Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste

  • Authors

    • Syeril Nurfatihah Suhaimi
    • Erniee Eileen Rizlan Ross
    • Ishak Zubir
    • Shanti Navaratnam
    • Raseetha Siva Siva
    2019-12-24
    https://doi.org/10.14419/ijet.v7i4.14.27578
  • antioxidant, banana peel, cocoa pod husk, pineapple peel, phenolics, antimicrobial
  • Abstract

    The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel resulted in significantly higher (44.19 ppm) ascorbic acid as measured using High performance liquid chromatography (HPLC) method compared to banana peel (28.56 ppm). Cocoa pod husk, banana peel and pineapple peel were observed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and penicillium. Samples extract at different concentrations in E. coli, S.aureus and penicillium-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C for bacteria and 72 h incubation in 28ºC. Banana peel at 20 and 25mg/ml against S.aureus resulted in zone of inhibition 9.67, 11.67 mm and cocoa pod husk with 8.00, 9.67 mm respectively. Cocoa pod husk at 15, 20 and 25mg/ml against E.coli resulted in zone of inhibition 7.33, 9.33 and 10.33 mm and banana peel with 6.67, 7.33 and 7.67 mm respectively. Pineapple peel does not showed any inhibition zone against tested bacteria and fungi.

     


  • References

    1. [1] Ibrahim, U. K., Kamarrudin, N., Suzihaque, M. U. H., & Hashib, S. A. (2017). Local fruit wastes as a potential source of natural antioxidant: An Overview.In IOP Conference Series: Materials Science and Engineering (Vol. 206, No. 1, p. 012040). IOP Publishing.

      [2] Joshi, V. K., Kumar, A., & Kumar, V. (2012). Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: A review. International Journal of Food and Fermentation Technology, 2(2), 123.

      [3] Deng, G., Shen, C., Xu, X. R., Kuang, R. D., Guo, Y. J., Zeng, L. S., Gao, L., Lin, X., Xie, J., Xia, E., Li, S., Wu, S., Chen, F., Ling, W., & Li, S. (2012). Potential of fruit wastes as natural resources of bioactive compounds. International Journal of Molecular Sciences, 13(7), 8308-8323.

      [4] Yusof, F., Khanahmadi, S., Amid, A., & Mahmod, S. S. (2016). Cocoa pod husk, a new source of hydrolase enzymes for preparation of cross-linked enzyme aggregate. SpringerPlus, 5(1), 57.

      [5] Azizah, O., Ismail, A., Ghani, N. A., & Adenan, I. (2007). Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry, 100(4), 1523-1530.

      [6] Padam, B. S., Tin, H. S., Chye, F. Y., & Abdullah, M. I. (2014). Banana by-products: an under-utilized renewable food biomass with great potential. Journal of Food Science and Technology, 51(12), 3527-3545.

      [7] Kapadia, S. P., Kapadia, S. P., Pudakalkatti, P. S., & Shivanaikar, S. (2015). Detection of antimicrobial activity of banana peel (Musa paradisiaca L.) on Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans: A vitro study. Contemporary Clinical Dentistry, 6(4), 496.

      [8] Upadhyay, A., Lama, J. P., & Tawata, S. (2013). Utilization of pineapple waste: a review. Journal of Food Science and Technology Nepal, 6, 10-18.

      [9] Hajar, N., Zainal, S., Nadzirah, K. Z., Roha, A. S., Atikah, O., & Elida, T. T. (2012). Physicochemical properties analysis of three indexes pineapple (Ananas comosus) peel extract variety N36. APCBEE Procedia, 4, 115-121.

      [10] Balasundram, N., Sundram, K., & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99(1), 191-203.

      [11] Ibrić, A., & Ćavar, S. (2014). Phenolic Compounds and Antioxidant Activity of Cocoa and Chocolate Products. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 42, 37-40.

      [12] Raseetha, S., Nurul-Nabilah, M., Zulkifli, M. F. and Ismail, W. I. W. (2017). Inhibition of lipid accumulation in 3T3-L1 adipocytes by chlorogenic acid derived from green coffee (Robusta sp.) beans and pulps, Malaysian Applied Biology Journal, 46(4):1-8

      [13] Daud, M. N. H., Fatanah, D. N., Abdullah, N., & Ahmad, R. (2017). Evaluation of antioxidant potential of Artocarpus heterophyllus L. J33 variety fruit waste from different extraction methods and identification of phenolic constituents by LCMS. Food Chemistry, 232, 621-632.

      [14] Azlim Almey, A. A., Ahmed Jalal Khan, C., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M. R., & Kamarul Rahim, K. (2010). Total phenolic content and primary antioxidant activity of methanolic and ethanolic extracts of aromatic plants' leaves. International Food Research Journal, 17(4).

      [15] Hlila, M. B., Majouli, K., Jannet, H. B., Aouni, M., Mastouri, M., & Selmi, B. (2017). Antimicrobial activity of Tunisian Euphorbia paralias L. Asian Pacific Journal of Tropical Biomedicine, 7(7), 629-632.

      [16] Aboul-enein, A. M., Salama, Z. A., Gaafar, A. A., Aly, H. F., Faten, A., & Ahmed, H. A. (2016). Identification of phenolic compounds from banana peel (Musa paradaisica L.) as antioxidant and antimicrobial agents, Journal of Chemical and Pharmaceutical Research, 8(4), 46–55.

      [17] Li, T., Shen, P., Liu, W., Liu, C., Liang, R., Yan, N., & Chen, J. (2014). Major polyphenolics in pineapple peels and their antioxidant interactions. International Journal of Food Properties, 17(8), 1805-1817.

      [18] Azila, A. K., Azrina, A., & Puziah, H. (2014). Antioxidant properties of cocoa pods and shells. Malaysian Cocoa Journal, 8, 49-56.

      [19] Harith, S.S., Yasim, N.H.M., Harun, A., Omar, W.S.A.W., Musa, M.S. (2018). Phytochemical screening, antifungal and antibacterial activities of Musa acuminata plant. Malaysian Journal of Analytical Sciences, 22(3), 452-457

      [20] Zaki, N.A.M., Rahman, N.A., Zamanhuri, N.A., Hashib, S.A. (2017). Ascorbic acid content and proteolytic enzyme activity of microwave-dried pineapple stem and core. Chemical Engineering Transactions, 56, pp. 1369-1374

  • Downloads

  • How to Cite

    Nurfatihah Suhaimi, S., Eileen Rizlan Ross, E., Zubir, I., Navaratnam, S., & Siva, R. S. (2019). Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste. International Journal of Engineering & Technology, 7(4.14), 263-266. https://doi.org/10.14419/ijet.v7i4.14.27578

    Received date: 2019-02-19

    Accepted date: 2019-02-19

    Published date: 2019-12-24