Abstract
This study was aimed to analyze the total phenolic content, antioxidant activity and organoleptic properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen). This study was a two - factors randomized experimental study with variations of Nata de pina from fruit peel, fruit flesh, fruit core, and fermentation processing. Folin-Ciocalteu reagent was used to analyze the total phenolic content and 2,2'-diphenyl-1-Picrylhydrazy (DPPH) assay was used to determine the antioxidant activity. The total phenolic content of Nata de pina ranged from 102.37- 249.99 mg of GAE/100 g of samples while the IC50 DPPH ranged from 101.71-555.45 ppm. There was a difference of the total phenolic content and antioxidant activity of the juice and Nata de pina produced from different parts of the fruit. Fruit core Nata de pina presented the highest content of the total phenolic content and antioxidant activity. There were significant differences in the organoleptic tests viz color (p=0.030), flavor (p<0.001), texture (p<0.001). Fruit flesh Nata de pina had the highest organoleptic score. Overall, based on result of this study, fruit core Nata de pina was recommended as the best product based on the high total phenolic content (139.88 mg GAE/100 g), antioxidant activity (263.38 ppm) and well-liked panelists based on the acceptance of aroma and color.
Highlights
IntroductionCardiovascular disease is a disease caused by impaired cardiac and vascular function
Oxidative stress caused by excessive production of free radicals or lack of antioxidants
The highest total phenolic content (TPC) value obtained was from the fruit core whether in juice (249.99 mg GAE/100 g) or Nata de pina (139.88 mg GAE/100 g) (Hassan et al, 2011; Ferreira et al, 2016)
Summary
Cardiovascular disease is a disease caused by impaired cardiac and vascular function. Most cardiovascular diseases are accompanied by increased oxidative stress in the body. Oxidative stress caused by excessive production of free radicals or lack of antioxidants. Free radicals are molecules that contain one or more electrons not paired in their outer layers, so one of them can be stabilized by antioxidant by completing the lack of electrons. If the number of free radicals are not sufficient, the body will utilize antioxidants from food (Go et al, 2014; Kehrer and Klotz, 2015; Cervantes Gracia et al, 2017). Many foods in Indonesia contain antioxidants especially fruits. Pineapple (Ananas comosus [L.] Merr.) is one of Indonesia’s local fruits with increasing production. The Queen variety is widely found in Indonesia and the Honey pineapple variety Queen), a subspecies of the Queen variety, contains natural antioxidants in every parts of its fruit such as phenolic compounds, flavonoids, vitamin C, vitamin E, and others
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