title: Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.
abstract: Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend.
authors.affiliation: Federal Polytechnic Offa, Kwara State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria. Electronic address: bampet2001@yahoo.co.uk.
authors.forename: Oluwaseun P
authors.initials: OP
authors.lastname: Bamidele
authors.affiliation: Federal Polytechnic Offa, Kwara State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
authors.forename: Mofoluwaso B
authors.initials: MB
authors.lastname: Fasogbon
mesh_terms: D031230:Ananas / Q000737:chemistry*; D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D000077276:Lycopene; D029778:Trichosanthes / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D002338:Carotenoids; D001205:Ascorbic Acid; D000077276:Lycopene
keywords: Antioxidant; Juice; Pineapple; Sensory and storage; Snake tomato