Mdluli, Kwaneli and Owusu-Apenten, Richard (2003) Enzymatic browning in marula fruit 1: Effect of endogenous antioxidants on marula fruit polyphenol oxidase. Journal of Food Biochemistry, 27 (1). pp. 67-82. [Journal article]
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Spectrophotometric assays of marula fruit polyphenol oxidase showed a pronounced lag phase due to the presence of endogenous antioxidants. ne total antioxidant capacity (TAC) was quantified in terms of the equivalent concentration of L-ascorbic acid (L-ASC. eq). Freeze-dried marula fruit juice had 2960 mg L-ASC.eq. per 100 g (pH 4.5) or 1872 mg L-ASC.eq per 100 g of sample (PH 7 0) assayed with ABTS. The values compare with the known L-A SC content of 2017 mg per 100 g. The vitamin C content of marula fruit accounts for about 70 % of the TAC. The TAC estimate for marula fruit was 20-40 times greater than levels reported in most other fruits.
|Item Type:||Journal article|
|Keywords:||ASCORBIC-ACID; PLANT FOODS; CAPACITY; AFRICA|
|Faculties and Schools:||Faculty of Life and Health Sciences|
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
|Deposited By:||Dr Richard Owusu-Apenten|
|Deposited On:||17 Aug 2010 10:26|
|Last Modified:||28 Jan 2014 14:46|
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