Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

• Autorzy: Wong Y. S. , Sia C. M. , Khoo H. E. , Ang Y. K. , Chang S. K. , Yim H. S.
• Języki publikacji: EN

Abstrakty

EN

Background. As a by-product of tropical fruit juice industry, passion fruit peel is a valuable functional food. It is rich in antioxidants. To determine its potential antioxidant properties of passion fruit peel, this study aimed to evaluate the effect of extraction conditions on total phenolic content and antioxidant activity. Methods. The extraction conditions were selected from different percentages of ethanol (0-100%, v/v), extraction times (60-300 min), and extraction temperatures (25-60°C) that based on the optimal percentage of DPPH radical scavenging activity. The selected extraction condition was applied for further determination of total phenolic content (TPC) of the passion fruit peel extract using Folin-Ciocalteu reagent assay, while the antioxidant activities were evaluated using DPPH and ABTS radicals scavenging assays, ferric reducing antioxidant power (FRAP), and β-carotene bleaching (BCB) assay. The best extraction conditions were 40% ethanol, 60 min extraction time, and extraction temperature of 30°C. Results. The chosen extraction conditions have contributed to the high TPC and antioxidant activity of passion fruit peel. The levels of antioxidant activity obtained from the passion fruit peel were also lower compared to BHA and α-tocopherol. Positive correlations were observed between TPC and antioxidant activities as assessed by DPPH, ABTS, FRAP, and BCB assays. Conclusion. As a waste of passion fruit consumption ot by-product of fruit juice industry, its peel could be considered as a potential source of natural antioxidant for possible functional food and industrial applications.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 3
• Opis fizyczny: p.257-265,fig.,ref.

Twórcy

autor

Wong Y. S.

• Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University No. 1 Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia

autor

Sia C. M.

• Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University No. 1 Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia

autor

Khoo H. E.

• Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University No. 1 Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia
• Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

autor

Ang Y. K.

• Perdana University Graduate School of Medicine, Block B and D1, MAEPS Building, MARDI Complex 43400 Serdang, Selangor, Malaysia

autor

Chang S. K.

• Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

autor

Yim H. S.

• Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University No. 1 Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia

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