Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6 days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during sprouting. Phytic acid and polyphenols contents decreased significantly (P ? 0.01) with increase in sprouting time with concomitant increase in HCl extractable major and trace minerals. The contents of both major and trace minerals were slightly increased with sprouting time. When faba bean seeds were sprouted for 6 days, Bsabir had higher extractable Ca, while Hudieba-72 had higher P, whereas Fe and Mn recorded high level in Hudieba-72. When white bean seeds were sprouted for 6 days, RO21 cultivar had higher extractable Ca, while Giza-3 cultivar had higher P, whereas Fe and Mn recorded high levels in Serge and RO21 cultivars, respectively. There was a good correlation between phytate and polyphenols reduction and increase in extractable minerals with increase in sprouting time for all cultivars.     

Chemical and biochemical characterisation of an IGP ecotype chestnut subjected to different treatments

This study investigated and compared the polyphenols content, the antioxidant activity, the mineral and trace elements concentrations of raw chestnuts, chestnuts subjected to different cooking methods and cured chestnuts. The aim was to verify the quality of raw fruit and the changes induced from treatments, such as roasting, boiling and curing. The total polyphenol content and the antioxidant activity decreased in cured and heat-treated chestnuts, when compared to raw material, in the following order: cured > roasted > boiled shelled > boiled unshelled fruits. Specific phenolic compounds showed significant effects of cooking treatments, while the concentrations of minerals (Ca, K, Mg, and Na) and trace elements (As, Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) also varied.     

The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety

There is mounting evidence of the health-protective role of the consumption of fruits and vegetables, which are the major contributors to dietary polyphenol intake. Lack of knowledge about the consumption of phytochemicals in the Mexican diet makes it difficult to evaluate their health significance. The aim of this study was therefore to estimate the contribution of fruit and vegetable consumption to dietary polyphenol intake and dietary antioxidant capacity in a rural population in Mexico. Despite a low intake of fruits and vegetables (< 400 g/day) in the Mexican rural diet, the mean daily intake of dietary polyphenols (> 800 mg/day) and dietary antioxidant capacity (1000-2000 ??mol trolox equivalents/day) from fruits and vegetables was similar to those determined in the Spanish Mediterranean diet. Local fruits and vegetables consumed in the Mexican rural diet are rich in polyphenols with antioxidant properties and are important source of bioactive compounds and dietary fibers. Fruit and vegetable intake needs to be promoted and lifestyle and environmental factors enhanced to improve the health status of obese Mexican rural populations.     

Vitamin C and carotenoids in organic and conventional fruits grown in Brazil

This study compared the concentration of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (lycopene and β-carotene) between three fruits produced by organic and conventional farming. Vitamin C and carotenoids were analysed by high-performance liquid chromatography. The Student t-test (α = 5%) was applied to determine differences between the organic and conventional production systems. AA content was significantly higher in organic acerola (4023.39 mg/100 g) compared to its conventional production (2294.53 mg/100 g). Conversely, AA content was significantly higher in conventional strawberries (42.45 mg/100 g) than the organic ones (30.74 mg/100 g). The conventional production also showed significantly higher contents of DHA (persimmon: 7.50 mg/100 g vs. 0.96 mg/100 g) and β-carotene (acerola: 6130.24 μg/100 g vs. 2486.38 μg/100 g) than the organic fruits. Lycopene was only detected in persimmons, but no significant difference was observed between farming systems. There was no evidence of the nutritional superiority of the organically grown fruits.     

In vitro availability of minerals of some tropical and citrus fruits as influenced by antinutritional factors

Four tropical fruits and three citrus fruits were analyzed for moisture, ash, antinutritional factors (phytate, oxalate, and polyphenols) contents, and total and available minerals. Moisture contents ranged from 6.0 to 83.17% for tropical fruits while that of citrus fruits ranged from 88.20 to 89.50%. Ash contents ranged from 2.56 to 4.50% and from 3.83 to 4.83%, for tropical and citrus fruits, respectively. All fruits contained no oxalate while phytate and polyphenols ranged from 48.1 to 134.1 mg/ 100 g and from 0.115 to 0.34%, respectively. For all fruits major minerals contents ranged from 7.7 to 433.3 while trace ones ranged from 0.116 to 1.91 mg/100 g. In vitro availabilities of major minerals (% of total) varied from 11.1 to 86.2% while for minor ones it ranged from 13 to 72.5%.     

