Physicochemical Characteristics, Vitamin C, Total Polyphenols, Antioxidant Capacity, and Sensory Preference of Mixed Juices Prepared with Rose Fruits (<i>Rosa rugosa</i>) and Apple or Strawberry

Abstract

One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total soluble solids, and colour), vitamin C, total polyphenols, antioxidant capacity only performed by DPPH assay, and sensory preference of mixed juices prepared on the basis of rose fruits (Rosa rugosa). The pH values, total acidity values, total soluble solids, and colour on the CIE L*a*b* scale of mixed juices were in the range of 3.47–3.96, 0.94–1.36 g citric acid/100 mL, 15.8–21.1 °Brix, and L* 77.46–87.38, a* 1.90–13.90, b* 30.18–54.39, respectively. The mixed juices showed high contents of total phenolic compounds (116.21–250.48 mg GAE/100 mL), total vitamin C (64.18–132.21 mg/100 mL), and DPPH scavenging capacity (30.15–39.23 µg Trolox/mL). Rose-apple juices (AC1 and AC2) were rated best for tartness and sourness (least tart—3.5 and 3.32, least sour—4.73 and 4.43 for AC1 and AC2 juice, respectively), and also for overall impression (4.93 and 4.86 for AC1 and AC2 juice, respectively). The mixed-rosa juices can be an alternative for adding nutritional value.

Keywords

• mixed juice
• rose fruits
• sensory preference
• bioactive compounds
• antioxidant activity