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60 2021

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2021

Hettiarachchi, H. A. C. O. – Jayatilake, S. – Gunathilake, K. D. P. P.
Evaluation of antioxidant and protein denaturation inhibition activities of selected underutilized fruits grown in Sri Lanka
Journal of Food and Nutrition Research, 60, 2021, č. 2, s. 178-186

K. D. Prasanna P. Gunathilake, Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, 60170 Gonawila, Sri Lanka. E-mail:

Received 12 February 2021; 1st revised 28 April 2021; accepted 14 June 2021; published online 23 June 2021.

Súhrn: Exploiting underutilized food crops may help to strengthen food security and opens new avenues for food and pharmaceutical industries, employment and novel research concepts. Methanolic extracts of seed, peel and the mesocarp of selected fruits were analysed for their antioxidant activities and protein denaturation inhibition properties. Among the studied fruits, mesocarp extract of Phyllanthus emblica showed significantly highest (p < 0.05) levels of phenolics (1512.01 mg·kg-1, expressed as gallic acid equivalents), total antioxidant capacity (7.90 g·kg-1, expressed as ascorbic acid equivalents) and reducing power (362.91 g·kg-1, expressed as ascorbic acid equivalents). Mesocarp extracts of Elaeocarpus serratus and Phyllanthus emblica showed significantly higher flavonoids content comparatively. Among three Annona spp. studied, extracts of Annona squamosa showed significant antioxidant properties compared to the extracts of Annona reticulata and Annona muricata. Concentration-dependent inhibition of protein denaturation was observed in all fruit extracts. Except for the extracts of Phyllanthus emblica, all other fruit extracts showed above 50% protein denaturation inhibition potential at the concentration of 1.0 g·l-1. In conclusion, the study evidenced that seed, peel and the mesocarp parts of studied locally available underutilized fruit crops showed significant antioxidant and protein denaturation inhibition properties.

Kľúčové slová: flavonoid; reducing power; anti-inflammatory; underutilized; antioxidant activity; protein denaturation

Na stiahnutie:
  jfnr202118-2021-2-pp178-186-hettiarachchi.pdf (PDF, 346.34 Kb, 438x)