Please use this identifier to cite or link to this item:
https://doi.org/10.1016/j.foodchem.2004.02.003
| Title: | Antioxidant activity and phenolic content of selected fruit seeds | Authors: | Soong, Y.-Y. Barlow, P.J. |
Keywords: | ABTS, 2,2 ′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) AEAC, L-ascorbic acid-equivalent antioxidant capacity FCR, Folin-Ciocalteu reagent FRAP, ferric-reducing antioxidant power GAE, gallic acid equivalents |
Issue Date: | Dec-2004 | Citation: | Soong, Y.-Y., Barlow, P.J. (2004-12). Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry 88 (3) : 411-417. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2004.02.003 | Abstract: | The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated. The seeds showed a much higher antioxidant activity and phenolic content than the edible portions. The contribution of all the fruit seed fractions to the total antioxidant activity and phenolic content was always >70%. ABTS cation radical-scavenging and FRAP assays were employed for the determination of antioxidant activity; FCR assay was used to measure the total phenolic content. The AEAC and FRAP of ethanolic extracts of MSKP products increased to a maximum after heating to 160°C. The total phenolic content in extracts of MSKP products increased from 50.3 to 160 mg/g GAE with an increase in heating temperature to 160°C. © 2004 Elsevier Ltd. All rights reserved. | Source Title: | Food Chemistry | URI: | http://scholarbank.nus.edu.sg/handle/10635/75586 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2004.02.003 |
| Appears in Collections: | Staff Publications |
Show full item record
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.