Bioactive compounds and antioxidant capacities of fresh and canned fruit,of pineapple
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Bioactive compounds and antioxidant capacities of fresh and canned fruit,of pineapple
- 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 .
- 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.
- 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:
- 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:
- 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:
- 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:
- 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:
- 13. EXPERIMENTAL PROTOCOL Preparation of Sample Preparation of Extracts Collection of Pineapple
- 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
- 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.
- 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.)
- 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.)
- 24. Percentage Inhibition oxidation of linoleic acid system
- 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.)
- 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.)
- 27. Reducing power of fresh and canned fruit extracts of Pine apple ( Ananas comosus L.)
- 28. THANK YOU