Physicochemical and antioxidant characteristics of Baccaurea angulata fruit juice extract

Abstract

  The purpose of this study was to explore the physicochemical and antioxidant characteristics of  Baccaurea angulata fruit juice extract. Freeze-dried whole fruit (FDWF), freeze-dried berry (FDB), and  freeze-dried skin (FDS) of B. angulata were analyzed for total phenolic, total flavonoid, total  anthocyanin, and antioxidant activities. FDS recorded the highest moisture and ash content, protein,  total fat, and water activity, compared to FDWF and FDB. FDS also contained the highest total phenolic,  total flavonoid, and total anthocyanin, while FDWF recorded the highest in scavenging xanthine oxidase  (35.9%) and ferric reducing activity (44.9 µM TE/g). FDS, however, showed the highest DPPH (102.66 mg  AA/100 g) and TEAC (847.46 mg TE/100 g) values. DPPH, TEAC and FRAP were strongly correlated with  total phenol (r = 0.979; 0.948; 0.997) and total flavonoid (r = 0.987; 0.960; 0.992). Total anthocyanin had  no correlation with DPPH and TEAC, but moderately with FRAP (r = 0.734). Physicochemical and  antioxidant characteristics of B. angulata may indicate that this fruit may impart health benefits when  consumed and can be suggested as a good source for nutraceutical beverages.     Key words: Antioxidant properties, Baccaurea angulata, freeze-dried fruit, nutritional composition,  physicochemical.