Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

BACKGROUND: Sweet red bell pepper is one of the best sources of ascorbic acid and carotenoids as well as phenolic compounds important in the human diet. There have been some studies showing a higher level of bioactive compounds in organic bell pepper fruits compared with conventional fruits, but not all studies have been consistent in this respect. The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation. RESULTS: The results obtained in this study showed that an organic growing system affected the level of bioactive compounds (carotenoids and polyphenols) in sweet bell pepper fruits cultivated in Poland. Organic bell pepper fruits contained significantly more dry matter, vitamin C, total carotenoids, β‐carotene, α‐carotene, cis‐β‐carotene, total phenolic acids (as well as individual gallic and chlorogenic acids) and flavonoids (quercetin D ‐glucoside, quercetin and kaempferol) compared with conventional fruits. The bell pepper variety also affected the level of antioxidant compounds in fruits. CONCLUSION: Organic growing increased the level of antioxidant compounds such as carotenoids, phenolic compounds and vitamin C in sweet bell pepper. The second significant factor affecting the antioxidant compound content of sweet bell pepper was variety. It would be necessary to continue this study as a long‐term experiment in order to eliminate the influence of seasonality. Copyright © 2012 Society of Chemical Industry     

Effect of manure and mineral fertilisation on pepper nutritional quality

BACKGROUND: The influence of farming systems on fruit quality remains controversial and the different aspects associated with each agricultural management system need to be studied separately to elucidate any specific effect on fruit quality. To this end, a greenhouse experiment was conducted to examine the effect of the usual fertilisation guidelines for pepper cultivation on the nutritional quality of fruits (sugars, vitamin C, total phenolic compounds, chlorophylls, total carotenoids and antioxidant activities in the hydrophilic (HAA) and lipophilic (LAA) fractions). Treatments included manure amendment combined with synthetic fertiliser applied at the rates recommended for organic (T1), low‐input (T2) and conventional (T3) practices. RESULTS: Pepper composition was not affected by increasing mineral fertilisation. In addition, treatment had no significant effect on HAA or LAA. The antioxidant activity of both the hydrophilic and lipophilic fractions increased from the green to the red stage of ripening. HAA contributed about 80% of the total antioxidant activity. CONCLUSION: Pepper response to mineral fertilisation seems to be less pronounced than that of other fruits, since antioxidant concentrations did not increase with increasing fertiliser application. Antioxidant activity in pepper was mainly linked to hydrophilic compounds (vitamin C and phenolic compounds). Ripening was the most important factor determining the fruit antioxidant composition. Copyright © 2009 Society of Chemical Industry     

Effect of different light transmittance paper bags on fruit quality and antioxidant capacity in loquat

BACKGROUND: Bagging has been widely used to improve the commercial value of fruit. The purpose of this study was to evaluate the effects of different light transmittance paper bags on the quality and antioxidant capacity of loquat fruit. Two loquat cultivars, Baiyu and Ninghaibai (Eriobotrya japonica Lindl.), were used for materials. One‐layered white paper bags (OWPB) with ～50% light transmittance and two‐layered paper bags with a black inner layer and a grey outer layer (TGDPB) with ～0% light transmittance were used as treatments and unbagged fruits were used as the control (CK) in this experiment. Fruit quality was determined by physicochemical characteristics, the quantity of sugar, total phenolic, flavonoid, carotenoid and vitamin C. The antioxidant capacities of the methanol extracted from the pulp were tested using three different assays. RESULTS: The results showed that bagging decreased the weight of fruit but promoted the appearance of loquat fruits. The total sugar content in the fruit bagged with OWPB was higher than in controls and in fruit bagged with TGDPB. The total phenolic and flavonoid contents were decreased by both bagging treatments, with the lowest occurring in the fruit bagged with TGDPB. Bagging also decreased the total antioxidant capacity of the fruit pulp, which was again lower in TGDPB‐treated fruits than in those bagged using OWPB. Correlation analysis showed a linear relationship between total antioxidant capacity and the content of total phenolic and flavonoid. CONCLUSION: The results showed that different light transmittance bags had different effects on fruit quality and antioxidant capacity. In particular, bags with low light transmittance (TGDPB) decreased the inner quality and total antioxidant capacity of loquat fruit. All results indicated that bagging with OWPB was more suitable for maintaining the quality of the loquat fruit than bagging with TGDPB. Copyright © 2010 Society of Chemical Industry     

