Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 23, Issue 8, Pages 777-781Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.04.008
Keywords
Antioxidant capacity; Canarium odontophyllum; Comparison; Dabai; DPPH; FRAP; Kernel; Pulp; Skin; Total phenolic content; Biodiversity and nutrition; Indigenous foods; Traditional foods; Food analysis; Food composition
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Funding
- Universiti Putra Malaysia [91059]
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This study aimed to evaluate the antioxidant capacities of various parts of the dabai (Canarium odontophyllum Miq.) fruit. The antioxidant capacities of C. odontophyllum were evaluated using a beta-carotene bleaching assay, ferric reducing antioxidant power (FRAP) and 1,1-dipheny1-2-picrylhydrazyl (DPPH) radical scavenging assays. Total phenolic content of the dabai fruit was estimated using the Folin-Ciocalteu method. The antioxidant capacities ranked in the following order: skin > flesh + skin > flesh > kernel. Our findings show that a high correlation exists between total phenolic content and total antioxidant activity. This indicates that phenolic compounds could be the major contributors to the antioxidant capacity of C odonrophyllum fruit. Therefore, dabai fruit, especially the skin, can be recommended as a major source of natural antioxidants. Crown Copyright (C) 2010 Published by Elsevier Inc. All rights reserved.
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