Physico-Chemical Characterization, Biological Attributes and Sensory Evaluation of Commercial Ketchup

Objectives/methodology The present study focuses on the evaluation of antioxidant potential (AP), total phenolic (TP) and total flavonoid (TF), antimicrobial activity (AA), antidiabetic capacity (AC), heavy metals contents (HMC) and sensory evaluation of commercial ketchup samples. Results The AP, TP and TF were found to be in the range of 35.51 to 77.92%, 2.66 to 14.98 mg GAE/100 g and 1.69 to 4.23 mg QE/g, respectively. The results of AA showed that commercial ketchup (CK) samples showed inhibition of microbial growth ranged from 18.96 to 30.67 mm against Staphylococcus aureus (S. aureus) and 19.00 to 31.14 mm against Escherichia coli (E. coli). The AC (involving alpha-amylase assay) was determined and represented as IC 50 value of 23.12 to 62.76 µg/mL. According to the sensory evolution, all the samples were acceptable for use with overall acceptability <50. Conclusions The current study concluded that ketchup exhibited good antioxidant, antimicrobial and antidiabetic potential, however, the level of heavy metals in tested ketchup were required to be controlled.