Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

Luh Suriati, Hanilyn A. Hidalgo, I Gede Pasek Mangku, Luh Kade Datrini, Josephine Red

Abstract


Consumption of fruit juices product containing various bioactive compounds that are good for health is a current trend. Bignay fruit is a tropical fruit that contains high anthocyanin and can increase its antioxidant ability by adding aloe vera gel (AVG). Bignay fruit also contains organic acids, namely gallic, ferulic, and ellagic acids. AVG is associated with many transparent or colorless polysaccharides and contains functional bioactive chemical compounds. This research aimed to evaluate the effect of AVG concentration on the anthocyanin and antioxidant activity of bignay fruit juice. This research design used a completely randomized design of one factor, namely the concentration of AVG. The formulation of bignay fruit juice with the addition of AVG at concentrations of 25%, 50%, and 75% at a temperature of (6±1) °C was carried out. The observed variables included total anthocyanins, total flavonoids, vitamin C, antioxidant activity, viscosity, and acidity. All experimental units were repeated three times. Periodic observations of bignay fruit juice were carried out on storage 0, 3, 6, 9, 12, and 15 days. The AVG concentration significantly affected the total anthocyanin, antioxidant activity, and viscosity of bignay fruit juice. The best formula for bignay fruit juice is the addition of AVG with a concentration of 25%. The bignay fruit juice notes a large number of functional compounds until the ninth day of storage. Bignay fruit juice can be a recommendation for health-conscious consumers to fulfill their functional drink desires.

Keywords


Aloe vera; antioxidant activity; anthocyanin; bignay fruit; juice

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.13.3.17412

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