Nutritional properties of commercially grown native Australian fruits: Lipophilic antioxidants and minerals

A high level of antioxidant activity of lipophilic fractions obtained from commercially grown native Australian fruits, as evaluated in the oxygen radical absorbance capacity assay for lipophilic antioxidants (ORAC-L), was identified for the first time. The level of contribution of lipophilic fractions varied from 5.8% (quandong) to 30.7% (riberry) of the total oxygen radical scavenging capacity (ORAC-T). Vitamin E components - ??-tocopherol, ??-tocopherol and ??-tocopherol and lutein - were identified as the main sources of this activity. Among the evaluated sources, Kakadu plum emerges as a fruit with unique nutritional qualities: it exhibited a superior ORAC-T value (430.0 ??M trolox eq/g fresh weight, TEq/g FW) with 26.7% contribution of the lipophilic fraction. The major compounds of Kakadu plum's lipophilic fraction were ??-tocopherol (1.022 ± 0.1 mg/100 g, FW), lutein (0.26 ± 0.01 mg/100 g FW) and chlorophyll a and b (2.72 ± 0.1 and 0.54 ± 0.1 mg/100 g FW, respectively). With regards to mineral content, the levels of major minerals, such as potassium, phosphorus, calcium, magnesium, and trace elements such as iron, zinc, manganese, selenium and copper as well as cobalt, nickel, aluminium and led in native Australian fruits are similar to the levels of these elements in a range of vegetables and frutis produced and consumed elsewhere.     

Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

Diospyros kaki Thunb. (Ebenaceae) is a widely cultivated tree species in some countries of Asia, while in other continents persimmons are mostly considered “exotic” fruits. Peculiar characteristics of this species are a complex sex expression, parthenocarpy and fruit astringency at harvest time, associated with a different composition in polymerized flavan-3-ols. Analytical methods for determining sugars, vitamin C, carotenoids and polyphenols in persimmons were critically reviewed in order to evaluate the overall significance of literature results; the nutritional and nutraceutical properties, together with the health benefits of both astringent and non astringent cultivars, were also overviewed. To these aims, the available literature from the last twenty years and the most important formerly published papers were investigated using SciFinder^®, Elsevier SciVerse, AGRIS, and PubMed search engines. Persimmons resulted rich in sugars (about 12.5 g/100 g FW), being fructose, glucose and sucrose the major components, and in total vitamin C, for which 100-150 g of fresh persimmon supplies the recommended daily amount. Astringent varieties supply higher amounts of sugars than nonastringent ones; conversely, higher concentrations of total vitamin C were found in nonastringent cultivars. The main carotenoid components are ??-cryptoxantin (193 ??g/100 g FW), ??,??-carotene (113 ??g/100 g FW) and ??,??-carotene (30 ??g/100 g FW). Persimmons are also a good source of polyphenolic compounds such as p-coumaric acid, catechin, epicatechin, epigallo catechin, and condensed proanthocyanidins. This chemical composition, together with in vivo and in vitro studies, suggests a relevant role of persimmon in the protection against free radicals and in the prevention of some human diseases.     

Comparison of some biochemical characteristics of different citrus fruits

The goal of this investigation was to evaluate the antioxidant properties of some citrus fruits. The contents of dietary fibre, total polyphenols, essential phenolics, ascorbic acid and some trace elements of lemons, oranges and grapefruits were determined and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the contents of total, soluble and insoluble dietary fibre in the studied peeled fruits or their peels. The contents of total, soluble and insoluble dietary fibre in peels were significantly higher than in peeled fruits (P< 0.05 in all cases). The peeled lemons, oranges and grapefruits contain 164±10.3; 154±10.2 and 135±10.1 and their peels 190±10.6; 179±10.5 and 155±10.3 mg/100 g of total polyphenols, respectively. The content of total polyphenols in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. The content of total polyphenols in the peels was significantly higher than in peeled fruits (P< 0.05 in all cases). The same results were obtained in the investigation of essential phenolics and ascorbic acid. The content of Fe in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. Also the TRAP was significantly higher in peeled lemons and their peels than in peeled oranges and grapefruits and their peels, respectively. In all three fruits, the TRAP was significantly higher in peels than in peeled fruits (P< 0.05). In conclusion, lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases. The peels of all citrus fruits are rich in dietary fibres and phenolic compounds and suitable for industrial processing.     

