Polyphenol content and antioxidant activity of beverage from dragron fruit peel powder and soy powder

Rosiana, N M and Suryana, A L and Olivia, Z (2021) Polyphenol content and antioxidant activity of beverage from dragron fruit peel powder and soy powder. IOP Conference Series: Earth and Environmental Science, 672 (1). 012055. ISSN 1755-1307

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Abstract

Excessive oxidation reactions in body cells caused by dietary changes. This causes a chain reaction that damages the body cells. Excess oxidation reactions can be prevented by antioxidants. Polyphenol groups such as flavonoids, anthocyanins, and phenolics are the most active natural antioxidants. Soya powder and dragon fruit peel powder are a source of natural antioxidants. This research aims to analyse the antioxidant compounds on the mix of dragon fruit peel powder and soy powder as a source of antioxidant beverage. The research design used one factorial that is the ratio of soy powder and dragon fruit peel powder (0%:100%; 25%:75%; 50%:50%; 75%:25%; 100%:0%). The result showed that the antioxidant compound from this mixture was flavonoid, anthocyanin, and phenol. The range pH of the beverage are 5,25-6,83, range of water content are 4,81-6,29%, range of phenol content are 250,33-908,00 mg/100g, range of flavonoid are 250,33-908,00 mg/100g, range of anthocyanin are 8,00-387,83 mg/100g and the IC50 of the beverage are 17,61-18,60.

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