The Phytochemical, Antioxidant and Antimicrobial Properties of Spiced and Unspiced Beverages From Sorghum Stem Sheath (Sorghum bicolor) and Brazilian Plume Leaf
DOI:
https://doi.org/10.51459/jostir.2025.1.1.01Abstract
This study was carried out to investigate the ability of nonalcoholic, spiced and unspiced beverages produced from sorghum stem sheath and Brazilian plume leaf to serve as functional drink. The beverage blends were produced from Sorghum stem sheath and Brazilian plume leaf in the proportion of 100:0, 0:100 and 50:50 with or without spices respectively. The beverages were subjected to assays to examine their antioxidant, antimicrobial, phytochemical, alpha amylase and alpha glucosidase inhibitory properties. The antioxidant properties of the beverages were in the range of 69 %-80 % for 1,1-diphenyl-2 picryl hydroxyl free radical (DPPH), 23.00 mg/ml-58.00 mg/ml for ferric reducing antioxidant power (FRAP),0.664 mg/100ml-12.84 mg/100ml for vitamin C and 238.0 mg/ml- 288.0 mg/ml for anthocyanin content. The phytochemical content of the resultant beverages include flavonoid (6.12 mg/g-15.62 mg/g), alkaloid (1.52 mg/g -3.36 mg/g), tannin (0.77 mg/g-1.19 mg/g), oxalate (9.20 mg/g-19.71mg/g), saponin (2.52mg/g-8.78mg/g), anthraquinone (7.02 mg/g-11.82 mg/g), phenol (3.31 mg/g-8.21 mg/g) and terpenoid (29.14 mg/g-48.73 mg/g). The beverage blends were found to demonstrate very mild antimicrobial activities. The results showed that beverages exhibited good inhibitory potential against -amylase and -glucosidase enzymes which ranged from 60%-78% and 64%-77% respectively. The overall evaluation showed that spiced sorghum stem sheath-Justicia carnea beverages may be preferred to the unspiced beverage and could be considered as a functional drink.
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