Physical Properties, Phenolic contents and Antioxidant Activity of Mao Luang
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Abstract
The objective of this research was to study physical properties, phenolic contents and antioxidant activity of Mao Luang (Antidesma bunius) grown in Phu Phan mountain area, Sakon Nakhon province. Mao Luang was separated into black Mao and red Mao. Both of them were prepared as black Mao, red Mao, black Mao pulp, red Mao pulp, black Mao juice, red Mao juice, black Mao garbage, red Mao garbage, black Mao seed and red Mao seed. Their physical properties including moisture, water activity (aw) and color were examined. Their phenolic contents were determined by Folin-Ciocalteu method and their antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and Ferric reducing antioxidant power (FRAP) assay. From the results, it was found that all Mao parts had different colors from red to purple. Red Mao juice had the highest moisture content and aw of 94.29% and 1.00, respectively. Top three parts of Mao showing the highest phenolic contents and antioxidant activity by DPPH assay and FRAP assay were black Mao seed, black Mao and black Mao juice. In addition, each part of black Mao had higher phenolic content and antioxidant activity than the same part of red Mao. This study revealed differences in the distribution of phenolic compounds and antioxidant activity in different parts of the Mao Luang to be used as the basis for further development of food and drug products from Mao Luang.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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