TITLE:
Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China
AUTHORS:
Changjin Liu, Yanli Zhao, Xiaojing Li, Jianying Jia, Yanya Chen, Zetian Hua
KEYWORDS:
Antioxidant Capacity; Fruits; Vegetables; Phenolic; Flavonoid; Vitamin C
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
7,
2014
ABSTRACT: The aim of this study was to screen strongly-antioxidant
fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing
antioxidant potential (FRAP), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic
acid (ABTS) and total reducing power (TRP) assays to investigate antioxidant
activities in 110 fruits and vegetables. To analyze the correlation between
antioxidant capacities and main reducing substance contents, total phenolic,
flavonoid and vitamin C contents were assessed. The results showed great
variation in antioxidant activity, and fifteen fruits and vegetables possessed
the strongest antioxidant capacities: Toona
sinensis, hawthorn, jujube, lotus root, persimmon, red plum, black plum,
chilli pepper, star fruit, strawberry, blueberry, cherry, peach, pomegranate
and great burdock. Total phenolic contents showed higher correlation with
antioxidant capacity when using FRAP and TRP assays than when using the DPPH or
ABTS assay. Phenolics and flavonoids, rather than vitamin C, contributed to
antioxidant potential in most fruits and vegetables.