Exploring the Bioactive Potential of Red Dragon Fruit (Hylocereus Polyrhizus) Peel on Chicken Patty : Antioxidant Properties, Lipid Oxidation, Nutritional and Patty Qualities

Low, Khar Wey (2026) Exploring the Bioactive Potential of Red Dragon Fruit (Hylocereus Polyrhizus) Peel on Chicken Patty : Antioxidant Properties, Lipid Oxidation, Nutritional and Patty Qualities. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Over past few years, food industry research has focused on utilizing fruit by-products as value-added ingredients because of their high amount of bioactive compounds. Hylocereus polyehizus peel, often abandoned as waste, has a rich component of polyphenols, flavonoids, betacyanins, and dietary fiber, which can enhance antioxidant properties, nutritional value, and reduce lipid oxidation in meat products. In this project, the red dragon fruit peel was processed into powder (DFPP) and incorporated into chicken patties at three treatment levels: 1% DFPP, 2% DFPP, and 5% DFPP, with the control sample containing no DFPP. Breadcrumb was partially replaced with DFPP according to the respective treatment levels. The objectives of this project are to (i) investigate the effects of red dragon fruit peel on texture, color, pH, and antioxidant activity in chicken patties; (ii) determine its impact on lipid oxidation during storage at days 0, 3, 5, and 12 using peroxide value and rancimat tests; and (iii) analyze changes in fiber content and moisture retention in enriched patties To evaluate its bioactive potential, the antioxidant capacity of the DFPP extract was first determined. The extract showed a total phenolic content of 0.27 ± 0.00 mg GAE/mL, DPPH radical scavenging activity of 67.25 ± 0.22%, IC₅₀ value of 0.03 mg/mL, and FRAP value of 177.14 ± 0.35 μM Fe²⁺ equivalents/g, indicating strong antioxidant potential. The total dietary fiber of DFPP was 65.99 ± 0.70%. Among all formulations, the 5% DFPP-enriched patty exhibited the highest antioxidant activity, with a peroxide value of 0.94 ± 0.01 meq/kg on day 12, as well as the greatest moisture content (66.23 ± 1.17%) and total dietary fiber (51.30 ± 1.19%) compared to the control, 1% DFPP, and 2% DFPP patties. Overall, this study demonstrates that incorporating up to 5% DFPP into chicken patties significantly enhances antioxidant capacity and fiber content, highlighting the potential of Hylocereus polyrhizus peel as a value-added ingredient in meat products.