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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3547–3552 | Cite as

A non-toxic approach to assess total antioxidant capacity (TAC) of exotic tropical fruits from Thailand

  • Sirirat PanichEmail author
  • Maliwan Amatatongchai
Short Communication
  • 19 Downloads

Abstract

A simple flow injection analysis (FIA) integrating with a metal-free approach for total antioxidant capacity (TAC) was developed. The non-toxic reaction was based on generating a vibrant blue radical from imipramine to avoid the potential interferents arising from the colorful fruit extracts. The blue radical can be rapidly scavenged by antioxidant compounds present in the sample. TAC values of Thai tropical fruit extracts were assessed by monitoring the quenching in absorbance of the test mixture following the addition of the antioxidant compounds/fruit extracts. The FIA co-operated in order to increase the sample throughput. The results demonstrated that Antidesma thwaiteaianum Muell. Arg. has the highest capacity followed by Terminalia chebula Retz. and Phyllanthus Emblica Linn., respectively. An excellent correlation between the proposed method was found with the DPPH assay. The proposed method allowed the TAC determination of fruit extracts in a high-throughput and straightforward way in accordance with the principles of green analytical chemistry.

Keywords

A non-toxic approach Flow-based analysis Total antioxidant capacity (TAC) Imipramine Tropical fruits 

Notes

Acknowledgements

This research was supported by The Thailand Research Fund (TRF) in the project of Thai Fruits-Functional Fruits, Project Number RDG5420028. Topic: Total Antioxidant Capacity of Thai North East’s Fruits, Project Manager: Ms. Sirirat Panich. The authors also would like to acknowledge Faculty of Science and Technology, Rajamangala University of Technology Phra Nakhon.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2019_3801_MOESM1_ESM.doc (58.9 mb)
Supplementary material 1 (DOC 60346 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Division of Science, Faculty of Science and TechnologyRajamangala University of Technology Phra NakhonBangkokThailand
  2. 2.Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of ScienceUbon Ratchathani UniversityUbon RatchathaniThailand

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