Iron deficiency enhances bioactive phenolics in lemon juice

BACKGROUND This study was designed to describe the phenolic status of lemon juice obtained from fruits of lemon trees differing in iron (Fe) nutritional status. Three types of Fe(III) compound were used in the experiment, namely a synthetic chelate and two complexes derived from natural polymers of humic and lignine nature. RESULTS All three Fe(III) compounds were able to improve the Fe nutritional status of lemon trees, though to different degrees. This Fe(III) compound effect led to changes in the polyphenol content of lemon juice. Total phenolics were decreased (～33% average decrease) and, in particular, flavanones, flavones and flavonols were affected similarly. CONCLUSION Iron‐deficient trees showed higher phenolic contents than Fe(III) compound‐treated trees, though Fe deficiency had negative effects on the yield and visual quality of fruits. However, from a human nutritional point of view and owing to the health‐beneficial properties of their bioavailable phenolic compounds, the nutritional quality of fruits of Fe‐deficient lemon trees in terms of phenolics was higher than that of fruits of Fe(III) compound‐treated lemon trees. Moreover, diosmetin‐6,8‐di‐C‐glucoside in lemon juice can be used as a marker for correction of Fe deficiency in lemon trees. Copyright © 2011 Society of Chemical Industry     

Antioxidant Properties of Phenolic Compounds in Renewable Parts of Crataegus pinnatifida inferred from Seasonal Variations

In this study, the effect of seasonal variations on Crataegus pinnatifida, changes in antioxidant activity and active components in C. pinnatifida leaves, roots, twigs, and fruits from May to October were investigated. Through correlation analysis of climatic factors and 7 phenolic compounds yield, the phenolic compounds content was positively correlated with temperatures and daytime. The correlation coefficient of temperatures and daytime were 0.912 and 0.829, respectively. 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, 2,2′‐azino‐bis 3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS) radical scavenging and reducing power tests were employed to evaluate the antioxidant activity of the C. pinnatifida. C. pinnatifida leaves exhibited significant advantages in terms of higher phenolic contents and excellent antioxidant activities. Principal component analysis (PCA) revealed that 2 main PC characterize the C. pinnatifida phenolic composition (82.1% of all variance). C. pinnatifida leaves in September possessed remarkable antioxidant activity. The results elucidate that C. pinnatifida leaves, as renewable parts, are suitable for application as antioxidant ingredients.     

Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle‐type cultivar, ‘Pipacs 1’ showed the highest antioxidant capacity (21.85 mmol AA L^?1), TPC (49.04 mg GA L^?1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow‐coloured flesh and red skin of ‘Pipacs 1’ fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.     

Influence of Ca2+, K+ and NO3− fertilisation on nutritional quality of pepper

A study was conducted in order to assess the effect of different fertilisation levels of Ca²⁺, K⁺ and NO₃^? on the bioactive nutrient content in red pepper (Capsicum annuum L) fruits. The experiment was carried out in a greenhouse, under hydroponic culture. Lycopene, β‐carotene, vitamin C, total phenolic compound, sugar, nitrate and potassium contents and antioxidant activity were determined. Increasing Ca²⁺ and NO₃^? concentrations in the root medium increased the lycopene and β‐carotene contents in pepper. Antioxidant activity was determined in the hydrophilic (HAA) and lipophilic (LAA) fractions. HAA was increased by intermediate and high Ca²⁺ concentrations in the culture medium. However, LAA was raised only by NO₃^? treatments. Vitamin C, sugar and total phenolic acid contents were not affected by Ca²⁺ or NO₃^? treatments. K⁺ treatments had no effect on nutritional quality of pepper. An increased supply of Ca²⁺ and NO₃^? in the culture medium could constitute a useful practice for improving the nutritional attributes of pepper as well as its commercial quality. Copyright © 2004 Society of Chemical Industry     

Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits

BACKGROUND: Modern consumers are increasingly interested in their personal health and expect the food they purchase to be tasty and attractive while being safe and healthful. The aim of this study was to determine the commercial quality, characterise the antioxidant capacity and quantify the major bioactive compounds of 12 cultivars of loquat fruits in order to establish a database for utilising these germplasm resources. RESULTS: Of the 12 cultivars, ‘Guanyu’ produced the biggest fruits, while ‘Tianzhong’ and ‘Bingtangzhong’ had the highest soluble solids content but the lowest titratable acidity. ‘Taipinghong’ was reddest in colour. Sucrose, fructose, glucose and sorbitol were the major sugars in loquat fruits, with the highest total sugar content being observed in ‘Bingtangzhong’ and ‘Tianzhong’. Phenolics and flavonoids were the main bioactive compounds and were abundant in ‘Tianzhong’ and ‘Zhaozhong’. ‘Taipinghong’ had the highest total carotenoid content, while ‘Qingzhong’ had the highest vitamin C content. ‘Tianzhong’, ‘Bingtangzhong’ and ‘Ninghaibai’ showed higher antioxidant activity than the other cultivars, as measured by assays of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiozoline‐6‐sulfonic acid) (ABTS) scavenging and ferric‐reducing/antioxidant power (FRAP). CONCLUSION: Commercial fruit quality, major bioactive compound content and antioxidant capacity varied greatly among the 12 cultivars. ‘Bingtangzhong’ and ‘Tianzhong’ were the highest‐ranking cultivars based on their good commercial quality and high nutritional value. The loquat fruits with higher total phenolic and flavonoid contents also had clearly higher antioxidant capacities. Copyright © 2011 Society of Chemical Industry     

Physicochemical properties,antioxidant activity and inhibition of α‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

The aim of this study was to utilise by‐product pepper leaves for vinegar production due to its nutritional value. Changes in physicochemical and functional properties in four main process from raw material (leaves) to lactic acid (juice), alcohol (wine) and acetic acid (vinegar) fermentations were evaluated and compared. Their nutritional compositions were significantly different and particularly the wine and vinegar had higher total phenol content and their expanded diversity than the juice and then leaves (P < 0.05). Difference in values for phenolic compound was highly correlated with their α‐glucosidase inhibitory (AGI) and antioxidant capacities in DPPH and superoxide radical scavenging and reducing power assays (r = 0.919–0.981); vinegar ≥ wine > juice > leaves. Especially, AGI activity was greatly enhanced depending on fermentation steps beyond expectation. Thus, these data confirm that pepper leaves is a good functional source and the vinegar fermentation improved the functionality in stages.     

Phenolic Profiles,Antioxidant Activities,and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High‐performance liquid chromatography‐tandem mass spectrometry method (HPLC‐MS/MS) was used to identify and quantify the phenolic compounds. The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TAC) were determined using spectrophotometric methods. The neuroprotective effects of MFs at different ripening stages were investigated using Aβ_25‐35‐treated PC12 cells as the cellular model of Alzheimer's disease. Of the 19 phenolic compounds characterized from the MF extracts, the contents of rutin and anthocyanins increased and that of chlorogenic acid decreased significantly with maturity. At the fully ripened stage, MF extracts showed the highest amounts of TPC (11.23 mg gallic acid equivalents/g fresh weight), TFC (15.1 mg rutin equivalents/g fresh weight), and TAC (1177 mg cyanidin 3‐O‐glucoside equivalents/100 g fresh weight). Meanwhile, antioxidant activity of MF extracts at this stage was highest according to ABTS (an IC50 value of 4.11 μg/mL) and DPPH (an IC50 value of 10.08 μg/mL) assays. Cellular assays revealed increased cell viability in cells treated with the ripe MF extracts; compared with the control groups, the ripening fruits also increased the antioxidant enzyme levels in PC12 cells. Together, these results suggest that the antioxidant activities and neuroprotective properties of ripening MFs are related to the contents and types of phenolic compounds that are present in the fruits.     

Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages,as affected by salinity

The interest in the consumption of pepper fruits (Capsicum annuum L.) is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. A greenhouse experiment was carried out to determine the effects of salinity and different ripening states of pepper fruits on several compounds with antioxidant properties. Fruits from plants grown under three saline treatments (0, 15, and 30 mM NaCl) were collected at three maturity states (green, turning, and red). Antioxidant activity in the hydrophilic (HAA) and lipophilic (LAA) fractions, lycopene, β-carotene, ascorbic acid, total phenolic compounds and reducing sugars were determined. From the nutritional point of view, the red state was the most appropriate state of maturation, since red peppers had the highest levels of lycopene, β-carotene, and sugars and the highest antioxidant activity for both hydrophilic and lipophilic fractions. The effect of salinity depended on the maturity state of the peppers: it had no effect on HAA, β-carotene or sugars, but decreased ascorbic acid and total phenolic compounds, and increased LAA and lycopene. The use of a moderately-saline water was beneficial when peppers were harvested in the red state, by increasing HAA and LAA in fruits, with no significant effects on other parameters.     

Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks

‘Mediterranean snacks’ (dried fruits and nuts as principal ingredients), a little known food product with a high nutritional value, might be considered a good alternative for consumers looking for healthy snacks. The aim of this research was to determine the physicochemical properties and nutritional value of this type of food stuff (traditionally called ‘fruit cakes’ in Mediterranean countries) and to evaluate their phenolic content and antioxidant activity. All the fruit‐based extruded snacks studied are shelf‐stable at room temperature (because of their pH and water activity values). The final product has a low moisture (<32%) and high sugar content (>30%), the only sugars being those naturally present in the food. All the fruit‐based extruded snacks had a dietary fibre content higher than 10% (high‐fibre foods). Date extruded snack and apricot extruded snack showed the highest total phenolic and flavonoid content and also the highest antioxidant activity as determined by the DPPH and FRAP methods.     

Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5 days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of α‐, β+γ‐ and δ‐tocopherols was increased for 3.59‐fold, 2.33‐fold and 2.61‐fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19‐fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70 mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.     

The effect of environmental conditions on nutritional quality of cherry tomato fruits: evaluation of two experimental Mediterranean greenhouses

BACKGROUND: The aim of this study was to examine how different environmental factors (temperature, solar radiation, and vapour‐pressure deficit [VPD]) influenced nutritional quality and flavour of cherry tomato fruits (Solanum lycopersicum L. cv. Naomi) grown in two types of experimental Mediterranean greenhouses: parral (low technology) and multispan (high technology). RESULTS: Fruits were sampled three times during 3 years (2004, 2005 and 2006): at the beginning, middle and end of the fruit production period. Values for temperature, solar radiation, and VPD peaked in the third sampling in both greenhouses; values were higher in the parral‐type greenhouse, triggering abiotic stress. This stress reduced the accumulation of lycopene and essential elements, augmenting the phytonutrient content and the antioxidant capacity of tomatoes. During the third sampling, sugars were increased while organic acid content diminished, producing tomatoes with a sweeter‐milder flavour. The parral greenhouse produced tomatoes with higher phenolic compounds and ascorbic acid contents, together with a greater antioxidant capacity, without showing differences in flavour parameters. CONCLUSION: The higher phytonutrients content and antioxidant activity during the environmental stress, more pronounced in parral than multispan greenhouse, together with the sweeter‐milder flavour, conferred a notable nutritional benefit, which considerably improved the nutritional and organoleptic quality of these tomatoes. Copyright © 2010 Society of Chemical Industry     

