Antioxidant properties of lipote (Syzygium polycephaloides (C.B. Rob.) Merr.) flesh and seeds as affected by maturity and processing method

Flandez L. E. L., . and Sartagoda K. J. D., . and Compendio M. C. M., . and Morales D. B., . and Ilano M. C. R., . and Castillo-Israel K. A. T., . Antioxidant properties of lipote (Syzygium polycephaloides (C.B. Rob.) Merr.) flesh and seeds as affected by maturity and processing method. pp. 475-484. ISSN 2550-2166

Lipote (Syzygium polycephaloides (C. B. Rob.) Merr.) is a Philippine endemic tree whose berries have a potential for functional food development. This study aimed to investigate the effect of the maturity stage (unripe half-ripe or fully ripe) and processing (blanching at 905C for 2 mins and steaming at 1055C for 5 mins) on the antioxidant content (total phenolic content (TPC) total flavonoid content (TFC) and total anthocyanin content (TAC)) and antioxidant activity by DPPH ABTS and FRAP assays of lipote flesh and skin (referred herein as flesh) and seeds. Results showed that maturity and processing significantly affect the antioxidant contents and activities of fresh lipote flesh and seeds. Blanched lipote flesh generally had higher TPC TFC and antioxidant activities than their unprocessed and steamed counterparts. Blanched unripe flesh had the highest TPC (33.570.27 mg gallic acid equivalents GAE/g) and antioxidant activity measured by ABTS FRAP and DPPH assay (92.311.28 mg Trolox equivalents TE/g 123.830.86 mg TE/g and 74.020.33 mg TE/g respectively) while blanched fully ripe flesh had the highest TFC (27.980.08 mg quercetin equivalents QE/g) and TAC (18.110.11 mg cyanidin-3-glucoside equivalents C3GE/g). Lipote seeds especially unripe ones have appreciable antioxidant contents and antioxidant activity even greater than that of lipote flesh. Unprocessed unripe seeds had the greatest TPC TFC and antioxidant activity by DPPH assay (123.560.94 mg GAE/g 111.900.14 mg QE/g and 465.891.86 mg TE/g respectively). It is recommended that blanching be used as a processing step to increase the antioxidant content of lipote flesh while lipote seeds should be investigated further for nutraceutical applications due to their high antioxidant properties.

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Abstract

Lipote (Syzygium polycephaloides (C. B. Rob.) Merr.) is a Philippine endemic tree whose berries have a potential for functional food development. This study aimed to investigate the effect of the maturity stage (unripe half-ripe or fully ripe) and processing (blanching at 905C for 2 mins and steaming at 1055C for 5 mins) on the antioxidant content (total phenolic content (TPC) total flavonoid content (TFC) and total anthocyanin content (TAC)) and antioxidant activity by DPPH ABTS and FRAP assays of lipote flesh and skin (referred herein as flesh) and seeds. Results showed that maturity and processing significantly affect the antioxidant contents and activities of fresh lipote flesh and seeds. Blanched lipote flesh generally had higher TPC TFC and antioxidant activities than their unprocessed and steamed counterparts. Blanched unripe flesh had the highest TPC (33.570.27 mg gallic acid equivalents GAE/g) and antioxidant activity measured by ABTS FRAP and DPPH assay (92.311.28 mg Trolox equivalents TE/g 123.830.86 mg TE/g and 74.020.33 mg TE/g respectively) while blanched fully ripe flesh had the highest TFC (27.980.08 mg quercetin equivalents QE/g) and TAC (18.110.11 mg cyanidin-3-glucoside equivalents C3GE/g). Lipote seeds especially unripe ones have appreciable antioxidant contents and antioxidant activity even greater than that of lipote flesh. Unprocessed unripe seeds had the greatest TPC TFC and antioxidant activity by DPPH assay (123.560.94 mg GAE/g 111.900.14 mg QE/g and 465.891.86 mg TE/g respectively). It is recommended that blanching be used as a processing step to increase the antioxidant content of lipote flesh while lipote seeds should be investigated further for nutraceutical applications due to their high antioxidant properties.

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Item Type:	Article
AGROVOC Term:	Syzygium
AGROVOC Term:	Functional foods
AGROVOC Term:	Endemic species
AGROVOC Term:	Berries (botanical)
AGROVOC Term:	Maturity
AGROVOC Term:	Antioxidants
AGROVOC Term:	Oxidative stress
AGROVOC Term:	Blanching
AGROVOC Term:	Steaming
AGROVOC Term:	Natural antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10435

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