Title of article
Total Phenolics and Antioxidant Activities of Pouteria campechiana Fruit Parts
Author/Authors
Kong, K.W. university of malaya - Faculty of Medicine - Department of Molecular Medicine, Malaysia , Khoo, H.E. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Nutrition and Dietetics, Malaysia , Prasad, N.K. Monash University - School of Engineering, Malaysia , Chew, L.Y. Taylor’s University, Taylor’s Lakeside Campus - School of Biosciences, Malaysia , Amin, I. Universiti Putra Malaysia - Halal Products Research Institute - Laboratory of Halal Science Research, Malaysia , Amin, I. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Nutrition and Dietetics, Malaysia
From page
123
To page
127
Abstract
This study aimed to evaluate the total phenolics and antioxidant capacities of the seeds, pulp and peel of Pouteria campechiana fruit using three extraction solvents (water, 70% methanol and 70% ethanol). Among them, 70% ethanol exhibited the best solvent for yielding highest total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. The results showed that 70% ethanol extract from the peel contained the highest TPC (2304.7 mg gallic acid equivalent/100 g dw) while the pulp has the highest TFC (6414.03 mg rutin equivalent/100 g dw). The antioxidant activities of the pulp and peel ethanolic extracts were high as determined using 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay (49.60 and 49.56 mmoL TE/100 g dw) and ferric reducing antioxidant power assay (43.88 and 42.94 Fe^2+/100 g dw) but not for seeds. However, their diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities were ~88%. Thus, the pulp and peel of P. campechiana fruit can be utilized as natural source for antioxidant components.
Keywords
Antioxidant activity , Pouteria campechiana , solvent extraction , total phenolics
Record number
2555572
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