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Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations

Ahmad Aufa, Zabidah and Kong, Kin Weng and Ismail, Amin (2011) Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations. International Food Research Journal, 18 (2). pp. 549-556. ISSN 1985-4668; ESSN: 2231-7546

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Official URL: http://www.ifrj.upm.edu.my/volume-18-2011.html

Abstract

Antioxidant properties of tropical juices, namely bambangan (Mangifera pajang), cocoa (Theobroma cacao) pulp and guava (Psidium guajava) juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations were determined. Total phenolics and its compounds in selected juices were determined using Folin-Ciocalteu assay and high performance liquid chromatography (HPLC), respectively. Evaluation of antioxidant properties was done using in vitro assays namely as diphenyl-1-picrylhydrazyl (DPPH) scavenging, β-carotene bleaching (BCB), hemoglobin and LDL oxidation assays. Guava and bambangan juices had the highest and lowest of total phenolic content (TPC), respectively. Nevertheless, bambangan juice showed the greatest scavenging activity on DPPH radical. Furthermore, antioxidant activity (AA) in BCB assay was in the order of cocoa pulp (79%) > bambangan (76%) > guava (47%) juices. Interestingly, the highest inhibition of malondialdehyde (MDA) formation was exhibited by bambangan juice (0.31 µM MDA) in hemoglobin oxidation, while guava juice (0.27 µM MDA) in LDL oxidation systems. The study indicated that bambangan juice may have a potential to be introduced as functional foods product because of its antioxidant properties

Item Type:Article
Keyword:Antioxidant; Polyphenols; Oxidation; Mangifera pajang; Theobroma cacao; Psidium guajava
Faculty or Institute:Faculty of Medicine and Health Science
Publisher:Faculty of Food Science and Technology, Universiti Putra Malaysia
ID Code:24458
Deposited By: Nur Farahin Ramli
Deposited On:26 Mar 2014 15:55
Last Modified:01 Jun 2015 12:13

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