Effect of Extraction Condition on the Recovery of Phenolic Compounds from Hylocereus Polyrhizus-s Defatted Seed: An Alternative Halal Source of Antioxidant Compound
Siti Atikah binti Zulkifli(1), Siti Salwa binti Abd Gani (1,2 *), Uswatun Hasanah binti Zaidan (3) , Mohd Izuan Effendi bin Halmi (4)

1)Halal Products Research Institute,
2)Department of Agriculture Technology, Faculty of Agriculture,
*ssalwaag[at]upm.edu.my
3)Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences,
4)Department of Land Management, Faculty of Agriculture,
Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Abstract

The purpose of the present study is to evaluate whether ethanol concentrations (20-95% v/v), extraction time (30-240 min) and extraction temperature (20-80℃) will affect the antioxidative polyphenols extraction utilising one variable at a time (OVAT) method. Total phenolic content (TPC), total flavonoid content (TFC) were used to determine the polyphenolic amount while 2,2-Diphenyl -1-picrylhydrazyl (DPPH) radical scavenging activity was used for evaluating the primary antioxidant capacity of red pitaya defatted seed (RPDS). All various extracting conditions studied showed a significant effect at p < 0.05 on the amount of phenolic and antioxidant activity. The optimise conditions determined for extracting phenolic RPDS were 80% ethanol for 60 min at 80 ℃, which correspond to the value of 104.76 mg GAE/g sample for TPC, 10.76 mg QE/g sample for TFC with 89.36% inhibition of DPPH radical. This study suggests that RPDS extract have the potential to be utilised as halal and natural antioxidants agent in the future product formulation.

Keywords: antioxdiant activity, phenolic content, red pitaya defatted seed, temperature, time.

Topic: Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract-plain/hwu8t3F9rVbM

Web Format | Corresponding Author (Siti Atikah binti Zulkifli)