Antioxidant activity and vitamin C content of different formulations of tomato(Solanum lycopersicum), adlay seed (Coix lacryma-jobi L.) and carrageenan(Eucheuma cottonii) jelly drink

Tomato and adlay seeds have good potential for antioxidants, such as lycopene, βcarotene, phenolic and flavonoid. Carrageenan was added to the jelly drink product as a thickener and texture enhancer. In addition, carrageenan was able to maintain the antioxidant and vitamin C content of the product. However, the proportion of tomato and adlay seed with different carrageenan concentrations may affect the final product’s nutritional composition, antioxidant activity, vitamin C content and sensory analysis. Therefore, this study aimed to determine the antioxidant activity, vitamin C content, nutritional composition and sensory analysis of different formulations of tomato (percentage), adlay seed (percentage), and carrageenan (percentage) jelly drink. Results showed that panellists preferred jelly drink with tomato to adlay seed ratio of 70%:30% with 0.4% carrageenan. The formulations showed antioxidant activity and vitamin C content, which ranged from 36.513±0.964 – 147.133±1.041 µg/mL and 1,104±1.3 - 1,505.5±6.1 mg/100 g, respectively. The proximate analysis demonstrated that the formulation comprised 73.985±0.08-88.712±0.012% moisture, 0.672±0.012- 1.475±0.011% ash, 5.839±0.001-7.850±0.002% protein, 0.285±0.003-0.440±0.004% fat and 3.781±0.011-17.031±0.085% carbohydrate. This discovery will support the development of the product formulation into a functional product richer in antioxidants and vitamin C than its counterparts.