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Issue 13 (3) 2014 pp. 257-265

Yuh Shan Wong1, Chiaw Mei Sia1, Hock Eng Khoo1,2, Yee Kwang Ang3, Sui Kiat Chang2, Hip Seng Yim1

1Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
2
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
3
Perdana University Graduate School of Medicine, Selangor, Malaysia

Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Abstract

Background. As a by-product of tropical fruit juice industry, passion fruit peel is a valuable functional food. It is rich in antioxidants. To determine its potential antioxidant properties of passion fruit peel, this study aimed to evaluate the effect of extraction conditions on total phenolic content and antioxidant activity.
Methods. The extraction conditions were selected from different percentages of ethanol (0-100%, v/v), extraction times (60-300 min), and extraction temperatures (25-60°C) that based on the optimal percentage of DPPH radical scavenging activity. The selected extraction condition was applied for further determination of total phenolic content (TPC) of the passion fruit peel extract using Folin-Ciocalteu reagent assay, while the antioxidant activities were evaluated using DPPH and ABTS radicals scavenging assays, ferric reducing antioxidant power (FRAP), and β-carotene bleaching (BCB) assay. The best extraction conditions were 40% ethanol, 60 min extraction time, and extraction temperature of 30°C.
Results. The chosen extraction conditions have contributed to the high TPC and antioxidant activity of passion fruit peel. The levels of antioxidant activity obtained from the passion fruit peel were also lower compared to BHA and α-tocopherol. Positive correlations were observed between TPC and antioxidant activities as assessed by DPPH, ABTS, FRAP, and BCB assays.
Conclusion. As a waste of passion fruit consumption or by-product of fruit juice industry, its peel could be considered as a potential source of natural antioxidant for possible functional food and industrial applications.

Keywords: antioxidant capacity, extraction temperature, extraction time, passion fruit, total phenolic content
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/4_3_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.3.4

For citation:

MLA Wong, Yuh Shan, et al. "Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel." Acta Sci.Pol. Technol. Aliment. 13.3 (2014): 257-265. http://dx.doi.org/10.17306/J.AFS.2014.3.4
APA Wong Y.S., Sia C.H., Khoo H.E., Ang Y.K., Chang S.K., Yim H.S. (2014). Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel. Acta Sci.Pol. Technol. Aliment. 13 (3), 257-265 http://dx.doi.org/10.17306/J.AFS.2014.3.4
ISO 690 WONG, Yuh Shan, et al. Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel. Acta Sci.Pol. Technol. Aliment., 2014, 13.3: 257-265. http://dx.doi.org/10.17306/J.AFS.2014.3.4