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Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants |
Tonny C. Maigoda  ,
Darwis ,
Ahmad Rizal,
Emy Yuliantini,
Kamsiah ,
Meriwati Mahyuddin,
Elly Wahyuni,
Rachmawati ,
Kosma Heryati,
Yuliana Lubis,
PS. Kurniawati,
Mariati ,
Serilaila ,
Epti Yorita,
Sri Sumiati,
Pauzan Efendi,
Septiyanti ,
Sahidan ,
Agus Widada,
Yusmidiarti ,
Sri Mulyati,
Haidina Ali and Jubaidi |
Abstract:
Objective: The objective of this study was to identify the total bioactive compounds, nutritional value and antioxidant activity in red dragon fruit powder. Methodology: Red dragon fruit powder was prepared using fresh red dragon fruit by sorting, bark stripping, cutting and pureeing the fruit into a slurry with a vacuum evaporator. Chemical analysis was performed using a spectrophotometer included total flavonoid, total phenolic acid and total anthocyanin. An approximate analysis was also performed. Results: The bioactive contents of red dragon fruit powder were: 210.02±0.83 mg/100 g total flavonoids, 386.09±1.52 mg/100 g total phenolic acid and 81.75±1.43 mg/100 g total anthocyanins. Red dragon fruit powder contained: 11.53% moisture, 4.17% ash, 5.30% crude fiber, 5.68% protein and 0.43% fat. Conclusion: Red dragon fruit powder contains highly bioactive compounds (antioxidants) and is a good functional food ingredient with the potential to scavenge 50% of free radicals using 1195.181 ppm red dragon fruit powder. This powder can also be stored for a long time.
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How to cite this article:
Tonny C. Maigoda, Darwis , Ahmad Rizal, Emy Yuliantini, Kamsiah , Meriwati Mahyuddin, Elly Wahyuni, Rachmawati , Kosma Heryati, Yuliana Lubis, PS. Kurniawati, Mariati , Serilaila , Epti Yorita, Sri Sumiati, Pauzan Efendi, Septiyanti , Sahidan , Agus Widada, Yusmidiarti , Sri Mulyati, Haidina Ali and Jubaidi , 2017. Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants. Pakistan Journal of Nutrition, 16: 714-718.
DOI: 10.3923/pjn.2017.714.718
URL: https://scialert.net/abstract/?doi=pjn.2017.714.718
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