Mauby Bark is commonly used to make a beverage believed to possess medicinal properties in the Caribbean. However, limited studies have substantiated these compounds. Therefore, the objectives of this research were to determine the polyphenolic content and antioxidant capacity of Mauby bark extracts boiled at 30, 45, and 60 minutes. The Total Flavonoid Content (TFC) ranged from 1.93 ± 0.17 CE/mL to 3.17 ± 0.11 mg CE/mL and the Total Phenolic Content (TPC) ranged from 2.10 mg ± 0.11 GAE/mL to 2.36 mg ± 0.07 GAE/mL. The 2,2 Diphenyl 1-Picrylhydrazyl (DPPH) scavenging activity ranged from 75 ± 4.02% to 83 ± 0.66% and the Ferric Reducing Antioxidant Power (FRAP) values ranged from 6.29 ± 0.84 to 6.90 ± 1.54 mM FeSO4 equivalents/0.2 mL. Although polyphenolic content at 30 minutes was greater than 60 minutes for TFC (p < 0.001) and TPC (p = 0.002), the scavenging activity was greater at 60 minutes than 30 minutes (p = 0.014) while antioxidant power was not affected by time (p = 0.736). In summary, 60 minutes was observed to provide the greatest antioxidant benefits in Mauby bark extracts for consumers.
|Commitee:||Reiboldt, Wendy, Wang, Long|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 57/06M(E), Masters Abstracts International|
|Subjects:||Food Science, Nutrition|
|Keywords:||Antioxidant, Bark, Colubrina, Flavonoids, Mauby, Polyphenols|
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