Antioxidant compounds in green and red peppers as affected by irrigation frequency,salinity and nutrient solution composition

BACKGROUND: There is a need to encourage more sustainable agricultural practices, reducing inputs of water and fertilisers while minimising any negative impact on fruit quality. The effect of irrigation frequency, salinity and potassium and calcium fertilisation on the content of bioactive compounds and quality attributes of green and red peppers grown with and without substrate was evaluated. RESULTS: Low irrigation frequency and salinity improved the quality attributes (dry matter, soluble solids content and titratable acidity) of pepper. Low irrigation frequency increased vitamin C content by 23% in green peppers, while in red fruits it was not affected. In contrast, total carotenoids and provitamin A only increased in red fruits by 30% and 15%, respectively, as a consequence of low irrigation frequency. When the effect of potassium and calcium doses was investigated, it was shown that a high proportion of potassium increased the vitamin C, provitamin A and total phenolic content of red and green peppers, whereas pepper grown at low calcium doses, presented the highest content in carotenoids and provitamin A. CONCLUSION: Low irrigation frequency and fertilisation with high potassium and low calcium doses improved pepper quality increasing the content of bioactive compounds. Copyright © 2009 Society of Chemical Industry     

Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips

BACKGROUND: Slices of MD‐2 pineapple hybrid were vacuum fried at 24 kPa according to a central composite experimental design that simultaneously varied frying time (6.3–7.7 min) and temperature (106.3–117.7 °C). Major physicochemical and nutritional quality factors were measured and modelled using a second‐order polynomial equation. RESULTS: Moisture content, water activity a_w, colour parameters L*, C* and H* and total vitamin C content decreased while total phenolic content and dehydroascorbic acid content increased with increasing frying time and temperature. Oil content, hardness and hydrophilic antioxidant capacity reached minimum values near the centre of the experimental field. By superimposing contour curves, it was determined that processing conditions of 6.9 min frying time and 112 °C frying temperature produced pineapple chips with a golden colour (L*≥ 60, C*≥ 50, H*≥ 80), an a_w of less than 0.29, a moisture content of about 4% and a hardness of less than 1.9 N, giving rise to a crispy texture. Oil content was about 20% (d.b) and residual total vitamin C content (～90 mg per 100 g wet basis (w.b.)) was high. Phenolic compound content was about 150 mg gallic acid equivalents per 100 g w.b. and antioxidant capacity was around 22 µmol Trolox equivalents g^?1 w.b. CONCLUSION: Vacuum frying is a dehydration process that produces healthy fruit snacks which partially preserve the fruit's original colour and nutritional compounds and have a high hydrophilic antioxidant capacity. Copyright © 2008 Society of Chemical Industry     

Screening of the phenolic profile and their antioxidative activities of methanol extracts of <Emphasis Type="Italic">Myrica rubra</Emphasis> fruits,leaves and bark

The phenolic composition in dried Myrica rubra fruits, leaves and bark were investigated for evaluation of its contribution to the antioxidant activity. The fruits, leaves and bark have the abundant phenolic compounds with the total phenolic content of 0.673, 0.276 and 0.136 mg/g (GA equivalents/FW), respectively. Ten phenolic compounds were isolated and identified in methanol extracts of Myrica rubra fruits by GC–MS analysis. Less phenolic compounds were found in leaves and bark than in fruits. However, the leaves and bark contain much higher concentrations of the trans-resveratrol over 100 μg/g than in fruits. The total antioxidant activities against the ·DPPH radical of those three samples were 0.438, 0.184 and 0.092 mg/g (Trolox equivalents/FW), respectively. The quantitative results indicated that a good correlation between the total antioxidant activity, total phenolic contents, and abundance of individual phenolic compound in Myrica rubra plants.     

