Portal de Periódicos da CAPES

ENZYMATIC BROWNING IN MARULA FRUIT 1: EFFECT OF ENDOGENOUS ANTIOXIDANTS ON MARULA FRUIT POLYPHENOL OXIDASE

2003; Wiley; Volume: 27; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4514.2003.tb00267.x

1745-4514

KWANELE M. MDLULI, Richard Owusu-Apenten,

Plant Gene Expression Analysis

Spectrophotometric assays of marula fruit polyphenol oxidase showed a pronounced lag phase due to the presence of endogenous antioxidants. The 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-ASC 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.