Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 60

Table 4.4. Antioxidant activity 1 of some tropical and subtropical fruits' extracts.

FRAP
(Mmol
Fe ++ /g)

% DPPH
Inhibition

ORAC
(Mmol/100 g)

Fruit Reference

Avocado (ripe) 0.22-0.51 — Stangeland et al. (2009)

Banana 4.2 — 2.6 Patthamakanokporn et al. (2008)

Banana (small, ripe) 0.17-8.66 — — Stangeland et al. (2009)

Banana (big, ripe) 0.26-1.91 — — Stangeland et al. (2009)

0.59-5.26 32.8-71.2 — Alothman et al. (2009)

Guava 15.9-31.9 67.5-94.6 — Alothman et al. (2009)

15.0 — 18.4 Patthamakanokporn et al. (2008)

Guava (ripe) 2.90-4.44 — — Stangeland et al. (2009)

Jackfruit (ripe) 0.07-0.28 — — Stangeland et al. (2009)

Lemon (ripe) 0.49-1.43 — — Stangeland et al. (2009)

Mango (ripe) 8.0 — 21.0 Patthamakanokporn et al. (2008)

Mango (unripe) 6.4 — 7.4 Patthamakanokporn et al. (2008)

Mango (ripe) 0.75-2.77 — — Stangeland et al. (2009)

Mangosteen 6.5 — 25.1 Patthamakanokporn et al. (2008)

Orange (ripe) 0.77-1.95 — — Stangeland et al. (2009)

Papaya 3.9 — 3.0 Patthamakanokporn et al. (2008)

Papaya (ripe) 0.43-1.82 — — Stangeland et al. (2009)

Passion fruit (ripe) 0.52-1.05 — — Stangeland et al. (2009)

Pineapple (ripe) 0.22-0.50 — — Stangeland et al. (2009)

Honey pineapple 1.72-8.38 12.7-93.7 — Alothman et al. (2009)

Pomegranate (ripe) 7.04-13.9 — — Stangeland et al. (2009)

Pomegranate (semiripe) 4.31-5.78 — — Stangeland et al. (2009)

1 Fresh-wt basis.

tannins, and/or anthocyanins (Banerjee et al., 2005). The
scavenging activity of flavonoids has been reported to be
in the following order: myricetin

tively (Ribeiro et al., 2008); they also found pulp extracts
from all the four mango varieties to have higher RSA in
comparison to the known antioxidant standards gallic acid
or BHA.
The antioxidant capacity of crude extracts of banana
( Musa cavendishii ) and plane or wild banana ( Musa bal-
bisiana ) varieties of fruits showed that all extracts have
the capacity to decrease the concentrations of lipid hy-
droperoxides and malondialdehyde produced in the lipid
peroxidation process in a manner comparable to that
of other widely studied antioxidants like melatonin and
vitamin E. Furthermore, extracts had the capacity to in-
hibit the generation of superoxide anion, hydroxyl radical,
and the radicals generated by ultraviolet light (Perez-Perez
et al., 2006).
The phenolic compounds with antioxidant potential iden-
tified in banana ( Musa Cavendish ) included gallocatechin,
catechin, and epicatechin. Gallocatechin content was found
to be highest among the phenolic compounds identified and

> quercetin > rhamnetin

> morin > diosmetin > naringenin > apigenin > catechin

5,7- dihydroxy-3 ,4 ,5 -trimethoxyflavone > > robinin >

kaempferol flavone (Ratty 1988). The total antioxidant

activities of a number of fruits were determined by Sun
et al. (2002); the tropical and subtropical fruits' antioxidant
activity was in an order that lemon had the highest amount,
followed by banana, orange, grapefruit, and pineapple.
When pulp extracts from four different mango vari-
eties ('Tommy Atkins,' 'Uba,' 'Haden,' and 'Palme') were
studied, the extracts showed significantly different val-
ues of DPPH radical scavenging activities (RSA), rang-
ing from 39.6% to 94.2%. Furthermore, at concentration
of 0.05 mg/ml, the extract from the variety 'Uba' scav-
enged more than 94% of the DPPH radical, showing RSAs
1.8, 2.1, and 2.4 times greater than the extracts from
'Tommy Atkins,' 'Haden,' and 'Palmer' varieties, respec-

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