Physico-Chemical and Sensory Profile of Conventional and Supercritical Ginger Extract Nutrified Ginger-Iced Tea

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1 American Journal of Food Science and Nutrition Research 2015; 2(5): Published online September 7, 2015 ( Physico-Chemical and Sensory Profile of Conventional and Supercritical Ginger Extract Shoaib Muhmmad 1, *, Aamir Shehzad 3, Azam Shakeel 3, Hafiz Khuram Wasim Aslam 3, Hafiz Arbab Sakandar 3, Husnain Raza 1, Mukama Omar 2 1 State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People s Republic of China 2 Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, P.R. China 3 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan address shoaib34fst@ymail.com (S. Muhmmad), aamir1326@yahoo.com (A. Shehzad) To cite this article Shoaib Muhmmad, Aamir Shehzad, Azam Shakeel, Hafiz Khuram Wasim Aslam, Hafiz Arbab Sakandar, Husnain Raza, Mukama Omar. Physico-Chemical and Sensory Profile of Conventional and Supercritical Ginger Extract. American Journal of Food Science and Nutrition Research. Vol. 2, No. 5, 2015, pp Abstract Ginger and its extracts are helpful in ameliorating numerous degenerative disorders. Gingerol, the main nutraceutic, from Ginger possesses significant antiradical and disease preventive potentials. Addition of Ginger in iced tea enhances the sensory as well as nutritional qualities of the product. Gingerol supplementation in Ginger iced tea is an effective measure to improve the overall health promoting properties of the product. The objective of the current investigation was to evaluate the effect of Ginger extracts obtained via two different extraction techniques (conventional solvent extraction-cse and supercritical fluid extraction-sfe) on the sensory response of the resultant product. Ginger iced tea was prepared by mixing green tea leaves extract, artificial sweetener and Ginger extract (3% CSE and 0.1% SFE extract). The ginger iced tea was pasteurized, packaged and placed at chilling temperature (4ºC). Results revealed that iced tea supplemented with supercritical extract scored the highest taste profile grade as 7.26±0.15, while iced tea supplemented with conventional extract scored the lowest (7.22±0.23). The overall acceptability decreased during storage period from 7.44±0.21 to 7.04±0.19. Conclusively, iced tea supplemented with supercritical Ginger extract ranked scores better than the other treatments. Thus, Ginger can be incorporated in the designed foods to improve the sensory perception as well as nutritional quality of the developed product. Keywords Ginger, Conventional Solvent Extracts, Supercritical Fluid Extracts, Sensory, Iced Tea 1. Introduction Man, since time immemorial, perceives the food and then consumes it. The science behind the perception, liking and consumption is related to the God gifted senses which constitute the science of sensory evaluation. This has become an important pillar for the development of any food product. Food, apart from providing the body fuel for survival, is particularly consumed and relished on account of its sensory profile which includes appearance, aroma, texture, taste and flavor. In this technologically advanced era, any food product before reaching the grocery shelves goes through several sensory testing programs to assess the consumer acceptability. By definition, sensory evaluation comprises of an array of techniques used to evoke, measure, analyze and interpret human responses to food products perceived through the senses of sight, smell, touch, hearing and taste. It minimizes the brand and identity biasness as well as ensures a well-developed product meeting the consumer preference and perception criteria. Three types of sensory evaluation methods namely descriptive, discriminative and affective methods are being used to judge the sensory response of any particular food. The 9-point Hedonic scale is used to a certain liking and disliking [1]. Ginger, a member of the genus Zingiber, is popular in the

