Assessment on bioactive compounds and the effect of microwave on pitaya peel

Over the years, a wide variety of natural colour sources have been identified. One source, the pitaya fruit is known to impart colours to products, such as food and drink. However, there have been limited studies done to determine phenolic compounds and antibacterial activity of the pitaya peel (H.p...

Full description

Bibliographic Details
Main Authors:	Norashikin, Mat Zain, Muhd Azlan, Nazeri, Nurul Aini, Mohd Azman
Format:	Article
Language:	English
Published:	Penerbit Universiti Teknologi Malaysia 2019
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/1/Assessment%20on%20Bioactive%20compounds%20and%20the%20Effect%20of%20microwave%20on%20pitaya%20peel.pdf

id	ump-24506
recordtype	eprints
spelling	ump-245062019-03-15T03:35:04Z http://umpir.ump.edu.my/id/eprint/24506/ Assessment on bioactive compounds and the effect of microwave on pitaya peel Norashikin, Mat Zain Muhd Azlan, Nazeri Nurul Aini, Mohd Azman TP Chemical technology Over the years, a wide variety of natural colour sources have been identified. One source, the pitaya fruit is known to impart colours to products, such as food and drink. However, there have been limited studies done to determine phenolic compounds and antibacterial activity of the pitaya peel (H.polyrhizus) via Microwave Assisted Extraction (MAE) method. Both this information can escalate the potential role of pitaya fruit as a natural colour source. This study aimed to identify the types of bioactive compounds (phenolic compounds) and antibacterial activity of pitaya peel. To achieve this objective, MAE was used to extract bioactive compounds from the pitaya peel as it maintained the integrity of the compound. Based on the results, 13 types of phenolic compounds were identified from the pitaya peel extract via qualitative research using library database matching which include quinic acid, cinnamic acid, quinic acid isomer, 3,4-dihydroxyvinylbenzene, isorhamnetin 3-O-rutinoside, myricetin rhamno-hexoside, 3,30-di-O-methyl ellagic acid, isorhamnetin aglycone monomer, apigenin, jasmonic acid, oxooctadecanoic acid, 2 (3,4-dihydroxyphenyl)-7-hydroxy-5-benzene propanoic acid and protocatechuic hexoside conjugate. The pitaya peel extract was also found to have small antibacterial effect on the Gram-positive, Staphylococcus aureus (S.aureus) and Gram- negative, Escherichia coli (E.coli). The SEM demonstrated that cell wall disruption of pitaya peel caused by microwave radiation from MAE appeared to be the main reason for rapid extraction of bioactive compounds. In conclusion, the study established that pitaya peel extract is a natural colour source with an abundance of phenolic compounds and minimal antibacterial activity, which could be used in the food and cosmetic industries. Penerbit Universiti Teknologi Malaysia 2019 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24506/1/Assessment%20on%20Bioactive%20compounds%20and%20the%20Effect%20of%20microwave%20on%20pitaya%20peel.pdf Norashikin, Mat Zain and Muhd Azlan, Nazeri and Nurul Aini, Mohd Azman (2019) Assessment on bioactive compounds and the effect of microwave on pitaya peel. Jurnal Teknologi (Sciences and Engineering), 81 (2). pp. 11-19. ISSN 0127-9696 (print); 2180-3722 (online) https://doi.org/10.11113/jt.v81.12847 https://doi.org/10.11113/jt.v81.12847
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Norashikin, Mat Zain Muhd Azlan, Nazeri Nurul Aini, Mohd Azman Assessment on bioactive compounds and the effect of microwave on pitaya peel
description	Over the years, a wide variety of natural colour sources have been identified. One source, the pitaya fruit is known to impart colours to products, such as food and drink. However, there have been limited studies done to determine phenolic compounds and antibacterial activity of the pitaya peel (H.polyrhizus) via Microwave Assisted Extraction (MAE) method. Both this information can escalate the potential role of pitaya fruit as a natural colour source. This study aimed to identify the types of bioactive compounds (phenolic compounds) and antibacterial activity of pitaya peel. To achieve this objective, MAE was used to extract bioactive compounds from the pitaya peel as it maintained the integrity of the compound. Based on the results, 13 types of phenolic compounds were identified from the pitaya peel extract via qualitative research using library database matching which include quinic acid, cinnamic acid, quinic acid isomer, 3,4-dihydroxyvinylbenzene, isorhamnetin 3-O-rutinoside, myricetin rhamno-hexoside, 3,30-di-O-methyl ellagic acid, isorhamnetin aglycone monomer, apigenin, jasmonic acid, oxooctadecanoic acid, 2 (3,4-dihydroxyphenyl)-7-hydroxy-5-benzene propanoic acid and protocatechuic hexoside conjugate. The pitaya peel extract was also found to have small antibacterial effect on the Gram-positive, Staphylococcus aureus (S.aureus) and Gram- negative, Escherichia coli (E.coli). The SEM demonstrated that cell wall disruption of pitaya peel caused by microwave radiation from MAE appeared to be the main reason for rapid extraction of bioactive compounds. In conclusion, the study established that pitaya peel extract is a natural colour source with an abundance of phenolic compounds and minimal antibacterial activity, which could be used in the food and cosmetic industries.
format	Article
author	Norashikin, Mat Zain Muhd Azlan, Nazeri Nurul Aini, Mohd Azman
author_facet	Norashikin, Mat Zain Muhd Azlan, Nazeri Nurul Aini, Mohd Azman
author_sort	Norashikin, Mat Zain
title	Assessment on bioactive compounds and the effect of microwave on pitaya peel
title_short	Assessment on bioactive compounds and the effect of microwave on pitaya peel
title_full	Assessment on bioactive compounds and the effect of microwave on pitaya peel
title_fullStr	Assessment on bioactive compounds and the effect of microwave on pitaya peel
title_full_unstemmed	Assessment on bioactive compounds and the effect of microwave on pitaya peel
title_sort	assessment on bioactive compounds and the effect of microwave on pitaya peel
publisher	Penerbit Universiti Teknologi Malaysia
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/ http://umpir.ump.edu.my/id/eprint/24506/1/Assessment%20on%20Bioactive%20compounds%20and%20the%20Effect%20of%20microwave%20on%20pitaya%20peel.pdf
first_indexed	2023-09-18T22:37:08Z
last_indexed	2023-09-18T22:37:08Z
_version_	1777416670444257280

Assessment on bioactive compounds and the effect of microwave on pitaya peel

Similar Items