Malaysian Journal of Analytical Sciences Vol 18 No 3 (2014): 690 - 694

 

 

 

EFFECT OF ULTRASONIC-ASSISTED EXTRACTION ON PHENOLIC CONTENT OF AVOCADO

 

(Kesan Pengekstrakan Bantuan Ultrasonik ke Atas Kandungan Komponen Phenolik Dalam Buah Avokado)

 

Rafidah Husen^1,3, Yoshito Andou¹*, Amin Ismail², Yoshihito Shirai¹

 

¹Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering,

Kyushu Institute of Technology, 2-4 Hibikino, Wakamatsu-ku, Kitakyushu, Fukuoka, 808-0196, Japan

²Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences,

Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

³Faculty of Applied Sciences,

Universiti Teknologi MARA Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia

 

*Corresponding author: yando@life.kyutech.ac.jp

 

 

Abstract

This study evaluate the effect of ultrasonic application in the extraction process on total phenolic content (TPC) of Hass avocado (Persea americana Mill) pulp. In this study, the solid/solvent ratio of 1/30 (wt/vol) and extraction temperature of 40°C gave higher TPC value. This ratio and temperature was applied in the ultrasonic-assisted extraction (UAE) of avocado pulp. This study then compared the TPC obtained from the avocado pulp extract without involving ultrasonic and the TPC obtained from the UAE. Results showed that the TPC value of avocado pulp was significantly higher in the UAE (235.77 mg GAE/100g dried sample) compared to the TPC in the non-UAE (166.32 mg GAE/100g dried sample). The increase in the TPC was between ~31% and ~41% when 5 to 20 min of ultrasonication applied in the extraction. Ultrasonication duration of 15 min gave the highest TPC where the value was significantly higher compared to the other duration.

 

Keywords: avocado pulp, ultrasonic-assisted extraction, total phenolic content

 

Abstrak

Kajian ini memperlihatkan kesan aplikasi ultrasonik dalam proses pengekstrakan ke atas jumlah kandungan komponen phenolik (TPC) dalam isi buah avokado (Persea americana Mill). Dalam kajian ini, nisbah pepejal/pelarut 1/30 (berat/isipadu) dan suhu pengekstrakan 40°C telah memberikan nilai TPC yang lebih tinggi. Nisbah dan suhu ini kemudiannya diaplikasikan dalam pengekstrakan bantuan ultrasonic (UAE) bagi isi buah avokado. Kajian ini kemudiannya membandingkan di antara nilai TPC dalam isi avokado yang telah diekstrak tanpa UAE dengan nilai TPC dalam ekstrak avokado yang telah melalui UAE. Keputusan telah menunjukkan bahawa nilai TPC adalah lebih tinggi (perbezaan bererti) dalam ekstrak isi avokado yang telah melalui UAE (235.77 mg GAE/100g sampel kering) berbanding ekstrak isi avokado tanpa UAE (166.32 mg GAE/100g sampel kering). Peningkatan dalam nilai TPC adalah di antara ~31% dan ~41% apabila 5 hingga 20 minit ultrasonik diaplikasikan. Tempoh ultrasonik 15 minit adalah tempoh yang memberikan nilai TPC yang paling tinggi (perbezaan bererti) berbanding tempoh lain yang digunakan.

 

Kata kunci: isi avokado; pengekstrakan bantuan ultrasonik; kandungan komponen phenolik

 

 

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