Total Phenolic Content and Antioxidant Activity of Local Fruit Wastes in Malaysia

Abstract:

The purpose of this study is to investigate the antioxidant properties and total phenolic content in local fruit wastes. Watermelon rinds, mango and banana peels were selected in the experiment. Two parameters involved were the extraction time and temperature. All samples had undergone drying process in an oven at 40°C for 24 hours before being extracted with 80%, v/v methanol on a hot plate together with magnetic stirrer. The extraction time was ranged from 20 to 40 minutes and the extraction temperature was from 30 to 60°C. Ferric Reducing Antioxidant Power (FRAP) assay and Folin-Ciocalteu reagent were used for antioxidant analysis and phenolic content determination, respectively. UV-Vis spectrophotometer was used to detect the antioxidant activity at 593 nm and 765 nm for phenolic content. Response Surface Method was used to find the best extraction condition. The best extraction conditions were found at extraction temperature and time of 58.93°C and 37.86 minutes, respectively.

• Periodical: Advanced Materials Research (Volume 1113)
• Pages: 471-476
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1113.471
• Online since: July 2015
• Authors: Ummi Kalthum Ibrahim*, Muhammad Ihsan Sobri Yusof, Khairul Anuar Ahmad Zamil, Nadia Kamarrudin, Siti Noor Suzila Maqsood-Ul-Haque, Siti Rafidah Ab Rashid
• Keywords: Antioxidant, Garcinia mangostana Pericarp, Response Surface Methodology (RSM), Total Phenolic Content

References

[1] C. M. Ajila, S. G. Bhat and U. J. S. Prasada Rao, Valuable components of raw and ripe peels from two Indian mango varieties, Food Chemistry. 102(4) (2007) 1006-1011.

DOI: 10.1016/j.foodchem.2006.06.036

[2] L. Leong and G. Shui, An investigation of antioxidant capacity of fruits in Singapore markets, Food Chemistry. 76(1) (2002) 69-75.

DOI: 10.1016/s0308-8146(01)00251-5

[3] E. Lewinsohn, Y. Sitrit, E. Bar, Y. Azulay, M. Ibdah, A. Meir, E. Yosef, D. Zamir, Y. Tadmor, Not just colorscarotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit, Trends in Food Science and Technology. 16(9) (2005).

DOI: 10.1016/j.tifs.2005.04.004

[4] A. Rimando and P. Perkins-Veazie, Determination of citrullin in watermelon rind. Journal of Chromatography. 1078(1-2) (2005) 196-200.

DOI: 10.1016/j.chroma.2005.05.009

[5] J. Manthey and P. Perkins-Veazie, Influences of harvest date and location on the levels of b-carotene, ascorbic acid, total phenols, the in vitro antioxidant capacity, and phenolic profiles of five commercial varieties of mango (Mangifera indica L. ), Journal of Agricultural and Food Chemistry. 57(22) (2009).

DOI: 10.1021/jf902606h

[6] E. L. C. de Amorim, V. T. N. de Almeida de Castro, J. G. de Melo, A. J. C. Corrêa1 and T. J. da Silva Peixoto Sobrinho, Standard operating procedures (SOP) for the spectrophotometric determination of phenolic compounds contained in plant samples, Latest Research into Quality Control. (2012).

DOI: 10.5772/51686

[7] A. Chaovanalikit, A. Mingmuang, T. Kitbunluewit, N. Choldumrongkool, J. Sondee, and S. Chupratum, Anthocyanin and total phenolic content of mangosteen and effect of processing on the quality of mangosteen products, International Food Research Journal. 19(3) (2012).

[8] I. F. Benzie and J. J Strain, The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power,: The FRAP assay, Analytical Biochemistry. 239(1) (1996) 70-76.

DOI: 10.1006/abio.1996.0292