Antioxidant activity test of packaged juice variants of guava (psidium guajava L.) using FRAP (ferric reducing antioxidant power) method
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Jun 17, 2023
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Abstract
Packaged juice are usually made using only one type of fruit or can be made using two types of fruits or other additional ingredients. Antioxidants are chemical compounds that can be used to protect biological components such as lipids, proteins, vitamins, and DNA. This study aims to determine the level of antioxidant activity in packaged juice drink variants of guava fruit using the FRAP (Ferric Reducing Antioxidant Power) method. The method used in this study is the FRAP method to test antioxidant activity. The results of testing the antioxidant activity with the FRAP (Ferric Reducing Antioxidant Power) method on the packaged juice drink samples, the level of antioxidant activity in juice drink sample A was 88,359 mgAAE/g sample, sample B was 88,202 mgAAE/g sample, sample C was 83,098 mgAAE/g sample, and sample D was 77,317 mgAAE/g sample. This shows that sample A demonstrated the highest antioxidant activity, followed closely by sample B, while samples C and D exhibited lower levels of antioxidant activity.
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How to Cite
Sri Rachmayanti , A., Hasan, N., Suci Fitriani Sammulia, Henny Rachdiati and Yeni Febriyanti (2023) “Antioxidant activity test of packaged juice variants of guava (psidium guajava L.) using FRAP (ferric reducing antioxidant power) method”, Science Midwifery, 11(2), pp. 322-328. doi: 10.35335/midwifery.v11i2.1257.
References
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Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
Birasuren, B., Kim, N. Y., Jeon, H. L., & Kim, M. R. (2013). Evaluation of the Antioxidant Capacity and Phenolic Content of Agriophyllum pungens Seed Extracts from Mongolia. Preventive Nutrition and Food Science, 18(3), 188–195. https://doi.org/10.3746/pnf.2013.18.3.188
Cerretani, L., & Bendini, A. (2010). Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil. In Olives and Olive Oil in Health and Disease Prevention (pp. 625–635). Elsevier. https://doi.org/10.1016/B978-0-12-374420-3.00067-X
El Sohafy, S., Metwally, A., Omar, A., & Harraz, F. (2010). Phytochemical investigation and antimicrobial activity of Psidium guajava L. leaves. Pharmacognosy Magazine, 6(23), 212. https://doi.org/10.4103/0973-1296.66939
Fernandes, L., Pereira, J. A. C., Lopéz-Cortés, I., Salazar, D. M., & Ramalhosa, E. C. D. (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elche) at different stages of ripening. Food Technology and Biotechnology, 53(4), 397–406. https://doi.org/10.17113/tb.53.04.15.3884
Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M., & Kader, A. A. (2000). Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing. Journal of Agricultural and Food Chemistry, 48(10), 4581–4589. https://doi.org/10.1021/jf000404a
Halliwell, B. (2007). Biochemistry of oxidative stress. Biochemical Society Transactions, 35(5), 1147–1150. https://doi.org/10.1042/BST0351147
Hartati, R., Nadifan, H. I., & Fidrianny, I. (2020). Crystal Guava (Psidium guajava L. “crystal”): Evaluation of in Vitro Antioxidant Capacities and Phytochemical Content. Scientific World Journal, 2020. https://doi.org/10.1155/2020/9413727
Kumar, M., Tomar, M., Amarowicz, R., Saurabh, V., Nair, M. S., Maheshwari, C., Sasi, M., Prajapati, U., Hasan, M., Singh, S., Changan, S., Prajapat, R. K., Berwal, M. K., & Satankar, V. (2021). Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities. Foods, 10(4), 752. https://doi.org/10.3390/foods10040752
Lesjak, M., Beara, I., Simin, N., Pintać, D., Majkić, T., Bekvalac, K., Orčić, D., & Mimica-Dukić, N. (2018). Antioxidant and anti-inflammatory activities of quercetin and its derivatives. Journal of Functional Foods, 40(November 2017), 68–75. https://doi.org/10.1016/j.jff.2017.10.047
Mertz, C., Cheynier, V., Günata, Z., & Brat, P. (2007). Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry. Journal of Agricultural and Food Chemistry, 55(21), 8616–8624. https://doi.org/10.1021/jf071475d
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
Rachmayanti, A. S., Effendi, N., & ... (2021). Analysis of antioxidant activity of carrots (Daucus carrota L.) using FRAP and CUPRAC methods. … Dan Ilmu Kesehatan, 2–6. https://doi.org/10.22219/farmasains.v6i1.13981
Raharjo, D., & Haryoto. (2019). Antioxidant Activity of Mangrove Sonneratia caseolaris L using the FRAP Method. International Summit on Science Technology and Humanity, 623–629.
