Cocoa fresh beans aqueous extract as free radical quencher and ferric reducer.
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Aug 15, 2022
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The presence of free radicals and oxidants in our body is either produced by our body through normal cell metabolisms or from environment surrounding us such as radiation, medication, pollutants or others. The free radicals and oxidants can be harmful to our body when their accumulation posing oxidative stress in the body. Cocoa beans are rich in polyphenols, which are functioning as antioxidant. However, each antioxidant has difference response towards either free radicals or other oxidants. The purpose of this research was to study the ability of cocoa fresh beans aqueous extract functions as antioxidant between its ability to reduce ferric to ferrous and number of free radicals removed from organic chemical compound of 2,2-diphenyl-1-picrylhydrazyl (DPPH). A series concentration of cocoa fresh beans aqueous were prepared. Its ability as ferric reducer was determined based on ferric reducing antioxidant power (FRAP) assays and its ability as free radicals scavenger was determined using DPPH assays. This study revealed that freeze dried cocoa fresh beans aqueous extract of 50 ppm was able to reduce 3.2 x 10 15 of ferric molecules to ferrous. Concentration below 20 ppm generally was not able to reduce Fe(III) to Fe(II). Whereas, at concentration of 45 ppm freeze dried cocoa fresh beans aqueous extract was estimated able to remove 1.4 x 10 17 organic nitrogen free radicals from DPPH assay. This study suggests that freeze dried cocoa fresh beans aqueous extract has better performance in quenching free radicals compared to reducing ferric into ferrous.
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Kian Chee, S. Y., MD Yusof, A. H., & Chin, H. H. (2022). Cocoa fresh beans aqueous extract as free radical quencher and ferric reducer. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(2), 138-144. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i2.502
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Brewer, M.S. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety. Vol. 10, 221-247 (2011).
Gutpa, D. Methods for Determination of Antioxidant Capacity: A Review. Int J Pharm Sci Res 2015; 6(2): 546-66 (2015).
doi: 10.13040/IJPSR.0975-8232.6 (2).546-66.
Lien Ai, P.H., Hua, H., & Chuong, P.H. Free Radicals, Antioxidants in Disease and Health. Int J. Biomed Sci. 4 (2): 89-96 (2008).
Noor Asna, A. & Noriham, A. Antioxidant Activity and Bioactive Components of Oxalidaceae Fruit Extracts. The Malaysian Journal of Analytical Sciences. 18(1): 116-126 (2014).
Pekal, A.J. & Pyrzynska, K. DPPH radical scavenging activity of tea. International Journal of Food Sciences and Nutrition 66(1):1-5 (2015).
doi:10.3109/09637486.2014.959899.
Samuel Yap, K.C. Free Radicals Scavenging Capability from Different Fractions of Cocoa Fresh Beans Aqueous Extract. Food Sci Nutr Res 1(1): 1-3 (2018).
Samuel Yap, K.C. & Arief Huzaimi, M.Y. Cocoa Beans Processing Chains on Its Extractable Total Phenolics Contents and Free Radical Scavenging Capability. EC Nutrition. 15.11: 81-88 (2020).
Satish, B.N. & Dilipkumar, P. Free Radicals, Natural Antioxidants, and their Reaction Mechanism. RSC Adv. 5: 27986-28006 (2015).
Spiegel, M., Kapusta, K., Kolodziejczyk, W., Saloni, J., Zbikowska, B., Hill, G.A., & Sroka, Z. Antioxidant Activity of Selected Phenolic Acids-Ferric Reducing Antioxidant Power Assay and QSAR Analysis of the Sructural Features. Molecules 2020, 25,3088 (2020).
doi:10.3390/molecules25133088.
Zhong, Y. & Shahidi, F. Chapter 12: Methods for the Assessment of Antioxidant Activity in Foods. In: Handbook of Antioxidants for Food Preservation. 287-333 (2015).
doi.org/10.1016/B978-1-78242-089-7.00012-9.