Chemoprotective Studies of Some Preservatives against Spoilage Microorganisms Associated with Stored Roselle Juice and Their Resultant Effects on the Juice’s pH and Ascorbic Acid

Four distinct roselle (Hibiscus sabdariffa Linn.) calyx extracts were preserved for eight weeks with different chemical preservatives (sodium benzoate, sodium metabisulphite, boric acid, and citric acid). A non-preservative control sample was also kept for the same amount of time. They were monitored for changes in pH, ascorbic acid concentration, and microbial population on a weekly basis. The goal of the study was to see how chemical preservatives affected the pH, vitamin C, and microbial population of the extract during storage. Except for the sample preserved with sodium benzoate, the vitamin C content of the complete juices was not statistically different (p = 0.05) up to the first three weeks of storage. Similarly, other samples were not significantly different (p = 0.05) in terms of pH, with the exception of samples stored without preservative and with sodium metabisulphite. Spoilage began between the third and sixth weeks of storage, with the exception of the control, and sodium metabisulphite suppressed microbial development until the end of the study week. In general, the results of this investigation demonstrated a decrease in pH (acidity), a decrease in ascorbic acid concentration, and an increase in microbial population when storage time was extended in all samples, but especially in the sample stored without preservative. In comparison to other juices stored with preservatives, the rate of change in pH and percentage reduction in ascorbic acid rose dramatically with storage time in the sample without preservative. The chemical preservatives prevented quick loss of vitamin C and reduced the growth of bacteria that may have caused the juice to degrade during storage, according to this study. Chemical preservatives are consequently recommended to extend the shelf life of this juice and make it more accessible throughout the year.

Author (s) Details

Lawrence Olusegun Ajala
Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Nigeria.

Olayemi Mistura Ogunlowo
Department of Biochemistry, Federal University of Technology, Akure, Nigeria.

Prof. Mathew Chidi Okafor
Department of Biochemistry, Plateau State University, Bokkos, Nigeria.

Valentine Ifenna Onwukeme
Department of Chemistry, Nnamdi Azikiwe University, Awka, Nigeria.

Dr. Stella Nwaogo Ezem
Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Nigeria.

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