Antioxidant Potential of Different Parts of Three Pineapple Varieties N36, Madu and MD2
Keywords:Pineapple, antioxidant, N36, Madu, MD2
Pineapple (Ananas comosus) is widely consumed and appreciated not only due to its taste and aroma and to its nutritional and antioxidant properties, including its vitamin C and phenolic contents. In an attempt to explore new antioxidant leads, pineapple waste is often neglected in the pineapple industry. Fruit processing has considerably higher ratios of by-products and pineapple by-products are not exceptions as they consist basically of the residual pulp, peels, stem, and leaves. Pineapple waste is a by-product resulting from canning processing of pineapple that produces about 35% of fruit waste and leads to serious environmental pollution. The objective of this study is to determine whether different varieties and parts of pineapple waste (peel, core, crown, and stalk) can affect and give the highest amount of natural antioxidant activity. In this study, the antioxidant activities of different parts of three pineapples (N36, Madu, and MD2 were measured using the DPPH method. Methanol solvent has been used for extraction and various parts of pineapple were used to determine the effect of different plants on antioxidants. The samples were determined by using an ultraviolet (UV) spectrophotometer. The result for scavenging activity (DPPH) indicates Madu variety displayed high scavenging activity compared to MD2 and N36 varieties. Madu varieties demonstrated a significant free radical scavenging ability where their crown has IC50 and cores are merely IC50 at 175 ppm and 500ppm. The MD2 crown also demonstrates IC50 at 275 ppm. The results suggest that Madu varieties comprised of the crown of pineapple studied may be useful as potential sources of natural antioxidants.
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