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British Biotechnology Journal, ISSN: 2231-2927,Vol.: 9, Issue.: 3

Short Communication

Comparative Evaluation of Antioxidant Properties of Methanolic Extract of Red and Green Custard Apple Fruits

 

Mahendran Sekar1*, Fathin Azara Muhamadul Bakir1, Afikaah Shaan Ali1, Suryani Hayati Mat Sha’ari1, Rumaisak Amiruddin1, Nur Iryani Ahmad Rizal1 and Mohd Syafiq Abdullah1

1Faculty of Pharmacy and Health Sciences, University Kuala Lumpur, Royal College of Medicine Perak, Ipoh, Malaysia.

Article Information
Editor(s):
(1) Giuliana Napolitano, Department of Biology (DB), University of Naples Federico II, Naples, Italy.
(2) Csilla Tothova, University of Veterinary Medicine and Pharmacy in Kosice, Slovakia.
(3) Kuo-Kau Lee, Department of Aquaculture, National Taiwan Ocean University, Taiwan.
Reviewers:
(1) Anonymous, Tunisia.
(2) Anonymous, National Research Centre, Egypt.
Complete Peer review History: http://sciencedomain.org/review-history/11314

Abstracts

Annona squamosa (custard apple) or also called Sugar Apple. It is native to the tropical Americas and West Indies, but the exact origin is unknown. It is now the most widely cultivated of all the species of Annona, being grown for its fruit throughout the tropics and warmer subtropics, such as Indonesia, Thailand, and Taiwan; it was introduced to southern Asia before 1590. There are two varieties of custard apple which were available in the local Malaysian market. In the present study we aimed to carry out comparative antioxidant activity of methanolic extract of both custard apple fruits by using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) method. The results showed that the methanolic extract of red custard apple showed better antioxidant activity than methanolic extract of green custard apple. However, the standard ascorbic acid showed better antioxidant activity than both the extracts. In conclusion, the red custard apple is good candidate for further investigation.

Keywords :

Annona squamosa; custard apple; antioxidant.

Full Article - PDF    Page 1-6 Article Metrics

DOI : 10.9734/BBJ/2015/19304

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