MATURITY STAGES AFFECT ANTIOXIDANT ACTIVITY OF ‘MD2’ PINEAPPLE (ANANAS COMOSUS L.)

Five maturity stages of ‘MD2’ pineapple fruit were determined for its antioxidant activity using 80% methanol and water extracts.
The five stages of ‘MD2’ fruit maturity was based on peel colour with stage 1 = mature green, stage 2 = 25% yellow; stage 3 = 50% yellow, stage 4 = 75% yellow and stage 5 = 100%
yellow.
Three assays, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) were used to evaluate the antioxidant activity of extracts.
The antioxidant activity of pineapple fruit determined by DPPH assay for both methanol and water extraction showed an increase of activity as maturity stages progressed, then decreased as fruit reached maturity stage 4 and 5. The pineapple fruit antioxidant activity using FRAP assay showed an increase from stage 1 to 3, and decrease from 4 to 5 for both methanol and water extraction.
For the ABTS assay, the antioxidant activity of pineapple fruit increased significantly from stage 1 to 3, and decreased significantly as fruit reached maturity stage 4 in methanol extraction but no significance difference between stage 3 and 4 in water extraction.
These results indicate that the maturity stages significantly affect antioxidant activity of ‘MD2’ pineapple fruit.
The highest antioxidant activity was found in fruit at stage 3. In this study, 80% methanol was a better extraction solvent than water.

II Southeast Asia Symposium on Quality Management in Postharvest Systems

P. Ding, S. Syazwani

ABTS, DPPH, FRAP, methanol extract, water extract

https://doi.org/10.17660/ActaHortic.2015.1088.34