Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice

Mahachai R., . and Sriwicha A., . and Chanthai S., . and Sripakdee T., . and Jansam N., . Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice. pp. 618-624. ISSN 22317546

This study was aimed to determine total phenolics and ascorbic acid in association with their antioxidant activity and thermal stability. Both total phenolics and ascorbic acid contents of the mao juice were 337.52 mg GAE/100 mL and 175.34 mg/100 mL respectively. Their antioxidant activity was comparatively assayed by four antioxidant methods and found to be 590.81 mg BHT/100 mL 95.41 mg Trolox/100 mL 488.96 mg Trolox/100 mL and 15.77 mM Fe2/100 mL according to each corresponding substrate of 1 1-diphenyl-2-picryl-hydrazyl (DPPH) 2 2´-azinobis(3-ethylbenzothiazoline 6-sulphonate (ABTS) N N-dimethyl-p-phenylenediamine dihydrochloride (DMPD) and ferric reducing antioxidant power (FRAP) respectively. The heating effect on total phenolics of the mao juice was also investigated. It was found that changes in the antioxidant activity related total phenolics of the juice sample were not significantly found indicating high thermal stability.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(24).pdf

Abstract

This study was aimed to determine total phenolics and ascorbic acid in association with their antioxidant activity and thermal stability. Both total phenolics and ascorbic acid contents of the mao juice were 337.52 mg GAE/100 mL and 175.34 mg/100 mL respectively. Their antioxidant activity was comparatively assayed by four antioxidant methods and found to be 590.81 mg BHT/100 mL 95.41 mg Trolox/100 mL 488.96 mg Trolox/100 mL and 15.77 mM Fe2/100 mL according to each corresponding substrate of 1 1-diphenyl-2-picryl-hydrazyl (DPPH) 2 2´-azinobis(3-ethylbenzothiazoline 6-sulphonate (ABTS) N N-dimethyl-p-phenylenediamine dihydrochloride (DMPD) and ferric reducing antioxidant power (FRAP) respectively. The heating effect on total phenolics of the mao juice was also investigated. It was found that changes in the antioxidant activity related total phenolics of the juice sample were not significantly found indicating high thermal stability.

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Item Type:	Article
AGROVOC Term:	Fruit juices
AGROVOC Term:	Phenolic content
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Antioxidants
AGROVOC Term:	Thermal balance
AGROVOC Term:	Chronic diseases
AGROVOC Term:	Coronary diseases
AGROVOC Term:	Heart diseases
AGROVOC Term:	Cancer (disease)
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22070

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