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Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits.


Citation

Chew, Lye Yee and Prasad, K. Nagendra and Ismail, Amin and Azlan, Azrina and Lau, Cheng Yuon (2011) Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits. Journal of Food Composition and Analysis, 24 (4-5). pp. 670-677. ISSN 0889-1575

Abstract

The present study sought to determine the nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits from different districts in Malaysia, namely Kanowit, Sarikei, Kapit and Song in Sarawak. Two varieties of the fruits were investigated. Lipid (21.16 ± 4.71 to 25.76 ± 3.03 g/100 g FW) was the major macronutrient in dabai fruits, while the predominant minerals were calcium, sodium and potassium. The fruit protein was rich in aspartic and glutamic acids which accounted for 45–49% of total amino acids. Purple dabai fruits from Kapit were found to contain the highest total phenolic levels, flavonoids and anthocyanin contents (p < 0.01) and to exhibit the most significant antioxidant activities (p < 0.01), using trolox equivalent antioxidant capacity (TEAC) and ferric reducing ability (FRAP) assays. Antioxidant activities were highly correlated with total phenolic and flavonoid contents of dabai fruits.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1016/j.jfca.2011.01.006
Publisher: Elsevier
Keywords: Canarium odontophyllum; Indigenous fruit; Nutritional composition; Antioxidant properties; Food analysis; Food composition.
Depositing User: Nur Farahin Ramli
Date Deposited: 26 Mar 2014 04:30
Last Modified: 16 Oct 2015 07:11
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfca.2011.01.006
URI: http://psasir.upm.edu.my/id/eprint/24449
Statistic Details: View Download Statistic

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