Suryanto, E. (2012). Fitokimia antioksidan. Putra Media Nusantara, Surabaya.
Szeto, Y. T., Tomlinson, B., & Benzie, I. F. F. (2002). Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. British Journal of Nutrition, 87(1), 55–59. https://doi.org/10.1079/bjn2001483
Takeda, L. N., Laurindo, L. F., Guiguer, E. L., Bishayee, A., Araújo, A. C., Ubeda, L. C. C., Goulart, R. de A., & Barbalho, S. M. (2022). Psidium guajava L.: A Systematic Review of the Multifaceted Health Benefits and Economic Importance. Food Reviews International, 1–31. https://doi.org/10.1080/87559129.2021.2023819
Tambunan, R. Z., Rusmarilin, H., & Kaban, J. (2018). Antioxidant activity of tomato juice rich in lycopene antioxidant as degenerative chemopreventive agents using citrus aurantifolia juice as a preservative. IOP Conference Series: Earth and Environmental Science, 205(1). https://doi.org/10.1088/1755-1315/205/1/012035
Verni, M., Pontonio, E., Krona, A., Jacob, S., Pinto, D., Rinaldi, F., Verardo, V., Díaz-de-Cerio, E., Coda, R., & Rizzello, C. G. (2020). Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Frontiers in Microbiology, 11. https://doi.org/10.3389/fmicb.2020.01831
Winarsi, H. (2007). Antioksidan alami dan radikal bebas: Potensi dan aplikasi dalam kesehatan.
Wootton-Beard, P. C., Moran, A., & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Research International, 44(1), 217–224. https://doi.org/10.1016/j.foodres.2010.10.033
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., & Prior, R. L. (2004). Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry, 52(12), 4026–4037. https://doi.org/10.1021/jf049696w
Xu, B. J., & Chang, S. K. C. (2007). A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents. Journal of Food Science, 72(2), S159–S166. https://doi.org/10.1111/j.1750-3841.2006.00260.x
Angulo-López, J. E., Flores-Gallegos, A. C., Torres-León, C., Ramírez-Guzmán, K. N., Martínez, G. A., & Aguilar, C. N. (2021). Guava (Psidium guajava l.) fruit and valorization of industrialization by-products. Processes, 9(6), 1–17. https://doi.org/10.3390/pr9061075
Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
Birasuren, B., Kim, N. Y., Jeon, H. L., & Kim, M. R. (2013). Evaluation of the Antioxidant Capacity and Phenolic Content of Agriophyllum pungens Seed Extracts from Mongolia. Preventive Nutrition and Food Science, 18(3), 188–195. https://doi.org/10.3746/pnf.2013.18.3.188
Cerretani, L., & Bendini, A. (2010). Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil. In Olives and Olive Oil in Health and Disease Prevention (pp. 625–635). Elsevier. https://doi.org/10.1016/B978-0-12-374420-3.00067-X
El Sohafy, S., Metwally, A., Omar, A., & Harraz, F. (2010). Phytochemical investigation and antimicrobial activity of Psidium guajava L. leaves. Pharmacognosy Magazine, 6(23), 212. https://doi.org/10.4103/0973-1296.66939
Fernandes, L., Pereira, J. A. C., Lopéz-Cortés, I., Salazar, D. M., & Ramalhosa, E. C. D. (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elche) at different stages of ripening. Food Technology and Biotechnology, 53(4), 397–406. https://doi.org/10.17113/tb.53.04.15.3884
Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M., & Kader, A. A. (2000). Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing. Journal of Agricultural and Food Chemistry, 48(10), 4581–4589. https://doi.org/10.1021/jf000404a
