Preparation and Evaluation of Beverage of Mahua Flowers and its Reducing Power Assay
DOI:
https://doi.org/10.7439/ijpp.v9i3.5247Keywords:
Madhuca indica, beverage, antioxidant activity, reducing powerAbstract
Objective:The objective of present study is to prepare beverage from mahua flowers and to evaluate its physicochemical parameters including alcohol content. Another one objective is to determine its antioxidant potential by means of reducing power assay.
Materials and methods:The beverage prepared by boiling ripe fruits of mahua in water. This beverage evaluated for alcohol content, appearance (color, odour and taste), pH, viscosity, specific gravity and refractive index.The reducing powerof mahua beveragewas determined with different concentrations using UV-visible spectrophotometer.
Result:The beverage was prepared from mahua flowers and subjected for the evaluation of physicochemical parameters, which found to express significant result. The reducing power of beverage was increases with increasing amount of sample. The reducing capacity serves as a significant indicator of its potential antioxidant activity has been reported to be concomitant with the development of reducing power.The presence of antioxidant constituents in beverage causes the reduction of ferric cyanide complex to ferrous form.
Conclusion:The present study indicates that fresh mahua beverage express antioxidant potential as determined by reducing power assay. Previous research studies explore its enrichment in potential phytochemicals hence it can be conclude that beverage of mauha flower may use as a potential drink with nutritional value.
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