The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods
Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes (Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.
[1] Barrett DM, Theerakulkait C. 1995. Quality indicators in blanched,
frozen, stored vegetables. Food Tech 49, 62-65.
[2] Wahyuningsih D. 2008. Pengaruh Cara dan Waktu Blanching Terhadap
Kadar Antiosianin dan Vitamun C Bunga Turi Merah (Sesbania
grandiflora L. (Pers). Fakultas Agroindustri, Universitas Mercu Buana,
Yogyakarta.
[3] Volden J, Borge GIA, Bengstsson GB, Hansen M, Thygesen IE,
Wicklund T. 2008. Effect of thermal treatment on glucosinolates and
antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp.
capitata f. rubra). Food Chem 109, 595-605.
[4] Xu B, Chang SKC. 2008. Effect of soaking, boiling, and steaming on
total phenolic content and antioxidant activities of cool season food
legumes. Food Chem 110, 1-13.
[5] Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L. 2006. Effects
of post harvest treatment and heat stress on availability of wheat
antioxidants. J Agric Food Chem 54, 5623-5629.
[6] Randhir R, Kwan YI, Shetty K. 2008. Effect of thermal processing on
phenolics, antioxidant activity and health-relevant functionality of select
grain sprouts and seedlings. Innovative Food Sci and Emerging Tech 9,
355-364.
[7] Kwan YI, Apostolidis E, Shetty K. 2007. Traditional diet of americans
for management of diabetes and hypertension. J Medicinal Food 10,
266-275.
[8] Viña SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves
AR, Maschereni RH. 2007. Quality of brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method. J Food
Engi 80, 218-225.
[9] Olivera DF, Viña SZ, Marani CM, Ferreyra RM, Mugride A, Chaves
AR, Mascheroni RH. 2008. Effect of blanching on the quality and of
brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen
storage. J Food Engi 84, 148-155.
[10] Yue X, Xu Z. 2008. Changes of anthocyanins, anthocyanidins,
antioxidant activity in bilberry extract during dry heating. J Food Sci 73,
494-499.
[11] Zhang Z, Kou X, Fugal K, Mclaughlin J. 2004. Comparison of HPLC
methods for determination of anthocyanins and anthoyanidins in bilberry
extracts. J Agric Food Chem 52, 688-691.
[12] Sadilova E, Stintzing EC, Carle R. 2006. Thermal degradation of
acylated and nonacylated anthocyanins. J Food Sci 71, C504-512.
[13] Pujimulyani D, Wazyka A. 2009a. Antioxidation, Chemical and Physical
Properties of Wet Sweets from White Saffron. Agritech 29 (3), 167-173.
[14] Pujimulyani D, Wazyka A. 2009b. An antioxidant activity and curcumin
content of dry sweets from white saffron (Curcuma mangga Val).
International Chemistry Proceeding, ISSN, No.1410-8313, 82-86.
[15] Monagas M, Garrido I, Lebron-Aguilar R, Bartolome B, Gomez-
Cordoves C. 2007. Almond (Prunus dulcis Mill) skins as a potential
source of bioactive polyphenols. J Agric Food Chem 55, 8498-8507.
[16] Gawlik-Dziki U. 2008. Effect of hydrothermal treatment on the
antioxidant properties of broccoli (Brassica oleracea var botrytis italica)
florets. Food Chem 109, 393-401.
[17] Budavari S, Neil MJ, Smith A, Heckelman PE, Kinneary JF. 1997. The
Merck Index, An Encyclopedia of Chemicals, Drugs and Biologicals,
Merck and Co. Inc.
[18] Kim TJ, Silvia JL, Kim MK, Jung YS. 2010. Enhanced antioxidant
capacity and antimicrobial activity of tannic by thermal processing. Food
Chem 118, 740-746.
[19] Pujimulyani D, Raharjo S, Marsono Y, Santoso U. 2010. The effects of
blanching treatment on the radical scavenging activity of white saffron
(Curcuma mangga Val.). International Food Research Journal 17, 615-
621.
[20] Li W, Pickard MD, Trust B. 2008. Effect of Thermal Processing on
Antioxidant Properties of Purple Wheat Bran. Food Chem, 104, 1080-
1086.
[1] Barrett DM, Theerakulkait C. 1995. Quality indicators in blanched,
frozen, stored vegetables. Food Tech 49, 62-65.
