Document Details
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Document Type |
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Thesis |
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Document Title |
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The effect of Moringa oleifera leaves extract on extending the shelf life and quality of freshly fruit juices تأثير مستخلص أوراق المورينجا أوليفيرا لإطالة فترة صلاحية وجودة عصائر الفاكهة الطازجة |
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Subject |
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Faculty of Home Economics |
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Document Language |
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Arabic |
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Abstract |
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Moringa Oleifera is one of the most spread species in the world, it has nutritional and medical properties. Fresh fruit juices, especially guava (Psidium guajava L) are very desirable for the consumer because of its fresh aroma and delicious flavor. However, their shelf life are less than 6 days at 4±1°C. Therefore, the aim of this study was to extend the shelf life along with improving the quality of fresh fruit juices fortified with Moringa oleifera leaves aqueous extract (M.O.A.E). The fortified juices were investigated through the sensorial, microbial and physicochemical quality characteristics. In this study, fresh guava juice (20%) plus fresh sour whey (78.5, 78.0, 77.5, 75.0 and 73.5%) were fortified with M.O.A.E. by different percentage of (1.5, 2.0, 2.5, 5.0 and 6.5%), respectively. Microbiological, sensorial and physicochemical analysis were conducted of juices packed in glass bottles during storage in refrigerator at 4±1°C. Results of sensorial analysis of two selected guava whey juices fortified with M.O.A.E (1.5 and 2.0%) (treatment 1 and 2) which have the highest sensorial acceptability at (p ≤ 0.05) when compared to other treatments. It was indicated that treatment 1 and 2 have the highest contents at (p ≤ 0.05) of pH value, ascorbic acid, total phenolic and antioxidant activity at zero time of storage compared to control. These parameters were significantly decreased during storage time up to two months. While, T.S.S% and antioxidant activity of all treatments were significantly increased. M.O.A.E is a vast source of protein (32.16%), ascorbic acid (156.26mg/100g), phenolic compounds (55.6 mg GAE/g) and antioxidant activity (85.44%). Microbiological analysis indicated that treatment 1 and 2 didn’t have any microbial growth compared to control after two months of storage. HPLC analysis showed that freeze-dried M.O.A.E and treatment 1 and 2 had phenolic and flavonoid compounds with the highest concentration compared to control. It was concluded that juices fortified with M.O.A.E (1.5 or 2.0%) were highly recommended to prolong the shelf life, and may be used as an antimicrobial agent in pharmaceutical and food applications.
Key words: Moringa Oleifera aqueous extract, Fruit juices, Bioactive components, Shelf Life, Microbiological analysis and Sensorial analysis. |
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Supervisor |
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Prof. Lobna Haridy |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1440 AH
2019 AD |
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Co-Supervisor |
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Prof. Jamilah Hashemi |
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Added Date |
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Monday, March 4, 2019 |
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Researchers
| رهام جميل قشقري | Qashqari, Reham Jamil | Researcher | Master | |
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