide fractions: Antioxidant properties and inhibition
of lipopolysaccharide-induced nitric oxide production in murine
macrophages. Food Chemistry. v. 116, n. 1, 2009, p. 277-284.
[15] Li, Y., Jiang, B., Zhang, T., Mu, W. Liu, J. Antioxidant and free radicalscavenging
activities of chickpea protein hydrolysate (CPH). Food
Chemistry. v. 106, n. 2, 2008, p. 444-450.
[16] Naik, G. H., Priyadarsini, K. I., Satav, J. G., Banavalikar, M. M., Sohoni,
D. P., Biyani, M.K., Mohan, H. Comparative antioxidant activity of
individual herbal components used in Ayurvedic medicine.
Phytochemistry, v. 63, n. 1, 2003, p. 97-104.
[17] Halliwell, B. The biological toxicity of free radicals and other reactive
oxygen species. In O. I. Aruoma, & B. Halliwell (Eds.), Free radicals
and food additives. London: Taylor& Francis Ltd. pp. 37-57, 1991.
[18] Gill, S.S., Tuleja, N. Reactive oxygen species and antioxidant machinery
in abiotic stress tolerance in crop plants. Plant Physiology and
Biochemistry v. 48, n. 12, 2010, p. 909-930.
[19] Wickens, A. P. Aging and the free radical theory. Respiration
Physiology. v. 128, n. 3, 2001, p. 379-391.
[20] Elias, R.J., Kellerby, S.S., Decker, E.A. Antioxidant activity of proteins
and peptides. Critical Reviews in Food Science and Nutrition. v. 48, n. 5,
2008, p. 430-441.
[21] Sowndhararajan, K., Siddhuraju, P., Manian, S. In vitro evaluation of the
antioxidant activities in the differentially processed seeds from
underutilized legume, Bauhinia vahlii Wight & Arn. Food Science and
Biotechnology. v. 19, n. 2, 2010, p. 503-509.
[22] Hippeli, S., Elstner, E.F. Transition metal ion-catalyzed oxygen
activation during pathogenic processes. FEBS Letters. v. 443, n. 1, 1999,
p.1-7.
[23] Ajibola, C.F., Fashakin, J.B., Fagbemi, T.N., Aluko, R.E. Effect of
peptide size on antioxidant properties of African yam bean seed
(Sphenostylis stenocarpa) protein hydrolysate fractions. International
Journal of Molecular Science. v. 12, n. 10, 2011, p. 6685-6702.
[1] Liu, S., Manson, J. E., Lee, I. M., Cole, S. R., Hennekens, C. H., Willett,
W. C., Buring, J.E.. Fruit and vegetable intake and risk of cardiovascular
disease: the women-s health study. American Journal of Clinical
Nutrition. v. 72, n. 4, 2000, p. 922-928.
[2] Szajdek, A., Borowska, E.J. Bioactive compounds and health promoting
properties of berry fruits: a review. Plant Foods for Human Nutrition. v.
63, n. 4, 2008, p. 147-156.
[3] Andlauer, W., Furst, P. Nutraceuticals: a piece of history, present status
and outlook. Food Research International. v. 35, n. 2-3, 2002, p. 171-
176.
[4] Miller, K.B., Hurst, W.J., Payne, M.J., Stuart, D.A., Apgar, J., Sweigart,
D.S., Ou, B. Impact of alkalization on the antioxidant and flavanol
content of commercial cocoa powders. Journal of Agricultural and Food
Chemistry. v. 56, n. 18, 2008, p. 8527-8533.
[5] Tsai, P.J., Mcintosh, J., Pearce, P., Camden, B., Jordan, B.R.
Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffa L)
extract. Food Research International. v. 35, n. 4, 2002, p. 351-356.
[6] Odigie, I.P., Ettarh, R.R., Adigun, S.A. Chronic administration of
aqueous extract of Hibiscus sabdariffa attenuates hypertension and
reverses cardiac hypertrophy in 2K-1C hypertensive rats. Journal of
Ethnopharmacology. v. 86, n. 2-3, 2003, p.181-185.
[7] Vitoon, P., Surachet, W., Pote, S., Veerapol, K. Uricosuric effect of
Reselle (Hibiscus sabdariffa) in normal and renal-stone former subjects.
Journal of Ethnopharmacology. v. 117, n. 3, 2008, p. 491-495.
[8] Block, E. The chemistry of garlic and onion. Scientific American. v.
252, 1985, p.114-119.
[9] Langner, E., S. Greifenberg, S., Gruenwald, J. Ginger: history and use.
