Antioxidant properties of fresh, powder, and fiber products of mango (Mangifera foetida) fruit

Citation

Tan, Seok Tyug and Johar, Mohd Hafizan and Ismail, Amin (2010) Antioxidant properties of fresh, powder, and fiber products of mango (Mangifera foetida) fruit. International Journal of Food Properties, 13 (4). pp. 682-691. ISSN 1094-2912; ESSN: 1532-2386

Abstract

This study was aimed to investigate the antioxidant capacity and antioxidant components in fresh, powder and fiber products prepared from Mangifera foetida fruit, locally known as bacang. The antioxidant capacity and components (reducing, flavonoid, carotenoid, and ascorbic acid contents) were in the order of fresh > fiber > powder, whereas based on β-carotene bleaching method, order of antioxidant activity was fiber > powder > fresh. Pearson correlation coefficient showed that there was positive and significant correlation (r > 0.9) between antioxidant capacity and certain antioxidant components.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Medicine and Health Science
DOI Number:	https://doi.org/10.1080/10942910902741834
Publisher:	Taylor & Francis
Keywords:	Antioxidant capacity; Antioxidant components; Mangifera foetida
Depositing User:	Raja Norazlinda Raja Azenam
Date Deposited:	05 Dec 2014 02:09
Last Modified:	30 Nov 2016 07:23
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942910902741834
URI:	http://psasir.upm.edu.my/id/eprint/13193
Statistic Details:	View Download Statistic

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