Studies on chemical composition, rheological and antioxidant properties of pectin isolated from Riang (Parkia timoriana (DC.) Merr.) pod

Although synthetic antioxidant food additives are widely used in a variety of food products, some of them are suspected of having a noxious effect on human health. As a consequence, much research attention has been focused on developing natural antioxidant compounds from plants. Riang (Parkia timoriana (DC.) Merr.) is known as a traditional medicinal plant in which its various parts have been reported to exhibit antioxidant and numerous biological activities. In this study, pectins from Riang pod husk and pod powder were extracted, and their physico-chemical, rheological, and antioxidant properties were characterized. The extracted pectins showed high uronic acid content (> 65%) and high molecular weight (200-250 kDa) and the yields were approximately 15 and 36%w/w (dry basis), for Riang husk pectin (RHP) and Riang pod powder pectin (RPP), respectively. Furthermore, both pectins were classified as a high methoxyl with their DE of ~66%. Rheological measurements revealed a pseudoplastic behavior above 2% w/v. RHP contained higher content of total phenolics, flavonoids and tannin, compared with RPP. Antioxidant activities of RHP were consequently higher than RPP in all studied assays. The highest antioxidant activities of RHP and RPP, obtained from ABTS assay, were 0.95 and 0.24 mmol Trolox equivalents/g, respectively.

Keywords: Antioxidant; Parkia timoriana (DC). Merr.; Pectin; Riang pod; Viscosity.