Date of Publication
8-14-2026
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Thesis Advisor
Mariafe N. Calingacion
Defense Panel Member
Aldrin P. Bonto
Krizzia Rae S. Gines
Abstract (English)
Adlai has been found to have potential as an alternative staple food to rice for its high protein, medium fat, and low sugar content. Studies have also shown its extracted oil to inhibit cancer cell growth. In the future, there is potential for this property to be utilized and for the oil to be commercially extracted, leaving defatted Adlai flour behind. Therefore, determining the remaining nutritional potential of defatted Adlai flour is of interest with regard to sustainable practices and efficient utilization of “waste” products. To that end, this study compares some nutritional properties of the non-defatted and defatted Adlai flours of four Philippine varieties. These include the “soft” varieties, Kiboa and Gulian, and the “hard” varieties, S4 and S5. The properties explored include antioxidant activity, total phenolic content, analysis of some proximate components, and mineral content. At a significance level of 0.05 (n=3), it was found that %Moisture, %Crude Fiber, antioxidant activity, total phenolic content, Cu content, and Ca content did not change significantly after defatting for all varieties. Those properties that significantly changed include %Ash, Fe content, Mn content, and Mg content, though the results differ between varieties. The specific variety was found to have a stronger effect than hardness in affecting the change after defatting. Overall, defatted Adlai still had nutritional components that can be of further use after oil extraction. Particularly in the case of antioxidant activity and mineral content, defatted Adlai may find uses in food preservation and enrichment. Additional studies should be conducted on these uses and defatted Adlai’s potential as a culinary ingredient.
Abstract Format
html
Abstract (Filipino)
Natuklasan sa mga kasalukuyang literatura na ang Adlai ay may potensyal bilang pagiging alternatibong pangunahing pagkain sa kanin dahil sa mataas na protein, medium fat, at mababang sugar content. Ipinakita rin ng mga pag-aaral na ang langis na nakukuha rito ay nakakapigil sa paglaki ng mga cancer cell. Ang Adlai may potensyal na magamit sa mga ibang aral dahil sa mga katangian nito at maari ma-extract ang langis para sa komersyal na pag gamit, na magdudulot ng bi-product na tinatawag na defatted Adlai flour o Adlai na tinangalan ng taba. Dahil dito, mahalagang mapag-aralan ang natitirang nutrisyonal na halaga ng defatted Adlai flour upang makabahagi sa sustainability at mahusay na paggamit ng mga produktong itinuturing na "basura." Ipinagkukumpara ng aral na ito ang ilang katangiang nutrisyonal na katangian ng Adlai flour na may taba at ang tinangalan ng taba mula sa apat na klase sa Pilipinas. Kabilang dito ang mga "malambot" na klase na Kiboa at Gulian, at ang mga "matigas" na klase na S4 at S5. Sinuri ang mga katangiang tulad ng antioxidant activity, kabuuang phenolic content, mga pangunahing sangkap, at mineral content. Sa antas ng significance na 0.05 (n=3), natuklasang walang makabuluhang pagbabago sa %Moisture, %Crude Fiber, antioxidant activity, kabuuang phenolic content, Cu content, at Ca content matapos alisin ang taba sa lahat ng barayti. Ang mga katangiang nagpakita ng makabuluhang pagbabago ay kinabibilangan ng %Ash, Fe content, Mn content, at Mg content, bagaman nag-iiba ang mga resulta depende sa barayti. Natuklasang mas malaki ang impluwensya ng partikular na klase ng Adlai kaysa sa katigasan nito matapos alisin ang taba. Ang defatted Adlai ay nagtataglay pa rin ng mga nutrisyonal na sangkap na maaaring mapakinabangan matapos makuha ang langis. Partikular sa antioxidant activity at mineral content, maaaring gamitin ang defatted Adlai sa pagpreseeba ng pagkain at pagpapayaman ng nutrisyon nito. Mahigit pa na pag-aaral nito ay hinihikayat tungkol sa mga possibleng pag gamit nito at sa potensyal ng defatted Adlai bilang sangkap sa pagluluto.
Abstract Format
html
Language
English
Format
Electronic
Keywords
Flour; Phenols; Antioxidants
Recommended Citation
Marmol, E. B., & De Leon, R. I. (2026). A comparative analysis of non-defatted and defatted Adlai (Coix lacryma-jobi) flour: Antioxidant activity, TPC, partial proximate analysis, and minerals. Retrieved from https://animorepository.dlsu.edu.ph/etdb_chem/79
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Embargo Period
9-1-2027
