Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process

https://doi.org/10.22146/aij.v2i1.24997

Anjar Ruspita Sari(1*), Ratih Hardiyanti(2)

(1) Department of Agroindustry, Vocational School, Universitas Gadjah Mada, Indonesia
(2) Department of Agroindustry, Vocational School, Universitas Gadjah Mada, Indonesia
(*) Corresponding Author

Abstract


Dragon fruits are usually consumed by people directly or being processed into juice. Therefore,
the major by-product of dragon fruits is the peel. As by-product, dragon fruit peels have higher
antioxidant level than pulp especially for White Dragon Fruits (Hylocereus undatus). This
research is carried out in order to evaluate the antioxidant level and sensory of dragon fruit
peel tea which produced through a partially fermented process. The objective of this research
is to investigate the effect of withering time and rolling time on antioxidant level and sensory of
dragon fruit peel tea. Withering time varied in 30, 60, and 120 min while the rolling time
varied in 10, 20, and 30 sec. 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay showed that radical
scavenging activities of dragon fruit peel tea infusion increased with the longer withering time
and shorter rolling time. Likewise the total phenol content (TPC) assay demonstrated the
amount of phenol increased with the longer withering time and shorter rolling time. There
were found that the dragon fruit peel had 29.58% in proportion compared with the whole fruit
and vitamin C content in the peel higher than that in the pulp. The longer withering time and
shorter rolling time will increase the phenol total content, antioxidant activity, and the
lightness color, but decrease the acidity degree of tea infusions. In addition, the withering time
was 120 min and rolling time was 10 sec had higher Antioxidant activity 41.19% and the total
phenol 55.93 mg/L.

Keywords


Antioxidant activity; Dragon fruit peel tea; Total phenol content.

Full Text:

PDF


References

Ajila, C.M.,Naidu, K.A.,Bhat, S.G.,and Rao U.J.S.P.2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 105: 982-988.

Andarwulan N, Fardiaz D, Wattimena GA, and Shetty K. 1999. Antioxidant Activity Associated with Lipid and Phenolic Mobilization during Seed Germination of Pangiumedule. Reinw.J. Agric. Food Chem.,47, 3158-3163.

Arifin, Sultoni.1994.Petunjuk Teknis Pengolahan Teh. Pusat Penelitian Teh dan Kina. Gembong. Bandung.

Budiyati,R,Santana, P.,Afiandi, N.,dan Mariska, S.,2009.Pengukuran Kapasitas Antioksidan Menggunakan Dpph dan Pengukuran Total Fenol. Laporan Praktikum Evaluasi Nilai Biologis Komponen Pangan. IPB. Bogor.

AOAC International. 1995. Official methods of analysis.Trends Food Sci. Technol., 6:382-383. DOI: 10.1016/S0924-2244(00)89213-4

Atoui,A.K.,Mansouri,A.,Boskou,G.,Kefalas, P.2005.Tea and herbal infusions: their antioxidant activity and phenolic profile.Food Chemistry, 89(1),27–36.

Bertoncelj, J.,Doberšek,U.,Jamnik,M.,Golob, T.2007.Evaluation of the phenolic content, antioxidant activity, and color ofSlovenian honey. Food Chemistry 105:822-828.

Gadow, A.V., Jeubert, E., and Hansmann, C.F.1997.Comparisonof the Antioxidant Activity of Asphalatin with that of Other Plant Phenol of Rooibos Tea (Asphalatus Linearis). J. Agric. Food Chem., 45, 632-638.

Nerd, A., F. Gutman, and Y. Mizrahi, 1999.Ripening and postharvest behaviour of fruits of two Hylocereus species (Cactaceae).Postharvest Biol. Tech. 17,39–45.

Pambudi, J. 2004. Potensi Teh sebagai Sumber Zat Gizi dan Perannya dalam Kesehatan.(http://www.ipard.com/art_perkebun/Jul04-06_jp.asp). Accessed on 12 September 2012].

Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., Arancibia-Avila, P., Toledo, F., Drzewiecki, J., Namiesnik, J. and Gorinstein, S. 2008. Antioxidants and proteins in ethylene - treated kiwifruits. Food Chemistry 107: 640-648.

Paixao, N., Perestrelo, R., Marques, J. C. and Câmara, J. S. 2007.Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines.Food Chemistry 105: 204-214.

Wojdylo, A., Oszmiański, J. and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry 105: 940-949.



DOI: https://doi.org/10.22146/aij.v2i1.24997

Article Metrics

Abstract views : 5704 | views : 8905

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Anjar Ruspita Sari, Ratih Hardiyanti

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.