Determination of Antioxidant Activity of  ? Orange, Apple and Tomato Fruits

Tariku, Habteyes

dc.contributor.author	Tariku, Habteyes
dc.date.accessioned	2018-06-27T04:30:48Z
dc.date.available	2018-06-27T04:30:48Z
dc.date.issued	2018-06-20
dc.identifier.uri	http://hdl.handle.net/123456789/8784
dc.description.abstract	The antioxidant activities oforange. apple and toauuo fruits. purchased from shops in Bahir Dar ; City, North-Wes) Ethiopia. 'ifal'e beer: studied The antioxidant activities ol the water soluble portions ofthe [rui:« were analyzed using Oyuizu method. Rancimot rest was used 10 study the antioxidant activities of.!.!_1e [reez« dried powder thai comprises tile lipid-soluble components of thefruits. Oyai211 method >vas used In test the antioxidum capdr:i1y of the edible portion rif tile fruits based on their ability ta reduce potassium hexocyanoferrute (Fe- -'; lo ferrous (Fe '1j form. On th« basts o.f the ssudy, there was stgnificasn difference in the aruioxidant activities among the jl-i1i1 (.~<O. U5) and orange had the highest ferric reducing atuioxidam power Jn terms of" ascorbic acid equivalent antioxidan! capacity, the vaiue obtained for orang«, apple and tonuuo were i.!69, f.013 and 0.63:! mg /IA//{)(} g. respectively. Using ascorbic acid us standard the • percent reducing power of water soluble antioxidants in orange. apple and tomato were foun« 10 be 4(j_ J, 39. 33 and 24. 8i % respectively. On the basis of Rancimat test al/ fruit powder added on sunflower oil detaye« the osidotiou reaction of the uil. Orange. apple and tomato additives , increased the induction periods of the Stmjfo-..;er oii, With amioxidom index values of" f.11, 1. {)) and /.1?3 respectively.	en_US
dc.language.iso	en	en_US
dc.subject	chemistry	en_US
dc.title	Determination of Antioxidant Activity of ? Orange, Apple and Tomato Fruits	en_US
dc.type	Thesis	en_US