Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivity.
Palm juice (Borassus flabellifer) is one of the most common and cheap natural juices. Fermented palm juice contains various phytochemical compounds that exhibit antioxidant activity. In the present study, we examined the effects of pH on the production of phytochemicals and their antioxidant activity during the fermentation process. The concentration of total phenolics and flavonoid compounds of fermented palm juice and their antioxidant activity were investigated at various pH. The results showed that total phenolics concentration and antioxidant activity of palm wine and palm vinegar increase as pH increases: 3.5 < 4.5 < 5.5. Maximum flavonoid concentration was obtained at pH 6.5. Measurements of antioxidant activity by conventional DPPH method and Photochem antioxidant analyzer technique were highly correlated, with a corresponding R2value of 0.94.
Department of Ingeniería Rural ETSI Agrónomos, Universidad Politecnica de Madrid, Madrid, Spain. satyabrataghosh23@gmail.com.
Satyabrata
S
Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
Runu
R
Chakraborty
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India. urcfoodtech@yahoo.co.in.
Utpal
U
Raychaudhuri
Antioxidant activity; Antioxidant analyzer; DPPH; Fermentation; Palm juice