Effects of heating and hydrogen peroxide on the stability and antioxidant activity of terminalia nigrovenulosa extract at different pH values
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vinh12b@gmail.comKeywords:
Terminalia nigrovenulosa, hydrogen peroxide, heating, stability, DPPHAbstract
This study aimed to investigate the stability of Terminalia nigrovenulosa (T. nigrovenulosa) extract in response to heating treatment and hydrogen peroxide at pH 4 and pH 7. The changes of total polyphenol content, DPPH radical scavenging and reducing power were examined. The obtained results showed that the investigated extract was relatively stable under heating and sterilization condition (pH 4). However, it was unstable at pH 7. In addition, hydrogen peroxide also caused diverse effects on the total content of polyphenol compounds, DPPH radical scavenging activity and reducing power at pH 4 and pH 7. The extract reported a better stability at pH 4 compared to that of pH 7. Moreover, the extract solutions which contained higher total amount of polyphenol substances exhibited stronger DPPH radical scavenging and reducing activities. Thus, polyphenol compounds were responsible for the antioxidant activity of extracts. This study highlight the potential of the Terminalia nigrovenulosa extract as a powerful antioxidant additive in food preservation, particularly at acidic condition
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