10:30 AM - 10:45 AM
[5-1015-C-02] Optimization and Storage Stability Evaluation of Antioxidant Extracts From Batangas Cherry (Terminalia microcarpa Decne)
Keywords: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 25oC) 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 80oC, 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 5oC 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.