2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum)
| Format: | General Document |
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| building | INTELEK Repository |
| collection | Online Access |
| collectionurl | https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 |
| copyright | Copyright©PWB2025 |
| country | Malaysia |
| date | 2022-05-31 |
| format | General Document |
| id | 15606 |
| institution | UniSZA |
| internalnotes | Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih |
| originalfilename | EFFECTS OF PRETREATMENT AND DRYING TEMPERATURES ON PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF DRIED DUKU (Lansium domesticum) (MASTER_2022).pdf |
| person | Roslan Bin Arshad |
| recordtype | oai_dc |
| resourceurl | https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15606 |
| sourcemedia | Server storage Scanned document |
| spelling | 15606 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15606 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 General Document Malaysia Library Staff (Top Management) Library Staff (Management) Library Staff (Support) Terengganu Faculty of Bio-resources & Food Industry English application/pdf 1.5 Server storage Scanned document Universiti Sultan Zainal Abidin UniSZA Private Access UNIVERSITI SULTAN ZAINAL ABIDIN SAMBox 2.3.4; modified using iTextSharp™ 5.5.10 ©2000-2016 iText Group NV (AGPL-version) Copyright©PWB2025 2022-05-31 181 EFFECTS OF PRETREATMENT AND DRYING TEMPERATURES ON PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF DRIED DUKU (Lansium domesticum) (MASTER_2022).pdf Roslan Bin Arshad 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) Duku (Lansium domesticum) is a native of Southeast Asia. Duku is a seasonal fruit and highly deteriorated due to high moisture content of more than 80%, thus difficult to commercialise due to the short shelf life. The transformation of fresh into dried fruit will increase the commercial values as well as be a solution to reduce fruit loss. This study was conducted to determine the proximate composition and mineral content of the different parts (whole, flesh, peels and seeds) of duku fruit cultivated in Terengganu and to evaluate the effects of pretreatments and drying temperatures on physicochemical and antioxidant properties in dried duku fruit. The duku fruits (whole, flesh, peels and seeds) were subjected to pretreatment process with ascorbic acid solution, sodium metabisulfite solution, sodium erythorbate solution and blanching. Then, the samples were dried at 50oC, 60oC, 70oC and 80oC, respectively. Determination of total phenolic content (TPC) was carried out based on the Folin Ciocalteau method. The antioxidant activities were evaluated using ABTS (2,2’-azino bis (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1 picrylhydrazyl). Proximate analyses showed that duku peels have the highest ash value with 1.17 g/ 100 g and lowest in flesh of 0.45 g/ 100 g. Seeds presented the highest value of crude protein with 3.03 g/ 100 g and lowest in flesh of 0.89 g/ 100 g. Crude fat was not detected in flesh while the crude fat values in whole, peels and seeds were 0.68 g/ 100 g, 2.66 g/ 100 g and 0.05 g/ 100 g, respectively. For crude fibre, the content was highest in seeds with 5.19 g/ 100 g and lowest in flesh with 0.38 g/ 100 g. Potassium, calcium and magnesium content showed highest value in peels which were 2692.94 mg/ 100 g, 361.46 mg/ 100 g and 144.08 mg/ 100 g, respectively, while lowest in flesh which were 762.53 mg/ 100 g, 72.95 mg/ 100 mg and 43.84 mg/ 100 g, respectively. The pH values of all parts of duku were decreased as the drying temperature increases. Seed (pretreated with sodium metabisulfite, dried at 80oC) showed the highest total phenolic content value with 116.84 ± 0.31 mg gallic acid equivalents per g fruit extract (GAE/g), while lowest in flesh (pretreated with ascorbic acid, dried at 50oC). Seed (pretreated with sodium metabisulfite, dried at 50oC) has the highest antioxidant capacity with IC50 value of 41.15 µg/ml (ABTS free radical scavenging) and 121.35 µg/ml (DPPH free radical scavenging) compared to other fruit parts, pretreatments and drying temperatures. The findings of this study indicate the potential of all parts of duku fruit as a valuable source of nutrients. Information on the nutritional and antioxidant properties of this Malaysia’s seasonal fruit reveals its potential to be commercialized into different food and beverage products. Pretreatment Dissertations, Academic Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih Food Processing Food Preservation Food Pretreatment Thesis |
| spellingShingle | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| state | Terengganu |
| subject | Pretreatment Dissertations, Academic |
| summary | Duku (Lansium domesticum) is a native of Southeast Asia. Duku is a seasonal fruit and highly deteriorated due to high moisture content of more than 80%, thus difficult to commercialise due to the short shelf life. The transformation of fresh into dried fruit will increase the commercial values as well as be a solution to reduce fruit loss. This study was conducted to determine the proximate composition and mineral content of the different parts (whole, flesh, peels and seeds) of duku fruit cultivated in Terengganu and to evaluate the effects of pretreatments and drying temperatures on physicochemical and antioxidant properties in dried duku fruit. The duku fruits (whole, flesh, peels and seeds) were subjected to pretreatment process with ascorbic acid solution, sodium metabisulfite solution, sodium erythorbate solution and blanching. Then, the samples were dried at 50oC, 60oC, 70oC and 80oC, respectively. Determination of total phenolic content (TPC) was carried out based on the Folin Ciocalteau method. The antioxidant activities were evaluated using ABTS (2,2’-azino bis (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1 picrylhydrazyl). Proximate analyses showed that duku peels have the highest ash value with 1.17 g/ 100 g and lowest in flesh of 0.45 g/ 100 g. Seeds presented the highest value of crude protein with 3.03 g/ 100 g and lowest in flesh of 0.89 g/ 100 g. Crude fat was not detected in flesh while the crude fat values in whole, peels and seeds were 0.68 g/ 100 g, 2.66 g/ 100 g and 0.05 g/ 100 g, respectively. For crude fibre, the content was highest in seeds with 5.19 g/ 100 g and lowest in flesh with 0.38 g/ 100 g. Potassium, calcium and magnesium content showed highest value in peels which were 2692.94 mg/ 100 g, 361.46 mg/ 100 g and 144.08 mg/ 100 g, respectively, while lowest in flesh which were 762.53 mg/ 100 g, 72.95 mg/ 100 mg and 43.84 mg/ 100 g, respectively. The pH values of all parts of duku were decreased as the drying temperature increases. Seed (pretreated with sodium metabisulfite, dried at 80oC) showed the highest total phenolic content value with 116.84 ± 0.31 mg gallic acid equivalents per g fruit extract (GAE/g), while lowest in flesh (pretreated with ascorbic acid, dried at 50oC). Seed (pretreated with sodium metabisulfite, dried at 50oC) has the highest antioxidant capacity with IC50 value of 41.15 µg/ml (ABTS free radical scavenging) and 121.35 µg/ml (DPPH free radical scavenging) compared to other fruit parts, pretreatments and drying temperatures. The findings of this study indicate the potential of all parts of duku fruit as a valuable source of nutrients. Information on the nutritional and antioxidant properties of this Malaysia’s seasonal fruit reveals its potential to be commercialized into different food and beverage products. |
| title | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| title_full | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| title_fullStr | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| title_full_unstemmed | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| title_short | 2022_Effects of Pretreatment and Drying Temperatures on Physicochemical and Antioxidant Properties of Dried Duku (Lansium domesticum) |
| title_sort | 2022_effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (lansium domesticum) |