Antioxidant activities of some dried fruits consumed in Algeria

作者：Ouchemoukh Salim^*; Hachoud Said; Boudraham Hamou; Mokrani Abderrahmane; Louaileche Hayette

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2012, 49(2): 329-332.

DOI：10.1016/j.lwt.2012.07.022

• Vegetables
• Bioactive compounds
• Free radicals & chronic diseases

Dried fruits such as prune, apricots, raisins and figs are an important source of different antioxidants which can inhibit the harmful effects of the free radicals. They receive increasing attention for their potential role in prevention of human diseases. The aims of our study were the quantification of some antioxidants (carotenoids, total phenolic compounds, anthocyanins, flavonoids and proanthocyanidins) using colorimetric assays and the determination of antioxidant activities by three methods. Three aqueous solvents (distilled water, ethanol and methanol) were used for the extraction of some antioxidants. Apricots and figs had the highest concentration of carotenoids (10.7 and 10.8 mg beta CE/100 g, respectively). Raisins were the richest fruits in total phenolic concentration (1.18 g GAE/100 g) and proanthocyanidins (17.53 mg CE/100 g). Also, figs had the highest concentration of flavonoids (105.6 mg QE/100 g) and anthocyanins (5.9 mg/100 g). Apricots and raisins possessed a good reducing power, while Agen prune showed significant antioxidant activity to the phosphomolybdate. There were significant correlations between total phenolic concentration and antiradical activity (r = 0.89; p < 0.001) of ethanolic extract and reducing power (r = 0.80; p < 0.01) of aqueous extract.

• 出版日期2012-12