BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITIES OF FRESH AND CANNED FRUIT OF PINEAPPLE Supervisor;  Shahzad Ali Shahid Chat...
CONTENTS <ul><li>Introduction </li></ul><ul><li>Aims and Objectives </li></ul><ul><li>Materials and Methods </li></ul><ul>...
INTRODUCTION <ul><li>Antioxidant compounds in food play an important role as a health protecting factor </li></ul><ul><li>...
Types of Antioxidants  Antioxidants are classified into two groups on the basis of their origin  (1) Natural Antioxidants ...
SYNTHETIC  ANTIOXIDANTS Examples BHT Molecular Formula:  C 15 H 24 O Appearance:  White Crystal or Powder Uses:  As a food...
SYNTHETIC ANTIOXIDANTS  Example BHA Molecular Formula:  C 11 H 16 O 2 Appearance:  Waxy solid Solubility:  Soluble in wate...
NATURAL ANTIOXIDANTS   Example Cinnamic Acid Molecular Formula:  C 9 H 8 O 2 Appearance:  Monoclinic crystal Solubility:  ...
NATURAL  ANTIOXIDANTS  Example Cyanidin Molecular Formula:  C 15 H 11 O 6 Appearance:  Reddish orange colour Solubility:  ...
NATURAL  ANTIOXIDANTS   Example Anthocyanins Molecular Formula:  C 15 H 11 O 5 Appearance:  Red, Purple or Blue  Solubilit...
INTRODUCTION Pineapple   <ul><li>Pineapple belongs to the bromeliaceae family </li></ul><ul><li>The pineapple is the leadi...
<ul><li>To investigate the antioxidant activity of  Ananas comosus  fresh and cannned fruit extracts </li></ul><ul><li>To ...
EXPERIMENTAL PROTOCOL Preparation of Sample Preparation of Extracts Collection of  Pineapple
Antioxidants Activity Estimation of total flavonoids DPPH radical scavenging assay Estimation of Total Phenolic Content De...
MATERIALS AND METHOD   Total Phenolic Contents <ul><li>0.5g Extracts was mixed with 0.5mL of Folin-Ciocalteu reagent and 7...
MATERIALS AND METHOD   Total Flavonoid Contents <ul><li>0.01g Extracts was mixed with 5mL distilled  water followed by 0.3...
MATERIALS AND METHOD DPPH scavenging assay <ul><li>The sample (from 6.25 to 1oomg/mL) were mixed with 1mL OF 90 µM DPPH so...
MATERIALS AND METHOD Reducing Power <ul><li>Dry matter extracts 8-12mg was mixed with 5.0 mLof sodium phosphate buffer (0....
MATERIALS AND METHOD %Inhibition of peroxidation of linoleic acid <ul><li>5mg of extracts were added to a solution of line...
<ul><li>RESULTS AND DISCUSSIONS   </li></ul>
Yields (g/100g) of fresh and canned fruit extracts of Pine Apple ( Ananas comosus  L.)   Values are mean ± standard deviat...
Values are mean ± standard deviation of three separate experiments. Total phenolic contants (g/100g as GAE) in fresh and c...
Values are mean ± SD of three citrus peel extract analyzed individually in triplicate  Total flavonoids (g/100g as CE) in ...
Percentage Inhibition oxidation of linoleic acid system
Values are mean ± SD of three citrus peel extract analyzed individually in triplicate  DPPH free radical scavenging activi...
Values are mean ± SD of three citrus peel extract analyzed individually in triplicate  DPPH free radical scavenging activi...
Reducing power of fresh and canned fruit extracts of Pine apple ( Ananas comosus  L.)
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Bioactive compounds and antioxidant capacities of fresh and canned fruit,of pineapple

  1. 2. BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITIES OF FRESH AND CANNED FRUIT OF PINEAPPLE Supervisor; Shahzad Ali Shahid Chatha Presenter; Muhammad Waqas Roll No. 209 M.Sc Industrial Chemistry Department of Industrial Chemistry GC University, Faisalabad, Pakistan .
