Extraction and evaluatiion of bioactive compounds from tropical spices (Zingiber officinale, Tetrapluera tetraptera and Monodora myristica) for functional beverage development
| dc.contributor.author | Ofoedum, Arinze Francis | |
| dc.date.accessioned | 2025-04-29T13:55:35Z | |
| dc.date.available | 2025-04-29T13:55:35Z | |
| dc.date.issued | 2023-12 | |
| dc.description | This thesis is for the award of Master of Science (MSc.) in Food Science and Technology (Beverage and Technology (BBT) option | |
| dc.description.abstract | Crude extracts were extracted using a microwave technology from dried Ginger, T. tetraptera, and M. myristica and subsequently evaluated. Pineapple juice was extracted from freshly harvested pineapple fruits. Preliminary assays (quantitative phytochemicals and antioxidants activities) were conducted on the crude extracts generated. Beverages were produced with crude extracts from tropical spices and blended into pineapple juice as a carrier. Antioxidant activities, physico-chemical properties (pH, total solids, total acidity, brix, and viscosity), sensory evaluation and shelf life studies were conducted on the beverage formulated. The saponins were found to be highest in ginger extracts (2.71mg/g) and differ significantly (p≤0.05) from other samples. Flavonoids, terpenoids, and tannins are highest in Monodora myristica with mean values of 14.33, 7.30 and 5.46 mg/g, respectively but had the least alkaloids (6.84 mg/g). T. tetraptera had the highest in alkaloids and steroids, with mean scores of 10.17 and 4.31, respectively, and significant differences (p≤0.05). Total phenolic compounds are highest in M. myristica (26.06 mg/g), followed by ginger (23.26) and T. tetraptera (20.93 mg/g). The crude extracts recorded higher antioxidant activities (using DPPH, FRAP, Lipid Peroxidation inhibition, and Nitric oxide scavenging tests). The crude extract from M. myristica gave the highest DPPH value (56.61), ginger extracts recorded the highest score for FRAP, while the control (Vit. C.) had the highest lipid Peroxidation inhibition. Among the formulated beverage samples, triple mix of ginger, Tetrapleura and Monodora had the highest DPPH value (68.20), likewise Nitric oxide scavenger (40.54) and with significant differences (p≤0.05) among the samples. FRAP is higher in sample AGT and AGY, while the control sample had the highest lipid peroxidation inhibition (2.86). Samples AGY, AMY, AGT and AGM showed no significant differences (p≥0.05). The sensory evaluation revealed that the colour of the control (Eviron Health Drink) is most preferred, followed by AGY and AMY, each recording mean scores of 8.40, 7.90 and 7.80, respectively. The taste was ranked highest for the control (8.20), followed by sample AGY (8.00) with no significant differences (p≥0.05). The flavour score for the control was 8.00, while sample AGM had the least (5.50). For the general acceptability, the control sample recorded the highest value of (8.00) followed by AGY (7.90) and with no significant differences (p≥0.05). The titrable acidity was highest in AGM (3.28 mg lactic acid) and lowest in control. The pH values ranged from 3.66 to 4.83, while TSS ranged from 2.93 mg/l to 5.38. The total sugars ranged from 2.94 to 7.17. Therefore, tropical spices can be used as additives to produce functional beverages. | |
| dc.identifier.citation | Ofoedum, A. F. (2023). Extraction and evaluatiion of bioactive compounds from tropical spices (Zingiber officinale, Tetrapluera tetraptera and Monodora myristica) for functional beverage development (Upublished Master's Thesis). Federal University of Technology, Owerri, Nigeria | |
| dc.identifier.uri | https://repository.futo.edu.ng/handle/20.500.14562/1804 | |
| dc.language.iso | en | |
| dc.publisher | Federal University of Technology, Owerri | |
| dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.subject | Tropical spices | |
| dc.subject | microwave assisted extraction | |
| dc.subject | pineapple juice | |
| dc.subject | functional beverages | |
| dc.subject | antioxidants | |
| dc.subject | phytochemicals | |
| dc.subject | sensory evaluation | |
| dc.subject | Department of Food Science Technology | |
| dc.title | Extraction and evaluatiion of bioactive compounds from tropical spices (Zingiber officinale, Tetrapluera tetraptera and Monodora myristica) for functional beverage development | |
| dc.type | Master’s Thesis |