Yin, Chan Yee (2020) Effect of gamma irradiation on total antioxidant contents and total antioxidant activities of Musa paradisiaca formetypica L. var. Nangka extract powder. [Project Paper] (Submitted)
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Abstract
Banana with local name as pisang and botanical name as Musa (L.) spp is a popular climacteric fruit in Malaysia which is rich in antioxidant that can help to prevent diverse health problem and provide health benefits. Food irradiation is a safe food technology that has been recognized worldwide in which it involves the exposure of food to the radiation sources in order to preserve food. Present study was aimed to determine the effect of gamma irradiation on total antioxidant contents and total antioxidant activities of Musa paradisiaca formetypica L. var. Nangka extract powder. The antioxidant ability of the extract was determined by using total phenolic content (TPC), total flavonoid content (TFC), Diphenyl-1-Picrylhydrazyl (DPPH) free radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay. Results showed that there was no significant different (p > 0.05) of total phenolic content between non-irradiated and all irradiated extracts but it showed slightly increase of TPC in lower doses of irradiation. Irradiated sample extracts at dose 6 and 9 kGy showed significant decrease (p < 0.05) in TFC. There was no significant different (p > 0.05) in DPPH between non-irradiated extract and all irradiated extracts but it showed slightly decrease of values in irradiated extracts. There was no significant different (p > 0.05) of FRAP value between non-irradiated and all irradiated extracts but it showed slightly increase in FRAP values at lower dose of irradiation. This study manage to show the application of gamma irradiation by slightly increasing most of the antioxidant contents and activities of ethanol extracts of pisang nangka particularly at lower dose. Gamma irradiation has the potential to be one of the approaches to preserve the fruits and at the same time to maintain or increase antioxidant properties of the fruits.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 30 Aug 2023 04:41 |
| Last Modified: | 30 Aug 2023 04:41 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1239 |
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