Staff View: Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink

Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink

Curcuma-based drinks consist of temulawak (Curcuma xanthorrhiza, CX) and turmeric (Curcuma longa, CL) rhizome extracts are widely consumed in the Asian community for health maintenance and beauty. However, the physicochemical and antioxidative properties of Curcuma-based drinks has not been reported...

Full description

Saved in:

Bibliographic Details
Main Authors:	Abd. Rashid, Siti Nor Azlina, Hasham, Rosnani, Abd. Rashid, Zaitul Iffa, Cheng, Kian Kai, Ab. Aziz, Aisyah, Shafin, Nazree, Kaprawi, Ab. Aziz
Format:	Conference or Workshop Item
Published:	2022
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/101107/ http://dx.doi.org/10.1016/j.matpr.2021.09.272
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my.utm.101107
record_format	eprints
spelling	my.utm.1011072023-06-01T08:18:38Z http://eprints.utm.my/id/eprint/101107/ Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink Abd. Rashid, Siti Nor Azlina Hasham, Rosnani Abd. Rashid, Zaitul Iffa Cheng, Kian Kai Ab. Aziz, Aisyah Shafin, Nazree Kaprawi, Ab. Aziz Q Science (General) Curcuma-based drinks consist of temulawak (Curcuma xanthorrhiza, CX) and turmeric (Curcuma longa, CL) rhizome extracts are widely consumed in the Asian community for health maintenance and beauty. However, the physicochemical and antioxidative properties of Curcuma-based drinks has not been reported. Thus, this study aims to develop and obtain the best ratio of CX and CL rhizome mixture and to analyze its physicochemical and antioxidant properties. The physicochemical properties including total soluble solids (TSS), viscosity, pH and colour of the drinks were analyzed while total phenolic content (TPC) was determined using standard method Folin-ciocalteu assay, total flavonoid content (TFC) using colorimetric assay of aluminum chloride and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four formulations of CX:CL ratios (F1 = 4:1, F2 = 3:2, F3 = 2:3, F4 = 1:4) were developed while other ingredient was kept constant. Sensory analysis with 21 panelists was done to determine the sensory acceptability. The results of the physicochemical properties for all formulations were obtained and compared. Formulation F4 has the highest total soluble solid (11.83 %). The pH range of the Curcuma-based drink was between 3.37 and 3.46. F1 has the darkest colour with the Lab value of 0.81 ± 0.1, 1.60 ± 0.30 and 8.15 ± 1.57, respectively. F4 obtained the highest mean score (4.81 ± 0.52) for overall sensory acceptability. The antioxidant properties of F3 had the highest total phenolic content (0.4422 ± 0.01 mg GAE / ml) and percentage of DPPH inhibition (56.61 %) and F4 has the highest flavonoids content (0.82 g GAE / ml). Thus, formulations with a higher content of CL have better sensory acceptability and higher antioxidant activity. 2022 Conference or Workshop Item PeerReviewed Abd. Rashid, Siti Nor Azlina and Hasham, Rosnani and Abd. Rashid, Zaitul Iffa and Cheng, Kian Kai and Ab. Aziz, Aisyah and Shafin, Nazree and Kaprawi, Ab. Aziz (2022) Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink. In: International Symposium of Reaction Engineering, Catalysis & Sustainable Energy (RECaSE 2021), 6 April 2021, Virtual, Online. http://dx.doi.org/10.1016/j.matpr.2021.09.272
institution	Universiti Teknologi Malaysia
building	UTM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Malaysia
content_source	UTM Institutional Repository
url_provider	http://eprints.utm.my/
topic	Q Science (General)
spellingShingle	Q Science (General) Abd. Rashid, Siti Nor Azlina Hasham, Rosnani Abd. Rashid, Zaitul Iffa Cheng, Kian Kai Ab. Aziz, Aisyah Shafin, Nazree Kaprawi, Ab. Aziz Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
description	Curcuma-based drinks consist of temulawak (Curcuma xanthorrhiza, CX) and turmeric (Curcuma longa, CL) rhizome extracts are widely consumed in the Asian community for health maintenance and beauty. However, the physicochemical and antioxidative properties of Curcuma-based drinks has not been reported. Thus, this study aims to develop and obtain the best ratio of CX and CL rhizome mixture and to analyze its physicochemical and antioxidant properties. The physicochemical properties including total soluble solids (TSS), viscosity, pH and colour of the drinks were analyzed while total phenolic content (TPC) was determined using standard method Folin-ciocalteu assay, total flavonoid content (TFC) using colorimetric assay of aluminum chloride and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four formulations of CX:CL ratios (F1 = 4:1, F2 = 3:2, F3 = 2:3, F4 = 1:4) were developed while other ingredient was kept constant. Sensory analysis with 21 panelists was done to determine the sensory acceptability. The results of the physicochemical properties for all formulations were obtained and compared. Formulation F4 has the highest total soluble solid (11.83 %). The pH range of the Curcuma-based drink was between 3.37 and 3.46. F1 has the darkest colour with the Lab value of 0.81 ± 0.1, 1.60 ± 0.30 and 8.15 ± 1.57, respectively. F4 obtained the highest mean score (4.81 ± 0.52) for overall sensory acceptability. The antioxidant properties of F3 had the highest total phenolic content (0.4422 ± 0.01 mg GAE / ml) and percentage of DPPH inhibition (56.61 %) and F4 has the highest flavonoids content (0.82 g GAE / ml). Thus, formulations with a higher content of CL have better sensory acceptability and higher antioxidant activity.
format	Conference or Workshop Item
author	Abd. Rashid, Siti Nor Azlina Hasham, Rosnani Abd. Rashid, Zaitul Iffa Cheng, Kian Kai Ab. Aziz, Aisyah Shafin, Nazree Kaprawi, Ab. Aziz
author_facet	Abd. Rashid, Siti Nor Azlina Hasham, Rosnani Abd. Rashid, Zaitul Iffa Cheng, Kian Kai Ab. Aziz, Aisyah Shafin, Nazree Kaprawi, Ab. Aziz
author_sort	Abd. Rashid, Siti Nor Azlina
title	Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
title_short	Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
title_full	Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
title_fullStr	Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
title_full_unstemmed	Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
title_sort	formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink
publishDate	2022
url	http://eprints.utm.my/id/eprint/101107/ http://dx.doi.org/10.1016/j.matpr.2021.09.272
_version_	1768006609901977600
score	13.211869

Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink

Similar Items