Aktiviti antioksida dan warna mufin daripada sisa puri pitaya merah (Hylocereus polyrhizus)

Translated title of the contribution: Antioxidant activity and colour of red pitaya puree muffin (Hilosereus polirhizus)

T. C. Chemah, Aminah Abdullah, A. Noriham, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Red pitaya wastes which include the puree and seeds were incorporated into muffin in 10%, 15% and 20% of the batter formulation. The muffins were subjected to colour determination using CIELAB colour system, total polyphenol, total flavonoid and antioxidant test; scavenging 2,2-diphenyl-1-picrylhydrazil free radicals (DPPH) and ferric reducing antioxidant power (FRAP). The batter colour of all the muffins were violet pink. The pink colour (a value) increased significantly (p<0.05) as the puree percentage increased, while the brightness (L value) decreased with the increment of the puree in the batter. Cooked muffin lost its pink colour. Muffin surface colour was dark (L value), with muffin at 20% being most significant (p<0.05). The inner muffin colour was yellow and its brightness (L value) was less significant (p<0.05) with the increment of the pitaya puree. Total polyphenol found in muffin showed that 10% pitaya puree water extract had the highest phenolic (29.0 mg GAE/100 g sampel). Result for flavonoid content showed that muffin with 20% puree was significantly different (p<0.05) with 15.3 mg catechin/100 g sampel as compared to the control muffin 11.0 mg catechin/100 g sample. Antioxidant assay of DPPH showed that all the muffin samples had better scavenging capacity compared to control muffin. FRAP assay showed similar trend with muffin 10% (17.4), 15% (15.4) and 20% (17.5 mg trolox/100 g sample). Pink violet colour in the muffin batter disappeared during baking but antioxidant activity was still available in the baked muffin.

Original languageUndefined/Unknown
Pages (from-to)431-436
Number of pages6
JournalSains Malaysiana
Volume40
Issue number5
Publication statusPublished - May 2011

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muffins
antioxidant activity
color
batters
antioxidants
catechin
polyphenols
flavonoids
assays

Keywords

  • Antioxidant
  • Hylocereus polyrhizus
  • Muffin
  • Red pitaya puree

ASJC Scopus subject areas

  • General

Cite this

Aktiviti antioksida dan warna mufin daripada sisa puri pitaya merah (Hylocereus polyrhizus). / Chemah, T. C.; Abdullah, Aminah; Noriham, A.; Wan Mustapha, Wan Aida.

In: Sains Malaysiana, Vol. 40, No. 5, 05.2011, p. 431-436.

Research output: Contribution to journalArticle

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abstract = "Red pitaya wastes which include the puree and seeds were incorporated into muffin in 10{\%}, 15{\%} and 20{\%} of the batter formulation. The muffins were subjected to colour determination using CIELAB colour system, total polyphenol, total flavonoid and antioxidant test; scavenging 2,2-diphenyl-1-picrylhydrazil free radicals (DPPH) and ferric reducing antioxidant power (FRAP). The batter colour of all the muffins were violet pink. The pink colour (a value) increased significantly (p<0.05) as the puree percentage increased, while the brightness (L value) decreased with the increment of the puree in the batter. Cooked muffin lost its pink colour. Muffin surface colour was dark (L value), with muffin at 20{\%} being most significant (p<0.05). The inner muffin colour was yellow and its brightness (L value) was less significant (p<0.05) with the increment of the pitaya puree. Total polyphenol found in muffin showed that 10{\%} pitaya puree water extract had the highest phenolic (29.0 mg GAE/100 g sampel). Result for flavonoid content showed that muffin with 20{\%} puree was significantly different (p<0.05) with 15.3 mg catechin/100 g sampel as compared to the control muffin 11.0 mg catechin/100 g sample. Antioxidant assay of DPPH showed that all the muffin samples had better scavenging capacity compared to control muffin. FRAP assay showed similar trend with muffin 10{\%} (17.4), 15{\%} (15.4) and 20{\%} (17.5 mg trolox/100 g sample). Pink violet colour in the muffin batter disappeared during baking but antioxidant activity was still available in the baked muffin.",
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