Extraction of antioxidant compounds from red pitaya using soxhlet extraction method

The fruits of Hylocereus cacti, known as red pitaya, have recently drawn much attention of growers worldwide, not only because of their red-purple colour and economic value as food products, but also for their antioxidant compounds especially Vitamin C. Vitamin C is essential to a health diet as wel...

Full description

Bibliographic Details
Main Author:	Wan Nurul Zahida, Wan Abdul Jalil
Format:	Undergraduates Project Papers
Language:	English
Published:	2009
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/828/ http://umpir.ump.edu.my/id/eprint/828/ http://umpir.ump.edu.my/id/eprint/828/1/Wan_Nurul_Zahida_Wan_Abdul_Jalil.pdf

id	ump-828
recordtype	eprints
spelling	ump-8282015-03-03T07:47:07Z http://umpir.ump.edu.my/id/eprint/828/ Extraction of antioxidant compounds from red pitaya using soxhlet extraction method Wan Nurul Zahida, Wan Abdul Jalil TP Chemical technology The fruits of Hylocereus cacti, known as red pitaya, have recently drawn much attention of growers worldwide, not only because of their red-purple colour and economic value as food products, but also for their antioxidant compounds especially Vitamin C. Vitamin C is essential to a health diet as well as being a highly effective antioxidant that capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that can damage cells. In this research, Soxhlet extractor was used to extract the Vitamin C from red pitaya. Then the extracts obtained were evaporated using rotary evaporator to get concentrated oil. The oil produced was analyzed using High Performance Liquid Chromatograph and Ultraviolet-Visible Spectrophotometer. The effects of different drying temperature, solvent polarity and solid to solvent ratio on extraction yields were investigated. The drying temperatures used were 350C, 500C, 600C and 700C. The solvents used were methanol, ethanol, hexane and toluene. In term of solid to solvents ratio, it was set at 5g: 400mL, 10g: 400mL, 15g: 400mL and 20g: 400mL. It was found that drying temperature at 600C with methanol as solvent and 15: 400mL solid to solvent ratio give the highest yields of vitamin C which was 3.87 mg/L and 61.67% of antioxidant activity. Thus, it can be concluded as the most suitable operating parameter for extraction of Vitamin C from red pitaya using Soxhlet extraction method. 2009-04 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/828/1/Wan_Nurul_Zahida_Wan_Abdul_Jalil.pdf Wan Nurul Zahida, Wan Abdul Jalil (2009) Extraction of antioxidant compounds from red pitaya using soxhlet extraction method. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:45472&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Wan Nurul Zahida, Wan Abdul Jalil Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
description	The fruits of Hylocereus cacti, known as red pitaya, have recently drawn much attention of growers worldwide, not only because of their red-purple colour and economic value as food products, but also for their antioxidant compounds especially Vitamin C. Vitamin C is essential to a health diet as well as being a highly effective antioxidant that capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that can damage cells. In this research, Soxhlet extractor was used to extract the Vitamin C from red pitaya. Then the extracts obtained were evaporated using rotary evaporator to get concentrated oil. The oil produced was analyzed using High Performance Liquid Chromatograph and Ultraviolet-Visible Spectrophotometer. The effects of different drying temperature, solvent polarity and solid to solvent ratio on extraction yields were investigated. The drying temperatures used were 350C, 500C, 600C and 700C. The solvents used were methanol, ethanol, hexane and toluene. In term of solid to solvents ratio, it was set at 5g: 400mL, 10g: 400mL, 15g: 400mL and 20g: 400mL. It was found that drying temperature at 600C with methanol as solvent and 15: 400mL solid to solvent ratio give the highest yields of vitamin C which was 3.87 mg/L and 61.67% of antioxidant activity. Thus, it can be concluded as the most suitable operating parameter for extraction of Vitamin C from red pitaya using Soxhlet extraction method.
format	Undergraduates Project Papers
author	Wan Nurul Zahida, Wan Abdul Jalil
author_facet	Wan Nurul Zahida, Wan Abdul Jalil
author_sort	Wan Nurul Zahida, Wan Abdul Jalil
title	Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
title_short	Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
title_full	Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
title_fullStr	Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
title_full_unstemmed	Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
title_sort	extraction of antioxidant compounds from red pitaya using soxhlet extraction method
publishDate	2009
url	http://umpir.ump.edu.my/id/eprint/828/ http://umpir.ump.edu.my/id/eprint/828/ http://umpir.ump.edu.my/id/eprint/828/1/Wan_Nurul_Zahida_Wan_Abdul_Jalil.pdf
first_indexed	2023-09-18T21:53:25Z
last_indexed	2023-09-18T21:53:25Z
_version_	1777413920635486208

Extraction of antioxidant compounds from red pitaya using soxhlet extraction method

Similar Items