Optimising Functional Foods (Curcuma longa and Allium sativum) Formulation for Improved Antioxidant Capacity

The study investigated the optimisation of a blend of turmeric and garlic to ascertain the highest antioxidant capacity to support a more potent preventive use of the food substances in the management of diseases. Turmeric and garlic blends (TGB) were bought from Marian Market in Calabar, Cross River State, cleaned, blended and then constituted at 60:40%, 50:50%, and 40:60%. The antioxidant capacity and phytochemical composition of the blends were determined using standard procedures: ferric reducing antioxidant property (FRAP) and 1,1-diphenyl 1-2-picryl-hydrazyl (DPPH) radical scavenging activity. The sensory properties of the blends were also evaluated using a 5-point hedonic scale for acceptability on appearance, aroma, taste, mouthfeel, and overall acceptability. The turmeric and garlic formulation at a 50/50 % emerged as the highest in antioxidant capacity. The ameliorating effect of the 50% proportion needs to be evaluated in vivo studies to generate data on the supporting capabilities.

Functional Foods, Food formulation, Antioxidant Capacity, Preventive Nutrition, Food Quality.

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