Total phenolic and total flavonoid contents of selected fruits in the Philippines

Abstract

© 2016, Science and Technology Information Institute. All rights reserved. The total phenolic and total flavonoid contents of 30 fruits available in the Philippines were studied. Jamaica cherry (aratiles, Muntingia calabura), velvet apple (mabolo, Diospyros blancoi), tamarind (sampalok, Tamarindus indica) and lolly fruit (santol, Sandoricum koetjape) had the highest phenolic contents with >350 mg gallic acid equivalents (GAE)/100 g fresh matter (FM). Tamarind, velvet apple, lolly fruit and sugar apple (atis, Annona squamosa) had the highest flavonoid contents with >200 mg catechin equivalents (CE)/100g FM. A strong positive correlation was confirmed between the phenolic and flavonoid contents (r=0.745, p<0.0001). The abilities of the fruits to act as antioxidants were evaluated by the β-carotene bleaching assay. The % inhibitions of β-carotene bleaching varied largely and correlated weakly to the total phenolics and total flavonoids. This could indicate the partial contribution of phenolic and flavonoid contents to the antioxidant abilities of the fruit samples. This study showed that fruits available in the Philippines could be good sources of phenolics and flavonoids.

Source or Periodical Title

Philippine Journal of Science

ISSN

317683

Page

275-281

Document Type

Article

Subject

Flavonoid, Fruits, Phenolics, β-carotene bleaching

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