Formulation and Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract-Based Functional Drinks

The current investigation was carried out to develop polyphenol-enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted the mustard and sesame oilseed cakes through ultrasound-aided extraction alongside conventional mode for comparison purposes. Among cake extracts, with methanol ultrasonic exhibited best results TPC, DPPH, FRAP, ABTS, β-carotene as 39 ± 0.04 g GAE/100 g, id="M2"> 35 0.02 TE/100 id="M3"> 20 id="M4"> 18 0.03 id="M5"> 0.05 respectively, showed id="M6"> 31 id="M7"> 0.01 id="M8"> 16 id="M9"> 12 id="M10"> 30 respectively. In case of solvent, revealed outcomes id="M11"> 13 id="M12"> 17 id="M13"> 10 id="M14"> 21 id="M15"> 15 compared which id="M16"> 11 , id="M17"> id="M18"> 08 id="M19"> id="M20"> Likewise, extract technique water minimum findings observed id="M21"> 07 id="M22"> 09 id="M23"> 06 id="M24"> 14 id="M25"> T0 without T1 (sesame based Functional drink) T2 (mustard drink). recorded values total phenols, flavonoids, carotenoids, vitamin C in T0, T1, id="M26"> 29.79 6.05 id="M27"> 32.53 7.05 id="M28"> 30.5 5.05 ; id="M29"> 26.33 id="M30"> 30.60 id="M31"> 29.75 id="M32"> 2.11 id="M33"> 2.12 id="M34"> 2.08 id="M35"> 31.7 id="M36"> id="M37"> 29.6 sensory evaluation color, flavor, sweetness, sourness, overall acceptability during 2 months storage depicted acceptable scores. inclusive phytochemical analysis achieved extracts by applying solvent. same way, among developed drinks, extract-based physiochemical well characteristics.