Bioactive Contents, Antioxidant Activities, and Storage Stability of Commercially-Sold Baobab Fruit (Adansonia digitata L) Juice in Malawi

David Tryson Tembo, Melvin Holmes, Lisa Jayne Marshall and Islamiyat Folashade Bolarinwa

 

Abstract

Baobab fruit (Adansonia digitata L) is rich in micronutrients and bioactive compounds, which are vital for healthy living. Boabab juice are produced locally and stored under different storage conditions in Malawi. However, storage of baobab juice under certain conditions can lead to degradation of its bioactive compounds. This study therefore investigated the bioactive compounds in Commercial baobab juice (CBJ) in Malawi, and determined the stability of the compounds under different storage conditions. The organic acids, flavan-3-ol aglycones, total phenolic contents and antioxidant activities of the CBJ were determined using standard methods. The stability of the bioactive compounds in CBJ were determined in the samples stored at 6, 15 and 30 ⁰C for 49 days. The ferric reducing antioxidant power of CBJ was 71.27±.04 TEAC/100 g FW, and the ABTS (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) was 112.62± 0.45 mg TEAC/100 g FW. The 2,2-diphenyl-1-picrylhydrazyl was 80.94 ± 0.72 %. CBJ bioactive compounds are stable at 15 ⁰C, and contains high concentrations of total phenolic compounds, antioxidant activities and procyanidin B2 . In conclusion, commercially sold baobab juice in Malawi is rich in bioactive compounds and have high antioxidant properties, thus, regular consumption of the juice can improve the health and wellbeing of Malawians. Information provided in this study will provide consumers with nutritional profile of CBJ and help juice processors establish adequate storage conditions for the juice.

Published on: January 20, 2022
doi: 10.17756/jfcn.2021-115
Citation: Tembo DT, Holmes M, Marshall LJ, Bolarinwa IF. 2021. Bioactive Contents, Antioxidant Activities, and Storage Stability of Commercially-Sold Baobab Fruit (Adansonia digitata L) Juice in Malawi J Food Chem Nanotechnol 7(4): 68-77.

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