Tropical fruits polyphenols: inhibitors of the oxidation of the LDL

Abstract

The antioxidant power of the polyphenols of some tropical fruits such as the papaya (Carica papaya L.), soursop (Annona muricata L.), mammee (Pouteria sapota (Jacq.) H.E. Moore & Stearn), guava (Psidium guajava L.), banana cv. Vietnamese (Musa paradisiaca L.) and tamarind (Tamarindus indicus L.) were evaluated. The oxidation was performed at 37 °C with different concentrations of polyphenols. The oxidation products were measured by the 2-tiobarbituric acid method. The IC50 and Antioxidant Potential per Serving (APS) were estimated as an antioxidant quality indexes. The estimated IC50 values (µM) were: 21.3 (papaya); 21.5 (soursop); 22.4 (banana); 19.1 (guava); 14.7 (mammee) and 12.9 (tamarind). The APS values were: 20.2 (papaya); 51.6 (soursop); 37 (banana); 83 (guava); 30.3 (mammee) and 218 (tamarind). All fruit polyphenols inhibit the LDL oxidation. The polyphenols of tamarind and mammee presented the best antioxidant quality, while the tamarind and guava showed the biggest APS.