ANTIOXIDANT ACTIVITY OF WATER APPLE (Syzygium aqueum) FRUIT ANDFRAGRANT MANGO (Mangifera odorata) FRUIT
DOI:
https://doi.org/10.22159/ajpcr.2017.v10s2.19487Keywords:
1, 1-diphenyl-2-picrylhydrazyl, Free radical, Visible spectrophotometry, Vitamin CAbstract
Objective: The aim of this study was to compare the antioxidant activity of fruit of water apple and fragrant mango against 1,1-diphenyl-2- picrylhydrazyl as a free radical.
Methods: This study was conducted by visible spectrophotometry.
Results: The water apple and fragrant mango contain reducing compounds including vitamin C. The vitamin C content of water apple and fragrant mango fruit was 0.087% (w/w) and 0.050% (w/w), respectively. The inhibitory concentration 50% value of fresh fruit of water apple and fragrant mango was 4.857 μg/ml and 4.379 μg/ml, respectively.
Conclusion: Antioxidant activity of water apple fruit was higher than fragrant mango fruit.
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