Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts

Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts

This study was undertaken to evaluate the potential of fruit waste materials as source of natural antioxidant. The fruit peels including mango, guava and papaya peel were used in this study. The total phenolic content (TPC) was determined by Folin-Ciocalteu assay while antioxidant activities were de...

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Published in:International Food Research Journal
Main Author: Marina Z.; Noriham A.
Format: Article
Language:English
Published: Universiti Putra Malaysia 2014
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84907021006&partnerID=40&md5=1547b462f0755d4b162e1bfebc9d601a
id 2-s2.0-84907021006
spelling 2-s2.0-84907021006
Marina Z.; Noriham A.
Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
2014
International Food Research Journal
21
5

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84907021006&partnerID=40&md5=1547b462f0755d4b162e1bfebc9d601a
This study was undertaken to evaluate the potential of fruit waste materials as source of natural antioxidant. The fruit peels including mango, guava and papaya peel were used in this study. The total phenolic content (TPC) was determined by Folin-Ciocalteu assay while antioxidant activities were determined by using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric thiocynate (FTC) and thiobarbituric acid (TBA) assays. These antioxidant activities were compared to synthetic antioxidants, BHA/BHT combination and ascorbic acid. The results demonstrated that TPC ranged from 3.23 to 15.84 g GAE/100 g extract. Mango peels extract exhibited highest TPC compared to guava peel and papaya peel extract. In the FRAP assay, mango peel extract at 200 ppm, guava peel extract at 400 ppm and papaya peel extract at 1200 ppm, exhibited reducing power comparable to the permissible amount of BHA/BHT at 200 ppm. At concentration of 250 μg/ml, the DPPH radical scavenging activity of extracts and standards decreased significantly in the order of mango peel extract > guava peel extract > BHA/BHT > ascorbic acid > papaya peel extract. For the FTC assay, the antioxidant activity of mango peel extract was significantly higher than ascorbic acid, guava peel and papaya peel extract but lower than BHA/BHT while in the TBA assay, percentage inhibition of BHA/BHT and ascorbic acid were found to be higher than fruit peel extracts. The quantitative analysis for flavonoids showed the presence of catechin, epicatechin and kaempferol in the peel extracts. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
Universiti Putra Malaysia
19854668
English
Article
author Marina Z.; Noriham A.
spellingShingle Marina Z.; Noriham A.
Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
author_facet Marina Z.; Noriham A.
author_sort Marina Z.; Noriham A.
title Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
title_short Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
title_full Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
title_fullStr Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
title_full_unstemmed Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
title_sort Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts
publishDate 2014
container_title International Food Research Journal
container_volume 21
container_issue 5
doi_str_mv
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-84907021006&partnerID=40&md5=1547b462f0755d4b162e1bfebc9d601a
description This study was undertaken to evaluate the potential of fruit waste materials as source of natural antioxidant. The fruit peels including mango, guava and papaya peel were used in this study. The total phenolic content (TPC) was determined by Folin-Ciocalteu assay while antioxidant activities were determined by using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric thiocynate (FTC) and thiobarbituric acid (TBA) assays. These antioxidant activities were compared to synthetic antioxidants, BHA/BHT combination and ascorbic acid. The results demonstrated that TPC ranged from 3.23 to 15.84 g GAE/100 g extract. Mango peels extract exhibited highest TPC compared to guava peel and papaya peel extract. In the FRAP assay, mango peel extract at 200 ppm, guava peel extract at 400 ppm and papaya peel extract at 1200 ppm, exhibited reducing power comparable to the permissible amount of BHA/BHT at 200 ppm. At concentration of 250 μg/ml, the DPPH radical scavenging activity of extracts and standards decreased significantly in the order of mango peel extract > guava peel extract > BHA/BHT > ascorbic acid > papaya peel extract. For the FTC assay, the antioxidant activity of mango peel extract was significantly higher than ascorbic acid, guava peel and papaya peel extract but lower than BHA/BHT while in the TBA assay, percentage inhibition of BHA/BHT and ascorbic acid were found to be higher than fruit peel extracts. The quantitative analysis for flavonoids showed the presence of catechin, epicatechin and kaempferol in the peel extracts. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
publisher Universiti Putra Malaysia
issn 19854668
language English
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