Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice

International Food Research Journal

Volumn 22, Issue 2, 2015, Pages 618-624

  Sripakdee, T ^a   Sriwicha, A ^a   Jansam, N ^a   Mahachai, R ^a   Chanthai, S ^a  

^a Khon Kaen University   (Thailand)

Author keywords

Antioxidant activity; Ascorbic acid; Mao juice; Thermal stability; Total phenolics

Indexed keywords

EID: 84928708627     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Aklima, J., Mojumder, S. and Sikdar, D. 2014. Total phenolic content, reducing power, anti-oxidative and anti-amylase activities of five Bangladeshi fruits. International Food Research Journal 21(1): 119-124.
2. Alonso, A. M., Guillen, D. A., Barroso, C. G., Puertas, B. and Garcia, A. 2002. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry 50(21): 5832-5836.
3. Association of Official Analytical Chemists. 1995. Official methods of analysis. 16th ed. Vol. 2. AOAC, Baltimore, MD.
4. Ayub Ali, M., Inaotombi Devi, L., Nayan, V., Victoria Chanu, Kh. And Ralte, L. 2010. Antioxidant activity of fruits available in Aizawl market of Mizoram, India. International Journal of Biological & Pharmaceutical Research 1(2): 76-81.
5. Beynon, R. J. and Easterby, J. S. 1996. Buffer Solutions, The Basics. IRL Press at Oxford University Press, NY.
6. Burin, V. M., Falcão, L. D., Gonzaga, L. V., Fett, R., Rosier, J. P. and Bordignon-Luiz, T. 2010. Color, phenolic content and antioxidant activity of grape juice. Ciênc. Tecnol. Aliment., Campinas 30(4): 1027-1032.
7. Busuricu, F., Negranu-Pârjol, T., Balaban, D. P., Popescu, A. and Anghel, A. 2008. The evaluation of the wines antioxidant activity. Innovative Romanian Food Biotechnology 3: 10-18.
8. Butkhup, L. and Samappito, S. 2008. An analysis on flavonoids contents in Mao Luang fruits of fifteen cultivars (Antidesma bunius), grown in northeast Thailan. Pakistan Journal of Biological Sciences 1: 11(7): 996-1002.
9. Fischer, U. A., Carle, R. and Kammerer, D. R. 2013. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions. Food Chemistry 138: 1800-1809.
10. Gardner, P. T., White, T. A. C., McPhail, D. B. and Duthie, G.G. 2000. The relative Contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 68: 471-474.
11. Gharras, H. El. 2009. Polyphenols: Food sources, properties and applications-A review. International Journal of Food Science and Technology 44(12): 2512-2518.
12. Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M. and Kader, A.A. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48(10):4581-4589.
13. Kimczak, I., Malecka. M., Szlachta, M. and Gliszczynsaka Swiglo, A. 2007. Effect of storage on the contents of polyphenols, vitamin C and antioxidant activity of orange juice. Journal of Food Composition and Analysis 20: 313-322.
14. Klein, B. P. and Perry, A. K. 1982. Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science 47(3): 941-945.
15. Kulisic, T., Radonic, A., Katalinic, V. and Milos, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry 85: 633-640.
16. Lee, S. C., Kim, J. H., Jeong, S. M., Kim, D. R., Ha, J. U., Nam, K. C. and Ahn, D. U. 2003. Effect of far-infrared radiation on the antioxidant activity of rice hulls. Journal of Agricultural and Food Chemistry 51: 4400-4403.
17. Lugasi, A., Hóvári, J., Sági, K. V. and Bíró, L. 2003. "The role of antioxidant phytonutrients in the prevention of diseases," Acta Biologica Szegediensis 47(1-4):119-125.
18. Mahdavi, R., Nikniaz, Z., Rafraf, M. and Jouyban, A. 2010. Determination and comparison of total polyphenol and vitamin C contents of natural fresh and commercial fruit juices. Pakistan Journal of Nutrition 9(10): 968-972.
19. Margetts, B. and Buttriss, J. 2003. Epidemiolog linking consumption of plant foods and their constituents with health. In: Plants: Diet and Health. Goldberg, G(Ed). Blackwell Publishing: Oxford, UK: 49-64.
20. Mulero, J., Pardo, F. and Zafrilla, P. 2010. Antioxidant activity and phenolic composition of organic and conventional grapes and wines. Journal of Food Composition and Analysis 23: 569-574.
21. Pernicea, R., Borrielloa, G., Ferracanea, R., Borrelli, R. C., Cennamo, F. and Ritieni, A. 2009. Bergamot: A source of natural antioxidants for functionalized fruit juices. Food Chemistry 112: 545-550.
22. Pisoschi, A. M., Cheregi , M. C. and Danet, A. F. 2009. Total antioxidant capacity of some commercial fruit juices: Electrochemical and spectrophotometric approaches. Molecules 14: 480-493.
23. Pisoschi, A. M., Danet, A. F. and Kalinowaki, S. 2008. Ascorbic acid determination in commercial fruit juice samples by cyclic voltammetry. Journal of Automated Methods and Management in Chemistry: 1-8.
24. Puangpronpitag, D. Areejitranusorn, P., Boonsiri P., Suttajit, M. and Yongvanit, P. 2008. Antioxidant activities of polyphenolic compounds isolated from Antidesma thwaitesianum Mull. Arg. seeds and marcs. Journal of Food Science 73(9): 648-653.
25. Rababah, T.M., Hettiarachchy, N.S. and Horax, R. 2004. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert- butylhydroquinone. Journal of Agricultural and Food Chemistry 52(16): 5183-5186.
26. Samappito, S. and Butkhup, L. 2008. An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan valley in Northeast Thailand. Pakistan Journal of Biological Sciences 1:11(13): 1654-1661.
27. Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M. and Knez, Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry 89: 191-198.
28. Shi, H., Noguchi, N. and Niki, E. 2001. Introducing natural antioxidant, in: Antioxidant in Food. Yanishilieva, N., Pokorny, J., Gordon, M. (Eds.) Woodhead Publishing Limited, Cambridge 147-158.
29. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. and Byrne, D.H. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19: 669-675.
30. Yang, J., Guo, J. and Yuan, J. 2008. In vitro antioxidant properties of rutin. Food Science and Technology 41: 1060-1066.