Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity

Ogueke Chika C.; Nnadi Nkechi B.; Owuamanam Clifford I.; Ojukwu Moses; Nwachukwu Ikenna N.; Ibeabuchi Chidi J.; Bede Evelyn N.

doi:10.5897/AJB2018.16548

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12504

Full Length Research Paper

Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity

Ogueke Chika C.

Ogueke Chika C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Nnadi Nkechi B.

Nnadi Nkechi B.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Owuamanam Clifford I.

Owuamanam Clifford I.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Ojukwu Moses

Ojukwu Moses
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Nwachukwu Ikenna N.

Nwachukwu Ikenna N.
Department of Microbiology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Ibeabuchi Chidi J.

Ibeabuchi Chidi J.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Bede Evelyn N.

Bede Evelyn N.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, P.M.B. 1526 Owerri, Nigeria.
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Article Number - E98863F58395
Vol.17(35), pp. 1099-1110 , August 2018
https://doi.org/10.5897/AJB2018.16548

Received: 11 June 2018
Accepted: 30 July 2018
Published: 29 August 2018

Abstract

The study was conducted to evaluate the preservative potentials of essential oils (EOs) of Piper guineense, Xylopica aethiopica and Tetrapleura tetraptera in mixed fruit juice and determine their antioxidant capacity. The preservative effect at varying concentrations was evaluated using S. cerevisiae, S. aureus and B. cereus as test isolates. The antioxidant properties were determined using 1,1- diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing power assay (FRPA) methods. Concentrations (10 and 5%) of P. guineense and X. aethiopica EOs reduced the number of S. cerevisiae by one log cycle on the 10th day of storage, while 3.3% reduced it by one log cycle after 14 days. The 10% concentration produced a log cycle reduction in the growth of S. aureus and B. cereus on the 12th day. However, 5% concentration reduced the growth of B. cereus by one log cycle on the 14th day. T. tetraptera had the largest amounts of vitamin A (544.41 iu/100 mL), phenol (1.81%) and flavonoids (0.45%). P. guineense had the highest value for vitamin E (37.03 iu/100 mL). X. aethiopica EO produced the highest scavenging activity (46.04%), while P. guineense EO produced the strongest reducing power activity (38.64%). The EOs can act as natural preservative in mixed fruit juice. Their inclusion in such products can improve the products thereby serving as functional foods/beverages, and thus can reduce the risks of cancer formation and chronic diseases in humans.