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Publication
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| Title of Article |
Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice |
| Date of Acceptance |
2 September 2014 |
| Journal |
| Title of Journal |
International Food Research Journal |
| Standard |
SCOPUS |
| Institute of Journal |
Universiti Putra Malaysia |
| ISBN/ISSN |
1985-4668 |
| Volume |
22 |
| Issue |
2 |
| Month |
- |
| Year of Publication |
2015 |
| Page |
618-624 |
| 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 mgGAE/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. |
| Keyword |
Mao juice, Antioxidant activity, Total phenolics, Ascorbic acid, Thermal stability |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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