The Study on optimizaton, bioactive compound, and its stability in calabura fruit extract
Nowadays natural antioxidants found in fruits and vegetables have gained increasing interest among consumers and scientists. Calabura fruit (Muntingia calabura L.) as underused fruit in Indonesia was also studied for its potent as a high source of antioxidant. This research was aimed to find optimum conditions to extract calabura fruit, to identify bioactive compounds in calabura fruit, and to study the stability of calabura fruit extract. There were three factors involved during optimization of the extraction process. They are blanching time (0-60 minutes), extraction time (30-90 minutes), and extraction temperature (60-80oC). The research showed only blanching time and extraction time that had significant effect to the antioxidant activity and total phenol content by following linear model. Based on the models, the optimum conditions for extraction process was achieved when blanching time was 60 minutes, extraction time was 90 minutes, and extraction temperature was 80oC. For bioactive compounds identification, from 10 of the most significant compounds, the base peak showed that there were 8 compounds belong to phenolic group, and 2 compounds belong to fatty acid. Antioxidant activity and total phenol content of calabura fruit extract were also found to be quite stable when stored without light and oxygen exposure at 5oC for four weeks storage time.
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