Study of antioxidant activity of parkia speciosa based on the different locations, processing methods, and vitamin c content

Prasetiyo, Andre Danu (2011) Study of antioxidant activity of parkia speciosa based on the different locations, processing methods, and vitamin c content. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Parkia speciosa or commonly known as petai is one of vegetables that people dislike to eat, but actually some antioxidants such as phenolic compounds, anthocyanin, and vitamin C are present there. They are good antioxidant for protecting human’s body from free radicals. Different locations, processing steps, and vitamin C content of Parkia speciosa are assumed to have different antioxidant activity. This researched was performed to study the effect of different locations, processing methods, and vitamin C content to the antioxidant activity of Parkia speciosa. The locations were West Java (Tangerang), Central Java (Purwokerto), Riau (Rengat), and West Kalimantan (Pontianak). The processing methods were boiling (100oC for 5 minutes), steaming (100oC for 5 minutes), and frying (170oC for 5 minutes). The analysis were total phenolic compounds (Folin Ciocalteu methods), concentration of anthocyanin (pH differential method), vitamin C content (indophenol titration method), and IC50 value (DPPH method) Results showed that interaction between different locations and processing methods affected phenolic compounds, concentration of anthocyanin, vitamin C content, and IC50 value of Parkia speciosa. The results could be changed if the environmental factors, degree of maturity, and storage time of the samples were controlled, since they were not considered in the present study. Anthocyanin, vitamin C, and antioxidant activity (IC50 value) decreased due to the heat treatment of processing methods, however phenolic compounds showed the opposite phenomena. The elimination of vitamin C also decreased the antioxidant activity of Parkia speciosa. The best combination for total phenolic compounds was fried Riau (175.593 mg/100g samples), anthocyanin was raw West Kalimantan (25.636 mg/100g samples), vitamin C was raw West Java (37.675 mg/100g samples), and antioxidant activity (IC50 value) was raw Central Java (0.0018 g).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Prasetiyo, Andre DanuNIM03420070083UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: Parkia speciosa; petai; antioxidant activity; location; vitamin C; processing methods
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:34
Last Modified: 22 Jul 2020 07:01
URI: http://repository.uph.edu/id/eprint/1129

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