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Effect of Chemical Additives on the Shelf Life if Cucumber Juice

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  Gurpreet Kaur et al Int. Journal of Engineering Research and Applications www.ijera.com  ISSN : 2248-9622, Vol. 4, Issue 1( Version 1), January 2014, pp.206-209 www.ijera.com 206 |   Page Effect of Chemical Additives on the Shelf Life of Cucumber Juice Gurpreet Kaur  * ,  Poonam Aggarwal *  and Mohammed Javed **   * Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India. ** Department of Maths., Statistics and Physics, Punjab Agricultural University, Ludhiana, Punjab, India. ABSTRACT Cucumber ( Cucumis sativus  L.) is a commercially cultivated worldwide as a seasonal vegetable crop. The aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite( KMS) and their combination, on the physicochemical and phytochemical parameters and antioxidant activity of cucumber juice. The storage was done for 6 months at room temperature and the analysis was conducted at the interval of one month. For the physicochemical parameters like TS, TSS, acidity, color values (Lab), a very slight but non-significant change was observed. Vitamin C, total phenols and antioxidant activity changed significantly (p≤0.05). The variation was found in the color of different samples. Considering all the parameters, samples treated with potassium metabisulfite maintained the maximum nutrient stability. Keywords :   Antioxidant activity, Chemical additives, Cucumber, Phytochemicals I.   INTRODUCTION Cucumber ( Cucumis sativus  L.), belongs to the Cucurbitaceae family. It is commercially cultivated worldwide as a seasonal vegetable crop. It is native to India, found wild in the Himalayas from Kumaun to Sikkim and cultivated throughout the country [1]. It is widely consumed fresh in salads or fermented (pickles) or as a cooked vegetable [2]. The fruits are sweet, refrigerant, haemostatic and tonic. Therefore traditionally it is used for the wide spectrum of cure in rural and urban areas to remove general debility, for treatment of skin problems and as a cooling agent [3]. Several pharmacological activities including the antioxidant, antiwrinkle, antimicrobial, antidiabetic, and hypolipidemic  potentials have been reported with this plant. Few  bioactive compounds have been derived from this  plant belonging to different chemical groups. Bitter  principles Cucurbitacins are the characteristic  properties of this species that exhibited cytotoxicity and anti-cancer activity. The polyphenol contents have also been reported in cucumber [4]. The seeds are useful for quitting burning sensation, constipation, tonic and intermittent fevers [3]. The methanolic extract of C. sativus seeds possessed significant ulcer potential which could be due to the antioxidant activity [5]. But during the harvesting seasons, large quantities of Cucumber get spoiled due to excess  production. So a Long term preservation method is required that could be useful to prevent spoilage of cucumber such that it could be consumed in off seasons as well. Keeping in view, the present study was conducted to process and preserve the cucumber  juice. II.   MATERIALS AND METHODS 2.1. Raw materials  The study was conducted in the Department of Food Science and Technology, Punjab Agricultural University, Ludhiana. Cucumbers were  procured from the local market. 2.2. Extraction process of cucumber juice Fresh cucumbers were washed thoroughly and cut off from the top and bottom. Cucumber juice was extracted in a juicer extractor (Kalsi: 9001-2008). The juices were pasteurized at 83°C for 3 min and citric acid @ 0.15% was added, followed by chemical preservatives.  Dose distribution of chemical additives Sample Chemical additives Dose(ppm) T 2  Na-benzoate 3000 T 3 KMS 3000 T 4  Na-benzoate+ KMS 1500+1500 The pre-sterilized glass bottles were filled with the hot juice and corked. T 1 sample was given the pasteurization treatment followed by processing at 100°C for 20 min in boiling water bath and gradually cooled to a low temperature under running tap water. These processed juices were kept for storage at room temperature for six months. 