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Total phenolic and total flavonoids content of pitaya peelss by water extraction

Residues from the processing of fruits and vegetables which are traditionally considered an environmental problem is now widely recognized for obtaining high-phenolic products. This paper was designed to study the total phenolic and total flavonoids contents in the pitaya peels. The total phenolic c...

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Main Author: Ng, Wei Chet
Format: Undergraduates Project Papers
Language:English
Published: 2009
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/889/1/NgWeiChet%27s.pdf
http://umpir.ump.edu.my/id/eprint/889/
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spelling my.ump.umpir.8892021-06-17T07:44:20Z http://umpir.ump.edu.my/id/eprint/889/ Total phenolic and total flavonoids content of pitaya peelss by water extraction Ng, Wei Chet TP Chemical technology Residues from the processing of fruits and vegetables which are traditionally considered an environmental problem is now widely recognized for obtaining high-phenolic products. This paper was designed to study the total phenolic and total flavonoids contents in the pitaya peels. The total phenolic content was determined by using the Folin-Ciocalteu assay while the total flavnoids was measured using aluminum chloride colorimetric assay by UV-visible spectrometer. The result showed that the highest total phenolic content in pitaya peels was extracted at the optimum dose of aluminum sulfate concentration of 25 mg/L (3.32 mg gallic acid equivalents (GAE)/ 25 g at 80oC, 3.21 mg GAE/25g at 60oC and 1.73 mg GAE/25g at 40oC). The greatest total flavonoids content in pitaya peels was extracted (2.24 mg catechin equivalents (CE)/25 g at 60oC, 1.79 mg CE/25g at 80oC and 1.60 mg CE/25g at 40oC) at the concentration of aluminum sulfate of 30 mg/L. The results showed that the value of the total phenolic content decreased when the concentration of aluminum sulfate of 25 mg/L due to the fact that the high concentration of aluminum sulfate (more than 25 mg/L) could have reacted with the phenolic compound of the pitaya peels to form another compound. The total flavonoid was found to be extracted with the highest value at temperature of 60oC and the lowest at 80oC. This shows that the flavonoids compound was somehow destroyed at temperature of 80oC. 2009-04 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/889/1/NgWeiChet%27s.pdf Ng, Wei Chet (2009) Total phenolic and total flavonoids content of pitaya peelss by water extraction. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Ng, Wei Chet
Total phenolic and total flavonoids content of pitaya peelss by water extraction
description Residues from the processing of fruits and vegetables which are traditionally considered an environmental problem is now widely recognized for obtaining high-phenolic products. This paper was designed to study the total phenolic and total flavonoids contents in the pitaya peels. The total phenolic content was determined by using the Folin-Ciocalteu assay while the total flavnoids was measured using aluminum chloride colorimetric assay by UV-visible spectrometer. The result showed that the highest total phenolic content in pitaya peels was extracted at the optimum dose of aluminum sulfate concentration of 25 mg/L (3.32 mg gallic acid equivalents (GAE)/ 25 g at 80oC, 3.21 mg GAE/25g at 60oC and 1.73 mg GAE/25g at 40oC). The greatest total flavonoids content in pitaya peels was extracted (2.24 mg catechin equivalents (CE)/25 g at 60oC, 1.79 mg CE/25g at 80oC and 1.60 mg CE/25g at 40oC) at the concentration of aluminum sulfate of 30 mg/L. The results showed that the value of the total phenolic content decreased when the concentration of aluminum sulfate of 25 mg/L due to the fact that the high concentration of aluminum sulfate (more than 25 mg/L) could have reacted with the phenolic compound of the pitaya peels to form another compound. The total flavonoid was found to be extracted with the highest value at temperature of 60oC and the lowest at 80oC. This shows that the flavonoids compound was somehow destroyed at temperature of 80oC.
format Undergraduates Project Papers
author Ng, Wei Chet
author_facet Ng, Wei Chet
author_sort Ng, Wei Chet
title Total phenolic and total flavonoids content of pitaya peelss by water extraction
title_short Total phenolic and total flavonoids content of pitaya peelss by water extraction
title_full Total phenolic and total flavonoids content of pitaya peelss by water extraction
title_fullStr Total phenolic and total flavonoids content of pitaya peelss by water extraction
title_full_unstemmed Total phenolic and total flavonoids content of pitaya peelss by water extraction
title_sort total phenolic and total flavonoids content of pitaya peelss by water extraction
publishDate 2009
url http://umpir.ump.edu.my/id/eprint/889/1/NgWeiChet%27s.pdf
http://umpir.ump.edu.my/id/eprint/889/
_version_ 1703960622458208256
score 13.211869

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