Antioxidant capacities and total phenolic contents of 62 fruits

Abstract

a b s t r a c tIn order to supply new information on the antioxidant function of selected fruits for nutritionists and the general public, antioxidant activities and total phenolic contents of 62 fruits were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin-Ciocalteu method, respectively. The correlations between the FRAP value and the TEAC value as well as total phenolic content were also assessed. The results showed that different fruits had diverse antioxidant capacities and the variation was very large, and seven fruits, Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum, possessed the highest antioxidant capacities and total phenolic contents among tested fruits, and could be important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

Chemometric characterization of peach, nectarine and plum cultivars according to fruit phenolic content and antioxidant activity

“…Phenolic distribution is an important aspect of the overall phenolic composition and antioxidant capacity because peach skin is usually not eaten and therefore it does not contribute to the human diet. In general, the values we obtained are comparable to data reported in the literature expressed as mg GAE g −1 fw: 0.74 [30]; 0.70 [31]; 0.33 [32]; 0.28 [33]; 0.29-0.55 [5]. In fruit samples from Croatia [34] [40,41]).…”

“…Previously reported data for the FRAP [30,33,45,46], CUPRAC and TRP [7] assays of peach and plum extracts were considered insufficient and partly contradictory. This is due not only to different contents and proportions of particular phenolic compounds in different cultivars of peach, nectarine and plum, but above all to different methods and the various methodological approaches that were used.…”

<b>Total phenolic content and antioxidant capacity of methanolic extracts of ten fruits</b> - doi: 10.4025/actascitechnol.v35i3.18533

“…It's interesting to mention that, despite the significant antioxidant capacity showed by the star fruit, it presented low correlation with TPC, so that upon removing its correlation point, its value becomes more positive (R 2 = 0.7913). The obtained results were similar with the ones reported by Fu et al (2011), Ikram et al (2009), Vasco et al (2008 and Almeida et al (2011) with fruits from different geographic regions. It is very important to relate the polyphenolic molecules composition with their antioxidant activity, which can be defined as chelation of redox-active metal ions, inactivation of lipid free radical chains or prevention of hydroperoxide conversion into reactive oxyradicals (OLIVEIRA et al, 2009a).…”

“…No daily antioxidant compound ingestion recommenddation has been established because the composition data are incomplete, the biologic activities aren't well determined and, especially, the bioavailability and Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 581-585, July-Sept., 2013 pharmacokinetic data are inconclusive (HASSIMOTTO et al, 2009).…”

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

“…In most of the studies, the antioxidant capacity of fruits is determined using methods based on the deactivation of non-biological radicals, such as 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS •+ ) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) (KUSKOSKI et al, 2006;MELO et al, 2008a, b;SANTOS et al, 2008SANTOS et al, , 2010BARRETO;BENASSI;MERCADANTE, 2009;ROP et al, 2010;CONTRERAS-CALDERÓN et al, 2011;MEDINA et al, 2011;FU et al, 2011), which are not present in the biological system and have different properties as compared to the ROS produced in the human body. There are some data available in the literature concerning the scavenging capacity of fruit pulps against peroxyl radicals (ROO OH e H 2 O 2 ; o segundo pela polpa de acerola, com elevado teor de CFT (658,40 mg EAG/100 g polpa) e de AA (506,27 mg/100 g polpa); e o terceiro grupo formado pelas polpas de abacaxi, cacau, cajá, caju, coco, cupuaçu, goiaba, laranja, limão, manga, maracujá, melancia, pitanga, tamarindo, tangerina e umbu, que não puderam ser separadas considerando apenas os teores dos compostos bioativos e a propriedades antioxidantes.…”