การประเมินค่าสี รงควัตถุ และกิจกรรมสารต้านอนุมูลอิสระจากดอกไม้รับประทานได้กลุ่มสีแดงชมพูของไทยและการประยุกต์ใช้ในซอร์เบท์น้ำมะพร้าว
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Abstract
The objectives of this research were to evaluate color value (L*, a* and b*), pigment (betacyanins and anthocyanins), total phenolic content and antioxidant activity of 10 red-pink Thai edible flowers, i.e. red flowers Ixora Lobbii, Rosa damascena Mill., Celosia argentea and Alpinia purpurataand and pink flowers Bougainvillea glabra, Nymphaea lotus, Nelumbo nucifera, Rosa damascena Mill., Curcuma sessilis and Gomphrena globosa., as in fresh, dried and powdered forms. Drying process caused decrease in redness value (a*), betacyanins content, anthocyanins content, total phenolic content and antioxidant activity of both dried and powdered forms compared to fresh flowers. The Bougainvillea powder had significant redness value (a*), betacyanins and total phenolic content. Antioxidant activities determined by FRAP and DPPH assay showed that the pink flowers had significantly higher antioxidant activities than those of the red flowers (p ≤ 0.05). The bougainvillea powder was selected to apply in coconut juice sorbet because of the color that is close to fresh flower with high antioxidant activity. No significant difference in liking score of all sensory attributes was noticed between coconut juice sorbet formulated with Bougainvillea powder and synthetic colorant (p > 0.05). The means overall liking score of coconut juice sorbet added with natural and synthetic colorant were moderately like.
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References
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