2.3. Physico-chemical analysis Cucumber juices were analysed at regular interval of one month for the parameters like Total solids ,  acidity using AOAC methods [6]. TSS was taken using hand refractometer(ERMA, Japan), color using Minolta Hunter colorimeter. RESEARCH ARTICLE OPEN ACCESS  Gurpreet Kaur et al Int. Journal of Engineering Research and Applications www.ijera.com  ISSN : 2248-9622, Vol. 4, Issue 1( Version 1), January 2014, pp.206-209 www.ijera.com 207 |   Page 2.4. Phytochemical analysis  For phytochemical parameters, Vitamin C was determined by the titrimetric method using dichlorophenol indophenol dye [7]. Total phenolic content was determined by Folin-ciocalteau reagent [8]. A standard curve was plotted by taking known amount of Gallic acid as reference standard and concentration was calculated from the standard curve. The % Antioxidant activity was determined  by DPPH (2, 2-diphenyl-2-picrylhydrazyl) method [9]. Methanolic extract of sample was taken for antioxidant activity analysis and calculated according to the following formula. BHT was taken as a standard at a fixed concentration of 5mg/ml. % AA = Control OD (0 min)  –   Sample OD (30 min) x 100 Control OD (0 min )  2.5. Statistical analysis The results were evaluated by Analysis of Variance (ANOVA) and Tukey’s post hoc tests using Systat statistical program version 16 (SPSS Inc., USA). III.   RESULTS AND DISCUSSION The samples were studied for the effect of different chemical additives on Physicochemical [TS, TSS, Acidity, Color (L, a, b)], Phytochemical (Ascorbic acid, Total phenols) and % antioxidant activity for the storage period of 6 months. 3.1. Effect on Total solids and TSS TS increased non- significantly (p≤0.05)  in all the juices during the storage. On the day of  preparation, the amount of TS in sample T1, T2, T3, T4 were 4.77, 5.23, 5.07 and 5.40 respectively. At the end of 6 months, the TS in the samples increased to 5.41, 5.88, 5.72 and 6.15 respectively (Table 1). The TSS values of samples T 1  to T 4  on day first were 3.2, 3.6, 3.4 and 3.5 which gradually increased to 3.4, 3.8, 3.6 and 3.7 respectively after 6 months of storage. Although TSS increased for all the samples  but the changes were non-significa nt (p≤0.05). Similar results reported an increase in soluble content of apple pulp during storage when preserved with chemical preservatives [10]. The minimum TSS was found in T 1  and the maximum in sample T 2 . 3.2. Effect on Color (L a b values) On the day of preparation, the lightest sample was T 2  followed by T 1 , T 3 and T 4 . Similarly, at the end of 6 months, T 2 remained the lightest and T 3  was darker than the other samples. In terms of greenness ‘ a ’ , T2   retained the maximum greenness than the other 3 samples(Table 1). Again, b values were highest for T 2 and lowest for T 1 and results after 6 months of storage, remained the same for all the samples. On the whole, sample T 2  with Sodium  benzoate retained the best color of all the 4 samples. Tomato juice with Na benzoate seems to be more stable than the other preservatives during 6 months of storage and developed lesser off color and turbidity [11]. 3.3. Effect on acidity According to the results, chemical additives have no significant effect (p ≤ 0.05) on acidity of the cucumber juice. The titratable acidity of samples T 1  to T 4  found to be on day first was 0.028 0.029, 0.031 and 0.034 that gradually increased to 0.064, 0.049, 0.051 and 0.05 respectively(Table 1). An increase in titratable acidity of apple pulp was found during storage [10]. The acidity of the thermally treated sample (T 1 ) increased more as compared to other chemically treated samples and the change was least in T 4  sample. 