Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 1, Pages 70-75Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.02.021
Keywords
Manila; Sclerocarya birrea subsp Caffra; Vitamin C; Polyphenols and antioxidant activity
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Funding
- NUFFIC
- IFS (international Foundation for Science) [IFSE/5015-1]
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This paper presents the effects of fermentation on the retention of vitamin C, total polyphenols and antioxidant activity in the naturally fermented marula juice. The fermentation conditions have been varied: temperature ranged between 20 and 40 degrees C and fermentation time from 1 to 8 days. Marula juice fermented at higher temperatures ranged between 30 and 40 degrees C for 6 to 4 days retained high antioxidant activities, and they were positively correlated to its ascorbic acid and phenolic content. The values obtained ranged between 0.0239 +/- 0.0051 and 0.029 +/- 0.0038 mu mol/mg for Trolox Equivalence Antioxidant Capacity, 870 +/- 80 and 960 +/- 130 mg/100 ml for total phenolic content and 90 +/- 6 and 159 +/- 15 mg/100 ml for ascorbic acid. Overall, fermented manila juice can be used as a good source for natural antioxidants. (C) 2013 Elsevier Ltd. All rights reserved.
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