Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay

Mitić

et al. 2016

Not Bot Horti Agrobo

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars ('Radmilovčanka', 'June Gold', 'Blake', 'Hale', 'Vesna', 'Adria') and one of nectarine ('Fantasia') were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9-94.9, 5.0-58.9 mg CE/100 g f. . High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

Section: Antioxidant Capacitysupporting

confidence: 91%

Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

Mitić

et al. 2016

Not Bot Horti Agrobo

Journal of Food Studies

“…Due to the possible hazardous effect of synthetic antioxidants, there is an increasing interest in natural antioxidants such as those in fruits and vegetables (Frankel, 2007;Hossain & Rahman, 2010). Epidemiological studies have shown that an increase in fruit intake is associated with a reduced morbidity of cardiovascular disease, some types of cancer, and neurodegenerative diseases (Guo et al, 2003;Reddy, Sreermulu & Raghunath, 2010;Moure et al, 2001;Lima, Pimenta & Boaventura, 2010;Kou et al, 2009). A possible mechanism for this observation has been attributed to the antioxidant activity in fruits (Guo et al, 2003, Moure et al, 2001, Kou et al, 2009.…”

Section: Antioxidantsmentioning

confidence: 99%

A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties

Yuris

Siow

2014

The objective of this study was to determine the antioxidant activity of different pineapple varieties namely Josephine (Ananas comosus L. var. comosus cv. Josephine), Morris (Ananas comosus L. var. comosus cv. Morris), and Sarawak (Ananas comosus L. var. comosus cv. Sarawak). Different concentrations of methanol, ethanol, and acetone were used to extract the phenolic compounds. Folin Ciocalteu's reagent was used to determine the total phenolic content. The ascorbic acid content of the fruit extracts was determined using the iodine titration method. The antioxidant activity of the pineapples was measured using the 2,2-diphenyl-1-picryhydrzyl (DPPH) radical scavenging assay, the Ferric Reducing Power (FRP) assay and the Ferrous Ion Chelating (FIC) assay. 50% methanol was chosen as the best solvent for extracting the phenolic compounds of the pineapples. Morris pineapple was found to contain the highest TPC (53.8±0.7 mg GAE/100g fruits) and antioxidant activity. This variety was also found to have the highest DPPH scavenging activity (25.2±0.5 mg AA/100g fruits), FRP (29.6 mg GAE/100g fruits) and FIC ability (8%/100g fruits). Despite having a higher TPC than the Sarawak variety, Josephine exhibited a low scavenging activity. Strong positive correlations (R 2 = 0.9943) were observed between the ascorbic acid content and

“…Among various parts of plant, fruits are important as a naturally antioxidant source. Interestingly, the peel fractions of some fruits, such as longan, orange, banana, mango, pineapple (Guo et al 2003) and mangosteen (Fu et al 2007;Naczk et al 2011), have higher antioxidant activity than the pulp fractions. Antioxidant compounds have been identified in the peel of pomegranate (Devatkal et al 2012;Iqbal et al 2008), mango (Ajila et al 2007), citrus (Oboh and Ademosun 2011;Singh et al 2011;Zia-ur-Rehman 2006;), banana (Devatkal et al 2011;González-Montelongo et al 2009), longan (Prasad et al 2009), dragon fruit (Wu et al 2006), rambutan , sapodilla (Devatkal et al 2011) and mangosteen (Zadernowski et al 2009).…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant properties of mangosteen peel extract

2012

The growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on the screening of plant-derived raw materials for identifying new antioxidants. The special attention of research today is focused on inexpensive or residual sources from agricultural industries. Fruit peels as sources of powerful natural antioxidants are often the waste parts of various fruits from consumption and food industry. Among the fruit peels, mangosteen peel is an important source of natural phenolic antioxidants. The mangosteen peel contains various bioactive substances, i.e., phenolic acids and flavonoids, which possess biological and medicinal properties, especially antioxidant properties. The aim of this review, after presenting analytical techniques for determining in vitro antioxidant activity of mangosteen peel extract, is to summarize available data on the factors affecting antioxidant activity of mangosteen peel extract. In addition, the potential antioxidant activity of mangosteen peel extract, the bioactive compounds identified from mangosteen peel extract and their antioxidant activity are presented. Potential applications of the mangosteen peel extract in food, pharmaceutical and cosmetic products are also discussed.