Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Catalina Vasco, Jenny Ruales, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

471 Citations (Scopus)

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).

Original languageEnglish
Pages (from-to)816-823
Number of pages8
JournalFood Chemistry
Volume111
Issue number4
DOIs
Publication statusPublished - Dec 15 2008
Externally publishedYes

Keywords

  • Antioxidant capacity
  • Ecuador
  • Fruits
  • Phenolic compounds content
  • Spectrophotometry

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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