Total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity of naturally fermented Garcinia mangostana pericarps: article

So’aib, Mohamad Sufian and Mohd Sa’id, Syafi’ah Nadiah (2017) Total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity of naturally fermented Garcinia mangostana pericarps: article. pp. 1-6.

Abstract

The objectives of this research are to identify and quantify the metabolic component in naturally fermented Garcinia mangostana pericarp broth, and to relate between the presence of the metabolic component with the therapeutic benefits of the naturally fermented Garcinia mangostana pericarp broth. In this research, there are four analysis that were done which are determination of total phenolic content, total flavonoid content, total anthocyanin content and the antioxidant properties of the sample extract. Folin-Ciocalteu’s reagent is used in determining the total phenolic content, aluminium chloride method is used in determining the flavonoid content, vanillin assay is used in determining the total anthocyanin content and lastly, DPPH scavenging assay is used in determining the antioxidant properties. The results of this research show that there is increasing pattern across the time. As the fermentation time of the pericarp of Garcinia mangostana increase, the total phenolic content, total flavonoid content, total anthocyanin content and the antioxidant properties of the sample extract are also increasing. The highest content of phenolic is on day 100 which is 47.44±0.33 mg GAE/ g, highest content of flavonoid is on day 90 which is 23.53±1.22 mg QE/ g, highest content of anthocyanin is on day 100 which is 7.76±0.05 mg CE/ g, and the DPPH scavenging also increased across the time, from 12.54%±0.34 in day 1 to 46.19%±0.92 in day 100. The highest DPPH scavenging occurred on day 90 which is 47.05%±0.07. Thus, it could be concluded that, ad fermentation time of the pericarp increase, the metabolic component in the naturally fermented pericarp broth increase.

Metadata

Item Type: Article
Creators:
Creators
Email / ID Num.
So’aib, Mohamad Sufian
UNSPECIFIED
Mohd Sa’id, Syafi’ah Nadiah
2013888116
Subjects: Q Science > QK Botany > Plant physiology > Botanical chemistry. Phytochemicals
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Chemical Engineering
Page Range: pp. 1-6
Keywords: Garcinia mangostana, Natural fermentation, Phenolic, Flavonoid, Antioxidant
Date: 2017
URI: https://ir.uitm.edu.my/id/eprint/119815
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