Title of article :
Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit
Author/Authors :
Jِrg and Shakirin، نويسنده , , Faridah Hanim and Prasad، نويسنده , , K. Nagendra and Ismail، نويسنده , , Amin and Yuon، نويسنده , , Lau Cheng and Azlan، نويسنده , , Azrina، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
5
From page :
777
To page :
781
Abstract :
This study aimed to evaluate the antioxidant capacities of various parts of the dabai (Canarium odontophyllum Miq.) fruit. The antioxidant capacities of C. odontophyllum were evaluated using a β-carotene bleaching assay, ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays. Total phenolic content of the dabai fruit was estimated using the Folin–Ciocalteu method. The antioxidant capacities ranked in the following order: skin > flesh + skin > flesh > kernel. Our findings show that a high correlation exists between total phenolic content and total antioxidant activity. This indicates that phenolic compounds could be the major contributors to the antioxidant capacity of C. odontophyllum fruit. Therefore, dabai fruit, especially the skin, can be recommended as a major source of natural antioxidants.
Keywords :
Food Composition , antioxidant capacity , Canarium odontophyllum , DPPH , FRAP , KERNEL , Dabai , Pulp , total phenolic content , skin , Biodiversity and nutrition , Indigenous foods , Traditional foods , Food analysis , comparison
Journal title :
Journal of Food Composition and Analysis
Serial Year :
2010
Journal title :
Journal of Food Composition and Analysis
Record number :
2168836
Link To Document :
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