Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit

Publication date: September 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 1 Author(s): Yong-Seo Park , Myeng He Im , Kyung-Sik Ham , Seong-Gook Kang , Yang-Kyun Park , Jacek Namiesnik , Hanna Leontowicz , Maria Leontowicz , Simon Trakhtenberg , Shela Gorinstein Bioactive compounds (polyphenols and ascorbic acid) and dietary fibers, and related antioxidant activities of commonly consumed apples, bananas, peaches, pears, blond and red grapefruits, pomelos, oranges, lemons, red plums, white grapes, mango, persimmon and strawberries grown in the same geographical and climatic conditions were compared with standard kiwi fruit. The presence of polyphenols was studied by Fourier transform infrared (FT-IR) spectroscopy. The contribution of dietary fibers to antioxidant activity of the fruits was minimal (R2 from 0.3078 to 0.3626), of the ascorbic acid – moderate (R2 from 0.6402 to 0.6734) and of total polyphenols - decisive (R2 from 0.9792 to 0.9827). It was found that strawberries and kiwi fruits have the highest phenolic contents and their antioxidant activities following by red plum > mango > white grapes ≥ persimmon > apples > pears ≥ red grapefruit > lemons = oranges = blond grapefruits ≥ pomelos > bananas > peaches (P < 0.05). FTIR spectroscopy and radical scavenging assays are suitable for bioactivity determination of these fruits. In order to receive best ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research