Journal of Food Processing & Technology

Exploring the antioxidant and antimicrobial properties of selected fruit peels

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Khairusy Syakirah Zulkifli, Noriham Abdullah, Aminah Abdullah, Nurain Aziman and Wan Saidatul Syida Wan Kamarudin

Posters: J Food Process Technol

Abstract:

The physico-chemical properties of four types of fruits namely Psidium guajava (seed guava), Mangifera indica var. Chakonan (Chakonan mango), Citrus sinensis var. Navel (Navel orange) and Malus sylvestris (Granny Smith apple) were studied before further analysed for their phytochemical profile, total phenolic content (TPC), and antioxidant and antimicrobial properties. The antioxidant properties tested using four different mechanism assays including Ferric Reducing Antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, Beta-carotene bleaching assay and Oxygen Radical Absorbance Capacity (ORAC), while antimicrobial properties were determined using disc diffusion method against eight food-borne pathogens including one mold and yeast respectively. The screening of secondary metabolites describes the high content of tannin in M indica and terpenoid in C. sinensis peel extract. The TPC in the extract ranged between 199.26 to 480.11 mg GAE/g extract weight with M. indica peel extract showed the highest inhibition followed by P. guajava. Undoubtedly, M. indica peels extract also possessed the highest in all antioxidant assays. For antimicrobial activity, M. indica peel extract showed significant inhibition against most of the bacteria especially Gram-positive bacteria. Meanwhile, P. guajava peel extract showed good inhibitory effects towards Gram-positive bacteria at maximum concentration of 10 mg/ml. However, all samples did not showed any inhibition towards both mold and yeast. Overall, this study provides supporting evidence for the superiority of M. indica peel as an excellent source of bioactive compounds thus, provides health benefits if utilising the food by-product in functional food ingredients and nutraceutical products.

Biography :

Khairusy Syakirah Zulkifli was born in Pahang, Malaysia in Mei 9, 1987. She receives B.Sc (2009) in Applied Chemistry from Universiti Teknologi MARA, Malaysia. She is currently postgraduate student (M.Sc) at Universiti Teknologi MARA in Food Science and Technology. Her research is focused on functional properties of fruit peels to be utilized into food product.