Effect of blanching on enzyme and antioxidant activities of rambutan (nephelium lappaceum) peel

H. H. Nurhuda, Mohamad Yusof Maskat, S. Mamot, J. Afiq, Aminah Abdullah

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Rambutan (Nephelium lappaceum) peel is a potential source of antioxidant. As rambutan is a seasonal fruit, a proper heat treatment prior to storage is necessary. Thus, this study was conducted to determine the effect of water and steam blanchings on browning enzymes and antioxidant activities of rambutan peel extracts. Rambutan from the variety of 'Anak Sekolah' were peeled and the peel was blanched in boiling water for 0, 2.5, 5 min and by autoclaving for 0, 5, 10 and 15 min. The residual peroxidase (POD) and polyphenoloxidase (PPO) activities, antioxidant activity (2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity), total polyphenol content (TPC) and peel extract colour were determined. The results showed that both water and steam blanchings significantly reduced (p < 0.05) POD and PPO activities. The results also indicated that the increase in the blanching period did not significantly reduce the enzyme activities further. In terms of antioxidant activity, the thermal pretreatment caused no significant difference in the contents of phenolic compounds, as well as the antioxidant capacity of the final product.

Original languageEnglish
Pages (from-to)1725-1730
Number of pages6
JournalInternational Food Research Journal
Volume20
Issue number4
Publication statusPublished - 2013

Fingerprint

Nephelium lappaceum
rambutans
blanching
Antioxidants
antioxidant activity
enzyme activity
Enzymes
Catechol Oxidase
catechol oxidase
steam
Steam
peroxidase
Peroxidase
Water
antioxidants
Hot Temperature
autoclaving
water
extracts
boiling

Keywords

  • Antioxidant
  • Blanching
  • Enzyme
  • Total phenol

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of blanching on enzyme and antioxidant activities of rambutan (nephelium lappaceum) peel. / Nurhuda, H. H.; Maskat, Mohamad Yusof; Mamot, S.; Afiq, J.; Abdullah, Aminah.

In: International Food Research Journal, Vol. 20, No. 4, 2013, p. 1725-1730.

Research output: Contribution to journalArticle

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