1 Middle East Journal of Applied Sciences 4(1): 1-5, 2014 ISSN 2077-4613

New Sauce Products from Some Natural Sources

El-Sayed M. El-Saeidy; Ginat El-Sherif and Azza Abdel Hameed. K.

Food Technology Research Institute . Agric. Rec. Center, Giza, Egypt

ABSTRACT

This study was carried out to produce new products with good ability in form (sauce) from some natural plant sources such bas red rosella (Hibiscus sabdariffal) and ( Tamarindus indicia L.) and evaluate these products. The obtained results showed that tamarind sauce (T4) was found to be the most acidic sauce compared to the others, all the samples present relatively low content of fibers and high levels of acidity, total phenols and flavonoids compounds .(T6) contain high amount of total phenols (718.75mg/100 g as Gallic acid), while total flavonoids compounds ranged from 54.4 (T3) to 171.0(T2) mg/100 g as Quercetin . pyrogallol recorded the highest amount in al treatment except (T2) and (T5), while (T2) recorded high amount of chlorogenic (95.463 mg/100g). mean while all treatments contain rosemarinic and Quercetin as flavonoids, hisperidin recorded the highest levels in all treatments.

Key words: -sauce, red rosella, tamarind, phenol compounds, chlorogenic, rosemarinic.

Introduction

The Hibiscus sabdariffa L. (family: Malvaceae), usually named bissap, karkade or rosella is a tropical plant commonly used as local soft drink. It is highly appreciated all over the world for the particular sensation of freshness conveyed (Wang, et al. 2000 and Salvador Ferndndez-Arroyo, et al. 2011). The brilliant red color and unique make it a valuable food product. The H. sabdariffa petals are potentially a good source of antioxidant agents as anthocyanins (Segura-Carretero, et al. 2008). The H. sabdariffa contains flavonoids such as hibiscitrin and hibiscetin and dried calyces contain the flavonoids gossypetine, hibiscetine and sabdaretine. It also contains alkaloids, B-sitosterol, anthocyanins, citric acid, cyaniding-3-rutinose, delhinidin, galactose, pectin, protocatechuic acid, quercetin, stearic acid and wax. Small amounts of delphinidin-3-monoglucoside, cyaniding-3- monoglucoside (chrysanthenin) and delphinidin are also present.Three water soluble polysacchaeides have been isolated from flower buds; neutral polysaccharides composed of arabinans and arabinoglactans (N Mahadevan and Pradeep, 2009). Tamarind (Tamarindus indica Linn.) is found throughout most of the `tropical regions. It is native to tropical Africa and the tree grows wild throughout the Sudan. It was introduced into and from this Asiatic country it reached to Persian and the Arabs, who called it “tamar hindi” (Dheeraj Singh, et al. 2007).In inter tropic zone, tamarind pulp, leaves and flowers are commonly consumed in various dishes or traditional drinks due to its high nutritive and calorific value. The edible pulp of ripe is used as flavoring agent in soups, jams, chutneys, sauces and juices. The pulp is the richest natural source of tartaric acid and is the main acidulant used in the preparation of foods in India and other countries. Other industrial products include tamarind juice, concentrate, powder, pickles and paste (Shankarachary, 1998). More commonly, the acidic pulp is used as a favorite ingredient in culinary preparations such as curries, chutneys, sauces, ice cream, and sherbet. Tamarind pulp is rich in pectin and reducing sugars and contains significant amount of organic acids, 98% of which is tartaric acid. The main flavor compound of the pulp is 2- acetyl-furan (Dheeraj Singh, et al. 2007). The word sauce refers to a wide variety of foods around the world. In general, the word refers to any liquid or semi liquid used as a dressing for food. An application of sauce and dressing enriches food and improves its flavor and aroma. Among other uses, they serve as dressings for ice cream, waffles and cakes, snacks, French fries and fried or grilled meat (Magdalena Krystyjan, et al. 2012). No literature is readily available on the production sauces from H. sabdariffa, (red karkade) and Tamarindus indica L. (tamar hindi). This study therefore aims to:(1) investigate the possibility of producing new product with good ability in form (sauce) from some natural plant sources such as red karkade and tamar hindi and to evaluate the palatability of these products (2) determine its physical, chemical properties and sensory evaluation.

