Remember Me
Or use your Academic/Social account:


You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.


Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message


Verify Password:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:

OpenAIRE is about to release its new face with lots of new content and services.
During September, you may notice downtime in services, while some functionalities (e.g. user registration, login, validation, claiming) will be temporarily disabled.
We apologize for the inconvenience, please stay tuned!
For further information please contact helpdesk[at]openaire.eu

fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Tembo, DT; Holmes, MJ; Marshall, LJ (2017)
Publisher: Elsevier
Languages: English
Types: Article
Bioactive compounds of baobab (Adansonia digitata) pulp from Malawi were investigated. The effect of thermal treatment and storage on selected quality attributes of the juice was also evaluated. Organic compounds were analysed by HPLC; total phenol content (TPC) and total antioxidant activity (FRAP, ABTS and DPPH) were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (−)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 × 103 ± 1.61 mg GAE/100 g FW. The maximum antioxidant activity was 2.81 × 103 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 × 103 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 °C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 °C). Procyanidin B2, (−)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Agbenorhevi, J., Marshall, L.J., 2012. Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies. J. Food Sci. Eng. 2, 72 79.
    • Ahmad, Mohammad Shamsherand Siddiqui, M.W., 2015. Factors Affecting Postharvest Quality of Fresh Fruits. Springer International Publishing.
    • AOAC, 2005. Official Methods of Analysis, 18 th. ed. Association of Official Analytical Chemists.Inc, Arlington, AV.
    • Apak, R., Özyürek, M., Güçlü, K., Çapano lu, E., 2016a. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. J. Agric. Food Chem. 64, 997 1027.
    • Apak, R., Özyürek, M., Güçlü, K., Çapano lu, E., 2016b. Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays. J. Agric. Food Chem. 64, 1028 1045.
    • Aron, P.M., Kennedy, J.A., 2008. Flavan-3-ols: Nature, occurrence and biological activity. Mol. Nutr. Food Res. 52, 79 104.
    • Atkins, P.W., 2010. Physical Chemistry ., 9th ed. Oxford, UK: Oxford University Press.
    • Awuah, G.B., Ramaswamy, H.S., Economides, A., 2007. Thermal processing and quality: Principles and overview. Chem. Eng. Process. 46, 584 602.
    • Burdurlu, H.S., Koca, N., Karadeniz, F., 2006. Degradation of vitamin C in citrus juice concentrates during storage. J. Food Eng. 74, 211 216.
    • Chadare, F., Linnemann, A., Hounhouigan, J., Nout, M., Van Boekel, M., 2009. Baobab food products: a review on their composition and nutritional value. Crit. Rev. Food Sci. Nutr. 49, 254 74.
    • Chandrasekara, N., Shahidi, F., 2011. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. J. Agric. Food Chem. 59, 5006 14.
    • Chebrolu, K.K., Jayaprakasha, G.K., Yoo, J.L., Patil, B.S., 2012. An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC. LWT - Food Sci. Technol. 47, 443 449.
    • Chen, Y., Yu, L., Rupasinghe, H., 2013. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review. J. Sci. Food Agric. 93, 981 986.
    • Coe, S.A., Clegg, M., Armengol, M., Ryan, L., 2013. The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans. Nutr. Res. 33, 888 96.
    • Davies, C.G.A., Wedzicha, B.L., 1994. Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins. Food Chem. 49, 165 167.
    • Du, G., Li, M., Ma, F., Liang, D., 2009. Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Food Chem. 113, 557 562.
    • Fennema, O., 1996. Food Chemistry, 3rd ed. London, UK: Taylor & Francis, CRC Press.
    • Frankel, E.N., Meyer, A.S., 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80, 1925 1941. - polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Compos. Anal. 20, 313 322.
    • Kris-Etherton, P.M., Lefevre, M., Beecher, G.R., Gross, M.D., Keen, C.L., Etherton, T.D., 2004. Bioactive compounds in nutrition and health-research methodologies for establishing biological function: The Antioxidant and Anti-inflammatory Effects of Flavonoids on Atherosclerosis. Annu. Rev. Nutr. 24, 511 538.
    • Lamien-Meda, A., Lamien, C.E., Compaoré, M.M.Y., Meda, R.N.T., Kiendrebeogo, M., Zeba, B., Millogo, J.F., Nacoulma, O.G., 2008. Polyphenol Content and Antioxidant Activity of Fourteen Wild Edible Fruits from Burkina Faso. Molecules 13, 581 594.
    • Li, Z., Zeng, J., Tong, Z., Qi, Y., Gu, L., 2015. Hydrogenolytic depolymerization of procyanidin polymers from hi-tannin sorghum bran. Food Chem. 188, 337 342.
    • Martínez-Flores, H.E., Garnica-Romo, M.G., Bermúdez-Aguirre, D., Pokhrel, P.R., Barbosa-Cánovas, G. V., 2015. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem. 172, 650 656.
    • Masola, S.N., Mosha, R.D., Wambura, P.N., 2009. Assessment of antimicrobial activity of crude extracts of stem and root barks from Adansonia digitata (Bombacaceae) (African baobab). African J. Biotechnol. 8, 5076 5083.
    • Mulaudzi, R.B., Ndhlala, A.R., Kulkarni, M.G., Van Staden, J., 2012. Pharmacological properties and protein binding capacity of phenolic extracts of some Venda medicinal plants used against cough and fever. J. Ethnopharmacol. 143, 185 193.
    • Ndabikunze, B.K., Masambu, B.N., Tiisekwa, B.M., 2010. Vitamin C and mineral contents, acceptability and shelf life of juice prepared from four indigenous fruits of the Miombo woodlands of Tanzania. J. Food, Agric. Environ. 8, 91 96.
    • Nhukarume, L., Chikwambi, Z., Muchuweti, M., Chipurura, B., 2010. Phenolic content and antioxidant capacities of Parinari curatelifolia, Strychnos spinosa and Adansonia digitata. J. Food Biochem. 34, 207 221.
    • Nicoli, M., Anese, M., Parpinel, M., 1999. Influence of processing on the antioxidant properties of fruit and marula fruits and opportunities for domestication. Acta Hortic. 575, 237 244.
    • Tuberoso, C.I.G., Rosa, A., Bifulco, E., Melis, M.P., Atzeri, A., Pirisi, F.M., Dessì, M.A., 2010. Chemical composition and antioxidant activities of Myrtus communis L. berries extracts. Food Chem. 123, 1242 1251.
    • Vermaak, I., Kamatou, G.P.P., Komane-Mofokeng, B., Viljoen, A.M., Beckett, K., 2011. African seed oils of commercial importance - Cosmetic applications. South African J. Bot. 77, 920 933.
    • Zhang, M., Chen, H., Li, J., Pei, Y., Liang, Y., 2010. Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods. LWT - Food Sci. Technol. 43, 181 185.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article

Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
More information Ok