Effect of Storage Temperature and Duration on the Antioxidative Property of Atuna racemosa Raf. Fruits
Aileen May Gabule Ang1★, Rebecca Celis Deocampo1★ Corresponding author
- 1Department of Chemistry, College of Arts and Sciences, Central Mindanao University, Musuan, Bukidnon, PHILIPPINES.
CORRESPONDENCE
Aileen May Gabule Ang
Department of Chemistry, College of Arts and Sciences, Central Mindanao University, Musuan, Bukidnon, PHILIPPINES.
Received: 23-12-2019; Revised: 15-03-2019; Accepted: 16-04-2019.
Volume 8, Issue 1 · pp. 36–40 · PUBLISHED 30 April 2019 · DOI: 10.5530/ajbls.2019.8.6
ABSTRACT
Introduction:The fruits ofAtuna racemosaRaf. has been utilized in the preparation of “kinilaw” which is a Philippine delicacy. However, not the whole fruit is consumed and the unused part is stored and conserved.Objectives:In this study, the antioxidative property of aqueous acetic acid extracts ofAtuna racemosaRaf. halved fruits stored at various conditions was determined.Materials and Methods:Extraction ofAtuna racemosaRaf. halved fruits stored at various conditions: ambient temperature (25°C) and 4°C for 1, 2 and 3 days, was carried out using 5% aqueous acetic acid. The antioxidative properties of the aqueous acetic acid extracts were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) Radical Scavenging and Reducing Power Assay.Results and Discussion:The results of the determination of DPPH inhibition, expressed as microgram L-ascorbic acid equivalent (AAE) per gram sample, show relatively higher DPPH inhibition of the fruits stored at 4°C in the order of 21.16 (day 1) > 17.59 (day 2) > 8.52 (day 3) μg AAE/g compared to those stored at ambient temperature (25°C) in the order of 15.99 (day 1) > 11.8 8 (day 2) > 4.43 (day 3) μg AAE/g, respectively. On the other hand, the results of the determination of reducing power, expressed as milligram L-ascorbic acid equivalent (AAE) per gram sample, reveal higher reducing power in the fruits stored at 4°C in the order of 70.25 (day 1) > 61.25 (day 2) > 54.08 (day 3) mg AAE/g compared to those stored at ambient temperature in the order of 61.42 (day 1) > 41.75 (day 2) > 36.17 (day 3) mg AAE/g, respectively.Conclusion:The present findings imply that the antioxidative properties of the fruits ofA. racemosaare dependent on the storage time and temperature.
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Ang, A. M. G., & Deocampo, R. C. (2019). Effect of Storage Temperature and Duration on the Antioxidative Property of Atuna racemosa Raf. Fruits. Asian Journal of Biological and Life sciences, 8(1), 36–40. https://doi.org/10.5530/ajbls.2019.8.6