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Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts

Ananas comosus L. Merr, or pineapple, is recognized for its nutritional and therapeutic benefits, rich in vitamin C and bioactive compounds. However, pineapple waste, including peel, core, and pomace, presents environmental challenges due to inadequate handling practices. This study investigates the...

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Main Authors: Noor Hashim, Noor Haslinda, Fariesha, Siti Nur, Abdullah, Nor Azahana
Format: Article
Language:English
Published: Kulliyyah of Science, International Islamic University Malaysia 2024
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/118299/13/118299_Effect%20of%20extraction%20temperature%20on%20total%20phenolic%20content.pdf
http://irep.iium.edu.my/118299/
https://journals.iium.edu.my/revival/index.php/revival/article/view/474
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spelling my.iium.irep.1182992025-01-07T01:20:29Z http://irep.iium.edu.my/118299/ Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts Noor Hashim, Noor Haslinda Fariesha, Siti Nur Abdullah, Nor Azahana QD Chemistry Ananas comosus L. Merr, or pineapple, is recognized for its nutritional and therapeutic benefits, rich in vitamin C and bioactive compounds. However, pineapple waste, including peel, core, and pomace, presents environmental challenges due to inadequate handling practices. This study investigates the influence of drying temperature on the antioxidant properties and phenolic content of pineapple peel. Ultrasonic-assisted extraction with absolute ethanol was employed to extract bioactive compounds. Results indicated that drying pineapple peel at 100°C yielded the highest crude extract (8.74 ± 0.1681%). Additionally, pineapple peel dried at 100°C exhibited the highest total phenolic content (32.23 ± 0.0023 mg GAE/g extract) and total flavonoid content (8.43 ± 0.0004 mg QE/g extract), while the lowest levels were observed at 50 °C (15.90 ± 0.0017 mg GAE/g extract and 5.71 ± 0.0003 mg QE/g extract, respectively). Antioxidant activity evaluated using the DPPH assay showed the lowest IC50 value at 100°C (441.10 μg/mL). In conclusion, drying pineapple peel at 100 °C enhances the extraction of phenolic compounds and antioxidant activity, highlighting its potential as a valuable source of bioactive compounds for various applications. Kulliyyah of Science, International Islamic University Malaysia 2024-12-15 Article PeerReviewed application/pdf en http://irep.iium.edu.my/118299/13/118299_Effect%20of%20extraction%20temperature%20on%20total%20phenolic%20content.pdf Noor Hashim, Noor Haslinda and Fariesha, Siti Nur and Abdullah, Nor Azahana (2024) Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts. Effect of Extraction Temperature on Total Phenolic Content, Total Flavonoid Content and Antioxidant Activity of Pineapple Peel Extracts, 1 (2). pp. 104-113. E-ISSN 2229-9947 https://journals.iium.edu.my/revival/index.php/revival/article/view/474
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Noor Hashim, Noor Haslinda
Fariesha, Siti Nur
Abdullah, Nor Azahana
Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
description Ananas comosus L. Merr, or pineapple, is recognized for its nutritional and therapeutic benefits, rich in vitamin C and bioactive compounds. However, pineapple waste, including peel, core, and pomace, presents environmental challenges due to inadequate handling practices. This study investigates the influence of drying temperature on the antioxidant properties and phenolic content of pineapple peel. Ultrasonic-assisted extraction with absolute ethanol was employed to extract bioactive compounds. Results indicated that drying pineapple peel at 100°C yielded the highest crude extract (8.74 ± 0.1681%). Additionally, pineapple peel dried at 100°C exhibited the highest total phenolic content (32.23 ± 0.0023 mg GAE/g extract) and total flavonoid content (8.43 ± 0.0004 mg QE/g extract), while the lowest levels were observed at 50 °C (15.90 ± 0.0017 mg GAE/g extract and 5.71 ± 0.0003 mg QE/g extract, respectively). Antioxidant activity evaluated using the DPPH assay showed the lowest IC50 value at 100°C (441.10 μg/mL). In conclusion, drying pineapple peel at 100 °C enhances the extraction of phenolic compounds and antioxidant activity, highlighting its potential as a valuable source of bioactive compounds for various applications.
format Article
author Noor Hashim, Noor Haslinda
Fariesha, Siti Nur
Abdullah, Nor Azahana
author_facet Noor Hashim, Noor Haslinda
Fariesha, Siti Nur
Abdullah, Nor Azahana
author_sort Noor Hashim, Noor Haslinda
title Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
title_short Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
title_full Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
title_fullStr Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
title_full_unstemmed Effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
title_sort effect of extraction temperature on total phenolic content, total flavonoid content and antioxidant activity of pineapple peel extracts
publisher Kulliyyah of Science, International Islamic University Malaysia
publishDate 2024
url http://irep.iium.edu.my/118299/13/118299_Effect%20of%20extraction%20temperature%20on%20total%20phenolic%20content.pdf
http://irep.iium.edu.my/118299/
https://journals.iium.edu.my/revival/index.php/revival/article/view/474
_version_ 1821105181077536768
score 13.244413

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