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Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Abstract:

Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH{radical dot}, FRAP and ABTS{radical dot}+). For the total phenolic content measured by the Folin-Ciocalteu method, three groups, having <100, 200-500 and >1000 mg GAE/100 g FW, were clearly distinguishable. Andean blackberry, capulí cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010 mg of GAE/100 g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS{radical dot}+ gave comparable results and were highly correlated (y = 0.691x + 6.78; r2 = 0.908). Spectrophotometric measurements showed that the Andean blackberry and capulí peel but not banana passion fruit contained high levels of anthocyanins (λmax = 520 nm). © 2008 Elsevier Ltd. All rights reserved.