Assessment of agarwood hydrodistillation byproduct for consumable potential

Agarwood hydrosol is a by – product of the hydrodistillation process in the extraction of essential oil usually being underutilized although some consumers believe that all components of agarwood have health benefits. To enhance the value of hydrosol in the market, three (3) formulations were design...

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Main Author:	Mohamad Kahar, Ernna Erynna
Format:	Thesis
Language:	English English English
Published:	2023
Subjects:	H Social Sciences (General)
Online Access:	http://eprints.uthm.edu.my/10975/1/24p%20ERNNA%20ERYNNA%20MOHAMAD%20KAHAR.pdf http://eprints.uthm.edu.my/10975/2/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20COPYRIGHT%20DECLARATION.pdf http://eprints.uthm.edu.my/10975/3/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20WATERMARK.pdf
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id	my-uthm-ep.10975
record_format	uketd_dc
spelling	my-uthm-ep.109752024-05-15T07:26:01Z Assessment of agarwood hydrodistillation byproduct for consumable potential 2023-09 Mohamad Kahar, Ernna Erynna H Social Sciences (General) Agarwood hydrosol is a by – product of the hydrodistillation process in the extraction of essential oil usually being underutilized although some consumers believe that all components of agarwood have health benefits. To enhance the value of hydrosol in the market, three (3) formulations were designed based on different type of sugar used; F1 (white sugar), F2 (brown sugar) and F3 (white sugar + brown sugar) which hydrosol was used as main ingredient. To determine the sweetened agarwood drink (SAD) characteristics and preferences, this project undergone analyses; sensory, physicochemical, antioxidant, cytotoxicity and enumeration of yeast and mold for shelf – life analysis according to AOAC method and Malaysian Food Regulation (1985). The data summarized that drink obtained dislike perception. The characteristics of SAD was acidic (pH 4.42), viscosity (2.14 m.Pa.s), ash (0.31 g), protein (1.23g), carbohydrate (9.26 %) and sugars (12.28 %), no fat, contain sodium, potassium, zinc, magnesium and calcium at the same time no heavy metals were detected. However, low antioxidant properties exerted on drinks; DPPH activity (32.54%), FRAP (0.73 mmol Fe2+ E/L), TPC (0.2 mg GAE/ml) while TFC (2.28mg RE/ml). Weak correlation between DPPH, TPC and TFC which R2 = 0.49 and 0.56 respectively and no correlation between FRAP to TPC and TFC. Cytotoxicity analysis on brine shrimp was 100% mortality. Shelf–life analysis showed no yeast or mold growth in drinks. Overall, formulations made to SAD did not obtained panellist acceptability but increase the product physicochemical properties. This drink lack of antioxidant value, and brine shrimp assay did not suitable for drink toxicity analysis because control drink also resulted 100% mortality. Addition of preservatives in drink formulation prolong the shelf life of drink to more than 1 ½ years storage 2023-09 Thesis http://eprints.uthm.edu.my/10975/ http://eprints.uthm.edu.my/10975/1/24p%20ERNNA%20ERYNNA%20MOHAMAD%20KAHAR.pdf text en public http://eprints.uthm.edu.my/10975/2/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20COPYRIGHT%20DECLARATION.pdf text en staffonly http://eprints.uthm.edu.my/10975/3/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20WATERMARK.pdf text en validuser mphil masters Universiti Tun Hussein Onn Malaysia Fakulti Sains Gunaan dan Teknologi
institution	Universiti Tun Hussein Onn Malaysia
collection	UTHM Institutional Repository
language	English English English
topic	H Social Sciences (General)
spellingShingle	H Social Sciences (General) Mohamad Kahar, Ernna Erynna Assessment of agarwood hydrodistillation byproduct for consumable potential
description	Agarwood hydrosol is a by – product of the hydrodistillation process in the extraction of essential oil usually being underutilized although some consumers believe that all components of agarwood have health benefits. To enhance the value of hydrosol in the market, three (3) formulations were designed based on different type of sugar used; F1 (white sugar), F2 (brown sugar) and F3 (white sugar + brown sugar) which hydrosol was used as main ingredient. To determine the sweetened agarwood drink (SAD) characteristics and preferences, this project undergone analyses; sensory, physicochemical, antioxidant, cytotoxicity and enumeration of yeast and mold for shelf – life analysis according to AOAC method and Malaysian Food Regulation (1985). The data summarized that drink obtained dislike perception. The characteristics of SAD was acidic (pH 4.42), viscosity (2.14 m.Pa.s), ash (0.31 g), protein (1.23g), carbohydrate (9.26 %) and sugars (12.28 %), no fat, contain sodium, potassium, zinc, magnesium and calcium at the same time no heavy metals were detected. However, low antioxidant properties exerted on drinks; DPPH activity (32.54%), FRAP (0.73 mmol Fe2+ E/L), TPC (0.2 mg GAE/ml) while TFC (2.28mg RE/ml). Weak correlation between DPPH, TPC and TFC which R2 = 0.49 and 0.56 respectively and no correlation between FRAP to TPC and TFC. Cytotoxicity analysis on brine shrimp was 100% mortality. Shelf–life analysis showed no yeast or mold growth in drinks. Overall, formulations made to SAD did not obtained panellist acceptability but increase the product physicochemical properties. This drink lack of antioxidant value, and brine shrimp assay did not suitable for drink toxicity analysis because control drink also resulted 100% mortality. Addition of preservatives in drink formulation prolong the shelf life of drink to more than 1 ½ years storage
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Mohamad Kahar, Ernna Erynna
author_facet	Mohamad Kahar, Ernna Erynna
author_sort	Mohamad Kahar, Ernna Erynna
title	Assessment of agarwood hydrodistillation byproduct for consumable potential
title_short	Assessment of agarwood hydrodistillation byproduct for consumable potential
title_full	Assessment of agarwood hydrodistillation byproduct for consumable potential
title_fullStr	Assessment of agarwood hydrodistillation byproduct for consumable potential
title_full_unstemmed	Assessment of agarwood hydrodistillation byproduct for consumable potential
title_sort	assessment of agarwood hydrodistillation byproduct for consumable potential
granting_institution	Universiti Tun Hussein Onn Malaysia
granting_department	Fakulti Sains Gunaan dan Teknologi
publishDate	2023
url	http://eprints.uthm.edu.my/10975/1/24p%20ERNNA%20ERYNNA%20MOHAMAD%20KAHAR.pdf http://eprints.uthm.edu.my/10975/2/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20COPYRIGHT%20DECLARATION.pdf http://eprints.uthm.edu.my/10975/3/ERNNA%20ERYNNA%20MOHAMAD%20KAHAR%20WATERMARK.pdf
_version_	1804890129119051776

Assessment of agarwood hydrodistillation byproduct for consumable potential

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