Antioxidant potential of selected Philippine vegetables and fruits

Abstract

Fruits and vegetables are known to contain phytochemicals, many of which have antioxidant properties. Antioxidants of plants such as phenolics, carotenoids and ascorbic acid have been considered to be beneficial to health and contribute to the prevention of some chronic diseases. This study aimed to screen for the antioxidant activities of selected Philippine fruits and vegetables. Two model systems (linoleic acid emulsion system and deoxyribose assay) were employed to evaluate the antioxidant activities. Results showed that the oxidation of linoleic acid was markedly inhibited by the alcohol-soluble extracts from all the fruits and vegetables studied. Among the fruits, durian and mangosteen showed the highest antioxidant activity, while eggplant exhibited the highest antioxidant activity among the vegetables. Eggplant showed also the strongest activity in site-specific deoxyribose assay indicating that it has the highest metal ion chelating property. In non-site specific scavenging assay, generally all the plants showed strong activities implying that they are all capable of scavenging the hydroxyl radicals directly. All leafy and green vegetables showed high antioxidant activity both in lipid peroxidation (linoleic acid) and deoxyribose assay.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

78-83

Document Type

Article

Subject

Antioxidants, Deoxyribose assay, Fruits, Linoleic acid emulsion system, Vegetables

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