The Differences of Macronutrients and Mineral Contents in Ambarella (Spondias Dulcis) Peel and Pulp and the Evaluation on Antioxidant Level Using Different Extraction Solvents

Chu, Kok Hua (2019) The Differences of Macronutrients and Mineral Contents in Ambarella (Spondias Dulcis) Peel and Pulp and the Evaluation on Antioxidant Level Using Different Extraction Solvents. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The leaves, steam and roots of Ambarella (Spondias Dulcis) have been studied for pharmaceutical purposes with little attention paid to the study of the pulp and peel of its fruit. This study was therefore conducted to compare the antioxidant properties, proximate and mineral compositions of the peel and pulp of unripe Ambarella fruit. The percentage of ash, crude fibre, crude fat contents were higher in the peel while percentage of the moisture, crude protein and carbohydrate contents were higher in the pulp than the peel. The potassium, sodium, magnesium, calcium, phosphorus and zinc content in Spondias dulcis peel was significantly higher than pulp except the iron content. The antioxidant potentials measured by total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests in ambarella peel were significantly higher than in the pulp. The results of the study indicate that ambarella peel exhibited significantly higher mineral composition, proximate composition and antioxidant activity compared to the pulp and thus, can be explored as a viable source of natural antioxidants for the functional food applications. Keywords: Ambarella, peel and pulp, proximate composition, antioxidant potential