Effect of ion exchange resin weight and extract flow rate on the properties of starfruit (Averrhoa carambola L.) extract

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This research was carried out to determine the effect of resin weight and extract flow rate during deacidification on the oxalic acid content, physicochemical and antioxidative properties of starfruit extract. Nine treatments which consisted of different combinations of resin weight (3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice showed a significant (p < 0.05) reduction with deacidification. Deacidified samples showed significant decrease (p < 0.05) in total polyphenol content, vitamin C and free radical scavenging activity compared to control. However, different combinations of resin weight and flow rate during deacidification did not have any significant effect (p > 0.05) on total polyphenol content, vitamin C content and free radical scavenging activity of starfruit juice.

Original languageEnglish
Pages (from-to)121-125
Number of pages5
JournalInternational Food Research Journal
Volume24
Issue number1
Publication statusPublished - 2017

Fingerprint

Averrhoa carambola
Ion Exchange Resins
Oxalic Acid
ion exchange resins
resins
Polyphenols
oxalic acid
juices
Weights and Measures
Ascorbic Acid
Free Radicals
extracts
polyphenols
ascorbic acid
deacidification
Research
Averrhoa

Keywords

  • Antioxidant
  • Deacidification
  • Polyphenols
  • Resin
  • Starfruit
  • Vitamin C

ASJC Scopus subject areas

  • Food Science

Cite this

@article{df5adcb59b9e456d8c4d70af880b908d,
title = "Effect of ion exchange resin weight and extract flow rate on the properties of starfruit (Averrhoa carambola L.) extract",
abstract = "This research was carried out to determine the effect of resin weight and extract flow rate during deacidification on the oxalic acid content, physicochemical and antioxidative properties of starfruit extract. Nine treatments which consisted of different combinations of resin weight (3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice showed a significant (p < 0.05) reduction with deacidification. Deacidified samples showed significant decrease (p < 0.05) in total polyphenol content, vitamin C and free radical scavenging activity compared to control. However, different combinations of resin weight and flow rate during deacidification did not have any significant effect (p > 0.05) on total polyphenol content, vitamin C content and free radical scavenging activity of starfruit juice.",
keywords = "Antioxidant, Deacidification, Polyphenols, Resin, Starfruit, Vitamin C",
author = "Fong, {E. L.} and Khan, {M. J.} and {Wan Mustapha}, {Wan Aida} and Maskat, {Mohamad Yusof}",
year = "2017",
language = "English",
volume = "24",
pages = "121--125",
journal = "International Food Research Journal",
issn = "1985-4668",
publisher = "Universiti Putra Malaysia",
number = "1",

}

TY - JOUR

T1 - Effect of ion exchange resin weight and extract flow rate on the properties of starfruit (Averrhoa carambola L.) extract

AU - Fong, E. L.

AU - Khan, M. J.

AU - Wan Mustapha, Wan Aida

AU - Maskat, Mohamad Yusof

PY - 2017

Y1 - 2017

N2 - This research was carried out to determine the effect of resin weight and extract flow rate during deacidification on the oxalic acid content, physicochemical and antioxidative properties of starfruit extract. Nine treatments which consisted of different combinations of resin weight (3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice showed a significant (p < 0.05) reduction with deacidification. Deacidified samples showed significant decrease (p < 0.05) in total polyphenol content, vitamin C and free radical scavenging activity compared to control. However, different combinations of resin weight and flow rate during deacidification did not have any significant effect (p > 0.05) on total polyphenol content, vitamin C content and free radical scavenging activity of starfruit juice.

AB - This research was carried out to determine the effect of resin weight and extract flow rate during deacidification on the oxalic acid content, physicochemical and antioxidative properties of starfruit extract. Nine treatments which consisted of different combinations of resin weight (3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice showed a significant (p < 0.05) reduction with deacidification. Deacidified samples showed significant decrease (p < 0.05) in total polyphenol content, vitamin C and free radical scavenging activity compared to control. However, different combinations of resin weight and flow rate during deacidification did not have any significant effect (p > 0.05) on total polyphenol content, vitamin C content and free radical scavenging activity of starfruit juice.

KW - Antioxidant

KW - Deacidification

KW - Polyphenols

KW - Resin

KW - Starfruit

KW - Vitamin C

UR - http://www.scopus.com/inward/record.url?scp=85015778025&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85015778025&partnerID=8YFLogxK

M3 - Article

VL - 24

SP - 121

EP - 125

JO - International Food Research Journal

JF - International Food Research Journal

SN - 1985-4668

IS - 1

ER -