| Abstrakt: |
Recent studies confirmed that batuan (Garcinia binucao), a Philippine indigenous fruit, is a potential source of hydroxycitric acid (HCA), a compound with anti-obesity property. This fruit, however, is commonly processed into different products to extend its shelf life and increase its marketability and availability all year round. This study was conducted to determine the effects of various processing methods on the HCA content of batuan. The fruits were steam blanched at different time intervals (10, 15, and 20 min). The effect of drying was determined by subjecting the samples to different drying temperatures (50°C, 60°C and 70°C). Whole fruits were submerged in 5% brine solution for about 3 weeks to allow fermentation, and then samples were collected every 4 days. To determine the effect of freezing, whole fruits were stored in a freezer at -18°C. Sampling was done every week for 2 months. HCA was isolated from fresh and processed fruit rinds using water extraction method. Spectrophotometric analysis was employed to quantify the isolated acid from the samples. Results revealed that fresh batuan fruits contain 4.81 + 0.12 g HCA/ 100 g pulp. Steam blanching was observed to reduce the HCA content of batuan fruit rinds by 14.55%–21.41%. On the other hand, drying can decrease the HCA content of samples by 7.28%–16.22%. Brine fermentation for 3 weeks likewise significantly reduced the HCA of batuan fruit by 39.08%. Freezing for 2 months decreased the HCA content of samples by 13.30%. Based on the results, freezing and drying at 60°C are the most effective methods in preserving the HCA of batuan. [ABSTRACT FROM AUTHOR] |
