Effect of processing condition on the total phenolic contents and antioxidant properties of selected tropical fruits
Paper Details
Effect of processing condition on the total phenolic contents and antioxidant properties of selected tropical fruits
Abstract
Global productions and demands for tropical fruits continue to grow each year as consumers are concerned on potential health benefits. Fruits are undergoing various foods processing in order to enhance the organoleptic properties, nutrient content and extend shelf life. Therefore, the aim of this study is to determine the effect food processing parameters such as thermal pasteurization, ultrasonic treatment and high speed mixing on total phenolic contents and antioxidant properties of tropical fruits. Five tropical fruits: banana, watermelon, mango, papaya and pineapple were selected in the present study. The fruits were prepared into puree and treated with three different processing conditions i: thermal pasteurization, ii: ultrasonic treatment, iii: high speed mixing. The fruits samples were analyzed for total phenolic contents and DPPH radical scavenging activity assay. The results clearly demonstrated that ultrasonic was the best treatment for total phenolic contents and antioxidant activity. The papaya was the richest sources of antioxidant compounds. The results suggest that all selected tropical fruits have shown potential as sources of natural antioxidants.
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