Total Antioxidant Capacity of Fruits
Received for review August 23, 1995. Revised manuscript
received December 4, 1995. Accepted December 18, 1995. Abstract: The total antioxidant activity of 12 fruits and 5 commercial fruit
juices was measured in this study
using automated oxygen radical absorbance capacity (ORAC) assay.
On the basis of the wet weight
of the fruits (edible portion), strawberry had the highest ORAC
activity (micromoles of Trolox
equivalents per gram) followed by plum, orange, red grape, kiwi fruit,
pink grapefruit, white grape,
banana, apple, tomato, pear, and honeydew melon. On the basis of
the dry weight of the fruits,
strawberry again had the highest ORAC activity followed by plum,
orange, pink grapefruit, tomato,
kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and
banana. Most of the antioxidant
capacity of these fruits was from the juice fractions. The
contribution of the fruit pulp fraction
(extracted with acetone) to the total ORAC activity of a fruit was
usually less than 10%. Among
the commercial fruit juices, grape juice had the highest ORAC activity
followed by grapefruit juice,
tomato juice, orange juice, and apple juice.
Keywords: Free radicals; antioxidant; peroxyl radical; fruits
Download the full text:
PDF |
HTML
and
