Phenolic acids content and antioxidant capacity of fruit extracts from Thailand
In this study, soluble and insoluble phenolic acids (SPA and IPA) in selected Thai fruit such as orange, banana, guava and mango using isocratic HPLC-UV method were determined. Results showed that the predominant compounds of all fruit studied were IPA (80.2-99.5%). Gallic and hydroxybenzoic acids w...
Saved in:
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | Article |
Published: |
2018
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/31158 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |
id |
th-mahidol.31158 |
---|---|
record_format |
dspace |
spelling |
th-mahidol.311582018-10-19T12:46:38Z Phenolic acids content and antioxidant capacity of fruit extracts from Thailand Nattaya Ongphimai Supathra Lilitchan Kornkanok Aryusuk Akkarach Bumrungpert Kanit Krisnangkura Mahidol University King Mongkuts University of Technology Thonburi Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy In this study, soluble and insoluble phenolic acids (SPA and IPA) in selected Thai fruit such as orange, banana, guava and mango using isocratic HPLC-UV method were determined. Results showed that the predominant compounds of all fruit studied were IPA (80.2-99.5%). Gallic and hydroxybenzoic acids were identified as major SPA in guava and orange, respectively. Gallic, hydroxybenzoic, vanillic, caffeic, syringic and ferulic acids were identified as major IPA in all fruit samples. Ferulic acid was the dominant IPA in orange and banana extracts (335.8 ± 13.38 and 219.5 ± 18.47 μg/g dry weights, respectively). Whilst, gallic acid was the dominant IPA in mango extract (542.5 ± 6.80 μg/g dry weight) and hydroxybenzoic acid was the dominant IPA in guava extract (50.5 ± 8.12 μg/g dry weight). The antioxidant capacity of all fruit extracts was also evaluated using a Folin-Ciocalteu's assay and DPPH free radical-scavenging assay. The phenolics in bound form of orange extract contained the highest total phenolic content (2.6 ± 0.02 μg GAE/ml). Its antioxidant capacity was 94.9%. Whereas insoluble phenolic content of guava extract had the least antioxidant capacity (22.0%). 2018-10-19T04:33:59Z 2018-10-19T04:33:59Z 2013-11-27 Article Chiang Mai Journal of Science. Vol.40, No.4 (2013), 636-642 01252526 2-s2.0-84888085501 https://repository.li.mahidol.ac.th/handle/123456789/31158 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84888085501&origin=inward |
institution |
Mahidol University |
building |
Mahidol University Library |
continent |
Asia |
country |
Thailand Thailand |
content_provider |
Mahidol University Library |
collection |
Mahidol University Institutional Repository |
topic |
Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy |
spellingShingle |
Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy Nattaya Ongphimai Supathra Lilitchan Kornkanok Aryusuk Akkarach Bumrungpert Kanit Krisnangkura Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
description |
In this study, soluble and insoluble phenolic acids (SPA and IPA) in selected Thai fruit such as orange, banana, guava and mango using isocratic HPLC-UV method were determined. Results showed that the predominant compounds of all fruit studied were IPA (80.2-99.5%). Gallic and hydroxybenzoic acids were identified as major SPA in guava and orange, respectively. Gallic, hydroxybenzoic, vanillic, caffeic, syringic and ferulic acids were identified as major IPA in all fruit samples. Ferulic acid was the dominant IPA in orange and banana extracts (335.8 ± 13.38 and 219.5 ± 18.47 μg/g dry weights, respectively). Whilst, gallic acid was the dominant IPA in mango extract (542.5 ± 6.80 μg/g dry weight) and hydroxybenzoic acid was the dominant IPA in guava extract (50.5 ± 8.12 μg/g dry weight). The antioxidant capacity of all fruit extracts was also evaluated using a Folin-Ciocalteu's assay and DPPH free radical-scavenging assay. The phenolics in bound form of orange extract contained the highest total phenolic content (2.6 ± 0.02 μg GAE/ml). Its antioxidant capacity was 94.9%. Whereas insoluble phenolic content of guava extract had the least antioxidant capacity (22.0%). |
author2 |
Mahidol University |
author_facet |
Mahidol University Nattaya Ongphimai Supathra Lilitchan Kornkanok Aryusuk Akkarach Bumrungpert Kanit Krisnangkura |
format |
Article |
author |
Nattaya Ongphimai Supathra Lilitchan Kornkanok Aryusuk Akkarach Bumrungpert Kanit Krisnangkura |
author_sort |
Nattaya Ongphimai |
title |
Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
title_short |
Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
title_full |
Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
title_fullStr |
Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
title_full_unstemmed |
Phenolic acids content and antioxidant capacity of fruit extracts from Thailand |
title_sort |
phenolic acids content and antioxidant capacity of fruit extracts from thailand |
publishDate |
2018 |
url |
https://repository.li.mahidol.ac.th/handle/123456789/31158 |
_version_ |
1763494547656015872 |