3.4. Effect on Vitamin C content According to the results, chemical additives have significant effect (p≤0.05) on Vitamin C content of cucumber juice. On the day of  preparation, Vitamin C content in samples T 1 , T 2 , T 3 and T 4 was 4.23, 6.05, 7.26 and 6.65mg/100g respectively. The values came out to be lower in T 1  as heat treatment destroys Vitamin C. at the end of 6 months, the Vitamin C content reduced to 2.77, 2.86, 4.12 and 3.76 respectively(Table 2). Vitamin C is light and heat sensitive, the concentration of Vitamin C follows first order kinetics and thus storage time affects Vitamin C content [12]. Out of the chemically treated samples, potassium metabisulphite retained the maximum Vitamin C. The application of KMS reduces the loss of ascorbic acid during the storage of leafy vegetables [13]. 3.5. Effect on Total Phenols The total phenolic content in samples T 1 to T 4 on the first day was 240, 320, 340 and 370 respectively. The added chemicals preserved the  phenolic content more than thermally treated sample (T 1 ). At the end of 6 months, the total phenolic content came out to be 139, 221, 279 and 304 respectively (Table 2). According to the findings, a decrease in total polyphenol content of tomato juices after 3, 6 and 9 months of storage were reported [14]. The decrease was found to be least in sample T 3,  followed by T 4  and T 2 . 3.6. Effect on Antioxidant activity According to the results, on the day of  preparation, percent Antioxidant activity for samples T 1 to T 4 was found to be 58.96, 64.42, 70.95 and 73.99 respectively (Table 2). Significant (p≤ 0.05) decrease in antioxidant activity was found during storage months. At the end of 6 months, the %  Gurpreet Kaur et al Int. Journal of Engineering Research and Applications www.ijera.com  ISSN : 2248-9622, Vol. 4, Issue 1( Version 1), January 2014, pp.206-209 www.ijera.com 208 |   Page antioxidant activity decreased to 28.83, 44.10, 59.35 and 61.80 percent respectively. However, the decrease was found to be least in sample T 3 . It has  been reported that the decrease in antioxidant activity may be linked to a decrease in total phenolic content and vitamin C during storage [15]. According to them, antioxidant activity of orange  juices decreased by 45 percent after 6 months of storage at 28°C. IV.   CONCLUSION   The experiment was to compare the effect of different chemical additives on the storage stability of cucumber juice. In this study, it is evident that potassium metabisulphite proved to be a better  preservative than Na-benzoate for the stability of  physicochemical and phytochemical parameters and maintaining the antioxidant activity of the cucumber  juice. References [1] P K Mukherjee, N. K. Nema, N. Maity and B. K. Sarkar, Phytochemical and therapeutic potential of cucumber,  Fitoterapia 84  (2013) 227  –  236. [2] G Sotiroudis, E. Melliou Sotiroudis and I. Chinou, Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars  ,  Journal of Food Biochemistry, 34 ,   2010  , 61-78. [3] P K Warrier,  Indian medicinal plants: a compendium of 500 species  (Chennai: Press Orientlongman, 1994). [4] E D A Melo, V.L.A.G. Lima, M.I.S Maciel, A.C.S. Caetano and F.L.L Leal, Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables,  Brazilian Journal of Food Technology, 9,  2006,89-94. [5] N S Gill, M. Garg, R. Bansal, S. Sood, A. Muthuraman and M. Bali, Evaluation of antioxidant and antiulcer potential of Cucumis sativus L. seed extract in rats,  Asian Journal of Clinical Nutrition, 1,  2009, 131-138. [6] AOAC, Official Methods of Analysis , 17 th  ed, Association of Official 28 Agricultural Chemists, (Washigton D.C., 1970). [7] S Ranganna,  Handbook of Analysis and Quality Control for Fruit and Vegetable  Product   (Tata Mc Graw Hill Pub Co. Ltd.,  New Delhi, India, 1986). [8] V L Singleton and J.A. Rossi, Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents,  American  Journal of Enology and Viticulture, 16,  1965, 144  –  53 . [9] W Brand-Williams, M.E. Cuvelier and C. Berset, Use of a free radical method to evaluate antioxidant activity,  LWT-Food Science and Technology, 28,  1995, 25-30. [10] S A E H Kinh, C.P. Dunne and D.G. Hoover, Preparation and preservation of apple pulp with chemical preservatives and mild heat,  Journal of Food Protection,  28(6), 2001, 111-114. [11] M N Hossain, M. Fakruddin and M. N. Islam, Effect of Chemical additives on the shelf life of Tomato juice,  American  Journal of Food Technology, 6(10), 2011, 914-923. [12] D R Heldman and R.P. Singh,  Food  Process Engineering (AVI Publishing Co.,  New York, 1981). [13] P S Negi and S. K. Roy, Effect of blanching and drying method on carotene, ascorbic acid and chlorophyll retention of leafy vegetable  Lebensmittel Wissenschaft Und Technologie, 33(4), 2000, 295-298. [14] A Vallverdu-Queralt, S. Arranz, A. Medina-Remon, I. Casals-Ribes and R. M. Lamuela- Raventos, Changes in phenolic content of tomato products during storage.  