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Phytochemicals and antiooxidant activity of different parts of bambangan (Mangifera pajang) and tarap (artocarpus odoratissimus)


Rahmat , Asmah and Abu Bakar, Mohd Fadzelly and Mohamed, Maryati and Fry, Jeffrey R (2009) Phytochemicals and antiooxidant activity of different parts of bambangan (Mangifera pajang) and tarap (artocarpus odoratissimus). Food Chemistry, 113 (2). pp. 479-483. ISSN 0308-8146


Mangifera pajang (family: Anacardiaceae; local name: bambangan) and Artocarpus odoratissimus (familiy: Moraceae; local name: tarap) are popular edible fruits in Sabah, Malaysia. The flesh, kernel and peel from M. pajang; seed and flesh from A. odoratissimus were analysed for total antioxidant activity, total polyphenol, total flavonoid and total anthocyanins contents. M. pajang kernel extract displayed the highest free radical scavenging and ferric reducing activities. Total phenolic content of the samples were in the range of 5.96-103.3 mg gallic acid equivalent/g. M. pajang kernel and M. pajang flesh contained the highest and lowest total flavonoid content with the values of 10.98 and 0.07 mg rutin equivalent/g, respectively. The antioxidant activities of extracts were significantly correlated with the total phenolic and flavonoid content (but not the anthocyanins content). The phytochemicals and antioxidant properties of M. pajang and A. odoratissimus, especially their by-products (kernel/seed), indicate that they may impart health benefits when consumed and should be regarded as a valuable source of antioxidant-rich nutraceuticals.

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Additional Metadata

Item Type: Article
Subject: Fruits - Research - Malaysia - Sabah.
Subject: Fruits - Composition - Malaysia - Sabah.
Subject: Fruit - Quality - Malaysia - Sabah.
Divisions: Faculty of Medicine and Health Science
DOI Number: https://doi.org/10.1016/j.foodchem.2008.07.081
Publisher: Elsevier
Keywords: A. odoratissimus; Antioxidant activity; M. pajang; Total flavonoid; Total phenolic.
Depositing User: Raja Norazlinda Raja Azenam
Date Deposited: 17 May 2013 01:19
Last Modified: 02 Nov 2015 23:37
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2008.07.081
URI: http://psasir.upm.edu.my/id/eprint/16217
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