In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts
Lipids and lipid-containing foods are prone to peroxidation during processing and storage. Thus, antioxidants are required to extend food shelf life and prevent food deterioration. The consumption of dietary antioxidants is also beneficial in preventing cardiovascular diseases, particularly athero...
| Main Authors: | , , , , , , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/34738/ http://irep.iium.edu.my/34738/2/In_vitro_Antioxidant_and_Lipid_Peroxidation_inhibitory_properties_of_Baccaurea_angulata_fruit_extracts.pdf |
| _version_ | 1848780953118310400 |
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| author | Ahmed, Idris Adewale Mikail, Maryam Abimbola Ibrahim, Muhammad Hazali, Norazlanshah Abdull Rasad, Mohammad Syaiful Bahari Arief Ichwan, Solachuddin Jauhari Abdul Ghani, Radiah Yahya, Mohammad Noor Adros |
| author_facet | Ahmed, Idris Adewale Mikail, Maryam Abimbola Ibrahim, Muhammad Hazali, Norazlanshah Abdull Rasad, Mohammad Syaiful Bahari Arief Ichwan, Solachuddin Jauhari Abdul Ghani, Radiah Yahya, Mohammad Noor Adros |
| author_sort | Ahmed, Idris Adewale |
| building | IIUM Repository |
| collection | Online Access |
| description | Lipids and lipid-containing foods are prone to peroxidation during processing and storage. Thus,
antioxidants are required to extend food shelf life and prevent food deterioration. The consumption of
dietary antioxidants is also beneficial in preventing cardiovascular diseases, particularly atherosclerosis.
The aim of this study was to evaluate the antioxidant property of a local underutilised fruit, Baccaurea
angulata. The whole fruit, skin and berry were extracted using two solvents which were phosphate buffered
saline (PBS) and methanol. The various extracts were explored for the prevention or delaying of lipids
oxidation using thiobarbituric acid (TBA) method based on inhibition of linoleic acid peroxidation and lipid
peroxidation assays. Freeze-dried whole fruit (FDWF), freeze-dried berry (FDB) and freeze-dried skin
(FDS) extracts were also analysed for total phenolic, total flavonoid, total anthocyanin and total carotene.
The results showed that, lyophilized skin (FDS) contained the highest flavonoid compound of 31.05 mg
QE/g and anthocyanin compound, as compared to other samples. The yield of the crude extracts obtained
from FDB was the highest. The overall result also showed that methanolic extracts remarkably inhibited
lipid peroxidation in the two assays, while PBS extracts showed only average inhibition. It was also
observed that the methanolic extracts of FDB (87.9%) and FDWF (80.9%) showed the highest inhibition in
lipid peroxidation and linoleic acid peroxidation assays respectively. Hence, the various parts of B. angulata
could be recommended to be incorporated in daily meal preparations and for other neutraceuticals. |
| first_indexed | 2025-11-14T15:41:51Z |
| format | Proceeding Paper |
| id | iium-34738 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:41:51Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-347382022-07-15T08:37:27Z http://irep.iium.edu.my/34738/ In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts Ahmed, Idris Adewale Mikail, Maryam Abimbola Ibrahim, Muhammad Hazali, Norazlanshah Abdull Rasad, Mohammad Syaiful Bahari Arief Ichwan, Solachuddin Jauhari Abdul Ghani, Radiah Yahya, Mohammad Noor Adros RV Botanic, Thomsonian, and eclectic medicine Lipids and lipid-containing foods are prone to peroxidation during processing and storage. Thus, antioxidants are required to extend food shelf life and prevent food deterioration. The consumption of dietary antioxidants is also beneficial in preventing cardiovascular diseases, particularly atherosclerosis. The aim of this study was to evaluate the antioxidant property of a local underutilised fruit, Baccaurea angulata. The whole fruit, skin and berry were extracted using two solvents which were phosphate buffered saline (PBS) and methanol. The various extracts were explored for the prevention or delaying of lipids oxidation using thiobarbituric acid (TBA) method based on inhibition of linoleic acid peroxidation and lipid peroxidation assays. Freeze-dried whole fruit (FDWF), freeze-dried berry (FDB) and freeze-dried skin (FDS) extracts were also analysed for total phenolic, total flavonoid, total anthocyanin and total carotene. The results showed that, lyophilized skin (FDS) contained the highest flavonoid compound of 31.05 mg QE/g and anthocyanin compound, as compared to other samples. The yield of the crude extracts obtained from FDB was the highest. The overall result also showed that methanolic extracts remarkably inhibited lipid peroxidation in the two assays, while PBS extracts showed only average inhibition. It was also observed that the methanolic extracts of FDB (87.9%) and FDWF (80.9%) showed the highest inhibition in lipid peroxidation and linoleic acid peroxidation assays respectively. Hence, the various parts of B. angulata could be recommended to be incorporated in daily meal preparations and for other neutraceuticals. 2013 Proceeding Paper NonPeerReviewed application/pdf en http://irep.iium.edu.my/34738/2/In_vitro_Antioxidant_and_Lipid_Peroxidation_inhibitory_properties_of_Baccaurea_angulata_fruit_extracts.pdf Ahmed, Idris Adewale and Mikail, Maryam Abimbola and Ibrahim, Muhammad and Hazali, Norazlanshah and Abdull Rasad, Mohammad Syaiful Bahari and Arief Ichwan, Solachuddin Jauhari and Abdul Ghani, Radiah and Yahya, Mohammad Noor Adros (2013) In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts. In: 5th Global Summit on Medicinal and Aromatic Plants (GOSMAP-5), 8-12 December 2013, Miri, Sarawak. |
| spellingShingle | RV Botanic, Thomsonian, and eclectic medicine Ahmed, Idris Adewale Mikail, Maryam Abimbola Ibrahim, Muhammad Hazali, Norazlanshah Abdull Rasad, Mohammad Syaiful Bahari Arief Ichwan, Solachuddin Jauhari Abdul Ghani, Radiah Yahya, Mohammad Noor Adros In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title | In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title_full | In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title_fullStr | In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title_full_unstemmed | In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title_short | In vitro Antioxidant and Lipid Peroxidation inhibitory properties of Baccaurea angulata fruit extracts |
| title_sort | in vitro antioxidant and lipid peroxidation inhibitory properties of baccaurea angulata fruit extracts |
| topic | RV Botanic, Thomsonian, and eclectic medicine |
| url | http://irep.iium.edu.my/34738/ http://irep.iium.edu.my/34738/2/In_vitro_Antioxidant_and_Lipid_Peroxidation_inhibitory_properties_of_Baccaurea_angulata_fruit_extracts.pdf |