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Research article - Peer-reviewed, 2008

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Vasco, Catalina; Ruales, Jenny; Kamal-Eldin, Afaf


Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH, FRAP and ABTS(center dot+)). For the total phenolic content measured by the Folin-Ciocalteu method, three groups, having < 100, 200-500 and > 1000 mg GAE/100 g FW, were clearly distinguishable. Andean blackberry, capuli cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010 mg of GAE/100 g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS(center dot+) gave comparable results and were highly correlated (y = 0.691x + 6.78; r(2) = 0.908). Spectrophotometric measurements showed that the Andean blackberry and capuli peel but not banana passion fruit contained high levels of anthocyanins (lambda(max) = 520 nm). (c) 2008 Elsevier Ltd. All rights reserved.


fruits; Ecuador; phenolic compounds content; antioxidant capacity; spectrophotometry

Published in

Food Chemistry
2008, Volume: 111, number: 4, pages: 816-823

    SLU Authors

    • Sustainable Development Goals

      SDG3 Good health and well-being

      UKÄ Subject classification

      Food Science

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