Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products

This study was conducted to determine the potential of fruit waste materials as sources of natural antioxidant. Seeds are major byproducts during the processing of fruits-based products such as puree, canned slices, juice and pickles. Normally, the seeds will be discarded as waste since they are...

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Main Authors:	Senawi, Norshazila, Kamarudin, Kamarul Rahim, Syed Osman Idid, Syed Zahir Idid, Mohamed Rehan, Aisyah, Koya, Mustapha Suleiman
Format:	Conference or Workshop Item
Language:	English
Published:	2008
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/12812/ http://irep.iium.edu.my/12812/ http://irep.iium.edu.my/12812/1/2008_iCAST_Kamarul.pdf

id	iium-12812
recordtype	eprints
spelling	iium-128122013-08-20T01:47:52Z http://irep.iium.edu.my/12812/ Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products Senawi, Norshazila Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman Q Science (General) This study was conducted to determine the potential of fruit waste materials as sources of natural antioxidant. Seeds are major byproducts during the processing of fruits-based products such as puree, canned slices, juice and pickles. Normally, the seeds will be discarded as waste since they are not currently utilized for any commercial purposes. The seed extracts of guava (Psidium guajava), mango (Mangifera indica L.) and papaya (Carica papaya L.) were analyzed in this study for total phenolic content, free radical scavenging activity and metal ion chelating activity. The dried seeds were extracted with 70% ethanol. The solvents were removed using rotary evaporator and the extracts containing the residual moisture were freeze-dried. Total phenolic content was evaluated according to Folin- Ciocalteu procedure. The amount of total phenolic content was calculated as gallic acid equivalents from the calibration curve. Generally, the results showed that mango seed extracts relatively had higher total phenolic content followed by guava and papaya, by which the mango seed extracts contained 320 mg/l of phenolic compound, the guava seed extracts with 200 mg/l of phenolic compound and the papaya seed extracts indicated the least total phenolic content of 80 mg/l. Furthermore, the antioxidant activity was evaluated based on the ability of the seed extracts to scavenge 2, 2-diphenyl-2-picrylhydrazil (DPPH). Among the seed extracts, mango showed the highest percentage of scavenging activity up to 80% at 0.2mg/ml, followed by guava and papaya. Moreover, all the seed extracts showed ferrous ion chelating (FIC) activity in the range of 34.06% to 45.81% at 0.10 mg/ml. Overall, the current data showed that all seed extracts contained a number of antioxidant compounds, which have the ability to scavenge free radicals and chelate metal ions under in vitro conditions. Therefore, the fruit seeds can be considered as sources of natural antioxidant in nutraceutical and functional food. 2008-06-13 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/12812/1/2008_iCAST_Kamarul.pdf Senawi, Norshazila and Kamarudin, Kamarul Rahim and Syed Osman Idid, Syed Zahir Idid and Mohamed Rehan, Aisyah and Koya, Mustapha Suleiman (2008) Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products. In: 2nd International Conference on Advancement of Science and Technology (iCAST), 13-15 June 2008, Kulliyyah of Science, International Islamic University Malaysia (IIUM), Jalan Istana, Bandar Indera Mahkota, Kuantan, Pahang Darul Makmur, Malaysia. http://www.iium.edu.my/icast/2008/main.htm
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Senawi, Norshazila Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
description	This study was conducted to determine the potential of fruit waste materials as sources of natural antioxidant. Seeds are major byproducts during the processing of fruits-based products such as puree, canned slices, juice and pickles. Normally, the seeds will be discarded as waste since they are not currently utilized for any commercial purposes. The seed extracts of guava (Psidium guajava), mango (Mangifera indica L.) and papaya (Carica papaya L.) were analyzed in this study for total phenolic content, free radical scavenging activity and metal ion chelating activity. The dried seeds were extracted with 70% ethanol. The solvents were removed using rotary evaporator and the extracts containing the residual moisture were freeze-dried. Total phenolic content was evaluated according to Folin- Ciocalteu procedure. The amount of total phenolic content was calculated as gallic acid equivalents from the calibration curve. Generally, the results showed that mango seed extracts relatively had higher total phenolic content followed by guava and papaya, by which the mango seed extracts contained 320 mg/l of phenolic compound, the guava seed extracts with 200 mg/l of phenolic compound and the papaya seed extracts indicated the least total phenolic content of 80 mg/l. Furthermore, the antioxidant activity was evaluated based on the ability of the seed extracts to scavenge 2, 2-diphenyl-2-picrylhydrazil (DPPH). Among the seed extracts, mango showed the highest percentage of scavenging activity up to 80% at 0.2mg/ml, followed by guava and papaya. Moreover, all the seed extracts showed ferrous ion chelating (FIC) activity in the range of 34.06% to 45.81% at 0.10 mg/ml. Overall, the current data showed that all seed extracts contained a number of antioxidant compounds, which have the ability to scavenge free radicals and chelate metal ions under in vitro conditions. Therefore, the fruit seeds can be considered as sources of natural antioxidant in nutraceutical and functional food.
format	Conference or Workshop Item
author	Senawi, Norshazila Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman
author_facet	Senawi, Norshazila Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman
author_sort	Senawi, Norshazila
title	Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
title_short	Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
title_full	Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
title_fullStr	Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
title_full_unstemmed	Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
title_sort	antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products
publishDate	2008
url	http://irep.iium.edu.my/12812/ http://irep.iium.edu.my/12812/ http://irep.iium.edu.my/12812/1/2008_iCAST_Kamarul.pdf
first_indexed	2023-09-18T20:21:57Z
last_indexed	2023-09-18T20:21:57Z
_version_	1777408165806080000

Antioxidant properties of fruit seeds as valuable source for functional food ingredients and nutraceutical products

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