Articles
EVALUATION OF ANTIOXIDANT PROPERTIES IN NATURALLY AND ARTIFICIALLY RIPENED SUGAR APPLE (ANNONA SQUAMOSA L.) FRUITS
Article number
875_47
Pages
377 – 382
Language
English
Abstract
Naturally and artificially (CaC2-treated) ripened sugar apple (Annona squamosa L.) fruit cultivars Fai and Nang were investigated for antioxidant contents and properties.
It was revealed that ascorbic acid contents from both ripened groups were about 0.1 mg/ml.
Phenolics in Nang sugar apple were slightly higher than Fai fruit (0.63-0.65 mg gallic acid/ml in Nang and 0.58-0.65 mg gallic acid/ml in Fai). Flavonoids from CaC2-treated fruits in both varieties were slightly lower than those of naturally ripened one which were 0.33 and 0.41 mg/ml, respectively.
In case of reducing power, there was similar ability found in both ripened groups (about 0.3 at Abs. 700 nm). For ferrous ion chelating, this ability was very low (0.01-0.02%), whereas DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging ability was very high (83-92%).
It was revealed that ascorbic acid contents from both ripened groups were about 0.1 mg/ml.
Phenolics in Nang sugar apple were slightly higher than Fai fruit (0.63-0.65 mg gallic acid/ml in Nang and 0.58-0.65 mg gallic acid/ml in Fai). Flavonoids from CaC2-treated fruits in both varieties were slightly lower than those of naturally ripened one which were 0.33 and 0.41 mg/ml, respectively.
In case of reducing power, there was similar ability found in both ripened groups (about 0.3 at Abs. 700 nm). For ferrous ion chelating, this ability was very low (0.01-0.02%), whereas DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging ability was very high (83-92%).
Authors
S. Noichinda, K. Bodhipadma, C. Wongs-Aree, R. Komkhuntod, H. Sirisukchaitavorn, P. Rachakhome, A. U-Nat
Keywords
Annona squamosa, ascorbic acid, flavonoids, phenolics
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