EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE
The changes in antioxidant compounds and antioxidant activities of melon (<em>Cucumis Melo</em> L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25<sup>o...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7010 |
| _version_ | 1797432643084615680 |
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| author | Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono |
| author_facet | Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono |
| author_sort | Puji Wulandari |
| collection | DOAJ |
| description | The changes in antioxidant compounds and antioxidant activities of melon (<em>Cucumis Melo</em> L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25<sup>o</sup>C for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period. |
| first_indexed | 2024-03-09T10:04:38Z |
| format | Article |
| id | doaj.art-9030d4c917094f628d92c80d15789c69 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:38Z |
| publishDate | 2019-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-9030d4c917094f628d92c80d15789c692023-12-01T23:13:01ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-12-011211411910.33512/fsj.v1i2.70105401EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATUREPuji Wulandari0Supriyadi Supriyadi1Budi Setiadi Daryono2Sultan Ageng Tirtayasa UniversityUniversitas Gadjah MadaUniversitas Gadjah MadaThe changes in antioxidant compounds and antioxidant activities of melon (<em>Cucumis Melo</em> L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25<sup>o</sup>C for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period.https://jurnal.untirta.ac.id/index.php/fsj/article/view/7010cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage |
| spellingShingle | Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE Food ScienTech Journal cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage |
| title | EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE |
| title_full | EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE |
| title_fullStr | EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE |
| title_full_unstemmed | EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE |
| title_short | EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE |
| title_sort | evaluation of antioxidant properties of cucumis melo l cv hikapel during storage at room temperature |
| topic | cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7010 |
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