Antioxidative activity of non-edible parts of selected tropical fruits and its application to cookies

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  • 熱帯産果実非可食部の抗酸化性とクッキーへの応用
  • ネッタイサン カジツ ヒカショクブ ノ コウサンカセイ ト クッキー エ ノ オウヨウ

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Total polyphenol content and antioxidative activity of the non-edible parts;i.e., seeds and peel, of three tropical fruits (mango, avocado and starfruit)and apple were analyzed and compared with those of the edible parts. Antioxidative activity was evaluated based on the ability of the fruit extracts (seed, peel and pulp)to scavenge the DPPH radical. The non-edible parts of the tropical fruits tested were found to have significant antioxidant activities. Among them, the DPPH radical scavenging assay showed the mango seed extract to have the highest antioxidant potential. The DPPH radical scavenging ability of these extracts was closely correlated with their total polyphenol content. Crude mango seed polyphenols were used in cookies to investigate their applicability to food preservation. The cookies were left for 50 days at 50℃ for peroxide value (POV) determination. The oxidation of cookies containing the seed polyphenols was significantly suppressed to 90% of that of control cookies baked without polyphenols. The non-edible parts of the tropical fruits (especially, mango seeds) may thus serve as a significant source of antioxidants.

14

KJ00007044612

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