Antioxidant and micronutrient potential of common fruits available in the Indian subcontinent

Considering the scanty information on Indian fruits, 36 commonly consumed fruits were assessed for inhibition of thiobarbituric acid reactive substances, superoxide scavenging activity and ferrous ion-chelating ability along with levels of micronutrients (namely ascorbic acid, -carotene, riboflavin,...

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Published inInternational journal of food sciences and nutrition Vol. 58; no. 5; pp. 341 - 349
Main Authors Tarwadi, Kirtan, Agte, Vaishali
Format Journal Article
LanguageEnglish
Published England Informa UK Ltd 01.08.2007
Taylor & Francis
Taylor & Francis Ltd
Subjects
Antioxidants
Antioxidants - analysis
Dietary supplements
ferrous ion chelating ability
Flavonoids - analysis
Food science
Fruit - metabolism
Fruits
India
Iron Chelating Agents - metabolism
Lipid Peroxidation
lipid peroxidation inhibition
Manganese
Micronutrients
Micronutrients - analysis
Minerals
Nutrient availability
Nutrition
Phenols - analysis
Polyphenols
Selenium
superoxide scavenging activity
Superoxides - metabolism
Thiobarbituric Acid Reactive Substances - metabolism
Trace Elements - analysis
trace metals
vitamins
Vitamins - analysis
India
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Summary:Considering the scanty information on Indian fruits, 36 commonly consumed fruits were assessed for inhibition of thiobarbituric acid reactive substances, superoxide scavenging activity and ferrous ion-chelating ability along with levels of micronutrients (namely ascorbic acid, -carotene, riboflavin, thiamine, zinc, copper, iron, manganese, selenium and total polyphenols). Fruits exhibited 24-173% variability for the 13 study parameters. Fresh fruits exhibited 3.5-4 times higher antioxidant capacity than dry fruits. Ascorbic acid was highest in gooseberry (445 mg/100 g), and -carotene was highest in ripe mango 1,200 mg/100 g. Selenium levels could supply 0-33% of the recommended dietary allowance. There was a strong association between different indices of antioxidant capacity (P<0.001), thiobarbituric acid reactive substances with selenium levels (P<0.01), and superoxide scavenging activity and ferrous ion-chelating ability with zinc content (P<0.05). Results emphasize need for the antioxidant quality of fruit in addition to the quantity of fruit consumption.
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ISSN:0963-7486
1465-3478
DOI:10.1080/09637480701243905