Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice
2015
Mahachai, R. | Sriwicha, A. | Chanthai, S. | Sripakdee, T. | Jansam, N.
This study was aimed to determine total phenolics and ascorbic acid in association with their antioxidant activity and thermal stability. Both total phenolics and ascorbic acid contents of the mao juice were 337.52 mg GAE/100 mL and 175.34 mg/100 mL, respectively. Their antioxidant activity was comparatively assayed by four antioxidant methods, and found to be 590.81 mg BHT/100 mL, 95.41 mg Trolox/100 mL, 488.96 mg Trolox/100 mL and 15.77 mM Fe2+/100 mL, according to each corresponding substrate of 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2´-azinobis(3-ethylbenzothiazoline 6-sulphonate (ABTS), N,N-dimethyl-p-phenylenediamine dihydrochloride (DMPD) and ferric reducing antioxidant power (FRAP), respectively. The heating effect on total phenolics of the mao juice was also investigated. It was found that changes in the antioxidant activity related total phenolics of the juice sample were not significantly found, indicating high thermal stability.
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