  2. 3. CONTENTS <ul><li>Introduction </li></ul><ul><li>Aims and Objectives </li></ul><ul><li>Materials and Methods </li></ul><ul><li>Results and Discussions </li></ul><ul><li>Conclusion </li></ul>
  3. 4. INTRODUCTION <ul><li>Antioxidant compounds in food play an important role as a health protecting factor </li></ul><ul><li>The word “antioxidants” means to compounds that can avoid the oxidation of lipids or other molecules by inhibiting the commencement of oxidative chain reaction </li></ul><ul><li>Antioxidants are substances' that may protect cells from the damage caused by unstable molecules known as free radicals </li></ul>
  4. 5. Types of Antioxidants Antioxidants are classified into two groups on the basis of their origin (1) Natural Antioxidants The antioxidants which is naturally present in fruits and vegetables grains etc are called Natural Antioxidants e.g. Flavonoids, Carotenoids, Pectin etc. (2) Synthetic Antioxidants Synthetic antioxidants are those, which are prepared in laboratory e.g. Butylated hydroxyl toluene (BHT), butylated hydroxyanisole (BHA) etc.
  5. 6. SYNTHETIC ANTIOXIDANTS Examples BHT Molecular Formula: C 15 H 24 O Appearance: White Crystal or Powder Uses: As a food additive because of it antioxidant properties Structure:
  6. 7. SYNTHETIC ANTIOXIDANTS Example BHA Molecular Formula: C 11 H 16 O 2 Appearance: Waxy solid Solubility: Soluble in water Uses: Antioxidants in food because it can slow down the rate of autoxidation that changes the food taste and colour Structure:
  7. 8. NATURAL ANTIOXIDANTS Example Cinnamic Acid Molecular Formula: C 9 H 8 O 2 Appearance: Monoclinic crystal Solubility: Slightly soluble in water Uses: In food and pharmaceutical industries Structure:
  8. 9. NATURAL ANTIOXIDANTS Example Cyanidin Molecular Formula: C 15 H 11 O 6 Appearance: Reddish orange colour Solubility: Water soluble Uses: Antioxidant/ Health benefits anticancer, skin protection Structure:
  9. 10. NATURAL ANTIOXIDANTS Example Anthocyanins Molecular Formula: C 15 H 11 O 5 Appearance: Red, Purple or Blue Solubility: Water soluble Uses: Food coloring Structure:
  10. 11. INTRODUCTION Pineapple <ul><li>Pineapple belongs to the bromeliaceae family </li></ul><ul><li>The pineapple is the leading edible member of bromoliaceae which embraces about 2,000 species </li></ul><ul><li>It have a wide cylindrical shape, brown or yellow skin and a regal crown of spiny, blue green leaves </li></ul><ul><li>Pineapple is a rich source of natural antioxidants e.g. Flavonoids, Carotenoids etc. </li></ul>
  11. 12. <ul><li>To investigate the antioxidant activity of Ananas comosus fresh and cannned fruit extracts </li></ul><ul><li>To evaluate the effect of different extraction procedures on the extraction efficiency of antioxidants </li></ul><ul><li>To evaluate the total phenolics and total flavonoids in fruit extracts by using in vitro assays </li></ul>AIMS AND OBJECTIVES
  12. 13. EXPERIMENTAL PROTOCOL Preparation of Sample Preparation of Extracts Collection of Pineapple
  13. 14. Antioxidants Activity Estimation of total flavonoids DPPH radical scavenging assay Estimation of Total Phenolic Content Determination of %age inhibition of peroxidation of linoleic acid Determination of reducing power
  14. 15. MATERIALS AND METHOD Total Phenolic Contents <ul><li>0.5g Extracts was mixed with 0.5mL of Folin-Ciocalteu reagent and 7.5 mL of deionized water </li></ul><ul><li>After 10min add 1.5 ml of 20% sodium carbonate </li></ul><ul><li>The mixture was heated in a water bath at 40c ° for 20min and cooled in ice bath </li></ul><ul><li>Absorbance was taken at 750nm by spectrophotometer using a calibration curve of Gallic acid </li></ul>
