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Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp.

WANG, GAI
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703

Abstract Details

2013, Master of Science (MS), Ohio University, Food and Nutrition Sciences (Health Sciences and Professions).
This thesis compared the concentration of total phenolics and total flavonoid of pulp extract from two different packaged pawpaw pulp samples, and also compared the antioxidant capacity of pawpaw pulp extract at two different packaged sample in three different assays 2,2-diphenyl-1-picrylhdrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC). The frozen pawpaw pulp was stored in vacuum packaging and in air packaging for 0, 2, 4, 6, 8, 10, 12 months, respectively, before it was put into frozen storage. Next, the concentration of total phenolics and total flavonoid with air packaged, ascorbic acid treatment with air package and N-acetylcysteine treatment with air packaged were compared. Furthermore, the polyphenol oxidase (PPO) activity and color value (L*, a*, b*) at vacuum packaged, air packaged, ascorbic acid treatment with air packaged and N-acetylcysteine (NAC) treatment with air packaged were compared as well. Total phenolics were determined by Folin-Ciocalteu assay and reported as µmol gallic acid equivalent, and total flavonoids were determined spectrophotometrically using flavonoid rutin as a standard and reported as µmol rutin equivalent. From this research, both packaging and storage time could significantly affect total phenolics level, but only storage time not packaging could significantly affect total flavonoid level. In addition, the study showed that both storage time and packaging could significantly affect antioxidant capacity at three different assays. Furthermore, the results obtained from the comparison of chemical treatment (ascorbic acid and NAC) of frozen pawpaw pulp and air storage frozen pawpaw pulp, showed that PPO has a significant effect on total phenolics, total flavonoids and color value (L*, a*, b*). In conclusion, these results indicated that antioxidant contents and antioxidant capacity are affected by packaging and storage, and PPO could affect antioxidant contents and color value as well.
Robert Brannan (Advisor)
David Holben (Committee Member)
Michael Held (Committee Member)
76 p.
Food Science; Horticulture; Nutrition; Plant Biology
Antioxidant Capacity; Phenolic; Flavonoid; Pawpaw pulp; Frozen Storage; Polyphenol Oxidase;

Recommended Citations

Citations

  • WANG, G. (2013). Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp. [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703

    APA Style (7th edition)

  • WANG, GAI. Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp. 2013. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703.

    MLA Style (8th edition)

  • WANG, GAI. "Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp." Master's thesis, Ohio University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703

    Chicago Manual of Style (17th edition)

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This open access ETD is published by Ohio University and OhioLINK.