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Antioxidative Property and Reducing Activity of Mabolo

Antioxidative Property and Reducing Activity of Mabolo

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Categories:Types, Research, Science
Published by: Aurora on Oct 10, 2010
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10/10/2010

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ANTIOXIDATIVE PROPERTY AND REDUCING ACTIVITY OF MABOLO(
 Diospyros blancoi 
) FRUIT EXTRACTS
VISAYAS STATE UNIVERSITY LABORATORY HIGH SCHOOLVisca, Baybay City, Leyte
ANDRES, NATALIE B.OGALESCO, RHEA JENNY A.TABADA, SARAH AURORA W.
IV-SY 2010 – 2011
Candelario L. CaliboAdviser
 
Review of LiteratureAntioxidants
Antioxidants are molecules that can neutralize free radicals by accepting or donating an electron to eliminate the unpaired condition. Typically, this means that theantioxidant molecules becomes a free radical in the process of neutralizing a free radicalmolecule to a non-free radical molecule. But the antioxidant molecule may be very large(allowing it to “dilute” the unpaired electron), it may be readily neutralized by another antioxidant and/or it may have another mechanism for terminating its free radicalcondition. Molecules with loosely-held hydrogen atoms can use those hydrogen atomslike electrons to neutralize free radicals. The hydrogen atoms are called reducingequivalents, and the molecules having such hydrogen atoms are said to be in a reducedstate. Vitamin C (ascorbate, AscH
¯
), for example, can donate a hydrogen atom to a freeradical molecule (R) thereby neutralizing the free radical while becoming an ascorbateradical itself (Asc
¯,
Asc
¯,
in different notation). But the Asc
¯
free radical is very stable because of its resonance structure. (http://www.benbest.com/nutrceut/AntiOxidants.html).There are two mechanisms of antioxidant action for the inhibition of oxidative reaction:(a) Interruption of the free-radical chain mechanism and (b) function as being preferentially oxidized – poor protection.
 
METHODOLOGYChemicals and Reagents
Analytical grades of the following: KCl, NaOAc, Ethanol, HCl, Trolox (6-hydroxy-2, 5, 7, 8-tetramethyl-chroman-2-carboxylic acid) and DPPH (1, 1-diphenyl-2 picrylhydrazyl) were obtained from Merck.
Collection and Preparation of Fruits
Fresh fruits were collected at the vicinity of the Visayas State University. Thefruits were washed and cleaned thoroughly in running tap water to rinse off the dirt particles that adhere the fruit surface.
Extraction of Fruit Extracts
Crude Mabolo Fruit Extracts
The washed Mabolo fruit will be cut into halves. Twenty grams of the fleshy part of the fruits will be scooped using a clean spoon and will be homogenized with 40mL solution of 1% hydrochloric acid (HCl) in ethanol until it blended with the solvent.The macerates will be transferred to a small beaker wrap with a black carbon paper tominimize the degradation of pigments. The beaker will be covered with parafilm and will be stored overnight in the refregirator.

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