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5–12% protein, 2.6–3.7% fat and 40–48% dietary fibre, besides 3–5% polyphenols and 700–860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (ΔE = 40–50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.     

Chemical characterization and antioxidant capacity of berries from Clidemia rubra (Aubl.) Mart. (Melastomataceae)

The flora of Latin America attracts gaining interest as it provides a plethora of still unexplored or under-utilized fruits that can contribute to human well-being due to their nutritional value and their content of bioactive compounds. Clidemia rubra (Aubl.) Mart. is a shrub belonging to the family of the Melastomataceae that grows preferably in a tropical climate. This paper comprises a nutritional characterization of the berries from Clidemia rubra and provides data on the phenolic compounds as well as the antioxidant capacity of the fruit. Findings in macronutrients like protein, carbohydrates, and fat were comparable to that of common berry fruits. Clidemia rubra berries seemed to be a good source for dietary fibers and some minerals (Ca, Mn, and Zn). In contrast, contents of titratable acids and ascorbic acid were low. The polyphenolic profile was determined by using HPLC-MS/MS in comparison to standard compounds. Noteworthy amounts of cyanidin 3-O-rutinoside (39.43 ± 1.66 mg/100 g fresh weight (FW)), delphinidin 3-O-rutinoside (23.74 ± 1.18 mg/100 g FW), cyanidin 3-O-glucoside (11.68 ± 0.56 mg/100 g FW), and delphinidin 3-O-glucoside (6.08 ± 0.35 mg/100 g FW) were found. Non-anthocyanin phenolic constituents were phenolic acids (gallic, protocatechuic, p-hydroxy-benzoic, vanillic, and caffeic acid), flavan-3-ols (epigallocatechin, epigallocatechin gallate, and epicatechin gallate), and 11 different myricetin and quercetin derivatives of which quercetin 3-O-arabinoside (5.26 ± 0.16 mg/100 g FW) and quercetin 3-O-rhamnoside (5.06 ± 0.08 mg/100 g FW) were dominating. Anthocyanins and ascorbic acid were mainly responsible for the antioxidant capacity of Clidemia rubra berries assessed with the total oxidant scavenging capacity (TOSC) assay.     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.     

Beta-carotene,lycopene, and alpha-tocopherol contents of selected Thai fruits

A total of 37 varieties of fresh fruits obtained from six representative markets in Bangkok, Thailand, were determined for their beta-carotene, lycopene, and alpha-tocopherol contents using high performance liquid chromatography. Beta-carotene content ranged from undetectable up to 616 μg/100 g of edible portion, lycopene content from undetectable up to 6693 μg/100 g and vitamin E content from not undetectable up to 1.43 mg/100 g. Red watermelon, Citruluss vulgalis (“jin-trarah” variety) was the richest source of dietary beta-carotene (1040 μg/serving) and lycopene (11,378 μg/serving), whilst the highest alpha-tocopherol content was found in unripe mango, Mangifera indica (“keosawoei” variety) with approximately 0.90 mg/75 g of edible portion, providing 9% of the Thai recommended daily intake of vitamin E.     

In vitro binding of bile acids by blueberries (Vaccinium spp.), plums (Prunus spp.), prunes (Prunus spp.), strawberries (Fragaria X ananassa), cherries (Malpighia punicifolia), cranberries (Vaccinium macrocarpon) and apples (Malus sylvestris)

