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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Autores principales:	Puji Wulandari, Supriyadi Supriyadi, Budi Setiadi Daryono
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/9030d4c917094f628d92c80d15789c69
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spelling	oai:doaj.org-article:9030d4c917094f628d92c80d15789c692021-12-01T14:01:06ZEVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE2685-42792715-422X10.33512/fsj.v1i2.7010https://doaj.org/article/9030d4c917094f628d92c80d15789c692019-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/7010https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XThe 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.Puji WulandariSupriyadi SupriyadiBudi Setiadi DaryonoDepartment of Food Technologyarticlecucumis melo l. cv. hikapel, antioxidant, ripening stage, room storageFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 2, Pp 114-119 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage Food processing and manufacture TP368-456
spellingShingle	cucumis melo l. cv. hikapel, antioxidant, ripening stage, room storage Food processing and manufacture TP368-456 Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE
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.
format	article
author	Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono
author_facet	Puji Wulandari Supriyadi Supriyadi Budi Setiadi Daryono
author_sort	Puji Wulandari
title	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_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_sort	evaluation of antioxidant properties of cucumis melo l cv. hikapel during storage at room temperature
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/9030d4c917094f628d92c80d15789c69
work_keys_str_mv	AT pujiwulandari evaluationofantioxidantpropertiesofcucumismelolcvhikapelduringstorageatroomtemperature AT supriyadisupriyadi evaluationofantioxidantpropertiesofcucumismelolcvhikapelduringstorageatroomtemperature AT budisetiadidaryono evaluationofantioxidantpropertiesofcucumismelolcvhikapelduringstorageatroomtemperature
_version_	1718405072455467008

EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE

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