Investigation of Physicochemical Properties of Grape Juice and Apple Juice Containing Anthocyanin Pigment Extracted from Roselle (Hibiscussabdariffa) Petals

Document Type : Research Article


1 Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, I.R. IRAN

2 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN


Colors are used in foods to make them more appealing. Roselle petals contain functional compounds such as anthocyanins and polyphenols in addition to natural pigments. The objective of this study was to investigate the physicochemical properties of grape and apple juice-based drinks containing anthocyanin extracted from roselle petals. To do this, the extracted pigments were added to the apple juice and the grape juice at concentrations of 5 and 10% w/w. pH, acidity, total phenolic content, anthocyanin, degradation index, hydroxymethylfurfural (HMF), as well as the sensory parameters, were measured for the drink samples stored at 4 and 25­℃ for 30 days. The results showed that with increasing storage time, pH decreased and acidity increased. The anthocyanin content of the samples ranged from 3.530 to 9.55 mg/­L and their total phenol content ranged from 0.180 to 0.630 mg/mL and the degradation index of the samples ranged from 1.510 to 2.9­80 and their HMF content ranged from 5.560 to 10.260 ppm. With increasing temperature and storage time anthocyanin, total phenolic content decreased and the degradation index, HMF content increased. Apple juice drinks containing 10% anthocyanin stored at 4℃ had the highest polyphenolic and anthocyanin content. The results of the sensory evaluation revealed that the apple juice treatment containing 10% anthocyanin stored at 4℃ was the superior treatment due to its highest bioactive compounds and sensory score.


Main Subjects

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