Open AccessANTIOXIDANT ACTIVITY OF WATER APPLE (Syzygium aqueum) FRUIT ANDFRAGRANT MANGO (Mangifera odorata) FRUIT
Author(s) -
Nyi Mekar Saptarini,
Irma Erika Herawati
Publication year - 2017
Publication title -
asian journal of pharmaceutical and clinical research
Language(s) - English
Resource type - Journals
eISSN - 2455-3891
pISSN - 0974-2441
DOI - 10.22159/ajpcr.2017.v10s2.19487
Subject(s) - mangifera , syzygium , antioxidant , vitamin c , horticulture , chemistry , ascorbic acid , fruit juice , anacardiaceae , food science , botany , biology , biochemistry
Objective: The aim of this study was to compare the antioxidant activity of fruit of water apple and fragrant mango against 1,1-diphenyl-2- picrylhydrazyl as a free radical.Methods: This study was conducted by visible spectrophotometry.Results: The water apple and fragrant mango contain reducing compounds including vitamin C. The vitamin C content of water apple and fragrant mango fruit was 0.087% (w/w) and 0.050% (w/w), respectively. The inhibitory concentration 50% value of fresh fruit of water apple and fragrant mango was 4.857 μg/ml and 4.379 μg/ml, respectively.Conclusion: Antioxidant activity of water apple fruit was higher than fragrant mango fruit.