Sains Malaysiana 40(5)(2011): 431–436

Aktiviti Antioksida dan Warna Mufin daripada Sisa Puri Pitaya Merah (Hylocereus polyrhizus)

(Antioxidant Activity and Colour of Red Pitaya Puree Muffin (Hilosereus polirhizus))

Chemah Tamby Chik*, Aminah Abdullah & Wan Aida Wan Mustapha

Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor D.E., Malaysia

Noriham Abdullah

Jabatan Teknologi Makanan, Fakulti Sains Gunaan

45450 UiTM Shah Alam, Selangor D.E., Malaysia

Received: 20 May 2010 / Accepted: 18 June 2010

ABSTRAK

Sisa puri pitaya merah bersama biji telah digunakan dalam penyediaan mufin yang dicampurkan dengan 10%, 15% dan 20% puri dalam formulasi bater. Ujian warna, kandungan jumlah polifenol, jumlah flavonoid, ujian antioksida; pemerangkapan radikal bebas 2,2-difenil-1-pikrilhidrazil (DPPH) dan ujian penurunan ferrik (FRAP) telah dijalankan. Warna bater 3 jenis mufin tersebut berwarna merah jambu violet. Warna merah jambu (nilai a) meningkat dengan signifikan (p<0.05) selaras peningkatan peratus kandungan puri manakala kecerahan (nilai L) menurun dengan peningkatan puri. Apabila dimasak, semua warna merah jambu daripada bater hilang. Permukaan mufin adalah lebih gelap (nilai L), dengan mufin 20% puri paling signifikan (p<0.05). Isi kesemua mufin berwarna kuning dan kecerahan (nilai L) didapati berkurang secara signifikan (p<0.05) dengan pertambahan peratus puri. Jumlah polifenol sampel mufin menunjukkan mufin 10% puri pitaya ekstrak air mengandungi jumlah polifenol yang paling tinggi (29.0 mg GAE/100 g sampel). Kandungan flavonoid menunjukkan mufin 20% puri pitaya mengandungi flavonoid yang paling signifikan (p<0.05) 15.3 mg katekin/100 g sampel berbanding mufin kawalan 11.0 mg katekin. Bagi ujian antioksida DPPH, semua mufin dengan puri pitaya menunjukkan peratus pemerangkapan yang lebih baik berbanding kawalan. Ujian FRAP menunjukkan pola yang serupa dengan keputusan mufin 10% (17.4), mufin 15% (15.4) dan mufin 20% (17.5 mg trolox/100 g sampel). Warna merah jambu bater mufin hilang semasa proses memasak namun nilai antioksida masih diperolehi dalam mufin masak.

Kata kunci: Antioksida; Hilosereus polirhizus; mufin; sisa pitaya merah

ABSTRACT

Red pitaya wastes which includer the puree and seeds were incorporated into muffin in 10%, 15% and 20% of the batter formulation. The muffins were subjected to colour determination using CIELAB colour system, total polyphenol, total flavonoid and antioxidant test; scavenging 2,2-diphenyl-1-picrylhydrazil free radicals (DPPH) and ferric reducing antioxidant power (FRAP). The batter colour of all the muffins were violet pink. The pink colour (a value) increased significantly (p<0.05) as the puree percentage increased, while the brightness (L value) decreased with the increment of the puree in the batter. Cooked muffin lost its pink colour. Muffin surface colour was dark (L value), with muffin at 20% being most significant (p<0.05). The inner muffin colour was yellow and its brightness (L value) was less significant (p<0.05) with the increment of the pitaya puree. Total polyphenol found in muffin showed that 10% pitaya puree water extract had the highest phenolic (29.0 mg GAE/100 g sampel). Result for flavonoid content showed that muffin with 20% puree was significantly different (p<0.05) with 15.3 mg catechin/100 g sampel as compared to the control muffin 11.0 mg catechin/100 g sample . Antioxidant assay of DPPH showed that all the muffin samples had better scavenging capacity compared to control muffin. FRAP assay showed similar trend with muffin 10% (17.4), 15% (15.4) and 20% (17.5 mg trolox/100 g sample). Pink violet colour in the muffin batter disappeared during baking but antioxidant activity was still available in the baked muffin.

Keywords: Antioxidant; Hylocereus polyrhizus; muffin; red pitaya puree

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*Corresponding author; email: chemah72@yahoo.com