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Publication
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| Research Title |
Antioxidant activity of phenolic extract of concentrate juice obtained from “Mao” fruits (Antidesma thwaitesianum Muell. Arg.) and their effect of thermal stability |
| Date of Distribution |
8 January 2014 |
| Conference |
| Title of the Conference |
Pure and Applied Chemistry International Conference 2014 (PAACON2014) |
| Organiser |
Department of Chemistry, Faculty of Science, Khon Kaen University, |
| Conference Place |
Centara Hotel and Convention Centre, Khon Kaen |
| Province/State |
Khon Kaen, Thailand |
| Conference Date |
8 January 2014 |
| To |
10 January 2014 |
| Proceeding Paper |
| Volume |
- |
| Issue |
- |
| Page |
110 |
| Editors/edition/publisher |
- |
| Abstract |
The “Mao” compiled fruits (Antidesma thwaitesianum Muell. Arg.) found in wild tropical forests are used as commercially available products of concentrate juice and local fruit wine in Thailand, particularly its concentrate juice contains a very rich source of antioxidants including polyphenols. The present study was aimed to determine phenolic content and antioxidant activity in the juice sample. Total phenolic content was determined using Folin-Ciocalteu assay. The antioxidant activity was evaluated by four different spectrophotometric methods including 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). It was found that the phenolic content of the juice was 5121.3 ± 43.3 mg GAE/100 mL sample. Their antioxidant activity against DPPH assay was 2655.6 ± 31.3 mg BHT/100 mL sample. ABTS and DMPD ones gave 1027.3 ± 1.3 and 281.9 ± 9.8 mg Trolox/100 mL sample, respectively. While FRAP assay gave 51.6 ± 0.02 mM Fe2+/100 mL sample. In addition, thermal stability of total phenolic compounds of the juice sample was also investigated by heating at various temperatures (60-100C) for 30 min prior to analysis. It was found that the antioxidant activity of the juice was not affected at 60 C, but loss of the antioxidant activity of 3.02 % at 80 C was observed as the phenolic contents decreased to be 6.22 %. Thus, the influence of heat on the antioxidant activity of the fruit juice was also a susceptible factor due to labile stability of phenolic compounds. |
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| Peer Review Status |
มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Abstract |
| Type of Presentation |
Poster |
| Part of thesis |
true |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Journal Publication
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