2 American Journal of Food Science and Nutrition Research 2015; 2(5): Eastern and Mediterranean cuisines owing to its taste pungency and health promoting properties. Numerous studies have linked Ginger consumption with decreased risk of metabolic syndromes such as hypertension, diabetes, hypercholesterolemia and other oncogenic events. The bioactive compounds like gingerols, zingerone and shogaols etc. found in Ginger are mainly responsible for its disease remedial potential [2, 3]. The main bioactive present in Ginger is 6-gingerol which is responsible for its nutraceutical properties. Gingerol can be extracted from Ginger using techniques such as conventional solvent extraction and supercritical fluid extraction. The quantity of Gingerol depends upon the type of extraction method [4, 5] Owing to the health promoting nature of ginger, the present study was designed to supplement iced tea with Ginger derived Gingerol for the enhancement of the quality and sensory characteristics of the product. 2. Materials and Methods 2.1. Product Development Development of Ginger iced tea was prepared using selected Ginger extracts from conventional solvent extraction (CSE) and supercritical fluid extraction (SFE). According to the treatments mentioned in Table 1, T 1 was formulated to contain 3% Ginger CSE, while T 2 had 0.1% SFE. A control sample without Ginger extract was also prepared for comparison purposes. All the samples were prepared by mixing the green tea leaf extract with Ginger extract and artificial sweetener. Table Physico-Chemical Analysis and Sensory Evaluation The developed products (T 0, T 1 and T 2 ) were subjected to some Physico-chemical analysis like acidity was estimated by titrating the sample against 0.1 N sodium hydroxide [6]. Likewise, the ph of ginger iced- tea was recorded though calibrated ph meter (InoLab 720, Germany). Further, total soluble solids of ginger iced tea were evaluated by Hand Refractometer (TAMCO, Model No , Japan) and the sensory evaluation of samples was done by Hedonic response using 9-point Hedonic scale system i.e. 9=like extremely; 1=dislike as described by [6] Stone et al. (2012). Nitrified iced tea was scored by a panel of untrained judges including the faculty and postgraduate students. Three digit coded samples were served to the panellists in random order. The panellists were explained about the nature of experiments without disclosing the identity of the samples. They were asked to rate their preference on the 9 point Hedonic scale on the sensory evaluation questionnaire for different traits. The samples were served in individual disposable cups and chilled at 4 o C. The panellists judged all the samples for color, taste, sweetness, after taste, and overall acceptability. Three samples of Ginger iced tea having different extracts were evaluated. Samples were served in individual randomized order, and evaluated in triplicate. Water (28 o C) and disposable cups neutral were used for evaluating the samples Statistical Analysis The obtained data in this study were subjected to statistical modeling applying the Two-Factor Factorial under Completely Randomized Design (CRD) to determine the level of significance using Statistix version Results and Discussion 3.1. Physioco-Chemical Analysis of Ginger Iced Tea The means of acidity were significant for treatments and intervals, besides, that ph and TS values also had significant relation for treatments and days. for acidity recorded in Table 2 were 0.038± ± and 0.033± for T 0, T 1 and T 2 respectively. During storage, significant decrease was observed for acidity which was at from 0.046± to 0.020± at 28 day. The means related to ph during storage depicted increase in ph from 6.31±0.24 to 6.46±0.34 at 0 to 28 day, respectively. However, ph showed non-substantial variations among the treatments i.e. T 0, T 1 and T 2 ; 6.36±0.27, 6.43±0.19 and 6.39±0.24, respectively (Table 3). The means values for TS shows that a slight increase during storage. Maximum value of TS was observed in T ±0.076 followed by 1.76±0.57, 1.72±0.097 in T 2 and T 0 respectively. The storage studies depicted the increase in TS values from 1.72±0.073 at the begging to 1.77±0.065 