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Antioxidant activity of custard apple (Annona squamosa) peel and seed extracts

Seema, M.K. and Jayaprakasha, G. K. and Singh, R. P. (2008) Antioxidant activity of custard apple (Annona squamosa) peel and seed extracts. Journal of Food Science and Technology, 45 (4). pp. 349-352.

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Abstract

Non-edible portions (seeds and peel) of custard apple (Annona squamosa) were extracted with solvents of varying polarity and evaluated for their antioxidant activity (AA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH) and ß-carotenelinoleate model systems (ß-CLAMS). The yields of methanol (MeOH) and ethyl acetate (EtOAc) extracts were higher from peel and seeds, respectively than other extracts. Various extracts responded differently to these model systems and exhibited varying degrees of AA. MeOH extract of the peel showed higher AA by ß-CLAMS (52.6% at 50 ppm) and DPPH method (90.6% at 25 ppm) than other extracts. However, in the case of seeds, acetone extract showed higher AA by ß-CLAMS (55.1% at 50 ppm) and DPPH method (83.3% at 25 ppm). Similar pattern of activity was also exhibited by the extracts using phosphomolybdenum method for the determination of antioxidant capacity (A-Cap).

Item Type: Article
Uncontrolled Keywords: Custard apple, Annona squamosa, Phenolics, Antioxidant activity, ß-Carotene-linoleate, α, α-Diphenyl-ß-picryl hydrazyl
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 07:17
Last Modified: 03 Jul 2015 08:18
URI: http://ir.cftri.com/id/eprint/8640

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