Antioxidant Activity of Selected Ten Underutilized Fruit Species
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Date
2018
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Uva Wellassa University of Sri Lanka
Abstract
The study was conducted to assess the antioxidant potential of ten underutilized fruit species namely Phyllanthus emblica L,Flacourtia sp.,Elaeocarpus serratus L., Phyllanthus acidus (L.) Skeels , Averrhoa carambola L., Averrhoa bilimbi L., Cynometra cauliflora L., Morus sp., Spondias sp. and Manilkara zapota (L.) P.Royen grown in Sri Lanka. Fruit extracts were prepared by centrifuging (4500 rpm) finely ground fresh fruit samples (20 g) with distilled water (40 ml) for 90 minutes. The extraction was repeated twice and the supernatants were used for analysis. Total Ascorbic Acid Content (TAsC) was determined using an iodomatric titration technique, calculated as mol per gram of fresh weight. Antioxidant potential was determined using DPPH• and ABTS•+ radical scavenging assays. The DPPH• Radical Scavenging Activity (RSA) of the extracts was expressed as IC50 values. The ABTS•+ activity (RSA) was calculated as percentage of discoloration. This experiment was conducted by following complete randomized design with 3 replicates. Ascorbic acid was used as a positive control and distilled water was used as a negative control. The TAsC varied among the species from 0.125x10-3 ± 0.000025 mol g- of fresh fruit of C. cauliflora L. to 4.608 x 10-3 ± 0.0001665 mol g - of fresh fruit of P. emblica L. The TAsC and antioxidant activity (DPPH• and ABTS•+ assays) were found in order to, C. cauliflora L.< Spondias sp.<A. carambola L.<Morus sp.<P. acidus L.A. bilimbi L. <E. serratus L.<Flacourtia sp.<M. zapota L.<P. emblica L. The significant antioxidant potential was possessed P. emblica L. as it showed 93.38±0.97% ABTS. +discoloration and 28.03±1.81 𝜇g ml-1 of fresh fruit needed for IC50. The lowest antioxidant potential was possessed C. cauliflora L. as it showed 1.75±1.16% ABTS. +discoloration and 381.1±3.15 𝜇𝑔m1-1 of fresh fruit needed for IC50. These results suggested that underutilized fruit species could be exploited as an ingredient in developing a potential antioxidant supplement.
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Biotechnology, Bioprocess Technology, Bio Chemicals Engineering