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Proximate Composition and Antioxidant Activity of Dried Belimbing Dayak (Baccaurea angulata) Fruits (Komposisi Proksimat dan Aktiviti Antioksidan Buah Belimbing Dayak
(Baccaurea angulata))
Nurhazni
Khir Jauhari1, Darina Ibrahim1, Muhammad Ibrahim1,
Mohammad Nor Adros Yahya2, Norazmir Md Nor3 & Khairil
Anuar Md. Isa3, Mohd Khan Ayob4, Muhammad Nor Omar5 & Norazlanshah Hazali1*
1Department of
Nutrition Sciences, Kulliyyah of Allied Health Sciences
International
Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
2Malaysian
Agriculture Research and Development Institute, 93050 Kuching, Sarawak
Malaysia
3Faculty
of Health Sciences, Universiti Teknologi MARA, 42300 Puncak Alam, Selangor, Malaysia
4School of Chemical
Sciences and Food Technology, Department of Food Science,
Faculty of Science and Technology, Universiti Kebangsaan
Malaysia
43600 Bangi, Selangor, Malaysia
5Department
of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia
25200
Kuantan, Pahang, Malaysia
Diserahkan:
19 Oktober 2011 / Diterima: 9 Oktober 2012
ABSTRACT
Baccaurea angulata or locally known as ‘belimbing dayak’ or
‘belimbing hutan’ is an underutilized fruit indigenous to Borneo with
its proximate analysis and antioxidant values are yet to be explored. Proximate
analysis and antioxidative properties of oven-dried B. angulata fruits
of three fractions; whole fruit, skins and berries were evaluated. From the
analysis conducted, whole fruit, berries and skins fraction of B. angulata contained
2.83%, 5.15% and 0.28% of total fat; 3.11%, 3.43% and 3.89% of protein; 16.66%,
19.09% and 11.37% of moisture; 4.57%, 3.68% and 7.28% of total ash and water
activity (Aw)
of 0.41, 0.44 and 0.44, respectively. Evaluation of antioxidant activities
using ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-pycrylhydrazyl (DPPH)
and Trolox/ABTS equivalent antioxidant capacity (TEAC) revealed that the
skins fraction exhibits highest antioxidant activities (p<0.05) followed by whole fruit and
berries fractions. The antioxidant activities were significantly correlated (p<0.05)
with total phenolic and total flavonoid content but not to anthocyanins.
Considering the nutritional values it contained, B. angulata is
another good source of natural antioxidants with significant health benefits
and high value for commercialization.
Keywords: Antioxidants; Baccaurea angulata; nutritional compositions; phytochemicals;
underutilized fruits
ABSTRAK
Baccaurea angulata atau lebih dikenali sebagai belimbing dayak atau belimbing hutan oleh masyarakat tempatan
merupakan sejenis buah yang tergolong dalam buah-buahan nadir dan berasal dari
Borneo. Makronutrien dan bahan antioksida yang
terkandung di dalam buah ini masih belum dikaji. Analisis proksimat dan
ciri-ciri bahan antioksida yang terkandung di dalam tiga pecahan buah B.
angulata, iaitu keseluruhan bahagian buah, bahagian kulit dan bahagian isi
buah telah dijalankan. Ketiga-tiga pecahan tersebut terlebih
dahulu dikeringkan dengan menggunakan ketuhar. Hasil analisis
menunjukkan bahawa keseluruhan bahagian buah, bahagian kulit dan bahagian isi
buah B. angulata masing-masing mengandungi 2.83%, 5.15% dan 0.28% jumlah
lemak; 3.11%, 3.43% dan 3.89% protein; 16.66%, 19.09% dan 11.37% kelembapan;
4.57%, 3.68% dan 7.28% jumlah abu dan 0.41, 0.44 dan 0.44 aktiviti air (Aw).
Penilaian aktiviti antioksida menggunakan ujian kebolehan penurunan ferum pada
plasma (FRAP),
ujian 1,1-difenil-2-pikrilhidrazil (DPPH) dan ujian kapasiti antioksida setara
Trolox/ABTS (TEAC) menunjukkan aktiviti antioksida yang
paling tinggi (p<0.05) pada
bahagian kulit diikuti dengan bahagian keseluruhan buah dan bahagian isi buah. Aktiviti antioksida tersebut secara signifikan (p<0.05)
berkorelasi dengan kandungan jumlah fenol dan flavonoid, tetapi tidak dengan
antosianin. Justeru, dengan nilai nutrisi yang terkandung dalam B.
angulata tersebut, ia boleh dianggap sebagai antara sumber bahan antioksida
semulajadi yang baik untuk kesihatan dan mempunyai nilai komersial yang tinggi.
Kata kunci: Antioksida; Baccaurea angulata; buah-buahan nadir; fitokimia; komposisi
nutrisi
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*Pengarang untuk surat-menyurat; email: norazlanshah@iium.edu.my / norazlanshah@yahoo.com
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