Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)

Bakar, Mohd Fadzelly Abu; Mohamed, Maryati; Rahmat, Asmah; Fry, Jeffrey R.

doi:10.1016/j.foodchem.2008.07.081

Cited by 318 publications

(233 citation statements)

References 26 publications

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“…When different parts are compared both phenol and flavonoid content was maximum in peel; maximum phenol content was in acetone extract while flavonoids was in toluene extract. Similar reports are found in guava, 37 Mangifera pajang, 38 Annona cherimola , 39 etc. …”

Section: Total Phenol and Flavonoid Contentsupporting

confidence: 84%

Antioxidant and metal chelating activities of Lagenaria siceraria (Molina) Standl peel, pulp and aerial parts in relation to their total phenol and flavonoid content

Chanda¹,

Moteriya²,

Padaliya³

et al. 2015

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Objective: The aim of the present study was to evaluate the antioxidant activity and total phenol and flavonoid content of different parts (peel, pulp and aerial parts) of Lagenaria siceraria. Method: Successive extraction was done by cold percolation method using solvents of different polarity viz. petroleum ether, toluene, ethyl acetate, acetone, water. Total phenol content was determined by Folin-Ciocalteu's reagent method and flavonoid was determined by aluminium chloride colorimetric method. The antioxidant assays evaluated were 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, 2, 2'-Azino-bis-(3-ethyl) benzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging activity and Ferric reducing antioxidant power. Results: L. siceraria peel possessed maximum phenol and flavonoid content in acetone and toluene extracts respectively. FRAP was maximum in acetone extract of peel. The peel extract demonstrated stronger DPPH activity with IC 50 value of 111 µg/ml followed by pulp extract. The same extract was effective in scavenging ABTS radical with an IC 50 value of 39 µg/ml while other parts were ineffective. Conclusion: This work demonstrated good antioxidant activity of L. siceraria vegetable cultivated in India and recommends that the peel of this vegetable may be of interest from a functional point of view as a major source of natural antioxidant.

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Section: Total Phenol and Flavonoid Contentsupporting

confidence: 84%

Antioxidant and metal chelating activities of Lagenaria siceraria (Molina) Standl peel, pulp and aerial parts in relation to their total phenol and flavonoid content

Chanda¹,

Moteriya²,

Padaliya³

et al. 2015

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“…Gallic acid (wako-071-06095) standard solutions were prepared at a concentration ranging from 0 to 1000mgL −1 . Total flavonoid content was determined using colourimetric method described by Abu Bakar et al (2009), as adapted from Dewanto, Wu, Adom, and Liu (2002). Briefly, 0.5 ml of the extract was mixed with 2.25 ml of distilled water in a test tube followed by the addition of 0.15 ml of 5% NaNO 2 solution.…”

Section: Determination Of Total Polyphenol Content (Tpc) and Total Flmentioning

confidence: 99%

Chemical composition, Antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits

Islam

Hoque

Monalisa

2015

Emir. J. Food Agric

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An attempt was made to gain an insight about chemical compositions and antioxidant capacities of selected underutilized fruits Satkara (Citrus macroptera) and Taikor (Garcinia pedunculata) in Sylhet, Bangladesh. The analysis showed β Carotene and Vitamin C in Satkara 22±1.50 mg/100g and 210.43±0.40 mg/100g whereas Taikor contains 45±1.00 and 142.83±2.03 mg/100g respectively. The mineral composition of both fruits is appreciable. Total polyphenol content (TPC) and total flavonoids (TF) in Satkara and Taikor were 22.76±0.52 mg GAE/100g and 18.98±0.65 mg GAE/100g, 23.38±1.0 mg RE/g and 18.33±1.12 mg RE/g respectively. The antioxidant capacities of these fruits were evaluated by DPPH and ABTS method, values expressed as TEAC (Trolox Equivalent Antioxidant Capacity). In case of ABTS showed that the value 19.06±0.18 TEAC (μM/g) and 2318.44±5.60 TEAC (μM/g); for DPPH showed 16.20±0.04 TEAC (μM/g) and 1813.88±12.62 TEAC (μM/g) in Satkara and Taikor respectively. The total polyphenol content showed the positive correlation with the antioxidant capacities and ascorbic acid contents of these fruits. Storage studies at two different temperatures at 5ºC for 15 days and -18ºC for 3 months long storage period antioxidant activity shown to be stable but vitamin C content decreases significantly. The results demonstrate that Citrus macroptera and Garcinia pedunculata fruits contained the considerable levels of nutrients and antioxidant capacity.

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“…The TF content was determined by the colorimetric method as described by [9]. A total 0.5 mL of the extract was mixed with 2.25 mL of distilled water in a test tube, followed by the addition of 0.15 mL of 5% (w/v) NaNO 2 solution.…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

Addai¹,

Abdullah²,

Mutalib³

2013

AIP Conference Proceedings

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Abstract. Papaya (Carica papaya L. cv Eksotika) is one of the most commonly consumed tropical fruits by humans, especially Malaysians. The objective of this study was to determine the phenolic compounds and antioxidants activity in different ripening stages of papaya fruit. The fruits were harvested at five different, stages RS1, RS2, RS3, RS4, and RS5 corresponding to 12, 14, 16, 18, and 20 weeks after anthesis, respectively. Papayas fruit at five different stage of ripening were obtained from farms at Pusat Flora Cheras, JabatanPertanian and Hulu Langat Semenyih, Selangor, Malaysia. The antioxidants activity were analyzed using the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The analyses were conducted in triplicate and the data were subjected to statistical analysis using SPSS. The results showed significant differences (P<0.05) were found at different stages of ripening. The total phenol content TPC, TFC, FRAP and DPPH values increased significantly (P<0.05) with the ripening process. The results showed the important role of the ripening stage in increasing the antioxidant content of papaya fruits.

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Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)

Cited by 318 publications

References 26 publications

Antioxidant and metal chelating activities of Lagenaria siceraria (Molina) Standl peel, pulp and aerial parts in relation to their total phenol and flavonoid content

Antioxidant and metal chelating activities of Lagenaria siceraria (Molina) Standl peel, pulp and aerial parts in relation to their total phenol and flavonoid content

Chemical composition, Antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits

Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

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