Antioxidant properties of several tropical fruits: A comparative study

被引：417

作者：

Lim, Y. Y. ^{[1
]}

Lim, T. T. ^{[1
]}

Tee, J. J. ^{[1
]}

机构：

[1] Monash Univ, Sch Arts & Sci, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2007年 / 103卷 / 03期

关键词：

tropical fruits; antioxidant activity; total phenol contents; ascorbic acid contents;

D O I：

10.1016/j.foodchem.2006.08.038

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：1003 / 1008

页数：6

共 23 条

[1]

ABUGOUKH AA, 1993, U KHARTOUM J AGR SCI, V1, P33

[2]

AL-OGAIDI H K, 1986, Date Palm Journal, V4, P191

[3] Compositional changes during guava fruit ripening [J].