The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods

Authors: D. Pujimulyani, S. Raharjo, Y. Marsono, U. Santoso

Abstract:

Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes (Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C₁₈ and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.

Keywords: White saffron, antioxidant activity, blanching, phenolic.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1088100

References:

[1] Barrett DM, Theerakulkait C. 1995. Quality indicators in blanched, frozen, stored vegetables. Food Tech 49, 62-65.
[2] Wahyuningsih D. 2008. Pengaruh Cara dan Waktu Blanching Terhadap Kadar Antiosianin dan Vitamun C Bunga Turi Merah (Sesbania grandiflora L. (Pers). Fakultas Agroindustri, Universitas Mercu Buana, Yogyakarta.
[3] Volden J, Borge GIA, Bengstsson GB, Hansen M, Thygesen IE, Wicklund T. 2008. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chem 109, 595-605.
[4] Xu B, Chang SKC. 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem 110, 1-13.
[5] Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L. 2006. Effects of post harvest treatment and heat stress on availability of wheat antioxidants. J Agric Food Chem 54, 5623-5629.
[6] Randhir R, Kwan YI, Shetty K. 2008. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Sci and Emerging Tech 9, 355-364.
[7] Kwan YI, Apostolidis E, Shetty K. 2007. Traditional diet of americans for management of diabetes and hypertension. J Medicinal Food 10, 266-275.
[8] Viña SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Maschereni RH. 2007. Quality of brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method. J Food Engi 80, 218-225.
[9] Olivera DF, Viña SZ, Marani CM, Ferreyra RM, Mugride A, Chaves AR, Mascheroni RH. 2008. Effect of blanching on the quality and of brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage. J Food Engi 84, 148-155.
[10] Yue X, Xu Z. 2008. Changes of anthocyanins, anthocyanidins, antioxidant activity in bilberry extract during dry heating. J Food Sci 73, 494-499.
[11] Zhang Z, Kou X, Fugal K, Mclaughlin J. 2004. Comparison of HPLC methods for determination of anthocyanins and anthoyanidins in bilberry extracts. J Agric Food Chem 52, 688-691.
[12] Sadilova E, Stintzing EC, Carle R. 2006. Thermal degradation of acylated and nonacylated anthocyanins. J Food Sci 71, C504-512.
[13] Pujimulyani D, Wazyka A. 2009a. Antioxidation, Chemical and Physical Properties of Wet Sweets from White Saffron. Agritech 29 (3), 167-173.
[14] Pujimulyani D, Wazyka A. 2009b. An antioxidant activity and curcumin content of dry sweets from white saffron (Curcuma mangga Val). International Chemistry Proceeding, ISSN, No.1410-8313, 82-86.
[15] Monagas M, Garrido I, Lebron-Aguilar R, Bartolome B, Gomez- Cordoves C. 2007. Almond (Prunus dulcis Mill) skins as a potential source of bioactive polyphenols. J Agric Food Chem 55, 8498-8507.
[16] Gawlik-Dziki U. 2008. Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var botrytis italica) florets. Food Chem 109, 393-401.
[17] Budavari S, Neil MJ, Smith A, Heckelman PE, Kinneary JF. 1997. The Merck Index, An Encyclopedia of Chemicals, Drugs and Biologicals, Merck and Co. Inc.
[18] Kim TJ, Silvia JL, Kim MK, Jung YS. 2010. Enhanced antioxidant capacity and antimicrobial activity of tannic by thermal processing. Food Chem 118, 740-746.
[19] Pujimulyani D, Raharjo S, Marsono Y, Santoso U. 2010. The effects of blanching treatment on the radical scavenging activity of white saffron (Curcuma mangga Val.). International Food Research Journal 17, 615- 621.
[20] Li W, Pickard MD, Trust B. 2008. Effect of Thermal Processing on Antioxidant Properties of Purple Wheat Bran. Food Chem, 104, 1080- 1086.