Sains Malaysiana 51(7)(2022): 2283-2293

http://doi.org/10.17576/jsm-2022-5107-27

Kesan Suhu Pengekstrakan Akueus terhadap Ciri Fiziokimia dan Antiolsidan Gam Bendi (Abelmoschus esculentus)

(Effect of Aqueous Extraction Temperature on Physicochemical and Antioxidant Properties of Okra Gum (Abelmoschus esculentus))

ZATI HANANI RASHID RIDHA^1,2, NOOR-SOFFALINA SOFIAN-SENG^1,2,*, HAFEEDZA ABDUL RAHMAN^1,2 & KHAIRUL FARIHAN KASIM3

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

³School of Bioprocess Engineering, Universiti Malaysia Perlis, 01000 Kangar, Perlis Indera Kayangan, Malaysia

Diserahkan: 24 Februari 2022/Diterima: 9 April 2022

Abstrak

Penyelidikan ini dijalankan untuk menilai ciri fizikokimia gam bendi yang diekstrak pada suhu 25, 40, 60 dan 80 ℃. Ekstrak gam bendi kemudiannya dianalisis bagi penentuan pH, warna, kapasiti pengikat air, reologi dan kandungan fenol jumlah (TPC). Aktiviti antioksidan iaitu pemerangkapan radikal bebas 2,2-diferil-1-pikrihidrazil (DPPH) serta kuasa antioksidan penurunan ferik (FRAP) turut dijalankan. Hasil berat kering gam bendi menunjukkan tiada perbezaan signifikan (p>0.05) pada suhu pengekstrakan 25 ℃ dan 40 ℃. pH ekstrak gam bendi adalah hampir neutral (pH 6.69-6.75) pada suhu pengekstrakan 25 ℃ hingga 80 ℃, mempunyai warna yang cerah dan kuning kehijauan. Kapasiti pengikat air gam bendi yang diekstrak pada 25 ℃ dan 40 ℃ didapati lebih tinggi secara signifikan (p<0.05) berbanding suhu pengekstrakan 60 ℃ dan 80 ℃. Sementara itu, ekstrak gam bendi menunjukkan kandungan fenol jumlah (TPC) yang tinggi secara signifikan (p<0.05) pada suhu 60 ℃ pada kepekatan 9000 µg/mL ekstrak akueus gam bendi berbanding pada suhu 25 ℃, 40 ℃ dan 80 ℃. DPPH dan FRAP menunjukkan korelasi positif (r= 0.337) dan (r= 0395) tetapi tidak signikan (p>0.05). Kesimpulannya, peningkatan suhu pengekstrakan dapat meningkatkan hasil esktrak tetapi memberi kesan pengurangan kapasiti pengikat air serta kelikatan ketara ekstrak gam yang terhasil. Oleh itu, adalah penting untuk mengenal pasti objektif akhir penggunaan gam bendi bagi membolehkannya diekstrak menggunakan suhu yang paling sesuai dengan potensi penggunaannya.

Kata kunci: Hidrokoloid; kapasiti pengikat air; musilaj; reologi

Abstract

This study was conducted to evaluate the physicochemical properties of aqueous-extracted okra gum at 25, 40, 60 and 80 ℃. The okra gum extracted was then analysed for pH, colour, water binding capacity, rheology, and total phenolic content (TPC). Antioxidant activities namely 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity as well as ferric-reducing antioxidant power (FRAP) were also carried out. The dry weight okra gum showed no significant difference (p> 0.05) at extraction temperatures of 25 ℃ and 40 ℃. The pH of okra gum extracts was almost neutral (pH 6.69-6.75) for all extraction temperature employed, and had bright greenish yellow colour. The water -binding capacity of okra gum extracted at 25 ℃ and 40 ℃ was found to be significantly higher (p <0.05) compared extracts at 60 ℃ and 80 ℃. Okra gum extracted at 60 ℃ showed significantly higher total phenolic content (TPC) (p <0.05) at concentration of 9000 µg/mL of aqueous okra extract compared to other extraction temperatures at the same concentration. DPPH and FRAP showed a positive correlation (r = 0.337) and (r = 0395) with TPC but not significant (p>0.05). In conclusion, the increase in the extraction temperature can increases the extract yield but reduces the water binding capacity as well as the apparent viscosity of the resulting gum extract. Therefore, it is important to identify the end application of the okra gum thus enabling it to be extracted using the temperature most suitable for its potential use.

Keywords: Hydrocolloid; mucilage; rheology; water holding capacity

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^*Pengarang untuk surat-menyurat; email: soffalina@ukm.edu.my