Tembo, DT, Holmes, M, Marshall, LJ orcid.org/0000-0001-8162-703X et al. (1 more author) (2022) Bioactive Contents, Antioxidant Activities, and Storage Stability of Commercially-Sold Baobab Fruit (Adansonia digitata L) Juice in Malawi. Journal of Food Chemistry and Nanotechnology, 7 (4). pp. 68-77. ISSN 2471-4291
Abstract
Baobab fruit (Adansonia digitata L) is rich in micronutrients and bioactive compounds, which are vital for healthy living. Boabab juice are produced locally and stored under different storage conditions in Malawi. However, storage of baobab juice under certain conditions can lead to degradation of its bioactive compounds. This study therefore investigated the bioactive compounds in Commercial baobab juice (CBJ) in Malawi, and determined the stability of the compounds under different storage conditions. The organic acids, flavan-3-ol aglycones, total phenolic contents and antioxidant activities of the CBJ were determined using standard methods. The stability of the bioactive compounds in CBJ were determined in the samples stored at 6, 15 and 30 ⁰C for 49 days. The ferric reducing antioxidant power of CBJ was 71.27±.04 TEAC/100 g FW, and the ABTS (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) was 112.62± 0.45 mg TEAC/100 g FW. The 2,2-diphenyl-1-picrylhydrazyl was 80.94 ± 0.72 %. CBJ bioactive compounds are stable at 15 ⁰C, and contains high concentrations of total phenolic compounds, antioxidant activities and procyanidin B2 . In conclusion, commercially sold baobab juice in Malawi is rich in bioactive compounds and have high antioxidant properties, thus, regular consumption of the juice can improve the health and wellbeing of Malawians. Information provided in this study will provide consumers with nutritional profile of CBJ and help juice processors establish adequate storage conditions for the juice.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021. Tembo et a. This is an open access article under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/) |
Keywords: | Commercial baobab juice, Bioactive compounds, Phenolic compounds, Vitamin C, Antioxidant activity |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Apr 2022 12:41 |
Last Modified: | 07 Apr 2022 12:41 |
Status: | Published |
Publisher: | United Scientific Group |
Identification Number: | 10.17756/jfcn.2021-115 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:185135 |