Phytochemical characterization, total phenolic content and flavonoid content of tiesa (Pouteria campechiana Baehni) pulp and seed flour

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

This study was done to evaluate the functional properties of Tiesa pulp and seed flour. Tiesa pulp flour contained 7.78% moisture, 1.55% ash, 2.97% crude fat, 2.36% crude fiber, 1.84% crude protein and 83.50% nitrogen-free extract. Tiesa seed flour contained 7.79% moisture, 2.17% ash, 4.26% crude fat, 3.03% crude fiber, 6.55% crude protein and 76.21% nitrogen-free extract. Qualitative phytochemical screening showed that reducing sugars and phenols were present in the ethanolic extracts of tiesa pulp flour while only triterpenes was detected in the aqeous extract of tiesa pulp flour. Diterpenes, cyanogenic glycosides and phenols were present in the ethanolic extract of tiesa seed flour. Higher amounts of TPC and TFC were evident in the methanolic/ethanolic extract of the sample. Methnolic extract of tiesa pulp flour has 1.59 g CE/100g and tiesa seed flour has 1.47 g CE/100g. On the other hand, ethanolic extracts of tiesa pulp flour has 10.33 g GAE/100g and tiesa seed flour has 2.8 g GAE/100g. Tiesa pulp has 164.85 μg lycopene/100g and tiesa seed flour has 101.66 μg lycopene/100. Beta-carotene content of tiesa pulp flour and seed flour was 1947.84 and 477.69 μg/100g, respectively. Thus, tiesa pulp and seed flour are a good source of nutrients and different phytochemicals. In addition, tiesa pulp and seed flour could be used as an alternative or substitute to other commercially available flours.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /N37

Document Type

Thesis

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