Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations
Antioxidant properties of tropical juices, namely bambangan (Mangifera pajang), cocoa (Theobroma cacao) pulp and guava (Psidium guajava) juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations were determined. Total phenolics and its compounds in selected jui...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24458/ http://psasir.upm.edu.my/id/eprint/24458/1/24458.pdf |
| _version_ | 1848845042273222656 |
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| author | Ahmad Aufa, Zabidah Kong, Kin Weng Ismail, Amin |
| author_facet | Ahmad Aufa, Zabidah Kong, Kin Weng Ismail, Amin |
| author_sort | Ahmad Aufa, Zabidah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Antioxidant properties of tropical juices, namely bambangan (Mangifera pajang), cocoa (Theobroma
cacao) pulp and guava (Psidium guajava) juices and their effects on in vitro hemoglobin and low density
lipoprotein (LDL) oxidations were determined. Total phenolics and its compounds in selected juices were
determined using Folin-Ciocalteu assay and high performance liquid chromatography (HPLC), respectively.
Evaluation of antioxidant properties was done using in vitro assays namely as diphenyl-1-picrylhydrazyl (DPPH)
scavenging, β-carotene bleaching (BCB), hemoglobin and LDL oxidation assays. Guava and bambangan juices
had the highest and lowest of total phenolic content (TPC), respectively. Nevertheless, bambangan juice showed
the greatest scavenging activity on DPPH radical. Furthermore, antioxidant activity (AA) in BCB assay was in
the order of cocoa pulp (79%) > bambangan (76%) > guava (47%) juices. Interestingly, the highest inhibition
of malondialdehyde (MDA) formation was exhibited by bambangan juice (0.31 µM MDA) in hemoglobin
oxidation, while guava juice (0.27 µM MDA) in LDL oxidation systems. The study indicated that bambangan
juice may have a potential to be introduced as functional foods product because of its antioxidant properties |
| first_indexed | 2025-11-15T08:40:31Z |
| format | Article |
| id | upm-24458 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:40:31Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-244582015-06-01T04:13:45Z http://psasir.upm.edu.my/id/eprint/24458/ Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations Ahmad Aufa, Zabidah Kong, Kin Weng Ismail, Amin Antioxidant properties of tropical juices, namely bambangan (Mangifera pajang), cocoa (Theobroma cacao) pulp and guava (Psidium guajava) juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations were determined. Total phenolics and its compounds in selected juices were determined using Folin-Ciocalteu assay and high performance liquid chromatography (HPLC), respectively. Evaluation of antioxidant properties was done using in vitro assays namely as diphenyl-1-picrylhydrazyl (DPPH) scavenging, β-carotene bleaching (BCB), hemoglobin and LDL oxidation assays. Guava and bambangan juices had the highest and lowest of total phenolic content (TPC), respectively. Nevertheless, bambangan juice showed the greatest scavenging activity on DPPH radical. Furthermore, antioxidant activity (AA) in BCB assay was in the order of cocoa pulp (79%) > bambangan (76%) > guava (47%) juices. Interestingly, the highest inhibition of malondialdehyde (MDA) formation was exhibited by bambangan juice (0.31 µM MDA) in hemoglobin oxidation, while guava juice (0.27 µM MDA) in LDL oxidation systems. The study indicated that bambangan juice may have a potential to be introduced as functional foods product because of its antioxidant properties Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24458/1/24458.pdf Ahmad Aufa, Zabidah and Kong, Kin Weng and Ismail, Amin (2011) Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations. International Food Research Journal, 18 (2). pp. 549-556. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html |
| spellingShingle | Ahmad Aufa, Zabidah Kong, Kin Weng Ismail, Amin Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title | Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title_full | Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title_fullStr | Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title_full_unstemmed | Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title_short | Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations |
| title_sort | antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (ldl) oxidations |
| url | http://psasir.upm.edu.my/id/eprint/24458/ http://psasir.upm.edu.my/id/eprint/24458/ http://psasir.upm.edu.my/id/eprint/24458/1/24458.pdf |