EFFECTS OF VARIETY AND GROWTH SEASON ON THE ORGANOLEPTIC AND NUTRITIONAL QUALITY OF HYDROPONICALLY GROWN TOMATO

The effects of variety and season on several organoleptic and nutritional quality parameters (i.e., dry weight (dw), total sugars, soluble solid compounds, titratable acidity (TA), electrical conductivity (EC), juiciness, firmness, vitamin C (vit C), total phenolic compounds, hydrophilic antioxidant capacity and minerals) of five different varieties of tomatoes (i.e., Jack, Cabrales, Jaguar, Iker and Nevada) grown in two crop cycles (spring and autumn) were studied. Each variety presented its own specific characteristics regarding the chosen parameters. Firmness, TA and EC were season dependent, whereas soluble solids content did not change between cycles. In some varieties, the dw, juiciness and total sugars were affected by climatic conditions. The total phenolic compounds and the hydrophilic antioxidant capacity were variety dependent in both cycles. By contrast, the vit C content was variety dependent only in the autumn cycle. Similarly, these latter parameters (phenolic compounds, hydrophilic antioxidant capacity and vit C) were also season dependent, showing higher values in the spring than in the autumn cycle. The effect of tomato variety and season on mineral contents is also discussed. Those tomatoes grown in the spring cycle had better quality according to the organoleptic parameters studied here as well as to a higher antioxidant capacity. The percentages of the recommended dietary allowances supplied by the studied tomatoes were not significantly affected by variety or season, despite differences in their physicochemical compositions.     

Pepper antioxidant composition as affected by organic,low‐input and soilless cultivation

BACKGROUND: The aim of this work was to study the effects of organic (O), low‐input (LI) and soilless (SL) cultivation on pepper nutritional quality and antioxidant activity. For that, 24 commercial greenhouses were selected following strict criteria in order to reduce the influence of environmental conditions and realistically reflect commercial production systems. Fruits were harvested at two maturity stages (green and red) and three harvesting times during two consecutive years. RESULTS: Pepper antioxidant activity mainly stemmed from water‐soluble compounds, including organic acids and phenolic compounds. Only some differences in sugars and malic and citric acid concentrations were detected between the O and LI systems. Sugars, phenolic compounds, ascorbic acid and hydrophilic antioxidant activity were higher in the SL system. In spite of these differences, overall differences between harvesting times or between years were far greater than those due to the cropping system. CONCLUSION: The main differences in the nutritional quality of pepper fruits were observed between the soil (O and LI) and SL (the most favourable) systems. The results highlight the importance of comparing different harvesting times and years in order to study the effect of cropping system on a specific crop. Copyright © 2009 Society of Chemical Industry     

Chemical,antioxidant and antibacterial study of Brazilian fruits

In this study, the antioxidant capability, total phenolic content and antimicrobial activity of ethanolic extracts of seven fruits from the Brazilian Atlantic Forest were evaluated. The conditions for the extraction of crude phenolics from the fruits were determined using an experimental factorial design. Total phenolic content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH^?) scavenging activity and β‐carotene‐linoleic acid couple oxidation assays were used to evaluate the antioxidant properties of the extracts. In addition, antimicrobial activity was screened using two Gram‐negative bacteria (Escherichia coli and Klebsiella pneumoniae) and one Gram‐positive bacterium (Staphylococcus aureus). All native fruits assayed in this study have high potential as natural antioxidant sources. Among the seven fruits evaluated, Jabuticaba and Uvaia had the highest antioxidant activity in the DPPH^? and of β‐carotene‐linoleic acid coupled oxidation assays. In the biological assay, K. pneumoniae was the most sensitive microorganism to the fruit extracts, and the Jabuticaba extract had a slight inhibitory effect against this Gram‐positive bacterium.