Effect of Browning on Total Phenolic, Flavonoid Content and Antioxidant Activity in Indian Gooseberry (Phyllanthus emblica Linn.)

Name: Atiya Ruangchakpet

Organization : Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology

Name: Tanaboon Sajjaanantakul

Organization : Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology

keyword: Indian Gooseberry

; flavonoid

; total phenolic

; quercetin

Abstract: Browning of Indian Gooseberry (Phyllanthus emblica Linn.) for 4 hr caused significant (p<0.05) increase in total phenolic from 1,790.4 to 1,923.5 mg gallic acid equivalence/ 100 g fresh weight (FW) and in flavonoid content from 143.1 to 148.2 mg catechin equivalence/ 100 g FW. HPLC analysis indicated that quercetin also increased significantly (p<0.05) from 2.8 to 3.4 mg/ 100 g FW after 4 hr of browning. While kaempferol was only found in the 6 hr browning sample (0.2 mg/ 100 g FW). Total antioxidant activity (TAC) as determined by ORAC method increased to 98.3 μmoles Trolox equivalence/ 100 g FW in 6 hr browning sample. It was shown that TAC had a good correlation with quercetin (r=0.711). In addition, TAC and quercetin exhibited high correlation with browning index of the Indian Gooseberry (r=0.720 and 0.977, respectively). Therefore quercetin, as flavonol compound, could represent changes in flavonoids as well as a good quality indicator for antioxidant activity (ORAC) in Indian Gooseberry

Kasetsart University. Office of the University Library

Address: BANGKOK

Email: tdckulib@ku.ac.th

Created: ม.ค.-ธ.ค. 2550

Modified: 2009-09-01

Issued: 2009-09-01

บทความ/Article

application/pdf

วิทยาสารเกษตรศาสตร์ (วิทยาศาสตร์), 41(5) หน้า 331-337

eng

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