at the end of storage period (Table 4). The effect of storage on the acidity, ph and total soluble solids (TS) of the product is determinant for its acceptability. Generally ph of the juice or drink is decreased whilst, acidity increased however, total soluble solid remained unaffected [7,8]. Recently, Ahmed et al. (2012) [9] evaluated the effect of storage on ph, acidity and TSS of tea based drinks. They recorded a significant decline in ph whereas acidity increased momentously. Likewise, non-significant differences were noticed for TSS. The ph varied from 4.7 to 4.2 during the entire study. Moreover, 11% reduction in catechins was observed. Similarly, in a study indicated a decline in ph and increment in the acidity of orange juice during storage [10]. The citric acid breakdown and acidic nature of aspartame are the major reasons for variations in ph and acidity [11]. So, our results are quite similar with the results showed presented in the previous researches Sensory Evaluation of Ginger Iced Tea Ginger iced tea was ranked for sensory evaluation using 9 point hedonic scale for their colour, taste, sweetness, after taste and overall acceptability. It described mean squares for the effect of treatment, storage and their interaction on sensory attributes of ginger iced tea. It revealed that treatments had significant effect on taste, sweetness after taste and overall acceptability except colour which have non-significant relation with treatment. Storage period have significant effect on all attributes except after taste where intervals are which

3 156 Shoaib Muhmmad et al.: Physico-Chemical and Sensory Profile of Conventional and Supercritical Ginger Extract was highly significant. In all ginger iced tea prepared with neutraceuticalcse and nutraceuticalsfe extract, storage and treatments interaction had non-significant effect on all sensory traits. Colour is among the enviable attributes for any product to be acknowledged by the consumers. of colour scores for effect of treatments (Table 5) showed non-significant effect on colour of ginger iced tea. Maximum score 7.28±0.2 was assigned to T 2 (nutraceuticalsfe) followed by T 1 (neutraceuticalcse) 7.14±0.16 while minimum score 7.09±0.21 was to T 0 (control). Colour scores for ginger iced tea reduced significantly as a function of storage from 7.27±0.11 to 7.08±0.14 during 28 days period. It is evident from the means (Table 6) that T 2 attained higher scores for taste 7.26±0.15 in contrast to T 1 (7.22±0.23) and T 0 (7.04±0.076). According to the mean values of storage interval reduction was done from 0 to 28 Days (7.32±0.095) to (6.82±0.2). 4. Tables regarding sweetness of ginger iced tea were illustrated in (Table 7), maximum scores 7.29±0.24 and 7.22±0.22 were noted for T 2 and T 1 respectively while minimum scores i.e. 7.11±0.069 was recorded for T 0. Storage intervals demonstrated significant reduction from 7.27±0.07 at 0 Days to 7.08±0.08 at 28 days. presented in Table 8 explained high-momentous differences in after taste of ginger ices tea. Maximum score for after taste was assigned to T 2 (7.26±0.09) while minimum to T 1 (7.05±0.21) as function of treatment. Likewise, storage led to highly-significant decrease in after taste score from 7.31±0.12 to 6.82±0.14. In view of all above discussed parameters the maximum mean value of overall acceptability was assigned to T ±0.15 and minimum value to T ±0.15 followed by intermediate value of T ±0.08 Meanwhile, reduction was depicted with storage interval 7.44±0.21 to 7.04± 0.19 from o to 28 days (Table 9). Table 1. Treatment plan for iced tea. Treatment T 0 T 1 T 2 Description Control Ginger tea with nutraceuticalcse Ginger tea with nutraceuticalsfe Table 2. Effect of treatments and storage on acidity of ginger iced tea ± ± ± ±0.0019a ± ± ± ±0.0012ab ± ± ± ±0.0017b ± ± ± ±0.0023bc ± ± ± ±0.0007c 0.038±0.0021a 0.027±0.0013b 0.033±0.0022a Table 3. Effect of treatments and storage on ph of ginger iced tea ± ± ± ±0.24bc ± ± ± ±0.17b ± ± ± ±0.27b ± ± ± ±0.3ab ± ± ± ±0.34a 6.36±0.27b 6.43±0.19a 6.39±0.24ab

