Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives

• Published in: Journal of food protection Vol. 64; no. 12; pp. 2037 - 2046
• Main Authors: MURCIA, M. Antonia, JIMENEZ, Antonia M, MARTINEZ-TOME, Magdalena
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.12.2001
• Subjects: Antioxidants - metabolism; Biological and medical sciences; Food additives; Food Additives - pharmacology; Food Handling - methods; Food industries; Free Radical Scavengers - pharmacology; Free Radicals - metabolism; Fruit; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrogen Peroxide - pharmacology; Oxidation-Reduction; Tropical fruit; Fruit; Butylated hydroxytoluene; Plant origin; Butylated hydroxyanisole; Food additive; Antioxidant; In vitro; Biological activity; Comparative study
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-64.12.2037

Several Mediterranean and tropical fruits have been analyzed in order to assess their antioxidant activity compared with that of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl gallate). Among Mediterranean fruits, red grape and plum were more effective (P < 0.05) scavengers of peroxyl radicals than BHA, BHT, and propyl gallate. Of the tropical fruits, banana was the most effective scavenger of peroxyl radicals. Mediterranean and tropical fruits showed very good scavenger activity against hydroxy radicals (OH*), protecting deoxyribose better than BHA and BHT. The HOCI scavenging ability of Mediterranean fruits tested was, in decreasing order, lemon > plum > apricot > white grape > melon > red grape > mandarin > watermelon > peach > medlar > apple > orange > cherry > strawberry. However, the four varieties of pear were poor scavengers (P < 0.05). Among tropical fruits, the order of efficiency as HOCI scavengers was passion fruit > lime > passiflora > kumquat > avocado > pineapple > physalis > papaya fruit > carambola > mango > banana. All Mediterranean fruits showed an effect on hydrogen peroxide except peach. Tropical fruits also had a strong effect on hydrogen peroxide except avocado, which had no effect. The effect of Mediterranean and tropical fruits on the protection factor of refined olive oil, analyzed by the Rancimat method and compared with common food additives, was clear. Watermelon conferred a significantly (P < 0.05) greater protection than the other Mediterranean fruits. Among tropical fruits, physalis had the most stabilizing effect.