Ultrasonic extraction of antioxidant compound from red pitaya

The health benefit of antioxidant’s activities from the betacyanin contents in red Pitaya, attract a lot of interest from the public, food as well as pharmaceutical industries. This natural antioxidant from red Pitaya can replace the dangerous synthetic antioxidant at the market. The works done in t...

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Main Author:	Muhammad Shahairie, Abdul Razak
Format:	Undergraduates Project Papers
Language:	English
Published:	2009
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/779/ http://umpir.ump.edu.my/id/eprint/779/ http://umpir.ump.edu.my/id/eprint/779/1/cd4015.pdf

id	ump-779
recordtype	eprints
spelling	ump-7792015-03-03T07:46:50Z http://umpir.ump.edu.my/id/eprint/779/ Ultrasonic extraction of antioxidant compound from red pitaya Muhammad Shahairie, Abdul Razak TP Chemical technology The health benefit of antioxidant’s activities from the betacyanin contents in red Pitaya, attract a lot of interest from the public, food as well as pharmaceutical industries. This natural antioxidant from red Pitaya can replace the dangerous synthetic antioxidant at the market. The works done in this research explore the effects of different process parameter on antioxidant yield via ultrasonic extraction method. The extracted oil was recovered using rotary evaporator and the composition of vitamin C was determined using HPLC. The parameter studied were different solid to solvent ratio (10 gram dried red Pitaya with 30 ml ethanol, 10 gram dried red Pitaya with 50 ml ethanol, 10 gram dried red Pitaya 200 ml ethanol, 10 red Pitaya with 250 ml ethanol), different ultrasonic power (150 watt, 200 watt, 250 watt, 300 watt), and different sonification time (20 minute, 30 minute, 50 minute, 60 minute). For the control sample, sample has been put into solvent without ultrasonic extraction. The analysis show that there is no antioxidant has been detected during the experiment. Results demonstrate that the highest value of vitamin C in first parameter is 6.16380 mg/L at 10 gram of dried red Pitaya with 250 ml ethanol. Besides, the vitamin C recovery was 6.88542 mg/L obtained by using second parameter with 10 gram of dried red Pitaya and 250 ml ethanol. The best yield of vitamin C obtained was 7.13589 mg/L by using both of the best parameter which were (state what is the parameter) with different sonification time for about 50 minutes of ultrasonic extraction at 10 gram sample with 50 solvent and 300 watt. 2009-05 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/779/1/cd4015.pdf Muhammad Shahairie, Abdul Razak (2009) Ultrasonic extraction of antioxidant compound from red pitaya. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:45092&theme=UMP2
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 Muhammad Shahairie, Abdul Razak Ultrasonic extraction of antioxidant compound from red pitaya
description	The health benefit of antioxidant’s activities from the betacyanin contents in red Pitaya, attract a lot of interest from the public, food as well as pharmaceutical industries. This natural antioxidant from red Pitaya can replace the dangerous synthetic antioxidant at the market. The works done in this research explore the effects of different process parameter on antioxidant yield via ultrasonic extraction method. The extracted oil was recovered using rotary evaporator and the composition of vitamin C was determined using HPLC. The parameter studied were different solid to solvent ratio (10 gram dried red Pitaya with 30 ml ethanol, 10 gram dried red Pitaya with 50 ml ethanol, 10 gram dried red Pitaya 200 ml ethanol, 10 red Pitaya with 250 ml ethanol), different ultrasonic power (150 watt, 200 watt, 250 watt, 300 watt), and different sonification time (20 minute, 30 minute, 50 minute, 60 minute). For the control sample, sample has been put into solvent without ultrasonic extraction. The analysis show that there is no antioxidant has been detected during the experiment. Results demonstrate that the highest value of vitamin C in first parameter is 6.16380 mg/L at 10 gram of dried red Pitaya with 250 ml ethanol. Besides, the vitamin C recovery was 6.88542 mg/L obtained by using second parameter with 10 gram of dried red Pitaya and 250 ml ethanol. The best yield of vitamin C obtained was 7.13589 mg/L by using both of the best parameter which were (state what is the parameter) with different sonification time for about 50 minutes of ultrasonic extraction at 10 gram sample with 50 solvent and 300 watt.
format	Undergraduates Project Papers
author	Muhammad Shahairie, Abdul Razak
author_facet	Muhammad Shahairie, Abdul Razak
author_sort	Muhammad Shahairie, Abdul Razak
title	Ultrasonic extraction of antioxidant compound from red pitaya
title_short	Ultrasonic extraction of antioxidant compound from red pitaya
title_full	Ultrasonic extraction of antioxidant compound from red pitaya
title_fullStr	Ultrasonic extraction of antioxidant compound from red pitaya
title_full_unstemmed	Ultrasonic extraction of antioxidant compound from red pitaya
title_sort	ultrasonic extraction of antioxidant compound from red pitaya
publishDate	2009
url	http://umpir.ump.edu.my/id/eprint/779/ http://umpir.ump.edu.my/id/eprint/779/ http://umpir.ump.edu.my/id/eprint/779/1/cd4015.pdf
first_indexed	2023-09-18T21:53:19Z
last_indexed	2023-09-18T21:53:19Z
_version_	1777413914406944768

Ultrasonic extraction of antioxidant compound from red pitaya

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