Development of gummy jelly from Makmao (Antidesma velutinosum Blume) crude extract

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Settini Saeng-on
Supawadee Daodee
Duangkamon Sakloetsakun

Abstract

Introduction: Makmao (Antidesma velutinosum Blume) is a small fruit with red or purple color. It is one of the plants commonly used for health benefits. Makmao contains Anthocyanins, Flavonoids and Polyphenols that are responsible for antioxidant activity. The purpose of this study was to prepare a gummy jelly product of Makmao extraction obtaining from a suitable solvent. The products were then tested on their characteristics. Materials and Methods: Three different solvents, namely 95% ethanol, 50% ethanol and water were used for Makmao extraction. The extract which provided the highest amount of anthocyanin, polyphenol and flavonoid was carried out to develop gummy jelly product. In the preparation, gelatin was used as gelling agent. The obtained products were determined physical appearance, chemical and microbiological activities. Results: Makmao extraction using 95% Ethanol as a solvent had the highest % yield compared to other solvents. Moreover, it revealed the significant amount of anthocyanin, polyphenol and flavonoid contents (p<0.05). Makmao gummy jelly having 10% gelatin had a lower water activity than that of 15% gelatin. Results from texture analyzer showed that firmness and chewiness of 10% gelatin gummy jelly product were low in comparison to the product prepared by 15% gelatin. Furthermore, microorganisms and heavy metals were not observed in the products. Conclusion: Ethanolic extraction of Makmao containing high amount of active compounds is able to prepare gummy jelly product and it might be used to develop further health products.


 

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Pharmaceutical Sciences

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