Journal
FOOD CHEMISTRY
Volume 103, Issue 3, Pages 1003-1008Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.08.038
Keywords
tropical fruits; antioxidant activity; total phenol contents; ascorbic acid contents
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Nine tropical fruits were analyzed for total phenol contents, ascorbic acid contents and antioxidant activities. The antioxidant activities were evaluated based on the ability of the fruit extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), reduce iron(III) to iron (II) and to bind to iron(II) ions. The results were compared to those of orange. It was found that guava, papaya and star fruit have higher primary antioxidant potential, as measured by scavenging DPPH and iron(III) reducing assays. Banana, star fruit, water apple, langsat and papaya have higher secondary antioxidant potential as measured by the iron(II) chelating experiment. (c) 2006 Elsevier Ltd. All rights reserved.
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