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Sains Malaysiana 47(1)(2018): 99–107 http://dx.doi.org/10.17576/jsm-2018-4701-12
Effect of Extraction Solvents and Drying Conditions on Total Phenolic Content and Antioxidant Properties of Watermelon Rind Powder Kesan Pelarut Ekstrak dan Kaedah Pengeringan ke atas Jumlah Kandungan Fenol
dan Sifat Antioksida pada Serbuk Kulit Tembikai
LEE-HOON HO1*, NOR FADHILAH RAMLI1, THUAN-CHEW TAN2, NORLIA MUHAMAD1 & MOHD NIZAM HARON1
1Department of Food Industry, Faculty
of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut,
Terengganu Darul Iman, Malaysia
2Food Technology Division, School
of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Pulau Pinang, Malaysia
Received:
18 February 2017/Accepted:
5 June 2017
ABSTRACT
The objective of the present
study was to determine the total phenolic content (TPC),
total flavonoid content (TFC) and antioxidant properties, i.e.
2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging
assay and ferric reducing antioxidant potential (FRAP) assay, of red- and
yellow-fleshed watermelon rind powders prepared using different drying
conditions (hot-air oven drying at 40 and 60°C and freeze
drying). All the samples were subjected to four different solvent extract using
water, methanol, ethanol and acetone prior analyses. Water extract from red-
and yellow-fleshed watermelon rind powders presented highest value for TPC and TFC.
However, methanol extract samples showed highest value for antioxidant
properties (DPPH and FRAP) followed by acetone,
ethanol and water extract. By comparing the drying conditions, all samples
dried using hot-air dryer at 40 and 60°C had significantly higher (p<0.05)
in TPC value than the samples dried using freeze dryer.
However, samples dried using freeze dryer showed highest in DPPH and FRAP values. The present obtained results would be useful to the food
and pharmaceutical industries for developing of functional ingredients.
Keywords: Antioxidant
properties; drying condition; total flavonoid content; total phenolic content;
watermelon rind
ABSTRAK
Objektif kajian ini adalah
untuk menentukan
jumlah kandungan fenolik (TPC), jumlah
kandungan flavonoid (TFC)
dan sifat antioksidan,
i.e. cerakin penghapus
radikal bebas 2,2-difenil-1-picrylhydrazyl
(DPPH)
dan cerakin
potensi antioksidan penurun ferik (FRAP),
pada serbuk
kulit tembikai berisi merah dan
kuning yang disediakan
dengan menggunakan kaedah pengeringan yang berbeza (pengeringan oven udara panas pada
40 dan 60°C dan
pengeringan sejuk
beku). Semua sampel dilarut
menggunakan pelarut
ekstrak yang berbeza, air, metanol, etanol dan aseton, sebelum
analisis. Ekstrak air daripada
serbuk kulit
tembikai berisi merah dan kuning
menunjukkan nilai
tertinggi untuk TPC dan TFC. Walau
bagaimanapun, sampel
ekstrak metanol menunjukkan nilai sifat antioksidan yang tertinggi (DPPH dan
FRAP)
diikuti oleh
aseton, etanol dan ekstrak air. Dengan membandingkan kaedah pengeringan, sampel (serbuk kulit tembikai berisi merah dan
kuning) yang dikering
dengan menggunakan kaedah pengeringan oven udara
panas pada
40 dan 60°C mempunyai nilai TPC yang
lebih tinggi
secara signifikan (p<0.05)
berbanding sampel
yang dikering dengan menggunakan kaedah pengeringan sejuk beku. Walau bagaimanapun,
sampel yang dikering
dengan menggunakan kaedah pengeringan sejuk beku menunjukkan
nilai DPPH dan
FRAP
yang tertinggi. Keputusan
yang diperoleh akan
memberi manfaat
kepada industri makanan dan farmaseutik
dalam pembangunan
kandungan fungsian. Kata kunci: Jumlah kandungan fenol; jumlah kandungan flavonoid; kaedah pengeringan; kulit tembikai; sifat antioksida
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*Corresponding author; email: holeehoon@unisza.edu.my
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