Cyperus esculentus Extract

The discovery of bioactive compounds in foods has changed the lifestyle of many people. Cyperus esculentus (nutsedge) is very insufficient in Africa, but nutgrass is extremely profitable in Europe. This study aims to evaluate the nutgrass extract by revealing their health benefits and the value of food. In this study, the tigernut tubers germinated or roasted and the extracts were combined with Moringa oleifera (EEC) extract or Hibiscus sabdariffa extract (HSE) and seasoned with ginger to produce functional drinks. The drinks were examined for physico-chemical properties, sensory parameters and antioxidant potential. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method and the antioxidant activity of each beverage was measured by 2,2-diphenyl-1-picrylhydrazyl- and 2,2'- Azino-bis-3-sulfonic acid-6-ethylbenzothiazoline. The beverages of sprouted extracts germinated with the highest acidity of titration and the lowest pH while the drinks containing the roasted nutgrass extract had the most ∘Brix. The total phenolic content of beverages was significantly increased by germs and roasting. The beverage containing HSE and germinated nutgrass extract had a total phenolic content of 45.67 mg / 100 ml equivalents of gallic acid, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibitory activity of the germinated nutsedge product extracted from the beverages was significantly greater than the DPPH inhibitory activity of the products with fresh Tigneutylextrakt beverages. The taste and general acceptance of the beverage, which contained the roasted nutgrass extract, was preferred while the color and appearance of the beverages with the germinated samples were preferred. Roasting or sprouting prior to extraction and addition of FEC or HSE extracts is another way to increase the value and improve the use of tiger nuts.