Total phenolic and antioxidant activities of Pouteria campechiana fruit parts

• Main Authors: Kong, Kin Weng, Khoo, Hock Eng, Prasad, Krishnamurthy Nagendra, Chew, Lye Yee, Ismail, Amin
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/29688/1/Total%20phenolic%20and%20antioxidant%20activities%20of%20Pouteria%20campechiana%20fruit%20parts.pdf; http://psasir.upm.edu.my/id/eprint/29688/; http://www.ukm.my/jsm/pdf_files/SM-PDF-42-2-2013/01%20K.W.%20Kong.pdf

This study aimed to evaluate the total phenolics and antioxidant capacities of the seeds, pulp and peel of Pouteria campechiana fruit using three extraction solvents (water, 70% methanol and 70% ethanol). Among them, 70% ethanol exhibited the best solvent for yielding highest total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. The results showed that 70% ethanol extract from the peel contained the highest TPC(2304.7 mg gallic acid equivalent/100 g dw) while the pulp has the highest TFC(6414.03 mg rutin equivalent/100 g dw). The antioxidant activities of the pulp and peel ethanolic extracts were high as determined using 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay (49.60 and 49.56 mmoL TE/100 g dw) and ferric reducing antioxidant power assay (43.88 and 42.94 Fe2+/100 g dw) but not for seeds. However, their diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities were ~88%. Thus, the pulp and peel of P. campechiana fruit can be utilized as natural source for antioxidant components.