4 American Journal of Food Science and Nutrition Research 2015; 2(5): Table 4. Effect of treatments and storage on TS of ginger iced tea ± ± ± ±0.073b ± ± ± ±0.053ab ± ± ± ±0.083ab ± ± ± ±0.053a ± ± ± ±0.065a 1.72±0.079b 1.77±0.076a 1.76±0.57a Table 5. Effect of treatments and storage on colour of ginger iced tea ± ± ± ±0.11a ± ± ± ±0.18b ± ± ± ±0.13ab ± ± ± ±0.097bc ± ± ± ±0.14c 7.09± ± ±0.22 Table 6. Effect of treatments and storage on taste of ginger iced tea ± ± ± ±0.095a ± ± ± ±0.089b ± ± ± ±0.17b ± ± ± ±0.13bc ± ± ± ±0.24c 7.04±0.076b 7.22±0.23a 7.26±0.15a Table 7. Effect of treatments and storage on sweetness of ginger iced tea ± ± ± ±0.07a ± ± ± ±0.15a ± ± ± ±0.11b ± ± ± ±0.13b ± ± ± ±0.08c 7.11±0.069b 7.22±0.22ab 7.29±0.24a

5 158 Shoaib Muhmmad et al.: Physico-Chemical and Sensory Profile of Conventional and Supercritical Ginger Extract Table 8. Effect of treatments and storage on after taste of ginger iced tea ± ± ± ±0.12a ± ± ± ±0.11a ± ± ± ±0.17b ± ± ± ±0.23b ± ± ± ±0.14c 7.22±0.23a 7.05±0.21b 7.26±0.09a Table 9. Effect of treatments and storage on overall acceptability of ginger iced tea ± ± ± ±0.21a ± ± ± ±0.13ab ± ± ± ±0.16b ± ± ± ±0.21b ± ± ± ±0.19c 7.13±0.15b 7.24±0.08ab 7.30±0.15a 5. Conclusion Consumption of nitrified drinks is increasing owing to its taste and aroma. These foods are most often consumed for their organoleptic qualities. Incorporation of bioactive compounds in such foods can be a good vehicle for delivering the nutraceutical moieties as well as improving their taste profile and shelf life. In the current investigation the treatment supplemented with 0.3% super critical extract (T 2 ) of ginger attained good scores in all sensory parameters because, the supercritical extract of ginger was more pure, natural and solvent free. These attributes makes it more suitable for the future use. However, further enhancement in the processing technologies and combinatorial use can make Ginger based formulations as an effective tool in the prevention and management of various metabolic syndromes. Acknowledgements The authors thank the Management and Staff of Jiangnan University for providing the facilities and work ambience for the successful completion of our study. References [1] Lawless, H. T. and H. Heymann. Sensory evaluation of food: principles and practices. Springer Science & Business Media nd ed [2] Semwala, R. B., D. K. Semwala, S. Combrincka and A. M. Viljoena. Gingerols and shogaols: Important nutraceutical principles from ginger. Phytochem (In Press). [3] Tiran. D. Ginger to reduce nausea and vomiting during pregnancy: Evidence of effectiveness is not the same as proof of safety. Complementary Therapies in Clinical Practice. 2012; 18(1): [4] Kubra, I.R. and L. Jaganmohanrao. An Overview on Inventions Related to Ginger Processing and Products for food and Pharmaceutical Applications. Recent Patents on Food, Nutri. Agric. 2012; 4: [5] Bak, M., S. Ok., M. Jun and W. Jeong. 6-Shogaol-Rich Extract from Ginger Up-Regulates the Antioxidant Defence Systems in Cells and Mice. Molecules. 2012; 17(7): [6] AOAC. Official Methods of Analysis of Association of Official Analytical Chemists International. In: Horwitz, W. (Ed.), 18th ed. AOAC Press, Arlington, VA, USA [7] Castellari, M., L. Matricardi, G. Arfelli, S. Galassi and A. Amati. Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chem. 2000; 69: [8] Lee, J.W., J.K. Kim, P. Srinivasan, J. Choi, J.H. Kim, S.B. Han, D.J. Kim and M.W. Byun. Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage. Food Sci Technol. 2009; 42: [9] Ahmad, R.S., M.S. Butt, N. Huma and M.T. Sultan. Green tea catechins based functional drink (Green cool) improves the antioxidant status of SD rats fed on high cholesterol and sucrose diets. Pak. J. Pharm. Sci Still in press. [10] Klimczak, I., M. Ma"ecka, M. Szlachta, A.G. Wig"o. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Comp. Anal. 2007; 20: [11] Ahmed, M., A. Ahmad, Z.A. Chatha and S.M.R. Dilshad. Studies on preparation of ready to serve mandarin (Citrus reticulata) diet drink. Pak J. Agri. Sci. 2008; 45(4):

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