[5-1015-C] Postharvest/Food Technology and Process Engineering (5)

[5-1015-C-02] Optimization and Storage Stability Evaluation of Antioxidant Extracts From Batangas Cherry (Terminalia microcarpa Decne)

*Dennis Marvin Opena Santiago¹, Shekayna Eunice Balmes Pacia¹, Jake Lloyd Cabrera Peña^1,2, Claire Solis Zubia¹, Sheba Mae Magbanua Duque¹ (1. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos, College, Laguna 4031 Philippines(Philippines), 2. Department of Science and Technology CALABARZON Region, Regional Science and Technology Center Complex, Jamboree Road, Timugan, Los Banos, Laguna 4030 Philippines(Philippines))

キーワード：Solvent extraction, Box-Behnken design, Batangas Cherry, DPPH scavenging activity, Anti-microbial activity

Effects of extraction parameters, including temperature, solvent to sample (S/S) ratio and ethanol concentration on % 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were optimized using Box-Behnken design (BBD) of experiment. Moreover, effects of pH (3.5 to 9), and storage condition (5 and 25^oC) on the stability and antimicrobial activity of antioxidant extracts from Batangas Cherry were determined. Result showed that the optimum condition for extraction antioxidants from Batangas Cherry was at 80^oC, 10mL g^-1 S/S and 51.66% ethanol. Batangas cherry extracts exposed at pH8 and 9 showed significant decrease in antioxidant and antimicrobial activities. On the other hand, storage at 5^oC better retained the antioxidant and antimicrobial activities of Batangas Cherry extracts. The baseline data in this research is important on maximizing the potential of Batangas as source of functional ingredient for food processing.