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Chan ST, Padam BS, Chye FY. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan ( Mangifera pajang) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:303-314. [PMID: 36618056 PMCID: PMC9813291 DOI: 10.1007/s13197-022-05615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022]
Abstract
The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 ± 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, ρ -coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.
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Affiliation(s)
- Shet Teng Chan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Birdie Scott Padam
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
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Jahurul MHA, Shian OK, Sharifudin MS, Hasmadi M, Lee JS, Mansoor AH, Jumardi R, Khan MF, Jinap S, Omar AKM, Zaidul ISM. Effects of drying methods on oxidative stability of roselle seed oil ( Hibiscus Sabdariffa): an optimization approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:902-910. [PMID: 33678873 PMCID: PMC7884491 DOI: 10.1007/s13197-020-04604-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2020] [Accepted: 06/19/2020] [Indexed: 06/12/2023]
Abstract
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
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Affiliation(s)
- M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - O. K. Shian
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. S. Sharifudin
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. Hasmadi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - J. S. Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - A. H. Mansoor
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - R. Jumardi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. Firoz Khan
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - A. K. Mohd Omar
- School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
| | - I. S. M. Zaidul
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200 Pahang, Malaysia
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Norazlina M, Jahurul M, Hasmadi M, Sharifudin M, Patricia M, Lee J, Amir H, Noorakmar A, Riman I. Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109558] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Norazlina MR, Jahurul MHA, Hasmadi M, Sharifudin MS, Patricia M, Mansoor AH, Lee JS. Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14446] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Md Ridhwan Norazlina
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | | | - Mamat Hasmadi
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | | | - Matanjun Patricia
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | - Abdul Hamid Mansoor
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | - Jau Shya Lee
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
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Jahurul M, Zaidul I, Beh L, Sharifudin M, Siddiquee S, Hasmadi M, Sahena F, Mansoor A, Lee J, Jinap S. Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Res Int 2019; 115:105-115. [DOI: 10.1016/j.foodres.2018.08.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 07/30/2018] [Accepted: 08/03/2018] [Indexed: 02/03/2023]
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