Slide 1

Hii, Law - Quality Evolution During Drying of FVFs

Ferrous ion che-
lating activity
(FIC)

Iron (II)-ferrozine com-

plex

Chelating effect

(%)

Fruits Lim et al. (2007)

AEAC = L-ascorbic acid-equivalent antioxidant capacity, GAE = Gallic acid equiva-
lents, TAE = Tannic acid equivalents, TE = Trolox equivalents, EC50 = amount of extract
necessary to decrease DPPH radical concentration by 50%, AAR = 1/EC50 (antiradical
activity), BHT = butylhydroxytoluene

Table 6.7. Determination of antioxidant phytochemicals

Antioxidant
phytochemical

Analytical me-

thod

Unit Sample Reference

Total phenolic
content

Folin–Ciocalteu

reagent

GAE mg/g Fruit seeds

Plant ex-

tracts

Soong, Y.Y. and Bar-

low (2004)

Al-Farsi et al. (2005)

TAE/g dw Pistachio

hull extract

Goli et al. (2005)

mg FAE/ 100 g of fresh

weight

Date Al-Farsi et al. (2005)

(+)- catechin equiva-

lents (mg/L)

Orange Rapisarda et al.

(2008)

g p-coumaric acid/ kg

DW

Pepper fruits Navarro et al. (2006)

Total flavonoid
content

Colorimetric assay

• Aluminum chlo-
  ride

RE mg/ g DW (rutin

equivalents)

Plant ex-

tracts

Maisuthisakul et al.

(2007)

mg QE/100 g fresh mat-

ter

Fruits and

vegetables

Pellegrini et al.

(2007)

Flavanone glyco-
sides

HPLC Hesperidin equivalents

(mg/L)

Orange Rapisarda et al.

(2008)

Hydroxycinnamic
acids (p-
coumaric, ferulic,
caffeic and sinap-
ic acids) – poly-
phenols

HPLC Mg/kg FW Fruits and

vegetables

Pellegrini et al.

(2007)

Total Anthocya-
nins

pH-differential

method

mg cyanidin 3-glucoside

equivalents/ 100 g of

fresh weight

Date

Blueberries

Al-Farsi et al. (2005)

Spectrophotometer Cyanidin-3,5-di-

glucoside chloride

Apple peel Łata (2008)

Total Caroteno- Spectrophotometer^ mg/ 100 g fresh weight^ Date^ Al-Farsi et al. (2005)^