Abstract

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.

Keywords

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

Published in

Food Chemistry
2008, Volume: 111, number: 4, pages: 816-823
Publisher: ELSEVIER SCI LTD

SLU Authors

• Vasco, Catalina

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • National Polytechnic School

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG3 Good health and well-being


UKÄ Subject classification

Food Science


Publication Identifiers

DOI: https://doi.org/10.1016/j.foodchem.2008.04.054

Permanent link to this page (URI)

https://res.slu.se/id/publ/20247