Antioxidant capacities and total phenolic contents of 62 fruits |
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| Authors: | Li Fu Bo-Tao Xu Xiang-Rong Xu Ren-You Gan Yuan Zhang En-Qin Xia Hua-Bin Li |
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| Affiliation: | 1. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China;2. Department of Neurosurgery, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China;3. Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China;4. Liwan District Center for Disease Control and Prevention, Guangzhou 510176, China |
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| Abstract: | In 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. |
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| Keywords: | Fruit Antioxidant capacity Phenolic content |
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