THAMMASAT INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLOGY

Volume 26, No. 02, Month APRIL, Year 2021, Pages 197 - 209

Evaluation of total phenolic content, antioxidant activity and anti-amylase activity of different vegetable and fruit mixtures

Sirikul Thummajitsakul, Parima Nuanphong, Jintapatree Photo, Saranyapon Mantong, Rattiporn Kosuwin, Ormji Taejarernwiriyakul, Kun Silprasit

Abstract Download PDF

This work focused on determining the total phenolic content, antioxidant activity, and anti-amylase activity of twenty-one mixtures of vegetable and fruit juices. The results showed that the highest total phenolic content was found in the vegetable and fruit mixture containing guavas (10%), pineapples (10%), ivy gourds (60%), carrots (10%), and Chinese cabbages (10%), while the highest anti-amylase activity was found in the vegetable and fruit mixture containing guavas (10%), pineapples (10%), ivy gourds (50%), carrots (10%), and Chinese cabbages (20%). However, the highest antioxidant activity was found in guava juice. Moreover, the percentages of all vegetable and fruit mixtures, which showed synergistic effects by anti-amylase, total phenolic content, and antioxidant assays, were 81%, 9.5%, and 0%, respectively. For the antagonistic effect, it was only found for 4.8% by total phenolic content assay. Interestingly, a very strong positive correlation between the antioxidant activity and the number of guavas was detected (r = 0.883, p-value = 0.000). Moreover, total phenolic content and the number of carrots showed a weak negative correlation (r = -0.389, p-value =0.049), while total phenolic content and the number of guavas had a moderate positive correlation (r = 0.424, p-value = 0.031). Therefore, the synergistic formulation may help to manage type 2 diabetes.

Keywords

Vegetable and fruit mixtures, Total phenolic content, Anti-amylase activity, Antioxidant activity

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