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Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit.


Shakirin, Faridah Hanim and Prasad, K. Nagendra and Ismail, Amin and Lau, Cheng Yuon and Azlan, Azrina (2010) Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit. Journal of Food Composition and Analysis, 23 (8). pp. 777-781. ISSN 0889-1575; ESSN: 1096-0481


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
DOI Number: https://doi.org/10.1016/j.jfca.2010.04.008
Publisher: Elsevier
Keywords: Antioxidant capacity; Biodiversity and nutrition; Canarium odontophyllum; Comparison; Dabai; DPPH; Food analysis; Food composition; FRAP; Indigenous foods; Kernel; Pulp; Skin; Total phenolic content; Traditional foods
Depositing User: Raja Norazlinda Raja Azenam
Date Deposited: 05 Dec 2014 01:51
Last Modified: 05 Dec 2014 01:51
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfca.2010.04.008
URI: http://psasir.upm.edu.my/id/eprint/13189
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