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Antioxidant Activity Test and PolyphenolLevelsofInstant Tamarillo Juice Powder (SolanumBetaceumCav.)Based on Difference Foaming Agents
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| Author:
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, , NOVI FAJAR UTAMI
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| Abstract:
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The fruit of tamarillo contains vitamin C, anthocyanins, flavonoids, tannins, phenols, and pectin. Vitamin C and polyphenols (anthocyanins, flavonoids, and tannins) are compounds that have potential as natural antioxidants. Tamarillo fruit has a soft texture, the outer layer of the fruit contains a lot of water. Poor storage conditions such as temperature and storage room air can accelerate the decomposition process. One of the process that can extend the shelf life is the manufacture of instant powder using the foam mat drying method with a foaming agent. This study aims to determine the antioxidant activity and polyphenol content of instant tamarillo juice powder based on differences in foaming agents. Three formulas were made, F0 as a control (without a foaming agent), F1 with the addition of tween 80 (1%) and F2 with the addition of egg albumin (7.5%). The results showed the differences in vitamin C levels, polyphenol levels and antioxidant activity in each formula. The specification of instant tamarillo juice powder is known that at F0; F1; F2 obtained vitamin C levels ranging from 0.1479%; 0.1697%; 0.2013%. Polyphenol levels ranged from 3.9762 mg SAG/g; 5.0885 mg SAG/g; 5,789 mg SAG/g. The antioxidant activity obtained IC50 values of 393.9667 µg/ml; 339.0721 µg/ml; 304.4746 µg/ml.
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| Keyword:
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Solanum betaceum Cav, polyphenols, antioxidants, foaming agent.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.459
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| Download:
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Request For Article
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