Antioxidant capacities and total phenolic contents of 62 fruits

作者：Fu, Li; Xu, Bo-Tao; Xu, Xiang-Rong; Gan, Ren-You; Zhang, Yuan; Xia, En-Qin; Li, Hua-Bin^*

来源：Food Chemistry, 2011, 129(2): 345-350.

DOI：10.1016/j.foodchem.2011.04.079

• Fruit
• Antioxidant capacity
• Phenolic content

In order to supply new information on the antioxidant function of selected fruits for nutritionists and the general public, antioxidant activities and total phenolic contents of 62 fruits were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin-Ciocalteu method, respectively. The correlations between the FRAP value and the TEAC value as well as total phenolic content were also assessed. The results showed that different fruits had diverse antioxidant capacities and the variation was very large, and seven fruits, Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum, possessed the highest antioxidant capacities and total phenolic contents among tested fruits, and could be important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

• 出版日期2011-11-15
• 单位中山大学; 中国科学院; 南方医科大学; 中国科学院南海海洋研究所