Abstract
Modernization and sedentary lifestyle are resulting in a drastic increase in non-communicable diseases (NCDs) such as obesity,
CVDs and hypercholesterolemia. The present study was planned to assess the antioxidant potential and physicochemical
properties along with sensorial attributes of (arjun tree) Terminalia arjuna bark based functional drink. Terminalia arjuna (TA)
bark extracts were obtained through traditional and non-traditional extraction techniques i.e. conventional solvent extraction
(CSE), supercritical fluid extraction (SFE) and microwave-assisted extraction (MAE). Terminalia arjuna bark extract based
functional drinks along with control were prepared using 0.5% extract powder prepared after freeze drying of extracts. The
physiochemical properties of the prepared drinks i.e. acidity, pH, Brix to acid ratio were affected significantly with the control
and selected treatments and storage intervals while Brix was statistically unchanged. The sensorial properties i.e. taste, flavor,
color and overall acceptability differed significantly with the treatments, however; mouthfeel and sweetness differed nonsignificantly. All the drinks were ranged as acceptable regarding sensory characteristics, while, drink having SFE got the
highest score. Antioxidant potential of the drinks indicated significant variations for TPC, flavonoids, DPPH, ABTS and FRAP
with non-significant variations with storage. Conclusively, different extraction techniques significantly affected the antioxidant
potential and sensorial attributes of TA bark based functional drink
Muhammad Arsalan Mahmood, Allah Rakha, Masood Sadiq Butt, Farah Riaz. (2020) ASSESSING THE PHYSICOCHEMICAL AND ANTIOXIDANT POTENTIAL OF Terminalia arjuna BARK BASED FUNCTIONAL DRINK AND ITS SENSORIAL ATTRIBUTES, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 4.
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