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Comparison of phenolic content and antioxidant activity of fresh and fried local fruits

Fried fruits are popularly consumed by many people over the world. Some of the famous local fried fruits are fried cempedak, jackfruit and breadfruit. These fruits are rich in antioxidant, but the antioxidant content after frying is unknown as frying may alter the antioxidant content. This study aim...

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Main Authors: Ahmad Jelani, Nur Arina, Azlan, Azrina
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/47977/1/%2849%29.pdf
http://psasir.upm.edu.my/id/eprint/47977/
http://www.ifrj.upm.edu.my/23%20(04)%202016/(49).pdf
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spelling my.upm.eprints.479772016-08-03T03:10:27Z http://psasir.upm.edu.my/id/eprint/47977/ Comparison of phenolic content and antioxidant activity of fresh and fried local fruits Ahmad Jelani, Nur Arina Azlan, Azrina Fried fruits are popularly consumed by many people over the world. Some of the famous local fried fruits are fried cempedak, jackfruit and breadfruit. These fruits are rich in antioxidant, but the antioxidant content after frying is unknown as frying may alter the antioxidant content. This study aimed to compare total phenolic content and antioxidant activity of fresh and fried local fruits. Freeze-dried samples were extracted using 80% methanol and Folin-Ciocalteu assay was used to determine the total phenolic content (TPC) of the samples while FRAP and Beta-carotene assays were used to evaluate their antioxidant activity. Fried jackfruit (76.836 + 0.619 mg GAE/100g) had the highest TPC, followed by fresh jackfruit, fried cempedak, fresh cempedak, fried breadfruit and the lowest TPC was in fresh breadfruit (54.042 + 0.596 mg GAE/100g). Sample with the highest antioxidant activity as measured by FRAP assay was fresh cempedak (3.881 + 0.301 mM Fe2+/g), followed by fresh breadfruit, fresh jackfruit, fried jackfruit, fried breadfruit and the least antioxidant activity was in fried cempedak (0.794 + 0.106 mM Fe2+/g). Using Beta-carotene assay, fried cempedak had the highest percentage of antioxidant activity (98.936 + 0.182) followed by fresh jackfruit, fresh cempedak, fried jackfruit, fresh breadfruit and the lowest was observed in fried breadfruit (-76.449 + 8.139). There was no correlation found between TPC and antioxidant activity as measured using both FRAP and beta-carotene assays. In conclusion, frying of fruits resulted in increment of TPC but mixed changes in antioxidant activity of the final product thus suggesting the importance of controlling the frying process in getting the benefits of fruit antioxidants. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/47977/1/%2849%29.pdf Ahmad Jelani, Nur Arina and Azlan, Azrina (2016) Comparison of phenolic content and antioxidant activity of fresh and fried local fruits. International Food Research Journal, 23 (4). pp. 1717-1724. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(04)%202016/(49).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Fried fruits are popularly consumed by many people over the world. Some of the famous local fried fruits are fried cempedak, jackfruit and breadfruit. These fruits are rich in antioxidant, but the antioxidant content after frying is unknown as frying may alter the antioxidant content. This study aimed to compare total phenolic content and antioxidant activity of fresh and fried local fruits. Freeze-dried samples were extracted using 80% methanol and Folin-Ciocalteu assay was used to determine the total phenolic content (TPC) of the samples while FRAP and Beta-carotene assays were used to evaluate their antioxidant activity. Fried jackfruit (76.836 + 0.619 mg GAE/100g) had the highest TPC, followed by fresh jackfruit, fried cempedak, fresh cempedak, fried breadfruit and the lowest TPC was in fresh breadfruit (54.042 + 0.596 mg GAE/100g). Sample with the highest antioxidant activity as measured by FRAP assay was fresh cempedak (3.881 + 0.301 mM Fe2+/g), followed by fresh breadfruit, fresh jackfruit, fried jackfruit, fried breadfruit and the least antioxidant activity was in fried cempedak (0.794 + 0.106 mM Fe2+/g). Using Beta-carotene assay, fried cempedak had the highest percentage of antioxidant activity (98.936 + 0.182) followed by fresh jackfruit, fresh cempedak, fried jackfruit, fresh breadfruit and the lowest was observed in fried breadfruit (-76.449 + 8.139). There was no correlation found between TPC and antioxidant activity as measured using both FRAP and beta-carotene assays. In conclusion, frying of fruits resulted in increment of TPC but mixed changes in antioxidant activity of the final product thus suggesting the importance of controlling the frying process in getting the benefits of fruit antioxidants.
format Article
author Ahmad Jelani, Nur Arina
Azlan, Azrina
spellingShingle Ahmad Jelani, Nur Arina
Azlan, Azrina
Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
author_facet Ahmad Jelani, Nur Arina
Azlan, Azrina
author_sort Ahmad Jelani, Nur Arina
title Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
title_short Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
title_full Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
title_fullStr Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
title_full_unstemmed Comparison of phenolic content and antioxidant activity of fresh and fried local fruits
title_sort comparison of phenolic content and antioxidant activity of fresh and fried local fruits
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/47977/1/%2849%29.pdf
http://psasir.upm.edu.my/id/eprint/47977/
http://www.ifrj.upm.edu.my/23%20(04)%202016/(49).pdf
_version_ 1643834038936403968
score 13.223943

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