Effects of Ocimum gratissimum and Citric Acid on the Nutritive and Sensory Qualities of Stored Pineapple Juice

Abstract

Fruit juices values are reduced during the storage, its effect is of great concern to the consumer as well as to the economy of our great nation. Effects of leaf extract Ocimum gratissimum and citric acid on the proximate and sensory properties of stored at 30 ± 2°C pineapple juice was investigated using standard techniques. The extracted juice was divided into two-part, one part was treated with leaf extract O. gratissimum ranged from 5% - 40% while; the second part was treated with citric acid ranged from 0.2% - 0.5% and untreated one served as control. They were stored 10 days at ambient temperature. The results obtained revealed the concentration 40% leaf extract and 0.5% citric acid were able to stabilize the nutritional qualities during the storage. The moisture content for the best leaf extract at 40% concentration ranged from 77.95 ± 0.08% - 78.34 ± 0.05% while citric acid (0.5%) moisture effect ranged from 85.42 0.00% - 85.72 ± 0.06% and the untreated moisture content ranged from 85.42 ± 0.02% to 93.19 ± 0.00%. The ash content of leaf extract and citric acid-treated pineapple ranged from 1.10 ± 0.01% - 1.11 ± 0.01% and 0.30 ± 0.00% - 0.32 ± 0.00% while untreated juice ranged from 0.17 ± 0.00% to 0.32 ± 0.00%. The protein content of leaf extract and citric acid-treated pineapple ranged from 2.24 ± 0.01% - 2.29 ± 0.01% and 1.07 ± 0.01% - 1.08 ± 0.01% while untreated juice ranged from 0.95 ± 0.00% to 1.09 ± 0.00%. The carbohydrate content of leaf extract and citric acid-treated pineapple ranged 15.38 ± 0.00% - 15.46 ± 0.00% and 11.81 ± 0.00% - 11.95 ± 0.00% while untreated juice ranged from 5.10 ± 0.01% to 11.94 ± 0.00%. The fibre content of leaf extract and citric acid-treated pineapple ranged 2.41 ± 0.00% - 2.43 ± 0.01% and 0.95 ± 0.01% - 1.03 ± 0.01% while untreated juice ranged from 0.99 ± 0.01% to 1.03 ± 0.01%. The fat content of leaf extract and citric acid-treated pineapple ranged 0.51 ± 0.01% - 0.61 ± 0.00% and 0.11 ± 0.00% - 0.20 ± 0.01% while untreated juice ranged from 0.82 ± 0.00% to 0.20 ± 0.01%. Ocimum gratissimum (40% w/v) leaf extract was the best to increase and stabilize the nutrients in pineapple juice than 0.5% citric acid. The panelists rated pineapple juice treated with O. gratissimum leaf extract (40%) the best in colour and general acceptability and slightly affected the taste and flavour while 0.5% citric acid concentration best in flavour and taste evaluated.