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
Diserahkan: 20 Mei 2010 / Diterima: 18 Jun 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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*Pengarang
untuk surat-menyurat; email: chemah72@yahoo.com
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