  15. 16. MATERIALS AND METHOD Total Flavonoid Contents <ul><li>0.01g Extracts was mixed with 5mL distilled water followed by 0.3 mL of 5% NaNO 2 </li></ul><ul><li>After 5min add 0.6mL of 10% AlCl 3 </li></ul><ul><li>Again after 5min add 2mL of 1M NaOH and make the volume up to 10ml with distilled water </li></ul><ul><li>Absorbance was taken at 510nm </li></ul><ul><li>The amounts of TFC express as Catechin equivalents </li></ul>
  16. 17. MATERIALS AND METHOD DPPH scavenging assay <ul><li>The sample (from 6.25 to 1oomg/mL) were mixed with 1mL OF 90 µM DPPH solution and filled up with 95% Methanol, to a final volume of 4mL. </li></ul><ul><li>The absorbance of the resulting solution and the blank were recorded after 1 hour </li></ul><ul><li>BHT was used as positive control </li></ul><ul><li>Inhibition of free radical DPPH in percent was calculated as </li></ul><ul><li>1%=100 x ( Ablank – Asample)/ Ablank </li></ul>
  17. 18. MATERIALS AND METHOD Reducing Power <ul><li>Dry matter extracts 8-12mg was mixed with 5.0 mLof sodium phosphate buffer (0.2M, Ph =6.6) and 5.0 mL of 1% potassium ferricyanide was added </li></ul><ul><li>The mixture was incubated at 50 ° c for 20 mintues and then 5.0 Ml of 10% trichloro acetic acid was added and centrifuged at 980g for 10 mintues at 5° c in refrigerator centrifuge </li></ul><ul><li>Upper layer was diluted with 5.0 Ml distilled water and 1mL of 0.1% ferric chloride was added </li></ul><ul><li>Finally absorbance at 700 nm was measured with spectrophotometer </li></ul>
  18. 19. MATERIALS AND METHOD %Inhibition of peroxidation of linoleic acid <ul><li>5mg of extracts were added to a solution of lineolic acid (0.13 mL) in 25mL volumetric flask </li></ul><ul><li>Then 99.8% methanol (10mL) and 10mL of 0.2 M Sodium phosphate buffer Ph =7 was added and dilute up to 25mL with distilled water </li></ul><ul><li>After 3 mintues of shaking the absorbance of mixture measured with spectrophotometer at 500 nm </li></ul><ul><li>BHT was used as positive control </li></ul><ul><li>Maximum oxidation was observed after 360 hour </li></ul>
  19. 20. <ul><li>RESULTS AND DISCUSSIONS </li></ul>
  20. 21. Yields (g/100g) of fresh and canned fruit extracts of Pine Apple ( Ananas comosus L.) Values are mean ± standard deviation of three separate experiments.
  21. 22. Values are mean ± standard deviation of three separate experiments. Total phenolic contants (g/100g as GAE) in fresh and canned fruit extracts of Pine apple ( Ananas comosus L.)
  22. 23. Values are mean ± SD of three citrus peel extract analyzed individually in triplicate Total flavonoids (g/100g as CE) in fresh and canned fruit extracts of Pine apple ( Ananas comosus L.)
  23. 24. Percentage Inhibition oxidation of linoleic acid system
  24. 25. Values are mean ± SD of three citrus peel extract analyzed individually in triplicate DPPH free radical scavenging activity of methanolic extracts of fresh fruit of Pine apple ( Ananas comosus L.)
  25. 26. Values are mean ± SD of three citrus peel extract analyzed individually in triplicate DPPH free radical scavenging activity of methanolic extract of canned fruit of Pine apple ( Ananas comosus L.)
  26. 27. Reducing power of fresh and canned fruit extracts of Pine apple ( Ananas comosus L.)
  27. 28. THANK YOU

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