Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract

The purpose of this study was to explore the physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract. Freeze-dried whole fruit(FDWF), freeze-dried berry (FDB), and freeze-dried skin (FDS) of B. angulata were analyzed for total phenolic, total flavonoid, total antho...

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Main Authors:	Ibrahim, Darina, Hazali, Norazlanshah, Khir Jauhari, Nurhazni, Omar, Muhammad Nor, Yahya, Mohammad Nor Adros, Ahmed, Idris Adewali, Mikail, Maryam Abimbola, Ibrahim, Muhammad
Format:	Article
Language:	English
Published:	Academic Journals 2013
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/1/Belimbing_dayak_Muhammad_Ibrahim_et_al.pdf

id	iium-32059
recordtype	eprints
spelling	iium-320592016-11-09T01:01:19Z http://irep.iium.edu.my/32059/ Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract Ibrahim, Darina Hazali, Norazlanshah Khir Jauhari, Nurhazni Omar, Muhammad Nor Yahya, Mohammad Nor Adros Ahmed, Idris Adewali Mikail, Maryam Abimbola Ibrahim, Muhammad Q Science (General) The purpose of this study was to explore the physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract. Freeze-dried whole fruit(FDWF), freeze-dried berry (FDB), and freeze-dried skin (FDS) of B. angulata were analyzed for total phenolic, total flavonoid, total anthocyanin, and antioxidant activities. FDS recorded the highest moisture and ash content, protein, total fat, and water activity, compared to FDWF and FDB. FDS also contained the highest total phenolic, total flavonoid, and total anthocyanin, while FDWF recorded the highest in scavenging xanthine oxidase (35.9%)and ferric reducing activity (44.9 μM TE/g). FDS, however, showed the highest DPPH (102.66 mg AA/100 g) and TEAC (847.46 mg TE/100 g) values.DPPH, TEAC and FRAP were strongly correlated with total phenol (r = 0.979; 0.948; 0.997) and total flavonoid (r = 0.987; 0.960; 0.992). Total anthocyanin had no correlation with DPPH and TEAC, but moderately with FRAP (r = 0.734). Physicochemical and antioxidant characteristics of B. angulata may indicate that this fruit may impart health benefits when consumed and can be suggested as a good source for nutraceutical beverages. Academic Journals 2013-08-21 Article PeerReviewed application/pdf en http://irep.iium.edu.my/32059/1/Belimbing_dayak_Muhammad_Ibrahim_et_al.pdf Ibrahim, Darina and Hazali, Norazlanshah and Khir Jauhari, Nurhazni and Omar, Muhammad Nor and Yahya, Mohammad Nor Adros and Ahmed, Idris Adewali and Mikail, Maryam Abimbola and Ibrahim, Muhammad (2013) Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract. African Journal of Biotechnology, 12 (34). pp. 5333-5338. ISSN 1684–5315 http://www.academicjournals.org/AJB/PDF/pdf2013/21Aug/Ibrahim%20et%20al.pdf 10.5897/AJB2013.12989
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Ibrahim, Darina Hazali, Norazlanshah Khir Jauhari, Nurhazni Omar, Muhammad Nor Yahya, Mohammad Nor Adros Ahmed, Idris Adewali Mikail, Maryam Abimbola Ibrahim, Muhammad Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
description	The purpose of this study was to explore the physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract. Freeze-dried whole fruit(FDWF), freeze-dried berry (FDB), and freeze-dried skin (FDS) of B. angulata were analyzed for total phenolic, total flavonoid, total anthocyanin, and antioxidant activities. FDS recorded the highest moisture and ash content, protein, total fat, and water activity, compared to FDWF and FDB. FDS also contained the highest total phenolic, total flavonoid, and total anthocyanin, while FDWF recorded the highest in scavenging xanthine oxidase (35.9%)and ferric reducing activity (44.9 μM TE/g). FDS, however, showed the highest DPPH (102.66 mg AA/100 g) and TEAC (847.46 mg TE/100 g) values.DPPH, TEAC and FRAP were strongly correlated with total phenol (r = 0.979; 0.948; 0.997) and total flavonoid (r = 0.987; 0.960; 0.992). Total anthocyanin had no correlation with DPPH and TEAC, but moderately with FRAP (r = 0.734). Physicochemical and antioxidant characteristics of B. angulata may indicate that this fruit may impart health benefits when consumed and can be suggested as a good source for nutraceutical beverages.
format	Article
author	Ibrahim, Darina Hazali, Norazlanshah Khir Jauhari, Nurhazni Omar, Muhammad Nor Yahya, Mohammad Nor Adros Ahmed, Idris Adewali Mikail, Maryam Abimbola Ibrahim, Muhammad
author_facet	Ibrahim, Darina Hazali, Norazlanshah Khir Jauhari, Nurhazni Omar, Muhammad Nor Yahya, Mohammad Nor Adros Ahmed, Idris Adewali Mikail, Maryam Abimbola Ibrahim, Muhammad
author_sort	Ibrahim, Darina
title	Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
title_short	Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
title_full	Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
title_fullStr	Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
title_full_unstemmed	Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract
title_sort	physicochemical and antioxidant characteristics of baccaurea angulata fruit juice extract
publisher	Academic Journals
publishDate	2013
url	http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/ http://irep.iium.edu.my/32059/1/Belimbing_dayak_Muhammad_Ibrahim_et_al.pdf
first_indexed	2023-09-18T20:46:15Z
last_indexed	2023-09-18T20:46:15Z
_version_	1777409695093358592

Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract

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