Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage

- Juice was produced from snake tomato juice which contains higher Vit C content than Pineapple juice.
- The carotene and lycopene content of juice blend samples were higher than that of 100% Pineapple juice.
- The antioxidant properties of the juice blend samples were similar to that of pure snake tomato juice and Pineapple juice.
- Storage of the juice blend samples at room tempearture increase the antioxidant properties.
- 50% snake tomato juice blend with 50% Pineapple juice can serve as good healthy drink.

Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29 °C) showed an increase in antioxidant properties compared to samples stored at 4 °C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend.