Artisanal Production of Juice Rich in Chlorophyll

Abstract

Abstract: 

According to recent studies, chlorophyll has a potential antioxidant effect, which prevents non-communicable diseases. This study aimed to determine the antioxidant capacity of home-made juice made from a combination of spinach (Spinacia oleracea), chard (Beta vulgaris subsp. cicla) and kiwifruit (Actinidia deliciosa).

The aim of this analysis was to elaborate artisanal juice with a high chlorophyll content and antioxidant capacity, suitable for consumption and sensory acceptable, based on spinach, chard and kiwifruit.

This was an empirical, simple descriptive, cross-sectional study. The chlorophyll content (Hansmann spectrophotometric method), the total antioxidant capacity (stable radical scavenging (DPPH)) and the fiber (AOAC 985.29) of the juice produced were analyzed.

Acceptability was assessed through sensory evaluation using a descriptive test with a hedonic scale to evaluate quality, taking into account the features color, taste, odor and texture.

Two samples were produced: one pasteurized and one unpasteurized, so as to determine which one had a higher chlorophyll content and antioxidant capacity.

A statistical Z-test with a confidence level of 95 % was used to determine whether the product is sensory acceptable, using Epidat software.

The following results were obtained: regarding the unpasteurized juice, a chlorophyll content of 95.81 mg/L (+/- 3.4), antioxidant capacity of 84.56 (% inhibition) (+/- 2.13); concerning the pasteurized juice, 103.22 mg/L (+/- 1.59) of chlorophyll and 96.52 (% inhibition) (+/-0.74) of antioxidant capacity. The fiber content in the pasteurized juice was 1.4 g/ % fiber. According to sensory evaluation, 81 % of untrained judges accepted the product.

It was possible to conclude that the beverage prepared, according to its proportions, presents favorable physicochemical and sensory characteristics. In this type of new beverages, the conjugation of the beneficial properties of the mixtures of spinach, chard and kiwifruit, with a higher percentage of absorption and bioavailability due to the absence of inhibitors is interesting, and it can be used as an adjuvant in the effective treatment of non-communicable diseases.