Halliwell, B. (2007). Biochemistry of oxidative stress. Biochemical Society Transactions, 35(5), 1147–1150. https://doi.org/10.1042/BST0351147
Hartati, R., Nadifan, H. I., & Fidrianny, I. (2020). Crystal Guava (Psidium guajava L. “crystal”): Evaluation of in Vitro Antioxidant Capacities and Phytochemical Content. Scientific World Journal, 2020. https://doi.org/10.1155/2020/9413727
Kumar, M., Tomar, M., Amarowicz, R., Saurabh, V., Nair, M. S., Maheshwari, C., Sasi, M., Prajapati, U., Hasan, M., Singh, S., Changan, S., Prajapat, R. K., Berwal, M. K., & Satankar, V. (2021). Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities. Foods, 10(4), 752. https://doi.org/10.3390/foods10040752
Lesjak, M., Beara, I., Simin, N., Pintać, D., Majkić, T., Bekvalac, K., Orčić, D., & Mimica-Dukić, N. (2018). Antioxidant and anti-inflammatory activities of quercetin and its derivatives. Journal of Functional Foods, 40(November 2017), 68–75. https://doi.org/10.1016/j.jff.2017.10.047
Mertz, C., Cheynier, V., Günata, Z., & Brat, P. (2007). Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry. Journal of Agricultural and Food Chemistry, 55(21), 8616–8624. https://doi.org/10.1021/jf071475d
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
Rachmayanti, A. S., Effendi, N., & ... (2021). Analysis of antioxidant activity of carrots (Daucus carrota L.) using FRAP and CUPRAC methods. … Dan Ilmu Kesehatan, 2–6. https://doi.org/10.22219/farmasains.v6i1.13981
Raharjo, D., & Haryoto. (2019). Antioxidant Activity of Mangrove Sonneratia caseolaris L using the FRAP Method. International Summit on Science Technology and Humanity, 623–629.
Suryanto, E. (2012). Fitokimia antioksidan. Putra Media Nusantara, Surabaya.
Szeto, Y. T., Tomlinson, B., & Benzie, I. F. F. (2002). Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. British Journal of Nutrition, 87(1), 55–59. https://doi.org/10.1079/bjn2001483
Takeda, L. N., Laurindo, L. F., Guiguer, E. L., Bishayee, A., Araújo, A. C., Ubeda, L. C. C., Goulart, R. de A., & Barbalho, S. M. (2022). Psidium guajava L.: A Systematic Review of the Multifaceted Health Benefits and Economic Importance. Food Reviews International, 1–31. https://doi.org/10.1080/87559129.2021.2023819
Tambunan, R. Z., Rusmarilin, H., & Kaban, J. (2018). Antioxidant activity of tomato juice rich in lycopene antioxidant as degenerative chemopreventive agents using citrus aurantifolia juice as a preservative. IOP Conference Series: Earth and Environmental Science, 205(1). https://doi.org/10.1088/1755-1315/205/1/012035
Verni, M., Pontonio, E., Krona, A., Jacob, S., Pinto, D., Rinaldi, F., Verardo, V., Díaz-de-Cerio, E., Coda, R., & Rizzello, C. G. (2020). Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Frontiers in Microbiology, 11. https://doi.org/10.3389/fmicb.2020.01831
Winarsi, H. (2007). Antioksidan alami dan radikal bebas: Potensi dan aplikasi dalam kesehatan.
Wootton-Beard, P. C., Moran, A., & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Research International, 44(1), 217–224. https://doi.org/10.1016/j.foodres.2010.10.033
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., & Prior, R. L. (2004). Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry, 52(12), 4026–4037. https://doi.org/10.1021/jf049696w
Xu, B. J., & Chang, S. K. C. (2007). A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents. Journal of Food Science, 72(2), S159–S166. https://doi.org/10.1111/j.1750-3841.2006.00260.x