Antioxidants content and activity of polyphenol-rich mixtures
This study aimed to determine antioxidants content and antioxidant activity of Polyphenol-Rich Mixture (PRM) samples containing garlic, ginger, lemon, apple cider vinegar and honey. Three PRM samples (raw, cooked and commercial) were subjected to Folin-Ciocalteu reagent and aluminium chloride colori...
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| Format: | Article |
| Language: | English |
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Medwell Journals
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73170/ http://psasir.upm.edu.my/id/eprint/73170/1/CITRUS.pdf |
| _version_ | 1848857245460201472 |
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| author | Azlan, Azrina Yu, Wei Kok Hock, Eng Khoo |
| author_facet | Azlan, Azrina Yu, Wei Kok Hock, Eng Khoo |
| author_sort | Azlan, Azrina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to determine antioxidants content and antioxidant activity of Polyphenol-Rich Mixture (PRM) samples containing garlic, ginger, lemon, apple cider vinegar and honey. Three PRM samples (raw, cooked and commercial) were subjected to Folin-Ciocalteu reagent and aluminium chloride colorimetric assays for determination of Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) respectively. Antioxidant activity was determined based on DPPH free radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. TPC and TFC of the three samples were significantly different (p<0.05) where cooked and commercial PRM had the highest antioxidants content. Similarly, cooked and commercial PRM showed the lower EC values indicating both samples possess higher antioxidant activity compared to raw PRM. The 50 cooked and commercial PRM also had higher FRAP values which showing a significant difference between the PRM samples (p<0.05). Pearson correlation analysis demonstrated high negative correlations between DPPH scavenging activity and total phenolics (TPC and TFC) with r = -0.855, r = -0.829, respectively. FRAP values of the PRM samples were also positive and highly correlated with TPC and TFC (r = 0.995, r = 0.988, respectively). This finding clearly indicated that cooked and commercial PRM possess high antioxidants content and antioxidant activity and can be considered as potential natural antioxidant beverages for prevention of chronic diseases. |
| first_indexed | 2025-11-15T11:54:29Z |
| format | Article |
| id | upm-73170 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:54:29Z |
| publishDate | 2018 |
| publisher | Medwell Journals |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-731702020-11-26T22:59:04Z http://psasir.upm.edu.my/id/eprint/73170/ Antioxidants content and activity of polyphenol-rich mixtures Azlan, Azrina Yu, Wei Kok Hock, Eng Khoo This study aimed to determine antioxidants content and antioxidant activity of Polyphenol-Rich Mixture (PRM) samples containing garlic, ginger, lemon, apple cider vinegar and honey. Three PRM samples (raw, cooked and commercial) were subjected to Folin-Ciocalteu reagent and aluminium chloride colorimetric assays for determination of Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) respectively. Antioxidant activity was determined based on DPPH free radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. TPC and TFC of the three samples were significantly different (p<0.05) where cooked and commercial PRM had the highest antioxidants content. Similarly, cooked and commercial PRM showed the lower EC values indicating both samples possess higher antioxidant activity compared to raw PRM. The 50 cooked and commercial PRM also had higher FRAP values which showing a significant difference between the PRM samples (p<0.05). Pearson correlation analysis demonstrated high negative correlations between DPPH scavenging activity and total phenolics (TPC and TFC) with r = -0.855, r = -0.829, respectively. FRAP values of the PRM samples were also positive and highly correlated with TPC and TFC (r = 0.995, r = 0.988, respectively). This finding clearly indicated that cooked and commercial PRM possess high antioxidants content and antioxidant activity and can be considered as potential natural antioxidant beverages for prevention of chronic diseases. Medwell Journals 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73170/1/CITRUS.pdf Azlan, Azrina and Yu, Wei Kok and Hock, Eng Khoo (2018) Antioxidants content and activity of polyphenol-rich mixtures. Journal of Engineering and Applied Sciences, 13 (9). 6973 - 6979. ISSN 1818-7803; ESSN: 1816-949X https://medwelljournals.com/abstract/?doi=jeasci.2018.6973.6979 10.36478/jeasci.2018.6973.6979 |
| spellingShingle | Azlan, Azrina Yu, Wei Kok Hock, Eng Khoo Antioxidants content and activity of polyphenol-rich mixtures |
| title | Antioxidants content and activity of polyphenol-rich mixtures |
| title_full | Antioxidants content and activity of polyphenol-rich mixtures |
| title_fullStr | Antioxidants content and activity of polyphenol-rich mixtures |
| title_full_unstemmed | Antioxidants content and activity of polyphenol-rich mixtures |
| title_short | Antioxidants content and activity of polyphenol-rich mixtures |
| title_sort | antioxidants content and activity of polyphenol-rich mixtures |
| url | http://psasir.upm.edu.my/id/eprint/73170/ http://psasir.upm.edu.my/id/eprint/73170/ http://psasir.upm.edu.my/id/eprint/73170/ http://psasir.upm.edu.my/id/eprint/73170/1/CITRUS.pdf |