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Enzymatic browning in marula fruit 1: Effect of endogenous antioxidants on marula fruit polyphenol oxidase

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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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URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2003.tb00267.x/pdf

Abstract

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)
ID Code:14962
Deposited By:Dr Richard Owusu-Apenten
Deposited On:17 Aug 2010 11:26
Last Modified:28 Jan 2014 14:46

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