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EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM RED PITAYA USING SOXHLET EXTRACTION METHOD - page 5 / 24

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ABSTRACT

The fruits of Hylocereus cacti, known as red pitaya, have recently drawn much

attention of growers worldwide, not only because of their red-purple colour and economic value as food products, but also for their antioxidant compounds especially Vitamin C. Vitamin C is essential to a health diet as well as being a highly effective antioxidant that capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that can damage cells. In this research, Soxhlet extractor was used to extract the Vitamin C from red pitaya. Then the extracts obtained were evaporated using rotary evaporator to get

concentrated oil.

Chromatograph

The oil produced was analyzed using High

and

Ultraviolet-Visible

Spectrophotometer.

The

Performance Liquid effects of different

drying temperature, solvent polarity and solid investigated. The drying temperatures used solvents used were methanol, ethanol, hexane

to solvent ratio on extraction were 350C, 500C, 600C and and toluene. In term of solid

yields were 700C. The to solvents

ratio, it was set at 5g: 400mL, 10g: 400mL, 15g: 400mL and that drying temperature at 600C with methanol as solvent solvent ratio give the highest yields of vitamin C which was

20g: and 3.87

400mL. It was found 15: 400mL solid to mg/L and 61.67% of

antioxidant activity. Thus, it can for extraction of Vitamin C from

be concluded as red pitaya using

the most suitable operating Soxhlet extraction method.

parameter

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