The Comparison of Bioactive Compounds and Antioxidant Activity of Fresh Pineapple and Pineapple Powder

Abstract

An antioxidant has a possibility to reduce the oxidative damage that caused by free radicals and chelating metals. The objectives of this study were to determine and compare the antioxidant and bioactive compound in fresh pineapple and pineapple powder through spray drying process with 25% maltodextrin addition and inlet temperature 130 ^oC. In this study, Ananas Comosus.L or pineapple (Morris type) was used and physicochemical analysis like ascorbic acid, flavonoid, phenolic content and 2, 2-diphenyl-1-picrylhydrazil (DPPH Assay) was conducted with methanol concentrations from 20% to100%. The results showed that pineapple powder was found to contain the highest ascorbic acid (32 mg AA/100g fruits) and the highest total flavonoid (79 mg QE/100g fruits). The antioxidant activity in fresh pineapple is higher than pineapple powder based on DPPH analysis at five different methanol concentrations. The highest antioxidant in fresh Morris pineapple fruits and powder was 65% and 53% respectively. In conclusion, the spray-dried pineapple powder could be a good source of natural antioxidants and profoundly increase use of pineapple in value added processing and dietary intake.