Destrilia, Andara and Permana, Tabligh and Santoso, Filiana (2019) The Effect of Oxidation Methods on Natural Colorant from Avocado Seed Extract and The Relation Between its Total Phenolic Content and Antioxidant Activity. Bachelor thesis, Swiss German University.

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Abstract

The increase of avocado production and application in food industry makes the seed becomes waste. However, avocado seed can be utilized and very potential as a new source for natural colorant due to enzymatic oxidation reaction. The purpose of this research was to evaluate the effect of oxygenated-heat treatment as oxidation methods on natural colorant from avocado seed extract and the relation between its total phenolic content and antioxidant activity. Before oxygenated-heat treatment, the pH of avocado seed extract was adjusted into pH 7, 8, 9 and 10. And then, temperature used during oxygenated-heat treatment was at 50C, 75C and 90C. Increasing pH from 7 to 10 affecting the increase of color intensity. However during oxygenated heat treatment, color formation only effective for sample with pH 7 with heating exposure 90C. The inconsistency relation between color intensity and total phenolic content, as well as between color intensity and antioxidant activity makes there was no relation between color intensity and total phenolic content as well as between color intensity and antioxidant activity. It indicated the color was also formed by another compound, not only phenolic compound and also not only compound that could act as antioxidant agent. During storage, at pH 7 and 8, the color intensity still increase with the highest increase was sample at heating temperature 50oC. However, the sample became cloudy and slimy at several days of storage. In pH 9, heating made the color more stable an in pH 10 even without heating, the color was already stable. During storage, the relation between color intensity, total phenolic content and antioxidant activity was the same which is there was also no relation between color intensity and total phenolic content as well as between color intensity and antioxidant activity during storage.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Avocado Seed ; Color ; Oxidation ; Oxygenated-Heat Treatment
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:35
Last Modified:	18 May 2020 04:35
URI:	http://repository.sgu.ac.id/id/eprint/351

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