Abstract

Thitiya Sripakdee, Ratana Mahachai and Saksit Chanthai

DOI : http://dx.doi.org/10.13005/ojc/330108

Antioxidantand/or anti-aging activities are always linedwith people’s minds as major potential benefits concerning human health in the recent commercial features for an economicworld of foodstuffs and medical uses. Total phenolics includingflavonoids and anthocyanins,and ascorbic acid in the Mao juices areclosely related to their antioxidant activity.Numerous research approaches on these functional foods, in particular the colored fruits and vegetableshave been investigated. Method validation and determination ofthe potential compounds have been increasingly developedwith highly sensitive and selective procedures and applications including thermal stability of the Mao juice.Their antioxidant activities obtained from different assays related to the contents of both phenolics and ascorbic acid in the anthocyanins-richMao juicesin Thailand are reported and discussed.

Antioxidant activity; Mao juice; Phenolic compounds; Flavonoids; Anthocyanins; Ascorbic acid; Thermal stability

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