Malaysian
Journal of Analytical Sciences Vol 18 No 1 (2014): 116 – 126
ANTIOXIDANT ACTIVITY AND
BIOACTIVE COMPONENTS OF OXALIDACEAE FRUIT EXTRACTS
(Aktiviti Antioksida Dan Komponen Bioaktif Esktrak
Buah Oxalidaceae)
A. Noor Asna and
A.Noriham*
Faculty
of Applied Science,
Universiti
Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
*Corresponding author: noriham985@salam.uitm.edu.my
Abstract
The study was conducted to evaluate the
Antioxidant Activity (AA), Total Flavonoid Content (TFC), and Total Phenolic
Content (TPC) of Oxalidaceae fruit extracts. Two types of Averrhoa carambola
L. and two types of bilimbi fruits were used in this study. Bilimbi fruits
selected were Averrhoa bilimbi L. and Averrhoa bilimbi cv. while Averrhoa
carambola L. selected were Averrhoa carambola L. (honey type) and
another type of Averrhoa carambola L. which is known as tart type. The
maturity stage for both Averrhoa carambola L. fruits (honey and tart
type) were selected at commercial maturity stages which were stage 3 and stage
4. Antioxidant estimation of oxalidaceae fruit extracts were evaluated by using
Total Flavonoid Content (TFC) and Total
Phenolic Content (TPC), while antioxidant activity were evaluated using scavenging
of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), β-carotene Bleaching
(BCB) and Ferric Reducing Antioxidant Power (FRAP) assays. Phytochemical
screening of alkaloids, flavonoids, terpenoids, steroids, tannins and saponins
were also performed on all samples. Averrhoa carambola L. indicated
positive results for all phytochemical screening conducted and similar results
were observed from bilimbi fruits, except for alkaloids. Averrhoa carambola L. (tart type) of
stage 4 possessed higher TPC and TFC followed by Averrhoa carambola L.
(honey type) of stage 4. Averrhoa carambola L. (tart type) of stage 4
also exhibited high scavenging effect (74 %) as determined by DPPH assay with
the value of EC50 72.36 mg/ml while Averrhoa carambola L.
(honey type) of stage 3 showed significantly lower percentage of scavenging
effect. The results also demonstrated that FRAP values of Averrhoa carambola
L. (honey type) of stage 4 and Averrhoa carambola L. (tart type) of
stage 4 were higher than other samples (5.1023 mmol TE/g and 5.0759 mmol TE/g)
and similar trends were observed for β-carotene Bleaching (BCB) assay,
where Averrhoa carambola L. (honey type) of stage 4 had the highest
value. There were strong positive correlations between antioxidant activity
assays and TPC or TFC, hence indicating that the four types of Oxalidaceae
fruits used in this study have the potential as natural antioxidant.
Keywords: antioxidant activity
(AA), Averrhoa carambola L., Averrhoa bilimbi L., Total Flavonoid
Content (TFC), Total Phenolic Content (TPC)
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