Evaluation of antioxidant properties in Naturally and artificially ripened sugar apple (Annona squamosa L.) fruits
Conference proceedings article
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Publication Details
Author list: Noichinda S., Bodhipadma K., Wongs-Aree C., Komkhuntod R., Sirisukchaitavorn H., Rachakhome P., U-Nat A.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2010
Volume number: 875
Start page: 377
End page: 382
Number of pages: 6
ISBN: 9789066055636
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
Abstract
Naturally and artificially (CaC2-treated) ripened sugar apple (Annona squamosa L.) fruit cultivars 'Fai' and 'Nang' were investigated for antioxidant contents and properties. It was revealed that ascorbic acid contents from both ripened groups were about 0.1 mg/ml. Phenolics in 'Nang' sugar apple were slightly higher than 'Fai' fruit (0.63-0.65 mg gallic acid/ml in 'Nang' and 0.58-0.65 mg gallic acid/ml in 'Fai'). Flavonoids from CaC2-treated fruits in both varieties were slightly lower than those of naturally ripened one which were 0.33 and 0.41 mg/ml, respectively. In case of reducing power, there was similar ability found in both ripened groups (about 0.3 at Abs. 700 nm). For ferrous ion chelating, this ability was very low (0.01-0.02%), whereas DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging ability was very high (83-92%).
Keywords
Annona squamosa, Flavonoids
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