Plant Foods for Human Nutrition

, Volume 65, Issue 2, pp 99–104

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

  • Umesh B. Jagtap
  • Shrimant N. Panaskar
  • V. A. Bapat
Original Paper

DOI: 10.1007/s11130-010-0155-7

Cite this article as:
Jagtap, U.B., Panaskar, S.N. & Bapat, V.A. Plant Foods Hum Nutr (2010) 65: 99. doi:10.1007/s11130-010-0155-7

Abstract

The antioxidant capacity of jackfruit (Artocarpus heterophyllus Lam. Fam. Moracae) fruit pulp (JFP) obtained from Western Ghats India was determined by evaluating the scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays and N, N-dimethyl-p-phenylendiamine (DMPD) radical cation decolorization assay. JFP was analyzed for total phenolic content (TPC) and total flavonoids content (TFC). The ethanol and water are the best solvents for the extracting phenols and flavonoids from the JFP. The antioxidant activities of JFP extracts were correlated with the total phenolic and flavonoids content. The results indicated that the jackfruit pulp is one natural source of antioxidant compounds.

Keywords

Antioxidant activity Artocarpus heterophyllus DMPD radical DPPH radical Total flavonoids Total phenolic content 

Abbreviations

DMPD

N, N dimethyl-p-phenylendiamine

DPPH

1,1-diphenyl-2-picrylhydrazyl

FRAP

ferric reducing antioxidant power

GAE

gallic acid equivalent

IC50

inhibitory concentration showing 50% inhibition

JFP

jackfruit pulp

TFC

total flavonoids content

TPC

total phenolic content

TPTZ

2,4,6-tripyridyl-s-triazine

RSA

radical scavenging activity

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Umesh B. Jagtap
    • 1
  • Shrimant N. Panaskar
    • 2
  • V. A. Bapat
    • 1
  1. 1.Department of BiotechnologyShivaji UniversityKolhapurIndia
  2. 2.Department of BiochemistryShivaji UniversityKolhapurIndia

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