Antioxidants potential of selected Philippine vegetables and fruits
2005
Garcia, V.V.; Magpantay, T.O.; Escobin, L.D.(Philippines Univ. Los Baños, Laguna (Philippines). Inst. of Food Science and Technology) E-mail:[email protected]
Fruits and vegetables are known to certain 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 system (linoleic acid emulsion system and deoxyribose assay) were employed to evaluate the antioxidants activities. Results showed that the oxidation of linoleic acid was makedly 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 in chelating prop erty. In non-site specific scavenging assay, generally all the plants showed strong activities implying that they are all capable of scavenging the hycroxyl radicals directly. All leafy and green vegetables showed high antioxidant activity both in lipid peroxidation (linoleic acid) and deoxyribose assay.
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