Phenolics and Ascorbic Acid Related to Antioxidant Activity of Mao Fruit Juice and Their Thermal Stability Study

Antioxidant and/or anti-aging activities are always lined with people’s minds as major potential benefits concerning human health in the recent commercial features for an economic world of foodstuffs and medical uses. Total phenolics including flavonoids and anthocyanins, and ascorbic acid in the Mao juices are closely related to their antioxidant activity. Numerous research approaches on these functional foods, in particular the colored fruits and vegetables have been investigated. Method validation and determination of the potential compounds have been increasingly developed with highly sensitive and selective procedures and applications including thermal stability of the Mao juice. Their antioxidant activities obtained from different assays related to the contents of both phenolics and ascorbic acid in the anthocyanins-rich Mao juices in Thailand are reported and discussed.