Functional properties and GC-MS Analysis of Phenolic Compounds in Developed Carbonated Whey Beverage with Pomegranate Peel Extract and Guava Leaves Extract

Author: Fathimath Naurin K.A., Marx Nirmal R., Ayyavoo Preamnath Manoharan and Karthikeyan N.

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Abstract

In an attempt to develop a functional carbonated whey beverage, lactose hydrolyzed whey was mixed with sugar (10%), pomegranate peel extract (3%) and guava leaves extract (3%) and it was carbonated. Functional properties like ascorbic acid content, total phenolic content and antioxidant activity during storage at 4° showed that the developed carbonated whey beverage is antioxidant rich and the antioxidant activity was retaining during the storage period at 4°. The developed carbonated whey beverage showed an antioxidant activity (75.2%) DPPH radical scavenging activity, total phenolic content (125.12 mg GAE/100mL) and ascorbic acid content (13.05 mg/100g) in it. A gradual decrease in functional properties was observed throughout the storage period. GC-MS analysis of beverage added with extracts showed the presence of phenolic compounds like gallic acid, ferulic acid, ellagic acid, punicalagin and Peduncalagin I. Presence of these compounds indicates the potency of using pomegranate peel extract and guava leaves extract as a source of powerful antioxidants. The present study implements the proper utilization of by-products.

Keywords

Hydrolyzed whey, guava leaves extract, antioxidant activity, Total phenolic content, ascorbic acid, GC-MS. Pomegranate peel

Conclusion

The results obtained showed that the addition of pomegranate peel and guava leaves extract enhanced the ascorbic acid, total phenolic content and antioxidant activity of the developed whey beverage. GC-MS analysis of the developed beverage shows the presence of phenolic compounds which possesses the antioxidant, antimicrobial and anti-infammatory activity. It can be concluded that the developed beverage can be recommended as a functional carbonated beverage. Utilization of by-products as an antioxidant source are trending in research areas.

References

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How to cite this article

Fathimath Naurin K.A., Marx Nirmal R., Ayyavoo Preamnath Manoharan and Karthikeyan N. (2023). Functional properties and GC-MS Analysis of Phenolic Compounds in Developed Carbonated Whey Beverage with Pomegranate Peel Extract and Guava Leaves Extract. Biological Forum – An International Journal, 15(6): 206-210.