Sains Malaysiana 42(2)(2013): 123–127

 

Total Phenolics and Antioxidant Activities of Pouteria campechiana Fruit Parts

(Fenolik Jumlah dan Aktiviti Antioksida Sebatian Bahagian Buah Pouteria campechiana)

 

 

K.W. Kong1, H.E. Khoo2, N.K. Prasad3, L.Y. Chew4, I. Amin2,5*

 

1Department of Molecular Medicine, Faculty of Medicine, University of Malaya

50603 Kuala Lumpur, Malaysia

 

2Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences

Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia

 

3Monash University, Chemical Engineering Discipline, School of Engineering

Jalan Lagoon Selatan, 46150 Bandar Sunway, Selangor, Malaysia

 

4School of Biosciences, Taylor’s University, Taylor’s Lakeside Campus

No. 1, Jalan Taylor’s, 47500 Subang Jaya, Selangor, Malaysia

 

5Laboratory of Halal Science Research, Halal Products Research Institute

Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

 

Diserahkan: 26 April 2012 / Diterima: 10 Oktober 2012

 

ABSTRACT

This study aimed to evaluate the total phenolics and antioxidant capacities of the seeds, pulp and peel of Pouteria campechiana fruit using three extraction solvents (water, 70% methanol and 70% ethanol). Among them, 70% ethanol exhibited the best solvent for yielding highest total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. The result showed that 70% ethanol extract from the peel contained the highest TPC (2304.7 mg gallic acid equivalent/100 g dw) while the pulp has the highest TFC (6414.03 mg rutin equivalent/100 g dw). The antioxidant activities of the pulp and peel ethanolic extracts were high as determined using 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay (49.60 and 49.56 mmoL TE/100 g dw) and ferric reducing antioxidant power assay (43.88 and 42.94 Fe2+/100 g dw) but not for seeds. However, their diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities were ~88%. Thus, the pulp and peel of P. campechiana fruit can be utilized as natural source for antioxidant components.

 

Keywords: Antioxidant activity; Pouteria campechiana; solvent extraction; total phenolics

 

ABSTRAK

Kajian ini bertujuan untuk menentukan fenolik jumlah dan keupayaan antioksidan daripada biji, isi dan kulit buahPouteria campechiana dengan menggunakan tiga pelarut pengekstrakan (air, 70% metanol dan 70% etanol). Antara pelarut tersebut, 70% etanol adalah yang terbaik untuk mendapatkan kandungan fenolik jumlah (TPC), kandungan flavonoid jumlah (TFC) dan mempunyai aktiviti antioksidan yang tertinggi. Keputusan kajian menunjukkan bahawa ekstrak 70% etanol daripada kulit buah mengandungi TPC tertinggi (2304.7 mg persamaan asid galik /100 g bk), manakala isinya mengandungi TFC yang tertinggi (6414.03 mg persamaan rutin /100 g bk). Aktiviti antioksidan ekstrak etanol isi dan kulit yang ditentukan oleh asai radikal kation ABTS (49.60 and 49.56 mmoL TE/100 g bk) dan asai kuasa antioksidan penurunan ferik (43.88 and 42.94 Fe2+/100 g bk) adalah tinggi tetapi tidak untuk bijinya. Aktiviti merantas radikal DPPH adalah ~88%. Maka, isi dan kulit buah P. campechiana boleh digunakan sebagai sumber semula jadi untuk mendapatkan sebatian antioksidan

 

Kata kunci: Aktiviti antioksidan; jumlah fenolik; pelarut pengestrakan; Pouteria campechiana

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*Pengarang untuk surat-menyurat; email: amin@medic.upm.edu.my