Effects of Honey on Total Phenolic Content and Antioxidant Activities of Pineapple (Ananas comosus) Drink Before and During Storage

Abstract

This study determined the effects of honey on total phenolic content and antioxidant activities of pineapple (Ananas comosus) drink before and during storage. Packaged honey was added to pineapple drink at ratios, 0, 5, 10, 15 and 20%. Pineapple without honey was used as a control. The pH, total titratable acidity, total soluble solids and vitamin C content of the samples were determined. Total phenolic content and the antioxidant activities of the formulated samples were also determined. Sensory evaluation was carried out with semi-trained panellist. The samples were stored under two different conditions (room temperature (29°C) and refrigeration (4°C)). The antioxidant activities of the stored pineapple drink were determined at an interval of five days for the total of 30 days. The results showed an increase in pH, total titratable acidity and vitamin C content of all the samples as the amount of the honey added increased. The total phenolic content and the antioxidant activity of the samples also increased as the quantity of honey added increases. There was a positive correlation (0.98) between the total phenolic content of the samples and their antioxidant activities. Samples containing honey were scored high in all attributes (Colour, Taste, Aroma and overall acceptability) than the control sample. The antioxidant activities of the pineapple drink stored at room temperature increased with the increase in storage time, while the antioxidant activities of pineapple drink stored at refrigeration temperature remain constant. In conclusion, the addition of honey to pineapple drink helped to improve the health benefit of the drink by increase the scavenging power of the drink when compare with pineapple drink without honey.