Title of article
Determination of radical scavenging activity and Vitamin A, C and E in organically grown Red Pitaya (Hylocereus sp.)
Author/Authors
Mohd Adzim Khalili, R. Universiti Darul Iman Malaysia, City Campus - Faculty of Food Technology, Malaysia , Norhayati, A.H. Universiti Darul Iman Malaysia, City Campus - Faculty of Medicine and Health Sciences, Malaysia , Rokiah, M. Y. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Nutrition and Dietetic, Malaysia , Asmah, R. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences, Institute of Bioscience - Department of Nutrition and Dietetic, Malaysia , Siti Muskinah, M. Universiti Putra Malaysia - Institute of Bioscience, Malaysia , Abdul Manaf, A. Universiti Darul Iman Malaysia, City Campus - Faculty of Agriculture and Biotechnology, Malaysia
From page
405
To page
409
Abstract
This study was conducted to determine radical scavenging activity and vitamin antioxidant composition in red pitaya from organic plantation. For antioxidant vitamins analysis, a reverse-phase high performance liquid chromatography was used and radical scavenging activity of methanolic and water extract were determined using 1,1-diphenyl-2-pircrylhydrazyl assay. Results for radical scavenging activity, red pitaya methanolic extract achieved the highest percentage 70.13% compared with water extract (47.13%). Antioxidant vitamins composition in red pitaya showed that the concentration of vitamin A is 120.13 ± 0.69 μg/100 g freeze-dried sample, vitamin C is 540.27 ± 0.59 μg/100 g fresh samples and vitamin E is 105.67 ± 0.56 μg/100 g freeze-dried samples. This shows that red pitaya may become an alternative and potential source of natural antioxidant.
Keywords
Red pitaya , antioxidant vitamin , radical scavenging activity
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559733
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