Comparison of Sonication with Maceration on Antioxidant Potency of Anthocyanin and Karotenoid of Tamarillo (Solanum betaceaum Cav.)

https://doi.org/10.22146/agritech.28959

Gusti Ayu Kadek Diah Puspawati(1*), Yustinus Marsono(2), Supriyadi Supriyadi(3), Ria Armunanto(4)

(1) Study Program on Food Science and Technology, Faculty of Agricultural Technology, Udayana University, Jl. Kampus Bukit Jimbaran, Badung, Bali 80225
(2) Food Science Study Program, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Food Science Study Program, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Jl. Sekip, Yogyakarta 55281
(*) Corresponding Author

Abstract


Tamarillo is an underutilized fruit in Indonesia, despite the fact that it contains two pigments (anthocyanin and carotenoid) with different properties (polar and non polar). Besides, there is a scarce information about extraction of anthocyanin and carotenoid of Tamarillo using sonication extraction. This study was aimed to investigate the comparison of extraction methods of sonication with maceration on antioxidant potency of anthocyanin and carotenoid of Tamarillo. Two pigmen types (anthocyanin and carotenoid) were extracted using two different methods (sonication and maceration). The parameters of analysis were yield, antioxidant activity (DPPH) with IC50, Ferric Reducing Antioxidant Power (FRAP), anthocyanin total, carotenoid total, phenolic total and scanning electron microscope of cover cell of material. The antioxidant potencies for both anthocyanin and carotenoid by sonication method were higher than those of obtained by maceration method. The results showed that both sonication and maceration were suitable for extraction of anthocyanin and carotenoid from Tamarillo.


Keywords


Antioxidant; anthocyanin; carotenoid; sonication; tamarillo

Full Text:

PDF


References

 Aadil, R. M., Zeng, X.-A., Abbasi, A. M., Khan, M. S., Khalid, S., Jabbar, S., & Abid, M. (2014). Influence of power ultrasound on the quality parameters of grapefruit juice during storage. Sci Lett., 3, 1–8.

Altemimi, A., Watson, D. G., Choudhary, R., & Dasari, M. R. (2016). Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins. PLoS ONE, 17, 1–20.

Annegowda, H. V, Bhat, R., & Min-tze, L. (2012). Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J. Food Sci Technol, 49(4), 510–514.

Asmara, Y., Bayu, A. K., Adi, S. G. ., Aini, F., & Pudjihastuti, I. (2013). Rekayasa Proses Pembuatan Serbuk Pewarna Batik Biodegradable Berbahan Antosianin Limbah Kulit Terong Belanda (Chypomandra betaceae) dengan Kombinasi Ekstraksi Gelombang Ultrasonik dan Aqua Solvent. In SNST ke-4 2013, Semarang, Indonesia.

Atiqah, N. A. A. K., Maisarah, A. M., & Asah, R. (2014). Comparison of antioxidant properties of tamarillo (Cyphomandra betacea), cherry tomato ( Solanumly copersicum var . cerasiform) and tomato (Lyopersicon esulentum). Intern Food Res J, 21(6), 2355–2362.

Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma ( FRAP ) as a Measure of ‘“ Antioxidant Power ”’: The FRAP Assay. J. Antiox.Anal. Biochem, 239, 70–76.

Celli, G. B., Ghanem, A., & Brooks, M. S. (2015). Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries ( Lonicera caerulea L .) using Response Surface Methodology. J. Ultsonc, 27, 449–455.

Chemat, S., Aissa, A., Boumechhour, A., Arous, O., & Ait-amar, H. (2016). Extraction mechanism of ultrasound assisted extraction and its effect on higher yielding and purity of artemisinin crystals from Artemesia annua L. leaves. J.Ultsonch, 1–20.

De Rosso, V. V., & Mercadante, A. Z. (2007). HPLC – PDA – MS / MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits AND. J. Agric. Food Chem, 55, 9135–9141.

Eh, A. L. S., & Teoh, S. (2012). Ultrasonics Sonochemistry Novel modified ultrasonication technique for the extraction of lycopene from tomatoes. J.Ultsonch, 19(1), 151–159. Giusti, M. M., & Wrolstad, R. E. (2001). Characterization and Measurement of Anthocyanins by UV ‐ Visible Spectroscopy. Current Protocols in Food Anal Chem, F1.2.1-F1.2.13

Ivanovic, J., Tadic, V., Dimitrijevic, S., Stamenic, M., Petrovic, S., & Zizovic, I. (2014). Antioxidant properties of the anthocyanin-containing ultrasonic extract from blackberry cultivar “Čačanska Bestrna.” Industrial Crops and Prod, 53, 274–281.

