Effect of Drying Pre-Treatment on Nutritional Composition, Fatty Acid Profile, and Antioxidant Properties of Bambangan (Mangifera pajang) Seed and Its Fat
Keywords:
Antioxidant activity, drying methods, fatty acid profile, Mangifera pajang, phenolic contentAbstract
This study investigates the effects of five different drying methods (sun, oven, cabinet, microwave, and freeze-drying) on the nutritional composition, fatty acid profile, and antioxidant properties of bambangan seed powder and its extracted fat. Proximate analysis revealed that freeze drying preserved the highest crude fat content (6.94%), while sun drying resulted in higher crude fiber levels (4.51%). Cabinet drying achieved the lowest moisture content (5.57%), thereby enhancing shelf stability. Fatty acid profiling showed stearic (37.29 - 44.68%) and oleic acids (38.71 - 45.53%) as dominant in bambangan seed fat, with freeze drying and cabinet drying retaining higher saturated fatty acids, whereas oven drying and microwave drying promoted unsaturated fatty acid. Total phenolic content (62.43 - 83.90 mg GAE/g) and ferric reducing antioxidant power (102.41 - 129.52 mM/100g) were highest in freeze drying samples, particularly in seed powder, indicating superior retention of antioxidant compounds. A strong positive correlation (r>0.800) between TPC and FRAP was observed. Freeze drying is the most effective method for preserving nutritional and bioactive components, followed closely by cabinet drying, which offers a practical balance between quality retention and processing feasibility.
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