Assessment of antioxidants and Nutritional analysis of persimmon and Grapefruit juice
Keywords:
persimmon juice, grapefruit juice, mixed juice, antioxidant effect, nutritional analysisAbstract
This study evaluated the antioxidant activity and nutritional composition of persimmon juice, grapefruit juice, and their mixed formulation. Three juice samples were prepared: two raw juices and one mixed juice incorporating both fruits in defined ratios along with stabilizing additives. Proximate analysis included moisture, ash, fat, fiber, protein, and carbohydrate content. Antioxidant activity was assessed using the DPPH assay, while total phenolic content was measured spectrophotometrically. Raw persimmon juice exhibited the lowest antioxidant inhibition (6.46%), whereas grapefruit and mixed juices showed significantly higher inhibition rates of 84.77% and 86.54%, respectively. Similarly, the total phenolic content was highest in the mixed juice (94.99%), followed by grapefruit (66.51%) and persimmon (26.12%). These results suggest that the combination of persimmon and grapefruit enhances the functional and nutritional value of the juice, indicating its potential as a health-promoting beverage.
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Copyright (c) 2025 Fizza Ijaz, Aiza Ashfaq, Asma Ahmed, Arooj Afzal (Author)
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