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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Antioxidant Capacity and Phenolics of Spray Dried Arenga pinnata Juice Powder
Author(s)
Abdurrahman Adeleye Badmus, Yus Aniza Yusof, Nyuk Ling Chin and Norashikin Abd Aziz
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DOI:10.17265/2161-6264/2016.03.009
Affiliation(s)
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
ABSTRACT
The ferric reducing antioxidant power, total phenolic content, radical
scavenging activity, amino acid content and sugar content of spray dried Arenga pinnata juice powder were evaluated to
determine the quality of spray dried powder obtained by spray drying of fresh Arenga pinnata juice at inlet
temperature of 130 °C, feed flow rate of
350 mL/h, outlet temperature
of 70 °C and maltodextrin 10 DE addition at 20%.
Powder obtained has a total phenolic compounds content of 5.82 mg/100 g of gallic acid equivalent (GAE) and antioxidant
potential identified by free radical scavenging activity (IC50) was 0.6 µmol/g. The total
sugar content of Arenga pinnata powder resulted in 30.14%. The analysis of free amino acids depicted the
presence of lysine, glutamic acid, aspartic acid and alanine at higher levels.
The nutritional profile of the powder is vital in delivering beneficial
properties when reconstituted into juice.
KEYWORDS
Arenga pinnata, antioxidant activity, phenolic compounds.
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