Issue

Vol 26 No Supplementary Issue

Copyright (c) 2014 Thitiya Sripakdee, Ratana Mahachai, Saksit Chanthai*

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Determination of Total Phenolic Compounds and Flavonoid Contents Related to Antioxidant Activity of “Mao” Fruit Juice from Various Production Sources

https://doi.org/10.14233/ajchem.2014.19023
Thitiya Sripakdee
Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand *Corresponding author: E-mail: sakcha2@kku.ac.th
Ratana Mahachai
Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand *Corresponding author: E-mail: sakcha2@kku.ac.th
Saksit Chanthai*
Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand *Corresponding author: E-mail: sakcha2@kku.ac.th

Corresponding Author(s) : Thitiya Sripakdee

Asian Journal of Chemistry, Vol 26 No Supplementary Issue

Abstract

The “Mao” compiled fruits (Antidesma thwaitesianum Muell. Arg.) are generally found in tropical forests used as commercial products of juice and wine in Thailand. It is very rich source of phenolic compounds, flavonoids and other antioxidants with their beneficial effects on human health. In the present study, spectrophotometric methods concerning ferric reducing antioxidant power, Folin-Ciocalteu assay and aluminum chloride colorimetric procedure were performed to estimate antioxidant activity and the contents of phenolics and flavonoids in five popular brand-products of 100 % juice sampling from different local sources. From the results, the highest values of antioxidant activity (183.46 ± 1.01 mM Fe2+), total phenolic compounds (643.75 ± 7.33 mg gallic acid equivalents (GAE)/100 mL) and flavonoids (1,989.98 ± 5.32 mg catechin equivalents (CE)/100 mL) were found. While the lowest ones of antioxidant activity (102.42 ± 7.23 mM Fe2+), total phenolics (273.11 ± 14.75 mg GAE/100 mL) and flavonoids (879.10 ± 5.32 mg CE/100 mL) were comparable. The differences in the observed antioxidant activities of these juice samples may relate to their abundant of phenolics and flavonoid contents. Therefore, source of the Mao fruits as raw materials would be a factor providing pronounced antioxidant activity, particularly phenolic compounds and flavonoids in the fruit juices.

Keywords

Antioxidant activity Phenolic compounds Flavonoids Ferric reducing antioxidant power.
Sripakdee, T., Mahachai, R., & Chanthai*, S. (2014). Determination of Total Phenolic Compounds and Flavonoid Contents Related to Antioxidant Activity of “Mao” Fruit Juice from Various Production Sources. Asian Journal of Chemistry, 26(27), 100–102. https://doi.org/10.14233/ajchem.2014.19023
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. D. Puangpronpitag, P. Areejitranusorn, P. Boonsiri, M. Suttajit and P. Yongvanit, J. Food Sci., 73, 648 (2008).
  2. S. Samappito and L. Butkhup, Pak. J. Biol. Sci., 11, 974 (2008).
  3. L. Butkhup and S. Samappito, Pak. J. Biol. Sci., 11, 996 (2008).
  4. L. Buthup and S. Samappito, J. Fruit Ornam. Plant Res., 19, 85 (2011).
  5. I. Gülçin, D. Berashvili and A. Gepdiremen, Int. Food. Res. J., 21, 1039 (2014).
  6. I. Kiliç, Y. Yesiloglu and Y. Bayrak, Asian J. Chem., 26, 5 (2014).
  7. D. Villano, M.S. Fernandez-Pachon, A.M. Moya, A.M. Troncoso and M.C. Garcia-Parrilla, Talanta, 71, 230 (2007).
  8. S.M. Hassan, A.A. Al Aqil and M. Attimarad, Adv. Med. Plant Res., 1, 24 (2013).
  9. I. Gulcin, E. Bursal, M.H. Sehitoglu, M. Bilsel and A.C. Goren, Food Chem. Toxicol., 48, 2227 (2010).
  10. R. Karamian and F. Ghasemlou, Int. J. Agric. Crop Sci., 5, 305 (2013).
  11. P. Kalita, B.K. Tapan, T.K. Pal and R. Kalita, J. Drug Deliv Therap., 3, 33 (2013).
  12. M.A. Ali, L.I. Devi and V. Nayan, Int. J. Biol. Pharm. Res., 1, 76 (2010).
  13. M. Škerget, P. Kotnik, M. Hadolin, A.R. Hraš, M. Simonic and Z. Knez, Food Chem., 89, 191 (2005).
  14. M.N. Mitic, M.V. Obradovic, D. Kostic, D. Naskovic and R. Micic, Hem. Ind., 65, 611 (2011).
  15. S.P. Stella, A.C. Ferrarezi, K.O. dos Santos and M. Monteiro, J. Food Sci., 76, 392 (2011).
  16. A. Gliszczynska-Swiglo and B. Tyrakowska, J. Food Sci., 68, 1844 (2003).
  17. H.R. Alighourchi, M. Barzegar, M.A. Sahari and S. Abbasi, Int. Food Res. J., 20, 1703 (2013).
  18. M.F. Abu Bakar, M. Mohamed, A. Rahmat and J. Fry, Food Chem., 113, 479 (2009).
Read More
Author biographies is not available.
Download
Statistic
Read Counter : 0