Physicochemical Properties and Phytochemical Components of Spiced Cucumber-Pineapple Fruit Drink

摘要: ABSTRACT A blend of equal portions cucumber (50%) and pineapple juices was mixed with clove ginger powder spices at 0.25% (CPCLG1), 0.5 (CPCLG2), 0.75% (CPCLG3) 1% (CPCLG4) (w/v) respectively to develop a new fruit drink health benefits. The juice without spice extract (CP) used as reference sample. Samples were analysed for oBrix, pH, acidity, specific gravity, total solids ascorbic acid (vitamin C). phytochemicals present in the products also determined using chemical method Gas chromatography-mass spectrometry (GC-MS). There significant reduction oBrix from 8.08 7.60%, pH (4.41 4.36) solid (7.96 7.71%). Specific gravity 1.020 while acidity increased 0.20 0.22% levels increased. phytochemical compounds identified include alkaloids, flavonoids, saponins, steroids, tannins, terpenoids phlobatannins. quantitative contents showed 0.1 μg/ml Isoquinoline CP, 0.03271 CPCLG1; 0.00199 Octanoid acid, 0.00224 Metroprolol, 0.00231 Fumaric 0.00263 Benzoquinone, 0.00264 Betaxolol, 0.002471 1-nonene CPCLG2; 0.00070 Limonene 0.00146 Caryophyllene CPCLG3 0.00048 P-Benzoquinone, 0.00074 4H-Quinolizine, 0.00017 3-pyridinepropanol, 0.00559 Chlorogenic Camphene 0.00089 Benzofuranone CPCLG4. types quantities influenced by formulation products.