Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China — Oak Academic Publishing
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Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;China National Japonica Rice Research & Development Centre, Tianjin, China
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College of Science, Tianjin University of Science and Technology, Tianjin, China.
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;China National Japonica Rice Research & Development Centre, Tianjin, China
1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;China National Japonica Rice Research & Development Centre, Tianjin, China
2 College of Science, Tianjin University of Science and Technology, Tianjin, China.
3 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
4 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
5 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
6 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;China National Japonica Rice Research & Development Centre, Tianjin, China
The aim of this study wa s to screen strongly-antioxidant fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant potential (FRAP), 2, 2’ -azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and total reducing power (TRP) assays to investigate antioxidant activities in 110 fruits and vegetables. To analyze the correlation between antioxidant capacities and main reducing substance contents, total phenolic, flavonoid and vitamin C contents were assessed. The results showed great variation in antioxidant activity, and fifteen fruits and vegetables possessed the strongest antioxidant capacities: Toona sinensis , hawthorn, jujube, lotus root, persimmon, red plum, black plum, chilli pepper, star fruit, strawberry, blueberry, cherry, peach, pomegranate and great burdock. Total phenolic contents showed higher correlation with antioxidant capacity when using FRAP and TRP assays than when using the DPPH or ABTS assay. Phenolics and flavonoids, rather than vitamin C, contributed to antioxidant potential in most fruits and vegetables.
KeywordsAntioxidant CapacityFruitsVegetablesPhenolicFlavonoidVitamin C
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