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Total Antioxidant Capacity of Fruits Commonly Consumed in Gujarat


Affiliations
1 P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), India
     

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The total antioxidant activity, vitamin C and total phenols were measured from sixteen fruits and four peels. The vitamin C content ranged from 8.33 to 72 mg per cent for fruits and 8.25 to 23.33 mg per cent for fruit peels. Total phenols levels were found between 156.7 to 670.7 mg per cent for fruits and 441.0 to 1042.9 mg per cent for fruit peels. Orange, pupnus, pineapple, lemon, mango, date (red) and grape(red) had high vitamin C content whereas plum, pear, papaya, apple, pineapple, orange, date(red), mango and date (yellow) had high content of phenols on fresh weight basis. The total antioxidant capacity (TAC) expressed as per cent inhibition of lenoleic acid oxidation ranged from a high of 70.88 per cent in pineapple to a low of 8.85 per cent in sapota. In case of fruit peels, it was highest for apple peel (81.47%) and lowest for pupnus peel (16.48%). Other fruits found to have higher TAC (>30%) were plum, date (red), apple, date (yellow), orange, pupnus, banana, pear and mango.

Keywords

Antioxidant Capacity, TBA, Vitamin C, Total Phenols, Fruits.
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  • Total Antioxidant Capacity of Fruits Commonly Consumed in Gujarat

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Authors

Hinal Patel
P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), India
V. H. Patel
P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), India

Abstract


The total antioxidant activity, vitamin C and total phenols were measured from sixteen fruits and four peels. The vitamin C content ranged from 8.33 to 72 mg per cent for fruits and 8.25 to 23.33 mg per cent for fruit peels. Total phenols levels were found between 156.7 to 670.7 mg per cent for fruits and 441.0 to 1042.9 mg per cent for fruit peels. Orange, pupnus, pineapple, lemon, mango, date (red) and grape(red) had high vitamin C content whereas plum, pear, papaya, apple, pineapple, orange, date(red), mango and date (yellow) had high content of phenols on fresh weight basis. The total antioxidant capacity (TAC) expressed as per cent inhibition of lenoleic acid oxidation ranged from a high of 70.88 per cent in pineapple to a low of 8.85 per cent in sapota. In case of fruit peels, it was highest for apple peel (81.47%) and lowest for pupnus peel (16.48%). Other fruits found to have higher TAC (>30%) were plum, date (red), apple, date (yellow), orange, pupnus, banana, pear and mango.

Keywords


Antioxidant Capacity, TBA, Vitamin C, Total Phenols, Fruits.

References