KARAKTERISASI SERAT PANGAN DAN AKTIVITAS ANTIOKSIDAN DARI TEPUNG KULIT KAKAO (Theobroma cacao L.)

IF 1 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY

化学进展 Pub Date : 2021-05-22 DOI:10.35799/cp.14.1.2021.34773

Ivon Palente, E. Suryanto, L. Momuat

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引用次数: 0

Abstract

ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung kulit kakao yang diekstraksi menggunakan gelombang ultrasonik dengan perbedaan pelarut. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Hasil karakterisasi secara fisik tepung kulit kakao tanpa perlakuan (KKTP), yang diekstraksi dengan aquades (KKA) dan etanol (KKE) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil difraksi sinar-X menunjukkan derajat kristalinitas KKTP (55,58%) lebih besar daripada KKA (54,24%) dan KKE (53,48%). Hasil karakterisasi secara kimia menunjukkan kandungan air KKTP lebih tinggi dari KKA dan KKE, kandungan protein, karbohidrat dan lignin KKA lebih tinggi dari KKTP dan KKE. Sedangkan kandungan abu, lemak, serat pangan tak larut, serat pangan terlarut, total serat pangan, hemiselulosa dan selulosa KKE lebih tinggi dari KKTP dan KKA. Hasil pengujian aktivitas antioksidan menunjukkan ekstrak fenolik terikat KKTP (88,38%), KKA (90,61%) dan KKE (92,78%) lebih tinggi dibandingkan ekstrak fenolik bebas KKTP (86,85%), KKA (88,19%) dan KKE (90,04%). Adapun kapasitas penangkal nitrit menunjukkan bahwa ekstrak fenolik terikat KKTP (40,28%), KKA (55,90%) dan KKE (67,92%) lebih besar dibandingkan ekstrak fenolik bebas KKTP (34,84%), KKA (53,22%) dan KKE (64,63%). ABSTRACT The purpose of this study was to determine the characteristics and antioxidant activity of dietary fiber from cocoa husk flour extracted using ultrasonic waves with different solvents. This research consists of 3 stages, namely micronization, extraction and characterization. The results of the physical characterization of untreated cocoa husk flour (KKTP), which was extracted with distilled water (KKA) and ethanol (KKE) with Fourier Transform Infra Red (FTIR) did not experience any fundamental changes in the main components after milling and sonication extraction. The results of X-ray diffraction showed that the degree of crystallinity of KKTP (55.58%) was greater than that of KKA (54.24%) and KKE (53.48%). The results of chemical characterization showed that the air content of KKTP was higher than KKA and KKE, the protein, carbohydrate and lignin content of KKA was higher than KKTP and KKE. Meanwhile, the content of ash, fat, insoluble dietary fiber, soluble dietary fiber, total dietary fiber, hemicellulose and KKE cellulose were higher than KKTP and KKA. The antioxidant test results showed that KKTP (88.38%), KKA (90.61%) and KKE (92.78%) phenolic extracts were higher than KKTP-free phenolic extracts (86.85%), KKA (88.19) % ) and KKE (90.04%). The nitrite antidote capacity showed that the phenolic extract supported KKTP (40.28%), KKA (55.90%) and KKE (67.92%) greater than KKTP-free phenolic extract (34.84%), KKA (53, 22%) and KKE (64.63%).

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从可可皮粉末中提取的食物纤维和抗氧化剂的特性(可可可可脂)。

本研究的目的是用不同溶剂的超声波从可可皮中提取的食物抗氧化纤维的特性和活性。该研究包括微化、提取和分类的三个阶段。在研磨和提取过程中，可可皮的物理特性没有处理(KKTP)，由aquades (KKA)和乙醇(KKE)和富里尔转化红外线(FTIR)制成，在研磨和提取过程中，可可皮的主要成分没有发生根本变化。x射线衍射结果显示KKTP(55.58%)的结晶度比ca(54.24%)和KKE(53.48%)大。化学特征表明，KKTP的含水量高于KKTP和KKE，蛋白质、碳水化合物和褐核。然而，从KKTP和KKA中提取的碳、脂肪、溶解的食物纤维、溶解的食物纤维、总天然的食物纤维、血小板和纤维素含量都高于KKTP和KKA。抗氧活性检测结果显示，KKTP提取物(88.38%)、KKA(90.61%)和KKE比非KKTP提取物(86.85%)、KKA(88.19%)和KKE(90.04%)都高。至于对硝酸盐的解毒剂容量，我们发现KKTP的表型提取物(40.28%)、KKA(55.90%)和KKE(67.92%)比非KKTP提取物(34.84%)、KKA(53.22%)和KKE(64.63%)要大得多。这项研究的目的是确定来自cocoa husk洪水的介质和抗氧化剂的作用这是三种不同阶段的研究结果，namely微扫描、提取和查理化。针对水和乙醇的生理特征(KKTP)的分析表明，在米尔林(milling)和声学(FTIR)的模型中，没有经历过在main components中发生的根本变化。x射线衍射的结果表明，KKTP(55.8%)的晶体状态比KKTP(54.24%)和KKE(53.48%)大。化学查素的结果表明，参加KKTP的水的含量比KKA和KKE还高，蛋白质、carbohydrate和高密度褐煤的含量也比KKTP和KKE高。虽然，灰、肥、不可溶性纤维、溶液介质、全纤维、血红蛋白和氯蛋白酶的含量高于KKTP和KKAantioxidant test results那里那个KKTP杂志》(88 . 38%),KKA 90(61%)和KKE(92。78%)酚比KKTP-free摘录是高酚摘录(85%)、KKA(88。86 %)和KKE(19) 90 . 04%)。《nitrite解药capacity那里那个《酚extract supported KKTP (40 . 28%), KKA(55)和KKE 90%(67。92%)大比KKTP-free酚extract (34 84%), 53 KKA(22%)和64 KKE(63%)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

化学进展化学-化学综合

CiteScore

2.10

自引率

15.40%

发文量

4325

审稿时长

2.5 months

期刊介绍： Progress in Chemistry is a peer-reviewed monthly journal. It is sponsored by the Chinese Academy of Sciences(CAS) and the National Natural Science Foundation of China(NSFC). It provides a forum to publish review papers of specialized topics covering the full spectrum of chemistry in Chinese or English, with emphasis on those topics of emerging research area. The reviews provide comprehensive information, including recent advances, development trends, as well as critical assessments about the subject. The readers interested are : researchers and students in chemistry and related areas, and policy decision-makers. Most members of the editorial board are famous scientists.