The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

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Yourdkhani Elham; Jafarpour Afshin

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Journal Paper

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Journal: Food and Health Year:2021 | Volume:4 | Issue:3 Page(s): 19-23

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Information Journal Paper

Title

The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

Author(s)

Yourdkhani Elham | Jafarpour Afshin | Issue Writer Certificate

Keywords

Alcea rosea

Essential oil

Ketchup

Natural antioxidant

Vitamin C

Abstract

The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of Ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the Ketchup formulation at three levels of 0. 2, 0. 5, and 0. 8%, as well as some traits of the samples, were tested. The results showed that the acidity was ranged from 2. 3-3. 2. 40%. The different levels of extracts had not a significant effect on the acidity, brightness, and TSS. The total phenol content, followed by a significant enhancement in antioxidant activity and retention of Vitamin C (p<0. 05). The total phenol, Vitamin C, and antioxidant activity of samples containing aqueous extract were significantly higher than ethanolic extract. The results of the sensory evaluation showed that samples containing 0. 2% and 0. 5% aqueous extract had similar sensory acceptance to the control. Taste and odor scores of other treatments were not different from the control, but their color and overall acceptance scores were significantly lower than the control. Based on the obtained results, it can be concluded that extracts, (especially aqueous extract), have significant pragmatic activity and can be used as Natural antioxidants to better preserve Vitamin C in Ketchup sauce.

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APA: Copy

Yourdkhani, Elham, & Jafarpour, Afshin. (2021). The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce. FOOD AND HEALTH JOURNAL, 4(3), 19-23. SID. https://sid.ir/paper/1005982/en

Vancouver: Copy

Yourdkhani Elham, Jafarpour Afshin. The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce. FOOD AND HEALTH JOURNAL[Internet]. 2021;4(3):19-23. Available from: https://sid.ir/paper/1005982/en

IEEE: Copy

Elham Yourdkhani, and Afshin Jafarpour, “The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce,” FOOD AND HEALTH JOURNAL, vol. 4, no. 3, pp. 19–23, 2021, [Online]. Available: https://sid.ir/paper/1005982/en

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