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Vol. 34 No. 11 (2022): Vol 34 Issue 11, 2022

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Effect of Different Mixed Foods with Pomegranates, Raisins, Stingless Bee Honey, Dates and Figs on Antioxidant Properties

https://doi.org/10.14233/ajchem.2022.23933
Noorsabrina M. Salbi
Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, 84600 UTHM-Pagoh Campus, Muar, Johor, Malaysia ; Department of Chemical and Technology, Politeknik Tun Syed Nasir, Pagoh Education Hub, Km 1, Jalan Panchor, 84600 Muar, Johor, Malaysia
Norhayati Muhammad
Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, 84600 UTHM-Pagoh Campus, Muar, Johor, Malaysia
Norazlin Abdullah
Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, 84600 UTHM-Pagoh Campus, Muar, Johor, Malaysia

Corresponding Author(s) : Norhayati Muhammad

norhayatim@uthm.edu.my

Asian Journal of Chemistry, Vol. 34 No. 11 (2022): Vol 34 Issue 11, 2022

Abstract

Currently, pomegranates, raisins, stingless bee honey, dates and figs have been used in many products. However, interactions between multiple ingredients in a product may have a synergistic or antagonistic effect, which could improve or reduce functionality. Therefore, the aim of this study is to determine the interaction effect of different mixed foods from pomegranates, raisins, stingless bee honey, dates and figs. The total flavonoid contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of 41 samples designed by simplex centroid mixture design was determined before interaction effect and correlation were analyzed. As a result, only eight out of 41 mixed foods shown the synergistic interactions. Moreover, antioxidant properties were correlated (R2 = 0.939) with flavonoid content. In conclusion, the mixed food that shows synergistic interaction may be utilized in the future development of functional food.

Keywords

Antioxidant Flavonoid content Interaction effect Mixed food
M. Salbi, N., Muhammad, N., & Abdullah, N. (2022). Effect of Different Mixed Foods with Pomegranates, Raisins, Stingless Bee Honey, Dates and Figs on Antioxidant Properties. Asian Journal of Chemistry, 34(11), 3001–3005. https://doi.org/10.14233/ajchem.2022.23933
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