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|Title:||Characterization of antioxidants and change of antioxidant levels during storage of Manilkara zapota L.||Authors:||Shui, G.
Ciku king fruit
|Issue Date:||29-Dec-2004||Citation:||Shui, G.,Wong, S.P.,Leong, L.P. (2004-12-29). Characterization of antioxidants and change of antioxidant levels during storage of Manilkara zapota L.. Journal of Agricultural and Food Chemistry 52 (26) : 7834-7841. ScholarBank@NUS Repository.||Abstract:||Antioxidants found in fruits and vegetables play an important role via their protective effects against the onset of aging-related chronic diseases. Our previous research has indicated that unripe ciku fruits (Manilkara zapota L.) are an excellent source of antioxidants, with over 3000 mg of L-ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g of fresh sample. In this study, 24 antioxidants in an extract of ciku king were characterized through a free radical spiking test. Their chemical structures were proposed using high-performance liquid chromatography-mass spectrometry (HPLC-MS) and tandem MS (HPLC/MSn). The antioxidant capacity of ciku king fruits was mainly attributed to polyphenolics with basic blocks of gallocatechin or catechin or both. The changes of total antioxidant capacity (TAC) and total phenolics content (TPC) of ciku king fruits with storage time were also investigated. It was found that the TAC and TPC decreased significantly as the fruits gradually changed from the unripe to the overripe stage. The best time for one to consume ciku king fruits at a flavorful stage with high amounts of antioxidants with AEAC values ranging from 600 to 1200 mg per 100 g fresh sample is suggested. The change of the content of major antioxidant peaks was also consistent with changes of antioxidant levels during storage.||Source Title:||Journal of Agricultural and Food Chemistry||URI:||http://scholarbank.nus.edu.sg/handle/10635/114303||ISSN:||00218561|
|Appears in Collections:||Staff Publications|
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