Sains Malaysiana 47(1)(2018): 99–107

http://dx.doi.org/10.17576/jsm-2018-4701-12

Effect of Extraction Solvents and Drying Conditions on Total Phenolic Content and Antioxidant Properties of Watermelon Rind Powder

Kesan Pelarut Ekstrak dan Kaedah Pengeringan ke atas Jumlah Kandungan Fenol dan Sifat Antioksida pada Serbuk Kulit Tembikai

LEE-HOON HO^1*, NOR FADHILAH RAMLI¹, THUAN-CHEW TAN², NORLIA MUHAMAD¹ & MOHD NIZAM HARON¹

¹Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu Darul Iman, Malaysia

²Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Pulau Pinang, Malaysia

Diserahkan: 18 Februari 2017/Diterima 5 Jun 2017

ABSTRACT

The objective of the present study was to determine the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties, i.e. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay, of red- and yellow-fleshed watermelon rind powders prepared using different drying conditions (hot-air oven drying at 40 and 60°C and freeze drying). All the samples were subjected to four different solvent extract using water, methanol, ethanol and acetone prior analyses. Water extract from red- and yellow-fleshed watermelon rind powders presented highest value for TPC and TFC. However, methanol extract samples showed highest value for antioxidant properties (DPPH and FRAP) followed by acetone, ethanol and water extract. By comparing the drying conditions, all samples dried using hot-air dryer at 40 and 60°C had significantly higher (p<0.05) in TPC value than the samples dried using freeze dryer. However, samples dried using freeze dryer showed highest in DPPH and FRAP values. The present obtained results would be useful to the food and pharmaceutical industries for developing of functional ingredients.

Keywords: Antioxidant properties; drying condition; total flavonoid content; total phenolic content; watermelon rind

ABSTRAK

Objektif kajian ini adalah untuk menentukan jumlah kandungan fenolik (TPC), jumlah kandungan flavonoid (TFC) dan sifat antioksidan, i.e. cerakin penghapus radikal bebas 2,2-difenil-1-picrylhydrazyl (DPPH) dan cerakin potensi antioksidan penurun ferik (FRAP), pada serbuk kulit tembikai berisi merah dan kuning yang disediakan dengan menggunakan kaedah pengeringan yang berbeza (pengeringan oven udara panas pada 40 dan 60°C dan pengeringan sejuk beku). Semua sampel dilarut menggunakan pelarut ekstrak yang berbeza, air, metanol, etanol dan aseton, sebelum analisis. Ekstrak air daripada serbuk kulit tembikai berisi merah dan kuning menunjukkan nilai tertinggi untuk TPC dan TFC. Walau bagaimanapun, sampel ekstrak metanol menunjukkan nilai sifat antioksidan yang tertinggi (DPPH dan FRAP) diikuti oleh aseton, etanol dan ekstrak air. Dengan membandingkan kaedah pengeringan, sampel (serbuk kulit tembikai berisi merah dan kuning) yang dikering dengan menggunakan kaedah pengeringan oven udara panas pada 40 dan 60°C mempunyai nilai TPC yang lebih tinggi secara signifikan (p<0.05) berbanding sampel yang dikering dengan menggunakan kaedah pengeringan sejuk beku. Walau bagaimanapun, sampel yang dikering dengan menggunakan kaedah pengeringan sejuk beku menunjukkan nilai DPPH dan FRAP yang tertinggi. Keputusan yang diperoleh akan memberi manfaat kepada industri makanan dan farmaseutik dalam pembangunan kandungan fungsian.

Kata kunci: Jumlah kandungan fenol; jumlah kandungan flavonoid; kaedah pengeringan; kulit tembikai; sifat antioksida

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*Pengarang untuk surat-menyurat; email: holeehoon@unisza.edu.my