Six edible wild fruits as potential antioxidant additives or nutritional supplements.

Auteur(s) :
Romojaro F., Egea I., Sanchez-bel P.
Date :
Juin, 2010
Source(s) :
Plant Foods Hum Nutr.. #65:2 p121-9
Adresse :
Departamento Biología del Estrés y Patología Vegetal, Centro de Edafología y Biología Aplicada del Segura-CSIC, Espinardo, Murcia, Spain.

Sommaire de l'article

Total antioxidant activity of six non-cultivated but traditionally collected fruits from the south of Europe was assessed by measuring their ability to reduce the hydroxyl radical [Formula: see text] and hydrogen peroxide (H(2)O(2)), and their Trolox equivalent antioxidant capacity (TEAC). This antioxidant activity was compared with that shown by the synthetic antioxidants BHA (E-320), BHT (E-321) and propyl gallate (E-310). Total phenolics, ascorbic acid and the carotenoid content of the fruits were also analyzed. All fruits showed a high ability to scavenge the [Formula: see text] radical, ranging from 60.61% to 81.04% inhibition for Rosa canina and Crataegus monogyna, respectively. The H(2)O(2) scavenging capacity and the TEAC value varied widely, ranging between 3.63% and 87.26% inhibition of H(2)O(2) and between 0.47 and 416.64 mM trolox g(-1) FW for Sorbus domestica and Rosa canina, respectively. The antioxidant activity of fruits was higher than that of the synthetic additives analyzed, except in the TEAC assay. The phenolic and carotenoid content of R. canina was much higher than that of the other fruits analyzed and its ascorbic acid concentration was also high, reflecting its higher efficacy towards [Formula: see text] (TEAC assay) and H(2)O(2) species(.) In spite of these associations, the correlation coefficients between total antioxidant activity and the antioxidant compounds analyzed were not very significant; only phenolics and carotenoids showed a marginal correlation with the TEAC assay. The results support the possible use of R. canina as natural antioxidant to replace the synthetic additives, as well as their use in the production of functional foods with a high antioxidant activity.

Source : Pubmed