Corresponding Author: El-Sayed M. El-Saeidy, Food Technology Research Institute. Agric. Rec. Center, Giza, Egypt. E-mail: [email protected] 2 Middle East j. Appl. Sci., 4(1): 1-5, 2014

Materials And Methods

Materials:

(1) Red rosella extract, tamarind extract , soya sauce , sucrose, , powder, , , tomato paste , powder , , starch , red , carry, , , black honey , olive oil , brown suger ,apple vinegar, cubeba , , , all used materials were purchased from local market in Giza, Egypt. (2) All used chemicals were purchased from El-Gomhoria Co. at Cairo, Egypt.

Preparation of different sauces:

RedU rosella sauce 1 (T1):U - 300 ml red rosella extract , 40ml soya sauce ,60 gram sucrose ,20gram mustard, 5 gram . All the dried material and liquid material were mixed and concentrated with heat to total soluble solids not less 18%.

RedU rosella sauce 2 (T2) U :- 20 ml olive oil ,two fruits of green paper, 10 gram garlic powder , 5gram salt ,60 gram brown sugars ,60 gram sucrose ,180 ml red rosella extract ,60 ml apple vinegar ,40 ml soya sauce. Heating olive oil and green pepper for 5 min then add garlic powder and cooking for 2 min, after that mixing the other ingredients and cooking at moderate heat for 15min, concentrate to TSS not less 18%.

SweetU and sour sauce (T3) :-U 60 gram sucrose , 10 gram garlic powder , 5 gram black pepper powder , 5gram salt ,10 gram onion powder ,5gram all spices ,5 gram piper cubeba,60 ml vinegar 80 ml soya sauce 360 ml tamarind extract .Mixing all ingredients , concentrate with heat to TSS not less 18% .

TamarU ind sauce (T4):- U 300 ml tamarind extract ,100 ml vinegar ,35gram tomato paste, 5gram cinnamon powder, 5 gram clove ,5 gram black pepper ,5 gram salt ,10 gram garlic powder , 10 gram onion powder %. Mixing all the ingredients and concentrate with heat to TSS not less18%.

HotU Tamarind sauce (T5) U :- 300 ml tamarind extract ,100 ml black honey , 5 gram cinnamon powder,5gram clove, 5gram black pepper , 5 gram salt , 10 gram garlic powder, 5gram red hot paprika , 10 gram carry , 5 gram , 5 gram piper cubeba ,mixing all the components ,heating and concentrate till TSS not less 18% .

AcidicU red rosella sauce (T6):U -100 gram sucrose , 5 gram salt ,10 gram garlic powder , 10 gram onion powder ,25 gram starch , 60 ml vinegar ,40 ml soya sauce, 300 ml red rosella extract .Mixing all the components except starch which add at the end of cooking , concentrate with heat till the TSS not less 18 % .

Methods: Moisture content, total soluble solids (T.S.S), crude fiber, ash and total acidity (as acetic acid) were measured according to the A.O.A.C. (2000). Total phenolic compounds were determined using folin- denis reagent as described by Swain and Hillis (1959). The concentrations of flavonoids in methanol extract were measured spectrophotometrically at 440nm according to (Zhisen, 1999). Total color density (TCD) of all products (1gm was extracted by 25ml water, then filtered and the color value was measured at 420, 520 and 700nm (Somers, 1971, 1972). TCD= Abs420 + Abs520)-2 (Abs700). The pH values of all sauce products were adjusted by pH meter (Backman pH meter with glass electrode at 25oC) as described in A.O.A.C (2000). Flavonoid compounds were determined by HPLC according to the method of (Mattila et al., 2000). All the processed sauce products were organoleptically tested for their color, taste, odor and palatability using a scale from 1 to 10 and the decisions were as follows: excellent: (10); very good: (8-9); palatable: (6-7) and non. Palatable: (0-5) according to (Larmond 1970). The collected data were recorded as means and analyzed by SPSS windows (Ver. 10.1.) using one-way ANOVA and Duncan comparisons were tested to signify differences between different samples. AP. Value <0.05 was considered statistically significant. Data were expressed as means, according to (Snedecor and Cochran 1980).