The in vitro binding of bile acids by blueberries (Vaccinium spp.), plums (Prunus spp.), prunes (Prunus spp.), strawberries (Fragaria X ananassa), cherries (Malpighia punicifolia) cranberries (Vaccinium macrocarpon) and apples (Malus sylvestris) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted to testing various fresh raw fruits on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding on dry matter (DM), total dietary fiber (TDF) and total polysaccharides (PCH) basis was for blueberries 7%, 47% and 25%; plums 6%, 53% and 50%; prunes 5%, 50% and 14%; strawberries 5%, 23% and 15%; cherries 5%, 37% and 5%; cranberries 4%, 12% and 7%; and apple 1%, 7% and 5%, respectively. Bile acid binding on DM basis for blueberries was significantly (P ? 0.05) higher than all the fruits tested. The bile acid binding for plums was similar to that for prunes and strawberries and significantly higher than cherries, cranberries and apples. Binding values for cherries and cranberries were significantly higher than those for apples. These results point to the relative health promoting potential of blueberries > plums = prunes = strawberries = cherries = cranberries > apples as indicated by their bile acid binding on DM basis. The variability in bile acid binding between the fruits tested maybe related to their phytonutrients (antioxidants, polyphenols, hydroxycinnamic acids, flavonoids, anthocyanins, flavonols, proanthocyanidins, catechins), structure, hydrophobicity of undigested fractions, anionic or cationic nature of the metabolites produced during digestion or their interaction with active binding sites. Inclusion of blueberries, plums, prunes, strawberries, cherries and cranberries in our daily diet as health promoting fruits should be encouraged. Animal studies are planned to validate in vitro bile acid binding of fruits observed herein to their potential of atherosclerosis amelioration (lipid and lipoprotein lowering) and cancer prevention (excretion of toxic metabolites).     

Nutritional constituents and antioxidant properties of indigenous kembayau (Dacryodes rostrata (Blume) H. J. Lam) fruits

The nutritional and antioxidant properties of peels, pulp and seeds of kembayau (Dacryodes rostrata) fruits were evaluated. Kembayau seeds and pulp were rich in fat, while peels had the highest ash contents. Potassium was the most prevalent mineral in peels (380.72-1112.00 mg/100 g). In kembayau fruits, total flavonoid content (1012.74-28,022.28 mg rutin equivalent/100 g) was higher than total phenolic and total monomeric anthocyanin contents. Kembayau seeds exhibited high flavonoid and phenolic contents compared to the contents in peels and pulp. Antioxidant capacities were also higher in seeds as typified by trolox equivalent antioxidant capacity assay (51.39-74.59 mmol TE/100 g), ferric reducing antioxidant power assay (530.05-556.98 mmol Fe²⁺/100 g) and by 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity (92.18-92.19%) when compared to peels and pulp. Pulp and peels of kembayau fruit may be an important source of energy and minerals for human consumption, while seeds have a good potential as antioxidants.     

Essential and trace elements content of commercial infant foods in the UK

There is a paucity of data in respect of the nutritional quality of complementary foods for infants and young children aged between 6 and 12 months. The primary objective of this study was to examine nutritive values of such complementary infant food on the UK market in order to ascertain their suitability relative to dietary guidelines for the 6–9 months age group. Quantitative analyses were conducted on eight different products representing four popular brands (meat and vegetable based) currently on sale in the UK. Eight major mineral and trace elements, namely: calcium, copper, magnesium, iron, zinc, potassium, sodium and selenium were measured by ICP–OES and ICP–MS. The results of these studies were referenced to the Recommended Nutrient Intake (RNI) values for 6–9 months old children, and a menu of entire daily intake of minerals and trace elements was composed taking into consideration the nutrient and energy intake from milk consumption. Based on these comparisons, all the food samples studied in this work contained less essential minerals than expected from the RNI values except for potassium in meat and vegetable based recipes. These results suggest that commercial complementary infant foods on the UK market may not contain the minimum levels of minerals required for the labelling declaration of micronutrient content (Commission Directive 2006/125/EC). This provides opportunities and scope for product optimisation to improve their nutritive value.     

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

Three levels (0%, 1% and 2%) of an enriched conjugated linoleic acid oil (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (low (19%) average and high (39%) average) for pig feeding. The profile of volatile compounds of fresh and dry-cured loin as affected by dietary CLA, MUFA and CLA × MUFA interaction was studied by headspace-solid phase microextraction coupled to gas chromatography–mass spectrometry. A total of 27 and 69 compounds were identified in fresh loin and dry-cured loin, respectively. Identified compounds were alcohols, aldehydes, aliphatic hydrocarbons, aromatic hydrocarbons, esters, furans, ketones, nitrogen compounds, sulphur compounds and terpenes. No qualitative differences in volatile compounds caused by the assayed treatments were found neither in fresh loin nor in dry-cured loin. Dietary CLA, MUFA and their interaction did not affect the level of most detected volatiles. Nevertheless, in fresh loin, the level of heptanal significantly increased due to dietary CLA (p = 0.001) and the area units (AU) for ethyl benzene and 1,3-dimethyl benzene increased at 1% CLA (p < 0.05). In the case of dry-cured loin, the AU of heptanal, nonanal and 2-nonenal contents increased due to dietary CLA (p = 0.016, 0.024 and 0.019, respectively).     

Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

Foods rich in antioxidants play an essential role in the prevention of diseases. The present study compared contents of phenolics, vitamin C, anthocyanin and antioxidant activity of 11 fresh exotic fruits, cultivated in the northeastern part of Brazil. The antioxidant activities were evaluated using two antioxidant systems 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), expressed as TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. The results indicated that the above fruits, such as murici and mangaba, were good sources of antioxidants. The phenolic contents showed positive correlations with total antioxidant by ABTS (R = 0.94, P ≤ 0.001) and DPPH (R = 0.88, P ≤ 0.001) assays. However, this correlation was not noticed when examining vitamin C and anthocyanins contents. The 11 fruits studied had comparable antioxidant activity in both, ABTS and DPPH assays. These methods are recommended as useful tools for the evaluation of the total activity antioxidant in fruits. Our results indicated promising perspectives for the development and usage of fruits species studied with considerable levels of antioxidant activity.     

Comparison of nutritional and nutraceutical properties in cultivated fruits of Fragaria vesca L. produced in Italy

Individual sugars, organic acids, total polyphenols, vitamin C and antiradical activity (as measured by DPPH method) were quantified in cultivated Fragaria vesca berries, comparing different varieties (Regina delle Valli, Alpine, Sara and Valitutto) and different environments with regard to altitude. Cultivar effect mainly influenced the concentration of total polyphenols and antiradical activity which are strongly correlated (R² = 0.91; P = 0.001); conversely, altitude seemed to exert an influence in sugar and organic acid composition. The comparison of the general quality of the most diffused cultivar of F. vesca (Regina delle Valli and Alpine) evidenced that both cultivars have the same nutritional properties, whereas Regina delle Valli is better than Alpine from the point of view of total polyphenolic content (716 vs 471 mg catechin/100 g fresh weight) and radical scavenging activity (301 vs 219 ml DPPH solution/100 g fresh weight), thus resulting more attractive from the health protecting attributes point of view. F. vesca berries showed also a concentration of sugars, citric acid, malic acid and total polyphenols much higher than those reported in literature for Fragaria x ananassa.     

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Vitamin C and polyphenol content as well as total antioxidative activity were investigated in fresh leaves of kale; in leaves after blanching or cooking; and in frozen and canned leaves. In 100 g fresh matter, kale leaves contained 384.9 mg polyphenols and 112.1 mg vitamin C, with a Trolox equivalent antioxidant capacity (TEAC) level of 1175 μM Trolox. Of the polyphenols identified in kale leaves, ferulic acid occurred in the highest amount (240.44 mg/100 g, constituting 62% of total polyphenols). Freezing was a better method of preserving kale leaves since the loss of nutritive constituents was lower than in the case of canning. Depending on preliminary processing and storage temperature, after one-year storage frozen leaves contained 82.9–171.3 mg polyphenols and 39.3–65.4 mg vitamin C, with TEAC at the level of 501–681 μM Trolox in 100 g. In canned leaves these values were: 91.3–94.1 mg polyphenols, 16.1–19.3 mg vitamin C and 268–293 μM Trolox.     

Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products

The antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its fermented products were determined. The essential oil from peel had higher total phenolic (214 mM) and flavonoid (134 mg QE/g of dried material) contents than those of different solvent extracts from fruit pulp. In addition, DPPH free radical-scavenging activity and ferric-reducing antioxidant power values determined for the essential oil were 26.1 ± 1.2% and 2.3 ± 0.3 mM, respectively, which were significantly higher than those of various fruit pulp extracts. The ethanol-fermented products of pumelo juice had higher total phenolic and flavonoid contents than those of fresh juice. For maintenance of the substantial antioxidant properties of pumelo products, ethanol-fermented juice rather than fresh or acetate-fermented juice is recommended. Through correlation analysis, the phenolic compounds in the fermented pumelo products were found to be the major contributors to the free radical-scavenging activity and ferric-reducing power.