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- Antioxidant capacities
Trolox equivalents antioxidant capacities were found
different among fruits from different growing areas;
and between the red and purple dabai fruits. Dabai
fruits collected from Kapit exhibited the highest TEAC
(p<0.01). The significantly lowest TEAC (p < 0 .01) was
found in red dabai fruits. The TEAC of fruits increased
after fruits were cooked at 60°C for 3–5 minutes
(Table 8). The FRAP values of dabai fruits indicated
differences among fruits from different divisions; and
differed between the red and purple varieties. While
the significantly highest FRAP value (p<0.01) was
found in purple dabai fruits from Kapit, the signifi-
cantly lowest (p<0.01) was of red dabai fruits.
Similarly, cooking of the fruits at 60°C for 3–5 minutes
resulted in increases of FRAP values (Table 9).
Table 7.Total anthocyanins content of dabai fruits from different growing areas.
Purple dabai fruits Red dabai fruits
TAC Kanowit Kapit¥ Song¥ Sarikei¥
Cooked fruit 2.06±0.53a 2.49±0.60a 2.05±0.30a 0. 08 ± 0 .00b
(1.49–2.74) (1.73–3.41) (1.55–2.51) (0.08–0.09)
Uncooked fruit 2. 5 4±0.2 5 a 3. 5 4±0.94a 3 .20±0.8 3 a 0 .1 8 ± 0. 0 1b
(2.32–2.81)(2.29–4.61)(2.45–4.69) (0.17–0.18)
TAC, total anthocyanins content expressed as mg anthocyanins pigment/g dried weight. Results are expressed in
mean±SD and (range).
yy
Values with different letters are significantly different at p < 0.05 within the same row.
¥ indicates significantly different at p < 0.05 within the same column.
Table 8.Trolox equivalent antioxidant capacity of dabai fruits from different growing areas.
Purple dabai fruits Red dabai fruits
TEAC Kanowit¥ Kapit¥ Song¥ Sarikei¥
Cooked fruit 0.4 5 ±0.0 5 b 0.68±0.09a 0. 3 8±0.06b 0.20±0.00c
(0.40–0.50)(0.57–0.85)(0.31–0.47) (0.20–0.21)
Uncooked fruit 0.21±0.04b,c 0.32±0.04a 0.25±0.03b 0.18±0.01c
(0.17–0.24)(0.28–0.39)(0.20–0.30) (0.18–0.19)
TEAC, trolox equivalent antioxidant capacity expressed as mmol trolox equivalent (TE)/g dried weight. Results are expres-
sed in mean±SD and (range).
q
Values with different letters are significantly different at p < 0. 0 5 within the same row.
¥ indicates significantly different at p < 0. 0 5 within the same column.
Table 9.Ferric reducing ability of dabai fruits from different growing areas.
Purple dabai fruits Red dabai fruits
FRAP Kanowit¥ Kapit¥ Song¥ Sarikei¥
Cooked fruit 0.93±0.30b 1.74±0.32a 1.08±0.31b 0. 2 7± 0 .02c
(0.65–1.35) (1.31–2.05) (0.79–1.64) (0.26–0.29)
Uncooked fruit 0.0 3 ±0.01b 0.50±0.15a 0.08±0.09b 0. 02 ± 0. 0 1b
(0.01–0.04)(0.35–0.74)(0.00–0.25) (0.01–0.02)
FRAP, ferric reducing ability expressed as mmol of Fe2+/g dried weight. Results are expressed in mean±SD and (range).
Values with different letters are significantly different at p < 0. 0 5 within the same row.
¥ indicates significantly different at p < 0. 0 5 within the same column.
