Antioxidant properties of several tropical fruits: A comparative study

Yau Yan Lim, Theng Teng Lim, Jing Jhi Tee

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    Abstract

    Nine tropical fruits were analyzed for total phenol contents, ascorbic acid contents and antioxidant activities. The antioxidant activities were evaluated based on the ability of the fruit extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), reduce iron(III) to iron (II) and to bind to iron(II) ions. The results were compared to those of orange. It was found that guava, papaya and star fruit have higher primary antioxidant potential, as measured by scavenging DPPH and iron(III) reducing assays. Banana, star fruit, water apple, langsat and papaya have higher secondary antioxidant potential as measured by the iron(II) chelating experiment. (c) 2006 Elsevier Ltd. All rights reserved.
    Original languageEnglish
    Pages (from-to)1003 - 1008
    Number of pages6
    JournalFood Chemistry
    Volume103
    Issue number3
    Publication statusPublished - 2007

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