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Influence of drying methods on the bioactive compound and antioxidant activity of pomelo residue


Citation

Abd Rahman, Nur Farhana and Shamsudin, Rosnah and Ismail, Amin and Abdul Karim Shah, Nor Nadiah and Varith, J. (2017) Influence of drying methods on the bioactive compound and antioxidant activity of pomelo residue. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 225-228).

Abstract / Synopsis

Pomelo (Citrus grandis L. Osbeck) fruit is a rich source of bioactive compound incorporating outstanding antioxidant properties. However, the pomelo residue known as pulp waste is usually discarded after the juice has been extracted. Pomelo residue is extremely perishable which simultaneously leads to difficulty of handling, processing and transporting due to its high moisture content. Thus, pomelo residue needs dehydration process to remove the moisture and preserve the bioactive compounds. Therefore, the effect of the method used for drying on the bioactive compound and antioxidant activities of pomelo residue was investigated by three different methods of drying: freeze (control), conventional and vacuum drying. Antioxidant includes total phenolic content (TPC) whereas its activities were indicated by using ferric reducing antioxidant potential (FRAP) and 2, 2- diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. Bioactive compound known as total phenolic content (TPC) showed significant increased (p<0.05) in the overall temperature of conventional drying method whereas vacuum drying showed no significant difference. In addition, reduction of DPPH was observed in both drying methods (conventional and vacuum dried) in contrast with FRAP, no significant difference (p>0.05) was observed in conventional drying. In conclusion, this study concludes supportive proof for the superiority oven dried pulp waste of Citrus grandis L. Osbeck showed a potentially excellent source of the bioactive compound and could be exploited as functional ingredients in the nutraceutical field.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Faculty of Medicine and Health Science
Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Pomelo; Antioxidant capacities; Conventional drying; Vacuum drying; Pulp waste
Depositing User: Nabilah Mustapa
Date Deposited: 21 May 2018 03:23
Last Modified: 21 May 2018 03:23
URI: http://psasir.upm.edu.my/id/eprint/60329
Statistic Details: View Download Statistic

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