Kheng, Yau Ping (2007) The study of antioxidant activity in red pitaya (Hylocereus polyrhizus) jam. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Hylocereus polyrhizuswere processed to jam without added pectin and jam with added pectin. Hylocereus polyrhizus were analyzed for acid level, total soluble solids, total phenolics and antioxidant activity before and after jam production to evaluate their changes after thermal processing. The total phenolic content was determined by using Folin Ciocalteu method. DPPH. free radical scavenging activity was used to determined the antioxidant activity. Total phenolic content of Hylocereus polyrhizus significantly (p<0.05) greater than Hylocereus polyrhizus jam without added pectin and Hylocereus polyrhizus jam with added pectin. The total phenolic content of Hylocereus polyrhizus jam without added pectin is significant (p<0.05) greater than Hylocereus polyrhizus jam with added pectin. Loses in total phenolic content are 39% for Hylocereus polyrhizus jam without added pectin and 72% for Hylocereus polyrhizus jam with added pectin compare to total phenOlic content in Hylocereus polyrhizus. For the three samples, the DPPH. free radical scavenging activity were significantly difference (p<O0.05) in this order: Hylocereus polyrhizus > Hylocereus polyrhizus jam without added pectin> Hylocereus polyrhizus jam with added pectin. The processing and heating during jam processing decreased the contents of total phenolics and antioxidant activity.
| Item Type: | Academic Exercise |
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| Keyword: | Hylocereus polyrhizus, jam, pectin, acid level, total soluble solids, total phenolics, antioxidant activity |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 31 Dec 2013 11:36 |
| Last Modified: | 17 Oct 2017 13:21 |
| URI: | https://eprints.ums.edu.my/id/eprint/7468 |
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