Comparisons of Antioxidant Activity and Bioactive Compounds of Dragon Fruit Peel from Various Drying Methods
The peel of dragon fruit is a byproduct left over after consuming. Normally, the use of plants as antioxidant source must be dried before further process. Therefore, the aim of this study is interesting to dry the peel by heat pump dryer (45 ºC) and fluidized bed dryer (110 º C) compared with the sun drying method. The sample with initial moisture content of about 85-91% wet basis was dried down to about 10% wet basis where it took 620 and 25 min for heat pump dryer and fluidized bed dryer, respectively. However, the sun drying took about 900 min to dry the peel. After that, sample was evaluated antioxidant activity, -carotene and betalains contents. The results found that the antioxidant activity and betalains contents of dried peel obtained from heat pump and fluidized bed dryings were significantly higher than that sun drying (p 0.05). Moreover, the drying by heat pump provided the highest -carotene content.
[1] Le Bellec, F., Vaillant, F. and Eric Imbert, E. 2006. Pitahaya (Hylocereus spp.):a new fruit crop, a market with a future. Fruits, 61(4):237-250.
[2] Charoensiri, R., Kongkachuicha, R., Suknicom, S., and Sungpuag, P. 2009. Betacarotene,lycopene, and alpha-tocopherol contents of selected Thai fruits. FoodChemistry, 113: 202–207.
[3] Rebecca, O.P.S., Boyce, A.N. and Chandran, S. 2010. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus
polyrhizus) African Journal of Biotechnology, 9(10):1450-1454.
[4] Choo, W.S. and Yong, W.K. 2011. Antioxidant properties of two species
of Hylocereus fruits. Advanced in Applied Science Research, 2(3):418-
425.
[5] Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah,M.R. and
Kamarul Rahim, K. 2010. Antioxidant study of pulps and peel of dragon
fruits: a comparative study. International Food Research Journal, 17:
367-375.
[6] Harivaindaran, K.V., Rebecca, O.P.S. and Chandran, S. 2008. Study of
optimal temperature, pH and stability of dragon fruit (Hylocereus
polyrhizus) peel for use as potential natural colorant. Pakistan Journal of
Biological Science, 11(18):2259-2263.
[7] Arabhosseini, A. Huisman, W., van Boxtel, A. and Muller, J. 2007.
Long-term Effects of Drying conditions on the essential Oil and color of
tarragon leaves during storage, Journal of Food Engineering, 79, 561-
566.
[8] Arslan, D. and Ozcan, M.M. 2008. Evaluation of drying methods with
respect to drying kinetics, mineral content and colour characteristics of
rosemary leaves. Energy Conversion and Management, 49, 1258-1264.
[9] Negi, P.S. and Roy, S.K. 2001. Effect of drying conditions on quality of
green leaves during long term storage. Food Research International,
34:283-287.
[10] Sinnecker, P., Braga, N. Macchione, E.L.A. and Lanfer-Marquez, U.M.
(2005). Mechanism of soybean (Glycine max L. Merrill) degreening
related to maturity stage and postharvest drying temperature. Postharvest
Biology Technology, 38: 269-279.
[11] Prasertsan, S. and Saen-saby, P. 1998. Heat pump drying of agricultural
materials, Drying Technology–An International Journal, 16(1&2): 235–
250.
[12] Teeboonma, U., J. Tiansuwan and S. Soponronnarit. 2003. Optimization
of heat pump fruit dryers, Journal of Food Engineering, 59(4): 369–377.
[13] Sosle, V., Raghavan,G.S.V. and Kittler,R. 2003. Low-temperature
drying using a versatile heat pump dehumidifier. Drying Technology,
21(3): 539-554.
[14] Thaipong, K., Boonprakop, U., Crosby, K., Zevallos-Cisneros, L. and
Bryne, D.H. 2006. Comparision of ABTS, DPPH, FRAP and ORAC
assays for estimating antioxidation activity from guava fruit extracts.
Journal of Food Composition and Analysis, 19:669-675.
[15] Alda, L.M., Gogoasa, I., Bordean, D. M., Gergen, I., Alda, S.,
Moldovan, C. and Nipa, N. 2009. Lycopene content of tomatoes and
tomato products. Journal of Agroalimentary Processes and
Technologies, 15(4):540-542.
[16] Castellar, M.R., Obon, J.M. and Fernandez-Lopez, J. A. 2006. The
isolation and properties of a concentrated red-purple betacyanin food
colourant from Opuntia stricta fruits. Journal of the Science of Food
and Agriculture, 86: 122-128.
[1] Le Bellec, F., Vaillant, F. and Eric Imbert, E. 2006. Pitahaya (Hylocereus spp.):a new fruit crop, a market with a future. Fruits, 61(4):237-250.