Results And Discussion

Physiochemical constituents of the sauce products:

The main component and antioxidants capacity of the different sauce products are presented in Table (1). Results of pH and total solid content (TSC) measurements on each sauce are given in Table (1). It can be seen that pH values of all sauces were in the range of 2.60 to 3.12, indicating an acidic characteristic. Treatment (4) was found to be the most acidic sauce compared to the others. On the contrary, sauce (1) was observed as the least acidic sauce. 3 Middle East j. Appl. Sci., 4(1): 1-5, 2014

TSC was significantly different amongst all sauce samples. Particularly, sauce (3) was found to possess the highest TSC (Table 1). This was consistent with the appearance of the sauce that appeared the grainiest compared to other sauces. On the other hand, sauce (1) had the lowest TSC value and revealed much smoother appearance under direct observation. Total soluble solids (TSS) are an important factor for sauce products. It is well known that the higher TSS the better well be the quality of the products. The samples present relatively low contents of fibers and high levels of titratable acidity, total phenols and flavonoid compounds. Titratable acidity was aforementioned values of pH values of those natural sauces. As expected, it was also noticed that the new natural sauces were a good source of antioxidants (total phenolic and flavonoids compounds). Result showed that (T6) contain high amount of total phenols (718.75 mg/100g as Gallic acid), while (T3) had the low amount of total phenols (205.0 mg/100g as Gallic acid). Total flavonoids compounds expressed as (%) of wet weight basis. It ranged from 54.4 (T3) to 171.0 (T2) mg/100g as quercetin (as illustrated in Table 1). As for, color density (TCD) showed that, (T4) had the highest value of TCD (1.121%) compared with the other samples.

Table 1: Physiochemical constituents of the sauce products (on wet weight basis) Constituents (%) T1 T2 T3 T4 T5 T6 Moisture 69.58 51.03 37.08 54.36 68.84 61.72 TSC 30.42 48.97 62.92 54.36 31.16 38.28 TSS 21 23 24.5 20.2 18.5 19.5 pH value 3.12 2.76 2.70 2.60 2.63 2.79 T. acidity (as acetic acid) 2.94 1.63 2.91 0.52 2.58 1.18 Fibers 0.018 0.183 1.017 0.211 0.600 0.920 Ash * 3.30 1.61 1.61 2.39 2.04 3.24 T.phenols ** 38205 635.0 205.0 692.5 491.25 718.75 T.flavonoids 67.6 171.0 54.4 110.4 92.7 80.3 T.color density(TCD) 0.528 0.692 0.325 1.121 0.772 0.701

Where: - T1:- Red rosella sauce 1, T2:- Red rosella sauce 2, T3:- Sweet and sour sauce, T4:- Tamarind sauce, T5:- Hot Tamarind sauce, T6:- Acidic red rosella sauce * mg/ 100g as gallic acid **mg/100g as quercetin

Fraction of phenolic compounds by HPLC for the sauce products mg/100g (on wet weight basis):

HPLC-analysis for extracts of different sauces was carried out for identification of phenolic compounds. Table (2) shows the quantity of identified phenolic compounds by mg per 100g on wet weight basis. As seen in Table (2), pyrogallol recorded the highest amount in all treatment except (T2) and (T5), while (T2) recorded high amount 0f chlorogenic (95.463 mg/100g). On the other hand, (T1) was the only treatment which contains vanillic (7.465 mg/100g) and (T3) also the only treatment which contains benzoic (3.517 mg/100g). All treatments do not have salycillic, p.coumaric and syringic.The samples, which prepared from tamer hindi (T3 & T4), contained caffeine, benzoic and protocatchioc. While, samples were prepared from red karkade (T1, T2 & T6), contained catechin. Scherer and Godoy(2009) showed that gallic acid had the highest antioxidant activity index followed by chlorogenic ,caffic ,and ferulic acid some of these phenolic compound such as gallic acid, pyrogallol ,catechin ,and ellagic acid play an important role as bioactive antioxidants .Analysis of phenolic and flavonoidds compound of the various treatments of sauce are useful in providing information on the potential of these natural plant as source of phenolic antioxidants, at the same time ,they also provide data on the characteristics of antioxidants present in the various treatments . HPLC- analysis for extracts of all sauce products were carried out for identification of flavonoid fractions.