Journal of  Agricultural Food Chemistry, 59(17), 2011, 9359-9365. [15] I Klimczak, M. Matecka, M. Szlachta and A. Gliszczynska- Swiglo, Effect of storage on the content of polyphenols, Vitamin C and the antioxidant activity of orange  juices,  Journal of Food Composition and  Analysis, 20 , 2007, 313-22. Table 1: Effect of storage on Physico-chemical properties of Cucumber juice SAMPLES  0 1 2 3 4 5 6 TS (%)  T1 4.77 aA  4.86 aA  4.92 aA  5.09 aA  5.14 aA  5.26 aA  5.41 aA  T2 5.23 aA  5.27 aA  5.32 aA  5.47 aA  5.62 aA  5.78 aA  5.88 aA  T3 5.07 aA  5.17 aA  5.27 aA  5.34 aA  5.43 aA  5.61 aA  5.72 aA  T4 5.4 aA  5.61 aA  5.73 aA  5.87 aA  5.96 aA  6.07 aA  6.15 aA   TSS (°Brix)  T1 3.2 aB  3.2 aB  3.2 aB  3.3 aB  3.3 aB  3.3 aB  3.4 aB  T2 3.6  A  3.6 aA  3.6 aA  3.7 aA  3.7 aA  3.8 aA  3.8 aA    Gurpreet Kaur et al Int. Journal of Engineering Research and Applications www.ijera.com  ISSN : 2248-9622, Vol. 4, Issue 1( Version 1), January 2014, pp.206-209 www.ijera.com 209 |   Page * Data is expressed as means *Values followed by different upper case or lower case letters are significantly different (p≤0.05) within columns and rows respectively TABLE 2: Effect of storage on Phytochemical properties and antioxidant activity of Cucumber juice * Data is expressed as means *Values followed by different upper case or lower case letters are significantly different (p≤0.05) within columns and rows respectively T3 3.4 aAB  3.4 aAB  3.5 aA  3.5 aAB  3.5 aAB  3.6 aA  3.6 aAB  T4 3.5 aA  3.5 aA  3.5 aA  3.6 aA  3.6 aA  3.6 aA  3.7 aA   ACIDITY (%)  T1 0.028  bA  0.032  bA  0.035  bA  0.043 abA  0.049 abA  0.055 abA  0.064 aA  T2 0.029 aA  0.032 aA  0.035 aA  0.039 aA  0.041 aA  0.045 aA  0.049 aA  T3 0.031 aA  0.034 aA  0.038 aA  0.041 aA  0.044 aA  0.048 aA  0.051 aA  T4 0.034 aA  0.036 aA  0.037 aA  0.042 aA  0.044 aA  0.045 aA  0.05 aA   L  T1 31.34 aA  31.27 aA  31.19 aA  31.09 aAB  30.86 aAB  30.54 aAB  29.92 aAB  T2 32.8 aA  32.7 aA  32.57 aA  32.49 aA  32.11 aA  31.96 aA  31.84 aA  T3 30.65 aA  30.54 aA  30.43 aA  29.09 aB  28.93 aB  28.78 aB  28.65 aB  T4 30.59 aA  30.49 aA  30.37 aA  30.23 aAB  30.11 aAB  29.96 aAB  29.69 aAB   a  T1 -1.14 aA  -1.12 aA  -1.08 aA  -1.02 aA  -0.97 aA  -0.91 aA  -0.88 aA  T2 -1.19 aA  -1.18 aA  -1.14 aA  -1.1 aA  -1.04 aA  -0.99 aA  -0.95 aA  T3 -1.16 cA  -1.54  bB  -1.1 abA  -1.06 abA  -1.01 abA  -0.96 abA  -0.9 aA  T4 -1.17 aA  -1.16 aA  -1.11 aA  -1.08 aA  -1.03 aA  -0.95 aA  -0.92 aA   b  T1 1.48 aA  1.39 aA  1.28 aA  1.21 aA  1.16 aA  1.11 aA  1.04 aA  T2 1.86 aA  1.81 aA  1.74 aA  1.61 aA  1.54 aA  1.48 aA  1.39 aA  T3 1.81 aA  1.75 aA  1.66 aA  1.52 aA  1.42 aA  1.35 aA  1.29 aA  T4 1.84 aA  1.79 aA  1.71 aA  1.58 aA  1.44 aA  1.38 aA  1.31 aA   SAMPLES  0 1 2 3 4 5 6   ASCORBIC ACID (mg/100g)  T1 5.23 aB 4.14 aB  4.02 aA  3.97 aAB  3.37 aB  3.02 aB  2.77 aA  T2 6.05 aA  5.86 aA  4.62 abAB  3.57  bcB  3.46  bcB  3.16  bcB  3.26 cA  T3 7.26 Aa  6.62 abA  6.01 abcA  5.35  bcdA  4.97 cdA  4.21 dAB  4.72 dA  T4 6.65 aA  5.97 abA  5.23 abcAB  4.76  bcAB  4.53  bcAB  4.68  bcA  3.96 cA   TOTAL PHENOLS (mg/100g)  T1 240 aB  210 aB  200 aB  180 aB  167 aB  151 aB  139 aB  T2 320 aAB  315 aA  297 aA  280 aA  264 aA  242 aAB  221 aAB  T3 340 aA  335 aA  327 aA  320 aA  305 aA  291 aA  279 aA  T4 370 aA  350 aA  343 aA  336 aA  325 aA  312 aA  304 aA   %A A  T1 58.96 aC  41.07  bC  36.05 cC  32.97 cdC  30.84 dC  29.76 dC  28.83 dC  T2 64.42 aB  61.16 abB  58.10  bB  50.40 cB  49.45 cdB  45.20 deB  44.10 eB  T3 70.95 aA  70.11 aA  67.59 abA  64.03  bcA  62.65  bcA  60.55 cA  59.35 cA  T4 73.99 aA  70.59 abA  69.10 abA  67.30  bcA  65.35 cdA  64.40 cdA  61.80 dA  
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