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Abstract

Chemical compounds that can donor one or more electrons to free radicals to inhibit free radical reactions are called antioxidants. Manalagi apple is a fruit with high antioxidant activity. Manalagi apple is a typical fruit of Batu City. Processed apple products are apple cider, vinegar, dodol, and chips. These products are sold in Batu city and produced the same home industry. The aim of this study was to determine the antioxidant activity comparison between Manalagi apple and four processed apple products based on IC50 values. This study used the ABTS method (2,2-azino bis (3-ethyl benzothiazoline-6-sulfonic acid) and analysis used spectrophotometric visible. IC50 value as  apples and their processed products were analyzed using a one-way ANOVA. The study results indicated that IC50 value of Manalagi apple was insignificantly different from the processed apple product of dodol and chips. However, the IC50 value of manalagi apple was significantly different from apple cider and vinegar.

Keywords

Manalagi Apple; Apple cider; Apple Vinegar; Apple Dodol; Apple Chips

Article Details

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Engrid Juni Astuti, University of Muhammadiyah Malang

Department of Pharmacy

Agustin Rafikayanti, University of Muhammadiyah Malang

Department of Pharmacy

SeptianaTita Purwanto, University of Muhammadiyah Malang

Department of Pharmacy

Chenchen Puspitasari, University of Muhammadiyah Malang

Department of Pharmacy

Wenni Fista Rika, University of Muhammadiyah Malang

Department of Pharmacy

Yeni Yesica, University of Muhammadiyah Malang

Department of Pharmacy

How to Cite
Astuti, E. J., Rafikayanti, A., Purwanto, S., Puspitasari, C., Rika, W. F., & Yesica, Y. (2022). The Antioxidant Activity Comparison of Malus sylvestris Mill and Its Processed Products. Food Science and Technology Journal (Foodscitech), 46-52. https://doi.org/10.25139/fst.v5i1.4143

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