[2] Wahyuningsih D. 2008. Pengaruh Cara dan Waktu Blanching Terhadap
Kadar Antiosianin dan Vitamun C Bunga Turi Merah (Sesbania
grandiflora L. (Pers). Fakultas Agroindustri, Universitas Mercu Buana,
Yogyakarta.
[3] Volden J, Borge GIA, Bengstsson GB, Hansen M, Thygesen IE,
Wicklund T. 2008. Effect of thermal treatment on glucosinolates and
antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp.
capitata f. rubra). Food Chem 109, 595-605.
[4] Xu B, Chang SKC. 2008. Effect of soaking, boiling, and steaming on
total phenolic content and antioxidant activities of cool season food
legumes. Food Chem 110, 1-13.
[5] Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L. 2006. Effects
of post harvest treatment and heat stress on availability of wheat
antioxidants. J Agric Food Chem 54, 5623-5629.
[6] Randhir R, Kwan YI, Shetty K. 2008. Effect of thermal processing on
phenolics, antioxidant activity and health-relevant functionality of select
grain sprouts and seedlings. Innovative Food Sci and Emerging Tech 9,
355-364.
[7] Kwan YI, Apostolidis E, Shetty K. 2007. Traditional diet of americans
for management of diabetes and hypertension. J Medicinal Food 10,
266-275.
[8] Viña SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves
AR, Maschereni RH. 2007. Quality of brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method. J Food
Engi 80, 218-225.
[9] Olivera DF, Viña SZ, Marani CM, Ferreyra RM, Mugride A, Chaves
AR, Mascheroni RH. 2008. Effect of blanching on the quality and of
brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen
storage. J Food Engi 84, 148-155.
[10] Yue X, Xu Z. 2008. Changes of anthocyanins, anthocyanidins,
antioxidant activity in bilberry extract during dry heating. J Food Sci 73,
494-499.
[11] Zhang Z, Kou X, Fugal K, Mclaughlin J. 2004. Comparison of HPLC
methods for determination of anthocyanins and anthoyanidins in bilberry
extracts. J Agric Food Chem 52, 688-691.
[12] Sadilova E, Stintzing EC, Carle R. 2006. Thermal degradation of
acylated and nonacylated anthocyanins. J Food Sci 71, C504-512.
[13] Pujimulyani D, Wazyka A. 2009a. Antioxidation, Chemical and Physical
Properties of Wet Sweets from White Saffron. Agritech 29 (3), 167-173.
[14] Pujimulyani D, Wazyka A. 2009b. An antioxidant activity and curcumin
content of dry sweets from white saffron (Curcuma mangga Val).
International Chemistry Proceeding, ISSN, No.1410-8313, 82-86.
[15] Monagas M, Garrido I, Lebron-Aguilar R, Bartolome B, Gomez-
Cordoves C. 2007. Almond (Prunus dulcis Mill) skins as a potential
source of bioactive polyphenols. J Agric Food Chem 55, 8498-8507.
[16] Gawlik-Dziki U. 2008. Effect of hydrothermal treatment on the
antioxidant properties of broccoli (Brassica oleracea var botrytis italica)
florets. Food Chem 109, 393-401.
[17] Budavari S, Neil MJ, Smith A, Heckelman PE, Kinneary JF. 1997. The
Merck Index, An Encyclopedia of Chemicals, Drugs and Biologicals,
Merck and Co. Inc.
[18] Kim TJ, Silvia JL, Kim MK, Jung YS. 2010. Enhanced antioxidant
capacity and antimicrobial activity of tannic by thermal processing. Food
Chem 118, 740-746.
[19] Pujimulyani D, Raharjo S, Marsono Y, Santoso U. 2010. The effects of
blanching treatment on the radical scavenging activity of white saffron
(Curcuma mangga Val.). International Food Research Journal 17, 615-
621.
[20] Li W, Pickard MD, Trust B. 2008. Effect of Thermal Processing on
Antioxidant Properties of Purple Wheat Bran. Food Chem, 104, 1080-
1086.
@article{"International Journal of Biological, Life and Agricultural Sciences:65235", author = "D. Pujimulyani and S. Raharjo and Y. Marsono and U. Santoso", title = "The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods", abstract = "Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes (Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.
", keywords = "White saffron, antioxidant activity, blanching, phenolic.", volume = "7", number = "10", pages = "947-4", }
