Determination of carotenoid content in ripens and dried fruits of garcinia atroviridis / Siti Noreena Abdul Rahman

Garcinia atroviridis’s fresh fruit is one of the underutilized in Malaysia, which have bright yellow color. The yellow colour arise from the presence of a pigments called carotenoid, that brings a lot of advantages in human health. However, the fruits often consumed in the form of “asam keping” which is the sun dried G.atroviridis. The
aims of this study is to analyze the amount of carotenoid in both ripens and dried condition, since the advantage of the fruits are mostly rely in the carotenoid which brings the antioxidant activity. Both of the sample was acquired from the same source and undergo the extraction of carotenoid before proceeding with DPPH + Radical scavenging acticity to determine the antioxidant activity. The fresh fruit of
G.atroviridis is 9.17 μg/g of the dry mass of carotenoid content which is significantly higher compared to the dried conditions, with 6.57μg/g of total carotenoid content in
dry masses. The dried G.atroviridis loses some of the carotenoid due to the various external factor such as heat, light and oxygen that have been encountered during the
preparation process of “asam keping. There is also a correlation between the amount of carotenoid with the rate of antioxidant activity, where the ripens G.atroviridis also
have higher antioxidant activity compared to the dried. Hence, the ripens G.atroviridis has more benefit for our health instead of the dried G.atroviridis.