Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
The Influence of Blanching and Drying Process Towards Extract of Bioactive Compounds in Solanum Torvum and its Antioxidant Activities
View through CrossRef
Eggplant Pokak has potential to be developed into processed products that contain antioxidant biocytic compounds. The purpose of this research was to analyze the bioactive compounds in Solanum torvum which were treated with blanching and various types of drying. The research method used quantitative analysis of antioxidant compounds against the treatments tested. The results showed that the analysis of bioactive compounds which had the best results was Solanum torvum fruit which pretreated by blanching process for 10 minutes at 70 ºC then dried by vacuum method at 50 ºC for 14 hours. The bioactive compounds content from Solanum torvum flour were Vitamin C 3.24 %, total phenol 85.16 mg·g-1, tannin 2.12 mg·g-1, flavonoids 9.10 mg·g-1, and antioxidant activity 92.1 %.
PT Formosa Cendekia Global
Title: The Influence of Blanching and Drying Process Towards Extract of Bioactive Compounds in Solanum Torvum and its Antioxidant Activities
Description:
Eggplant Pokak has potential to be developed into processed products that contain antioxidant biocytic compounds.
The purpose of this research was to analyze the bioactive compounds in Solanum torvum which were treated with blanching and various types of drying.
The research method used quantitative analysis of antioxidant compounds against the treatments tested.
The results showed that the analysis of bioactive compounds which had the best results was Solanum torvum fruit which pretreated by blanching process for 10 minutes at 70 ºC then dried by vacuum method at 50 ºC for 14 hours.
The bioactive compounds content from Solanum torvum flour were Vitamin C 3.
24 %, total phenol 85.
16 mg·g-1, tannin 2.
12 mg·g-1, flavonoids 9.
10 mg·g-1, and antioxidant activity 92.
1 %.
Related Results
Palinologia de espécies de Solanum L. (Solanaceae A. Juss.) ocorrentes nas restingas do Estado do Rio de Janeiro, Brasil
Palinologia de espécies de Solanum L. (Solanaceae A. Juss.) ocorrentes nas restingas do Estado do Rio de Janeiro, Brasil
Foram estudados 21 táxons de Solanum L., com o objetivo de caracterizá-los palinologicamente e, assim, contribuir para a elaboração de um catálogo polínico da flora das restingas d...
Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit.
Place and Duration of Study: Department of Food Scienc...
Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices
Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices
Broccoli provides a good source of many nutrients and bioactive compounds. However, bitterness of broccoli deterred sensory desirability and furthermore impacted its consumption. C...
Recent developments in tomato drying techniques: A comprehensive review
Recent developments in tomato drying techniques: A comprehensive review
AbstractTomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf life. They serve as raw materials in various domains, including direct consumpt...
Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug
Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug
Turmeric is commonly a spice with many benefits in improving health, including antioxidants, anti-inflammatory and antimicrobial properties. The preparation of turmeric crude drug ...
Effects of vacuum and multiflash drying on the microbiota and colour of dried yellow mealworm (Tenebrio molitor)
Effects of vacuum and multiflash drying on the microbiota and colour of dried yellow mealworm (Tenebrio molitor)
Larvae ofTenebrio molitor (yellow mealworm; YM) are an alternative to conventional animal protein as food and feed thanks to their high nutritional value and low environmental impa...
Effect of microwave and conventional drying process on the drying kinetics and physico-chemical quality of brown shrimp (Metapenaeus dobsonii)
Effect of microwave and conventional drying process on the drying kinetics and physico-chemical quality of brown shrimp (Metapenaeus dobsonii)
The aim of this study was to compare the drying kinetics, proximate composition, instrumental texture and colour profiling of dried shrimp (Metapenaeus dobsonii) under open sun dry...
Association between low drying temperature and ozonation process to control pest and preserve the maize quality
Association between low drying temperature and ozonation process to control pest and preserve the maize quality
Maize is one of the cereals major produced for its nutritional and energy characteristics and that has become one of the most cultivated crop in the world. To maintain high quality...