Advances in Therapy. v. 15, n. 1, 1998, p. 25-44.
[10] Chrubasik, S., Pittler, M., Routfogalis, B. Zingiberis rhizoma: A
comprehensive review on the ginger effect and efficacy profiles.
Phytomedicine. v. 12, n. 9, 2005, p. 684-701.
[11] Aluko, R.E., Monu, E. Functional and bioactive properties of quinoa
seed protein hydrolysates. Journal of Food Science. v. 68, n. 4, 2003, p.
1254-1258.
[12] Xie, Z., Haung, J., Xu, X., Jin, Z. Antioxidant activity of peptides
isolated from alfafa leaf protein protein hydrolysate. Food Chemistry. v.
111, n. 2, 2008, p. 370-376.
[13] Girgih, A.T., Udenigwe, C.C., Aluko, R.E. In vitro antioxidant
properties of hemp seed protein hydrolysate fractions. Journal of
American Oil Chemists- Society. v. 88, n. 3, 2011, p. 381-389.
[14] Udenigwe, C.C., Lu, Y.L., Han, C.H., Hou, W.C., Aluko, R.E. Flaxseed
protein-derived peptide fractions: Antioxidant properties and inhibition
of lipopolysaccharide-induced nitric oxide production in murine
macrophages. Food Chemistry. v. 116, n. 1, 2009, p. 277-284.
[15] Li, Y., Jiang, B., Zhang, T., Mu, W. Liu, J. Antioxidant and free radicalscavenging
activities of chickpea protein hydrolysate (CPH). Food
Chemistry. v. 106, n. 2, 2008, p. 444-450.
[16] Naik, G. H., Priyadarsini, K. I., Satav, J. G., Banavalikar, M. M., Sohoni,
D. P., Biyani, M.K., Mohan, H. Comparative antioxidant activity of
individual herbal components used in Ayurvedic medicine.
Phytochemistry, v. 63, n. 1, 2003, p. 97-104.
[17] Halliwell, B. The biological toxicity of free radicals and other reactive
oxygen species. In O. I. Aruoma, & B. Halliwell (Eds.), Free radicals
and food additives. London: Taylor& Francis Ltd. pp. 37-57, 1991.
[18] Gill, S.S., Tuleja, N. Reactive oxygen species and antioxidant machinery
in abiotic stress tolerance in crop plants. Plant Physiology and
Biochemistry v. 48, n. 12, 2010, p. 909-930.
[19] Wickens, A. P. Aging and the free radical theory. Respiration
Physiology. v. 128, n. 3, 2001, p. 379-391.
[20] Elias, R.J., Kellerby, S.S., Decker, E.A. Antioxidant activity of proteins
and peptides. Critical Reviews in Food Science and Nutrition. v. 48, n. 5,
2008, p. 430-441.
[21] Sowndhararajan, K., Siddhuraju, P., Manian, S. In vitro evaluation of the
antioxidant activities in the differentially processed seeds from
underutilized legume, Bauhinia vahlii Wight & Arn. Food Science and
Biotechnology. v. 19, n. 2, 2010, p. 503-509.
[22] Hippeli, S., Elstner, E.F. Transition metal ion-catalyzed oxygen
activation during pathogenic processes. FEBS Letters. v. 443, n. 1, 1999,
p.1-7.
[23] Ajibola, C.F., Fashakin, J.B., Fagbemi, T.N., Aluko, R.E. Effect of
peptide size on antioxidant properties of African yam bean seed
(Sphenostylis stenocarpa) protein hydrolysate fractions. International
Journal of Molecular Science. v. 12, n. 10, 2011, p. 6685-6702.
@article{"International Journal of Biological, Life and Agricultural Sciences:62895", author = "Folasade F. Awe and Tayo N. Fagbemi and Comfort F. Ajibola and Adebanjo A. Badejo", title = "The Antioxidant Capacity of Beverage Blends Made from Cocoa, Zobo and Ginger", abstract = "The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zobo drink followed by the drink with alkalized cocoa. The metal chelating power decreased as the level of zobo in the blends decreases. The chelating power of zobo and ginger were significantly lower than the natural and alkalized cocoa. The 100% zobo drink inhibited linoleic acid till the fifth day while natural and alkalized cocoa as well as the blend with 50% alkalized cocoa inhibited linoleic acid greatly till the sixth day. The finding describes the potential health benefit of the phytochemical antioxidants of cocoa:zobo:ginger beverage blends.
", keywords = "Antioxidant, cocoa, ginger, health benefit, zobo blend.", volume = "6", number = "8", pages = "631-5", }