Table 2: Fraction of phenolic compounds by HPLC for the sauce products mg/100g Phenolic compounds T1 T2 T3 T4 T5 T6 Vanillic 7.465 - - - - - Caffien - - 1.727 5.264 - - Ferulic - - 1.868 3.573 0.757 0.567 Salycillic ------P.coumaric ------Gallic - 0.459 1.007 0.865 0.360 - Cinnamic - 0.088 - 1.146 - 0.050 Ellagic 7.605 0.922 - 4.382 1.961 0.763 Pyrogallol 97.241 - 39.991 97.728 - 20.634 Benzoic - - 3.517 - - - Chyrisin - 0.025 0.019 - - 0.025 Syringic ------Catechin 15.621 7.074 - - - 1.485 Protocatchoic - - 0.846 1.513 - - Catechol 1.217 0.486 0.320 1.625 0.318 0.201 Chlorogenic - 95.463 - - 3.488 - Caffeic - 0.305 - - 0.159 - Total 129.143 104.822 49.29 116.096 7.043 23.725 Where: - T1:- Red rosella sauce 1, T2:- Red rosella sauce 2, T3:- Sweet and sour sauce, T4:- Tamarind sauce, T5:- Hot Tamarind sauce, T6:- Acidic red rosella sauce 4 Middle East j. Appl. Sci., 4(1): 1-5, 2014

Fraction of flavonoid compounds by HPLC for the sauce products mg/100g:

Table (3) illustrated the quantity of flavonoid fractions by mg/100g. It is clear that, all treatments are free from kamferol. Since, all treatments contain rosmarinic and querctrin. The sauce, which was prepared from red karkade, is free from hespertein and narenginin. As seen in Table (3) hesperidin recorded the highest levels in all treatments expect (T4 & T6). Treatment (5) is the only treatment which has narenginin (0.557 mg/100g).

Table 3: Fraction of flavonoid compounds by HPLC for the sauce products mg/100g . Fractions T1 T2 T3 T4 T5 T6 Kamferol ------Hespertein - - 0.297 1.273 0.378 - Aplgnen - - - 0.032 - - Rosmarinic 0.714 0.600 0.647 2.027 0.474 0.877 Hesperidin 7.989 5.204 4.275 - 3.195 - Rutin 0.592 - 0.325 1.091 6.052 1.150 Quercitrin 0.096 0.355 0.243 1.015 0.507 0.876 Narenginin - - - - 0.557 - Quercetin - - 0.414 1.249 0.087 3.285 Total 9.391 6.159 6.201 6.687 11.25 6.188 Where: - T1:- Red rosella sauce 1, T2:- Red rosella sauce 2, T3:- Sweet and sour sauce, T4:- Tamarind sauce, T5:- Hot Tamarind sauce, T6:- Acidic red rosella sauce

Sensory evaluation of sample:

The organoleptic taste are generally the final guide of the quality from the consumer’s point of view (Jimenez et al., 1989). Mean value of sensory namely color, taste, oder, texture and overall acceptability of prepared sauce samples are shown in table(4) significant differences were obtained among the taste samples.

Table 4: organoleptic evaluation of sauce products . treatments color oder taste texture Overall acceptability

T1 7.75b 6.0c 5.75c 6.0c 5.75d

T2 7.5b 7.25b 8.25ab 8.25a 8.25ab

T3 5.25 7.5b 6.25c 6.25b 7.0c

T4 6.0c 7.5b 8.0b 7.25ab 8.0bc

T5 6.0c 9.75a 9.0ab 7.25ab 8.75ab

T6 9.5a 7.75b 9.25a 8.25a 9.25a LSD 0.958 1.006 1.05 1.09 1.05 Where:- T1: Red rosella sauce1, T2: Red rosella sauce2 T3: sweet and sour sauce. T4:tamarind sauce T5: hot tamarind sauce T6: acidic Red rosella sauce

Analysis of variance showed that treatment of acidic red rosella (T6) had the high score for color, texture, taste and over all acceptability followed by treatment(T5) compared to those of the other investigated samples. The color score of treatment (T3), also the taste and overall acceptability scores of treatment (T1) were lower than for the other sauce samples. No significant difference was observed in the means of T2,T3,T4 and T6 of the oder, while a significant differences was noticed between(T1),(T3) and the other treatments (T2,T4,T5 and T6) in the means of texture. It could be stated that acidic red rosella sauce (T6), hot tamarind sauce (T5) sweet and sour sauce (T3)and tamarind(T4).

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