Vol. 11, Special Issue 8 (2022)

Author(s):
Kavitha Lakshmipathy, Nirmal Thirunavookarasu, Chidanand DV and Sunil CK

Abstract:
In this research study, the effect of different temperatures (60 ℃, 70 ℃, 80 ℃) on bioactive properties such as total phenolic content (TPC), total flavonoid content (TFC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity and physiochemical properties (pH, specific gravity and color) of ginger extract trapped from Innovative drying system were investigated. The ginger extract trapped at 80^oC showed increased TPC (i.e., 12.22±0.02^amg GA/ml) and TFC (i.e., 6.26±0.01^amg QE/ml). The increase in phenolics indicated the positive relationship with DPPH antioxidant activity of ginger extract obtained at 80 ℃. Specific gravity of obtained ginger extract was found to be 0.98. The pH value slightly decreased with rise in temperature. The L*, a* and b* value of the ginger extract obtained at 80^oC were 5.41±0.01^c, -0.19±0.01^b, and -0.52±0.02^c, respectively. The flavoured novel functional ginger drink was developed by blending of amla extract at various ratios between 2.5 to 7.5% on the obtained ginger extract. From this, the optimized drink was acquired based on the analysis of phenolics, flavonoids and sensory evaluation. The results obtained, indicate that the developed flavoured drink possess high antioxidant and anti-inflammatory rich bioactive compounds.