| Author | Phiangkamol Ngamwongkul |
| Call Number | AIT Thesis no.FB-10-09 |
| Subject(s) | Pomegranate
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Biopr ocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-09 |
| Abstract | Pomegranate peel is a natural s ource of antioxidant such as phenolic compounds. Pomegranate peel was dried with hot air drying (HA) and infrared drying (IR) at 50, 55, 60 and 65 o C. Drying temperature had effect on equilibrium moisture content and drying rate. Different drying models suc h as Lewis, Page’s, Henderson and Pabis, and Logarithmic were applied to develop drying equations. All the models were compared according to coefficient of determination (R 2 ), root mean square error (RMSE), and reduced chi - square ( ᵡ 2 ). The Page model was f ound to be the most suitable for describing drying curves of pomegranate peel. Drying method and temperature had a significant effect on total phenolic content (TPC). IR 60 o C gave the highest TPC. The effect of extraction methods and conditions on TPC and extract yield, pomegranate peel dried by IR 60 o C was extracted with microwave - assisted extraction (MAE), water bath shaker extraction (WSE), and ultrasound - assisted extraction (UAE) at 3 different temperatures (40, 50, 60 o C) and 3 different times (10, 20, 30 min for MAE, and 30, 60, 90 min for WSE and UAE). WSE 60 o C, 60 min had the highest TPC (93.49 ± 0.44 g GAE/kg) while UAE 50 o C, 60 min had the highest extract yield (53.57±0.21 %). Antioxidant activity of pomegranate peel extract from WSE 60 o C, 60 min wa s 94.50±0.11% determined by DPPH radical scavenging activity method. The effect of extract concentration (500, 1000, 2000, and 3000 ppm) on oxidation of soybean oil was investigated. The minimum effective concentration was 1000 ppm. Antioxidant activity in creased as concentration increased. Overall, it was found that pomegranate peel is a potential source of antioxidants and could be incorporated in foods to protect them from oxidation, while serving as an additional antioxidant source. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-09 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Anal, Anil Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |