THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL
Pomegranate (Punica granatumL.) peel is a common agro-industrial waste, but high in phytochemicals such as hydrolyzabletannins, phenolics, flavonoids which includes anthocyanin,and otheressential nutrients, making it a great natural source of antioxidants thatmay protect cells against oxidative dama...
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Universiti Teknologi MARA, Negeri Sembilan
2024-04-01
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| Series: | Journal of Academia |
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| Online Access: | https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5112 |
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| author | Nurin Adlina Mohd Zamrin Siti Maisarah Abu Bakar Muhammad Aidil Ibrahim |
| author_facet | Nurin Adlina Mohd Zamrin Siti Maisarah Abu Bakar Muhammad Aidil Ibrahim |
| author_sort | Nurin Adlina Mohd Zamrin |
| collection | DOAJ |
| description | Pomegranate (Punica granatumL.) peel is a common agro-industrial waste, but high in phytochemicals such as hydrolyzabletannins, phenolics, flavonoids which includes anthocyanin,and otheressential nutrients, making it a great natural source of antioxidants thatmay protect cells against oxidative damage caused by free radicals. Thus, it will be advantageous when the amount of extractable phenolic compounds yield can beincreasedby extracting usingefficient extractionparameters.Therefore, this study aims to evaluate the impact of different roasting conditions which involve temperature (100°C, 150°C, 200°C) and duration (10or20 minutes) onthe extractable anthocyanin, phenolic content,and antioxidant capacity of pomegranate peels. The phenolic compound extraction process was through the maceration method with 50% ethanol/H2O.TheFolin-Ciaocalteu assay was appliedto measure the phenolic content from extracts obtained while 2,2-diqphenyl-1-picrylhydrazyl (DPPH) assay was utilizedto measure the antioxidant activity. The result showed that roastingat100°C for 20 minutes yields the highest phenolic content of 4.404 mg GAE/g while at 150°C for 20 minutes,thehighest anthocyanin content was recorded with a percentage of1.33%. This was also correlated with the increase of the antioxidant capacity until the roasting temperature reached 150°C. The highest antioxidant activity withavalue of 33.68% was detected at 100°C for 20 minutes. Overall, the roasting activity does have a significantimpact in enhancing extractable phenolic compounds in pomegranate peel which thereby led to a significant increaseinthe antioxidant activity. Thus, this can provide more insights for future application of the roastingprocedureon other fruit peel samplesin phenolic compound extraction. |
| format | Article |
| id | doaj-art-c9976a0b9f504d91a156c735c7b5157c |
| institution | OA Journals |
| issn | 2289-6368 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| record_format | Article |
| series | Journal of Academia |
| spelling | doaj-art-c9976a0b9f504d91a156c735c7b5157c2025-08-20T02:13:27ZengUniversiti Teknologi MARA, Negeri SembilanJournal of Academia2289-63682024-04-0112119THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEELNurin Adlina Mohd Zamrin0Siti Maisarah Abu Bakar1Muhammad Aidil Ibrahim2School of Biological Sciences, Faculty of Applied Sciences Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, MalaysiaSchool of Biological Sciences, Faculty of Applied Sciences Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, MalaysiaSchool of Biological Sciences, Faculty of Applied Sciences Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, MalaysiaPomegranate (Punica granatumL.) peel is a common agro-industrial waste, but high in phytochemicals such as hydrolyzabletannins, phenolics, flavonoids which includes anthocyanin,and otheressential nutrients, making it a great natural source of antioxidants thatmay protect cells against oxidative damage caused by free radicals. Thus, it will be advantageous when the amount of extractable phenolic compounds yield can beincreasedby extracting usingefficient extractionparameters.Therefore, this study aims to evaluate the impact of different roasting conditions which involve temperature (100°C, 150°C, 200°C) and duration (10or20 minutes) onthe extractable anthocyanin, phenolic content,and antioxidant capacity of pomegranate peels. The phenolic compound extraction process was through the maceration method with 50% ethanol/H2O.TheFolin-Ciaocalteu assay was appliedto measure the phenolic content from extracts obtained while 2,2-diqphenyl-1-picrylhydrazyl (DPPH) assay was utilizedto measure the antioxidant activity. The result showed that roastingat100°C for 20 minutes yields the highest phenolic content of 4.404 mg GAE/g while at 150°C for 20 minutes,thehighest anthocyanin content was recorded with a percentage of1.33%. This was also correlated with the increase of the antioxidant capacity until the roasting temperature reached 150°C. The highest antioxidant activity withavalue of 33.68% was detected at 100°C for 20 minutes. Overall, the roasting activity does have a significantimpact in enhancing extractable phenolic compounds in pomegranate peel which thereby led to a significant increaseinthe antioxidant activity. Thus, this can provide more insights for future application of the roastingprocedureon other fruit peel samplesin phenolic compound extraction.https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5112pomegranate peel; roasting; antioxidant; phenolic content; anthocyanin |
| spellingShingle | Nurin Adlina Mohd Zamrin Siti Maisarah Abu Bakar Muhammad Aidil Ibrahim THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL Journal of Academia pomegranate peel; roasting; antioxidant; phenolic content; anthocyanin |
| title | THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL |
| title_full | THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL |
| title_fullStr | THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL |
| title_full_unstemmed | THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL |
| title_short | THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL |
| title_sort | effect of different roasting conditions on anthocyanin total phenolic content and antioxidant capacity of pomegranate peel |
| topic | pomegranate peel; roasting; antioxidant; phenolic content; anthocyanin |
| url | https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5112 |
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