Effect of drying methods on colour, total phenolic, total flavonoid content and antioxidants of jackfruit leaves

Hassan, Nur Kamila (2019) Effect of drying methods on colour, total phenolic, total flavonoid content and antioxidants of jackfruit leaves. [Project Paper] (Submitted)

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Abstract

The effect of four drying treatment (sun drying, shade drying, over drying and microwave drying) were evaluated with respect of total phenolic content, total flavonoid content, antioxidant capacity and colour characteristic of jackfruit leaf (JFL). JFL have been used as herb in medical treatment because of the beneficial compounds contained in these leaves. Sun drying was conducted by exposing the leaves directly to the sun from 0900H to 1800H while shade drying was done by spreading the sample on the table and left at room temperature. Meanwhile, the temperature set for oven drying was 40°C and microwave drying at 650W was done. A significant decrease in total phenolic, flavonoid content and antioxidant capacity was observed due to the effect of drying. The highest phenolic and flavonoid content was found in sun drying (199.29mg GAE/g) and oven drying (1261.23mg quercetin/g) while microwave drying was found to have the lowest value of phenolic and flavonoid content (173.22mg GAE/g and 50.67mg quercetin/g). However, the highest antioxidant of 19.09% was found in microwave dries leaves and 14.25% in oven dried and sun dried leaves. There was also a change in colour when chromatic coordinates (L*, a* and b*) and ΔΕ (total colour difference) were observed. The largest ΔΕ was observed in microwave drying with value 7.57 and the lowest was 5.577 in sun drying. In conclusion, oven drying at 40°C was observed to be the best method in preserving all those compounds besides shorter drying time and hygienic consideration.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Nov 2024 08:07
Last Modified:	19 Nov 2024 08:07
URI:	http://psaspb.upm.edu.my/id/eprint/2207

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