[2] Charoensiri, R., Kongkachuicha, R., Suknicom, S., and Sungpuag, P. 2009. Betacarotene,lycopene, and alpha-tocopherol contents of selected Thai fruits. FoodChemistry, 113: 202–207.
[3] Rebecca, O.P.S., Boyce, A.N. and Chandran, S. 2010. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus
polyrhizus) African Journal of Biotechnology, 9(10):1450-1454.
[4] Choo, W.S. and Yong, W.K. 2011. Antioxidant properties of two species
of Hylocereus fruits. Advanced in Applied Science Research, 2(3):418-
425.
[5] Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah,M.R. and
Kamarul Rahim, K. 2010. Antioxidant study of pulps and peel of dragon
fruits: a comparative study. International Food Research Journal, 17:
367-375.
[6] Harivaindaran, K.V., Rebecca, O.P.S. and Chandran, S. 2008. Study of
optimal temperature, pH and stability of dragon fruit (Hylocereus
polyrhizus) peel for use as potential natural colorant. Pakistan Journal of
Biological Science, 11(18):2259-2263.
[7] Arabhosseini, A. Huisman, W., van Boxtel, A. and Muller, J. 2007.
Long-term Effects of Drying conditions on the essential Oil and color of
tarragon leaves during storage, Journal of Food Engineering, 79, 561-
566.
[8] Arslan, D. and Ozcan, M.M. 2008. Evaluation of drying methods with
respect to drying kinetics, mineral content and colour characteristics of
rosemary leaves. Energy Conversion and Management, 49, 1258-1264.
[9] Negi, P.S. and Roy, S.K. 2001. Effect of drying conditions on quality of
green leaves during long term storage. Food Research International,
34:283-287.
[10] Sinnecker, P., Braga, N. Macchione, E.L.A. and Lanfer-Marquez, U.M.
(2005). Mechanism of soybean (Glycine max L. Merrill) degreening
related to maturity stage and postharvest drying temperature. Postharvest
Biology Technology, 38: 269-279.
[11] Prasertsan, S. and Saen-saby, P. 1998. Heat pump drying of agricultural
materials, Drying Technology–An International Journal, 16(1&2): 235–
250.
[12] Teeboonma, U., J. Tiansuwan and S. Soponronnarit. 2003. Optimization
of heat pump fruit dryers, Journal of Food Engineering, 59(4): 369–377.
[13] Sosle, V., Raghavan,G.S.V. and Kittler,R. 2003. Low-temperature
drying using a versatile heat pump dehumidifier. Drying Technology,
21(3): 539-554.
[14] Thaipong, K., Boonprakop, U., Crosby, K., Zevallos-Cisneros, L. and
Bryne, D.H. 2006. Comparision of ABTS, DPPH, FRAP and ORAC
assays for estimating antioxidation activity from guava fruit extracts.
Journal of Food Composition and Analysis, 19:669-675.
[15] Alda, L.M., Gogoasa, I., Bordean, D. M., Gergen, I., Alda, S.,
Moldovan, C. and Nipa, N. 2009. Lycopene content of tomatoes and
tomato products. Journal of Agroalimentary Processes and
Technologies, 15(4):540-542.
[16] Castellar, M.R., Obon, J.M. and Fernandez-Lopez, J. A. 2006. The
isolation and properties of a concentrated red-purple betacyanin food
colourant from Opuntia stricta fruits. Journal of the Science of Food
and Agriculture, 86: 122-128.
@article{"International Journal of Biological, Life and Agricultural Sciences:55294", author = "L.Wiset and N. Poomsa-ad and V. Srilaong", title = "Comparisons of Antioxidant Activity and Bioactive Compounds of Dragon Fruit Peel from Various Drying Methods", abstract = "The peel of dragon fruit is a byproduct left over after consuming. Normally, the use of plants as antioxidant source must be dried before further process. Therefore, the aim of this study is interesting to dry the peel by heat pump dryer (45 ºC) and fluidized bed dryer (110 º C) compared with the sun drying method. The sample with initial moisture content of about 85-91% wet basis was dried down to about 10% wet basis where it took 620 and 25 min for heat pump dryer and fluidized bed dryer, respectively. However, the sun drying took about 900 min to dry the peel. After that, sample was evaluated antioxidant activity, -carotene and betalains contents. The results found that the antioxidant activity and betalains contents of dried peel obtained from heat pump and fluidized bed dryings were significantly higher than that sun drying (p 0.05). Moreover, the drying by heat pump provided the highest -carotene content.
", keywords = "Pitaya, betalains, β-carotene, antioxidant.", volume = "6", number = "10", pages = "893-4", }
