Vitamin C, total titrated acid and antioxidant activity of Oximata® jelly mix

Abstract

Oximata® jelly mix is a functional food rich in carotenoids and tocopherols from the formulation of red palm oil, pumpkin juice, and red dragon fruit juice. This study was conducted to determine the effect of increasing red palm oil concentration, temperature, and storage time on vitamin C, total titrated acid, and antioxidant activity using the ABTS method ((2,2-Azinobis (3-ethyl benzothiazoline) -6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). The study used three factors with a combination of treatments consisting of observation day (day 1, 7 and 14), storage temperature (28oC and 7 oC) and red palm oil concentration (0; 0.15%; 0.30% and 0.45%). The results showed that Oximata® jelly mix powder added with 0.45% red palm oil and stored at 7°C for seven days was the best treatment with vitamin C levels 5.83±0.24 µg/mL, antioxidant activity 74.29±3.00% (ABTS) and 22.17±0.24 µg/mL (FRAP). The total titrated acid value increased in the addition of Red Palm Oil by 0.15 and 0.3% and storage for 14 days at 28oC, namely 1.54%. The concentration of red palm oil, temperature, and storage time affect vitamin C, total titrated acid, and antioxidant activity.