Determination of antioxidant capability of drinks of jamaica and tamarind

Abstract

The antioxidant capacity and the relation with quantity to phenolic compounds of natural Jamaica flower (Hibiscus sabdariffa), tamarind (Tamarindus indica L.) and its indutrial forms of drinks, juices, tea were evaluated. The dry flower drink of the Jamaica presented the most antioxidant capacity (32 meq/L) and the most quantity of total phenolic components (1397 mg/L). The pulp and juices of tamarind possess perspectives being funtional drinks with antioxidative potentials, although they didn´t reach the potential that the Jamaica drink and tea.