Effects of spray drying towards phenolic contents and antioxidant activity in Ananas Comosus (Josephine)

Antioxidant was usually acts as human first line defend for any affected diseases. Antioxidant will avoid form of free radical that can cause cancer when the cell produces without limits. Lack of knowledge by human to know an advantage of antioxidant will affect their immune system and encourage dangerous disease later. Many types of antioxidant in Ananas Comosus will help defense human body such as defence of respiratory system, protect liver, maintain healthy vision and improve reproductive function. Examples of food and vegetables that contain antioxidant are broccoli, strawberries, potatoes, pineapples, sun flower seed and raw cabbage. In this experiment, Josephine Ananas Comosus will be chosen as sample. . Sample was prepared by blend to get pure juice before through spray drying for powder formation. 27% of maltodextrin concentration at temperature 140°C was set due to optimum parameter to form powder. Two different spray drying temperature and percentages of maltodextrin will be chosen for parameter comparison. Maltodextrin concentration at 17 % and 27% while, 140°C and 160°C for spray drying temperature. Different analysis such as 2.2-diphenyl-1-picrylhydrzyl (DPPH) free radical scavenging assay and total phenolic content (TPC) analysis was selected. During the analysis of TPC, all samples were changes from yellow to dark purple. For flesh sample, highest TPC was showed at temperature 140°C with 27% of maltodextrin concentration, 0.7395mg/20g fruit. Then, for peels sample, TPC reading highest at temperature 140°C with 27% concentration (0.5734mg/20g fruit), By using DPPH scavenging assay, for antioxidant analysis will changes colour from dark blue into yellow when presented of antioxidant contains in the sample . Flesh sample at temperature 140°C and 27% concentration contains highest reading of scavenging assay (% inhibiton), 35.21%. While for peels sample, the highest % inhibition at 140°C with 27% concentration (34.47%) . In conclusion, flesh contains higher TPC and percentages of inhibition at temperature 140°C with 27% of maltodextrrin concentration compared with peels sample. The lowest result of both analysis determined at temperature 160°C at 27% maltodextrin for flesh and peels sample. These due to amount of fiber that contains by flesh with lot of component and nutrient such as phenolic, flavanoid and antioxidant compound. Compared with peels sample, antioxidant activity may be present in the sample but at low concentration. For optimum spray dryer temperature and maltodextrin concentration to produce antioxidant powder were setting at 140°C with 27% respectively.