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Memorias de investigación
Artículos en revistas:
Determination of pH dependent antioxidant activity of Palm (Borassus flabellifer) Polyphenol compounds by Photoluminol and DPPH methods -A Comparison redox-reaction Sensitivity
Año:2014
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Palm juice (Borassus flabellifer) is one of the most common and cheap natural juices. Fermented palm juice contains various phytochemical compounds that exhibit antioxidant activity. In the present study, we examined the effects of pH on the production of phytochemicals and their antioxidant activity during the fermentation process. The concentration of total phenolics and flavonoid compounds of fermented palm juice and their antioxidant activity were investigated at various pH. The results showed that total phenolics concentration and antioxidant activity of palm wine and palm vinegar increase as pH increases: 3.5\4.5\5.5. Maximum flavonoid concentration was obtained at pH 6.5. Measurements of antioxidant activity by conventional DPPH method and Photochem antioxidant analyzer technique were highly correlated, with a corresponding R2 value of 0.94.
Internacional
Si
JCR del ISI
Si
Título de la revista
3 Biotech
ISSN
2190-5738
Factor de impacto JCR
0,17
Información de impacto
Volumen
DOI
10.1007/s13205-014-0260-7
Número de revista
Desde la página
1
Hasta la página
8
Mes
OCTUBRE
Ranking
SJR citation index 0.17
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Satyabrata Ghosh . (UPM)
  • Autor: R Chakraborty (Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata. India)
  • Autor: Utpal Raychaudhuri (Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata. India)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
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