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Comparative colour stabilization of zobo (Hibiscus sabdarifa; Roselle) drink containing anthocyanin pigments blended with apple and pear juices

Cletus Anes UKWUBILE1* Otalu OTALU Jr.2 , Balogun Joshua BABALOLA3

Abstract

Zobo drink containing anthocyanin pigments blended with apple and pear juices developed haze and colour instability during commercial marketing. To find out factors contributing to these problems, juice from the calyces of Hibiscus sabdarifa were extracted using ethanol and blended with apple and pear prepared from the whole fruit at 5, 10 and 20%. During storage at 25C for up to 12wk, turbidity, polymeric colour, and percentage of colour due to tannins increased, while the concentration of anthocyanin decreased. As anthocyanin pigmented in percent juice increased, turbidity and polymeric colour increased while percentage of colour due to tannins deceased. Within a given base juice, turbidity was highly correlated with polymeric colour (r = 0.78 0.97). The study showed that the colour and quality of juice and drinks (Zobo) containing anthocyanin pigments can only be stabilized on addition of certain preservatives.

Key words: Anthocyanin, Hibiscus sabdarifa, turbidity, polymeric, juices, stabilization.

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