PJB-2012-257
EFFECT OF FLUORESCENT LIGHT ON SELECTED ANTIOXIDANT COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF FRESH-CUT CARAMBOLA (AVERRHOA CARAMBOLA L.) FRUIT
MOHD ASRAF MOHD ZAINUDIN1, AZIZAH ABDUL HAMID1,2*, FAROOQ ANWAR3, NORSHAHIDA MOHAMAD SHOFIAN1 AND MOHD SABRI PAK DEK1
Abstract
The effects of fluorescent light on the availability of selected antioxidant compounds and antioxidant activity during storage of fresh-cut carambola (Averrhoa carambola L.) fruit were investigated. The samples of fresh-cut fruit, stored at 5 ± 1°C, were exposed to fluorescent light (157 Lux) for 12 days. Total phenolic compounds (TPC) and ascorbic acid (AA) content of the processed fruit were analyzed using Folin-Ciocalteu reagent and high performance liquid chromatography (HPLC), respectively. Antioxidant activity of the fruit was assessed following 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity and ferric–reducing antioxidant power (FRAP) assays. The results of the present study showed that light exposure did not exert any significant effect, while storage period significantly reduced the AA content of the fruits tested. On the other hand, with few exceptions, there were notable random changes, recorded in the TPC and antioxidant activity of the fruit as function of storage period and light exposure.
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