Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox ... View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2015-10

AUTHORS

Satyabrata Ghosh, Runu Chakraborty, Utpal Raychaudhuri

ABSTRACT

Palm juice (Borassus flabellifer) is one of the most common and cheap natural juices. Fermented palm juice contains various phytochemical compounds that exhibit antioxidant activity. In the present study, we examined the effects of pH on the production of phytochemicals and their antioxidant activity during the fermentation process. The concentration of total phenolics and flavonoid compounds of fermented palm juice and their antioxidant activity were investigated at various pH. The results showed that total phenolics concentration and antioxidant activity of palm wine and palm vinegar increase as pH increases: 3.5 < 4.5 < 5.5. Maximum flavonoid concentration was obtained at pH 6.5. Measurements of antioxidant activity by conventional DPPH method and Photochem antioxidant analyzer technique were highly correlated, with a corresponding R 2 value of 0.94. More... »

PAGES

633-640

Journal

TITLE

3 Biotech

ISSUE

5

VOLUME

5

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13205-014-0260-7

DOI

http://dx.doi.org/10.1007/s13205-014-0260-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1030970680

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28324512


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