Jabbar, S., Abid, M., Hu, B., Wu, T., Muhammad, M., Lei, S., … Zeng, X. (2014). Quality of carrot juice as in fl uenced by blanching and sonication treatments. LWT - Food Sci Technol, 55(1), 16–21.

Kurniawan, M., Izzati, M., Nurchayati, Y., Biologi, L., Tumbuhan, F., Biologi, J., … Universitas, K. (2010). Kandungan Klorofil , Karotenoid , dan Vitamin C pada Beberapa Spesies Tumbuhan Akuatik. Buletin Anatom Fisiol, XVIII(1), 28–40.

Lianfu, Z., & Zelong, L. (2008). Optimization and comparison of ultrasound / microwave assisted extraction ( UMAE ) and ultrasonic assisted extraction ( UAE ) of lycopene from tomatoes. J.Ultsonch, 15, 731–737.

Liang, N., & Kitts, D. D. (2014). Antioxidant property of coffee components: Assessment of methods that define mechanism of action. Molecules, 19(11), 19180–19208.

Ma, Y., Chen, J., Liu, D., & Ye, X. (2009). Simultaneous extraction of phenolic compounds of citrus peel extracts : Effect of ultrasound. J. Ultsonc, 16, 57–62.

Mandal, P., & Ghosal, M. (2012). Antioxidant Activities of Different Parts of Tree Tomato Fruit. Inter J Pharm Sci Rev Res, 13(2), 39–47.

Medina-torres, N., Ayora-talavera, T., Espinosa-andrews, H., Sanchez-Contreras, A., & Pacheco, N. (2017). Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources. Agronomy, 7(47), 1–19.

Molyneux, P. (2004). The use of the stable free radical diphenylpicryl- hydrazyl ( DPPH ) for estimating antioxidant activity. Songklanakarin J. Sci.Technol, 26(2), 212–219.

Namitha, K. K., & Negi, P. S. (2010). Chemistry and biotechnology of carotenoids. Critical Rev Food Sci Nutr, 50(8), 1040–8398.

Osorio, C., Hurtado, N., Dawid, C., Hofmann, T., Heredia-mira, F. J., & Lucía, A. (2012). Chemical characterisation of anthocyanins in tamarillo ( Solanum betaceum Cav .) and Andes berry ( Rubus glaucus Benth .) fruits. Food Chem, 132(4), 1915–1921.

Phan, A. D. T., Netzel, G., Wang, D., Flanagan, B. M., D’Arcy, B. R., & Gidley, M. J. (2015). Binding of dietary polyphenols to cellulose : Structural and nutritional aspects. Food Chem, 171, 388–396.

Ramli, N. S., Ismail, P., & Rahmat, A. (2014). Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents , Betacyanin Contents , and Antioxidant Capacity of Red Dragon Fruit ( Hylocereus polyrhizus ). Scient Word J, 1–7.

Rocha, J. de C. G., Procopio, F. R., Mendonca, A. C., Vieira, L. M., Perrone, Í. T., Barros, F. A. R. de, & Stringheta, P. C. (2017). Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits. Food Sci Technol, 38(1), 45–53.

Rombaut, N., Tixer, A.-S., Bily, A., & Chemat, F. (2014). Green extraction processes of natural products as tools for biorefinery. Biofuels Bioprod Bioref, 1–15.

Saikia, S., Mahnot, N. K., & Mahanta, C. L. (2015). A comparative study on the effect of conventional thermal pasteurisation , microwave and ultrasound treatments on the antioxidant activity of five fruit juices. Food Sci Technol Inter, 22(4), 288–301.

Sancho, R. A. S., & Pastore, G. M. (2012). Evaluation of the effects of anthocyanins in type 2 diabetes. Food Res Inter, 46(1), 378–386.

Santos, L. E. O., Zarate, L. X. P., & Salcedo, L. O. G. (2015). Optimization of ultrasonic-assisted extraction of total carotenoids from peach palm fruit (Bactris gasipaes) by-products with sunflower oil using response surface methodology. J. Ultsonc, 1–8.

Sugiura, M., Nakamura, M., Ogawa, K., Ikoma, Y., & Yano, M. (2015). High-serum carotenoids associated with lower risk for developing type 2 diabetes among Japanese subjects : Mikkabi cohort study. Diabetes Res Care, 13–20.

Žlabur, J. Š., Voća, S., Dobričević, N., Pliestić, S., Galić, A., & Boričević, A. (2016). Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves. Int. Agrophys, 30, 95–104.



DOI: https://doi.org/10.22146/agritech.28959

Article Metrics

Abstract views : 708 | views : 806

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Agritech has been Indexed by:


Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats