Physicochemical Properties and Phytochemical Components of Spiced Cucumber-Pineapple Fruit Drink

Abstract

A blend of equal portions of cucumber (50%) and pineapple (50%) juices was mixed with clove and ginger powder spices at 0.25% (CPCLG1), 0.5 (CPCLG2), 0.75% (CPCLG3) and 1% (CPCLG4) (w/v) respectively to develop a new fruit drink with health benefits. The juice blend without spice extract (CP) was used as reference sample. Samples were analysed for oBrix, pH, acidity, specific gravity, total solids and ascorbic acid (vitamin C). The phytochemicals present in the products were also determined using chemical method and Gas chromatography-mass spectrometry (GC-MS). There was significant reduction in the oBrix from 8.08 to 7.60%, pH (4.41 to 4.36) and total solid (7.96 to 7.71%). Specific gravity was 1.020 while the acidity increased from 0.20 to 0.22% as the levels of spices increased. The phytochemical compounds identified in the products include alkaloids, flavonoids, saponins, steroids, tannins, terpenoids and phlobatannins. The quantitative phytochemical contents showed 0.1 μg/ml Isoquinoline in CP, 0.03271 μg/ml Isoquinoline in CPCLG1; 0.00199 μg/ml Octanoid acid, 0.00224 μg/ml Metroprolol, 0.00231 μg/ml Fumaric acid, 0.00263 μg/ml Benzoquinone, 0.00264 μg/ml Betaxolol, and 0.002471 μg/ml 1-nonene in CPCLG2; 0.00070 μg/ml Limonene and 0.00146 μg/ml Caryophyllene in CPCLG3 and 0.00048 μg/ml P-Benzoquinone, 0.00074 μg/ml 4H-Quinolizine, 0.00017 μg/ml 3-pyridinepropanol, 0.00559 μg/ml Chlorogenic acid, 0.00559 μg/ml Camphene and 0.00089 μg/ml Benzofuranone in CPCLG4. The types and quantities of phytochemicals present in the products were influenced by the formulation of the products.