Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract

  • Darina Ibrahim
  • Norazlanshah Hazali
  • NurhazniKhir Jauhari
  • Muhammad Nor Omar
  • Mohd Noor Adros Yahya
  • Idris Adewale Ahmed
  • Maryam Abimbola Mikail
  • Muhammad Ibrahim

Abstract

The purpose of this study was to explore the physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract. Freeze-dried whole fruit (FDWF), freeze-dried berry (FDB), and freeze-dried skin (FDS) of B. angulata were analyzed for total phenolic, total flavonoid, total anthocyanin, and antioxidant activities. FDS recorded the highest moisture and ash content, protein, total fat, and water activity, compared to FDWF and FDB. FDS also contained the highest total phenolic, total flavonoid, and total anthocyanin, while FDWF recorded the highest in scavenging xanthine oxidase (35.9%) and ferric reducing activity (44.9 μM TE/g). FDS, however, showed the highest DPPH (102.66 mg AA/100 g) and TEAC (847.46 mg TE/100 g) values. DPPH, TEAC and FRAP were strongly correlated with total phenol (r = 0.979; 0.948; 0.997) and total flavonoid (r = 0.987; 0.960; 0.992). Total anthocyanin had no correlation with DPPH and TEAC, but moderately with FRAP (r = 0.734). Physicochemical and antioxidant characteristics of B. angulata may indicate that this fruit may impart health benefits when consumed and can be suggested as a good source for nutraceutical beverages.

Keywords: Antioxidant properties, Baccaurea angulata, freeze-dried fruit, nutritional composition, physicochemical.

African Journal of Biotechnology Vol. 12(34), pp. 5333-5338

Author Biographies

Darina Ibrahim
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Norazlanshah Hazali
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
NurhazniKhir Jauhari
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Muhammad Nor Omar
Department of Biotechnology, Kuliyyah of Science, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Mohd Noor Adros Yahya
Malaysian Agriculture Research and Development Institute (MARDI), Sarawak, Malaysia
Idris Adewale Ahmed
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Maryam Abimbola Mikail
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Muhammad Ibrahim
Department of Nutrition Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Published
2016-05-17
Section
Articles

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eISSN: 1684-5315