Abstract
Currently, pomegranates, raisins, stingless bee honey, dates and figs have been used in many products. However, interactions between multiple ingredients in a product may have a synergistic or antagonistic effect, which could improve or reduce functionality. Therefore, the aim of this study is to determine the interaction effect of different mixed foods from pomegranates, raisins, stingless bee honey, dates and figs. The total flavonoid contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of 41 samples designed by simplex centroid mixture design was determined before interaction effect and correlation were analyzed. As a result, only eight out of 41 mixed foods shown the synergistic interactions. Moreover, antioxidant properties were correlated (R2 = 0.939) with flavonoid content. In conclusion, the mixed food that shows synergistic interaction may be utilized in the future development of functional food.
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