Antioxidant properties of some indigenous and introduced fruit and nut species in the Philippines
2017
Gueco, L.S. | Yanos, L. | Biguelme, M.
Fruits are natures marvelous gifts to human-kind and they are probably the oldest source of food used even before the age of domestication. They are packed with vitamins, minerals and many phyto-nutrients. They are low in calories and fat and are a source of simple sugars, fiber and vitamins, which are essential for optimizing our health. Nowadays, fruits are becoming popular not only in satisfying the taste but also in their ability to cure some diseases because of their antioxidant contents. Although there is a wide range of fruits species reportedly grown in the country, only about 30 species are considered important but not fully utilized. This means that use are being dependent on less species for our survival. The total antioxidant capacities of 58 accessions of fruits and nut species grown in the country were evaluated using the DPPH (dinitropheny picryl hydrazyl radical) method. Other functional properties evaluated include total phenol content, flavoroids content, and anthocyanin contents. Fruit samples of Palau, Tabu and Baligang obtain the highest total antioxidant capacity with 96.38, 96.35 and 96.06 respectively. Other fruits such as Bignay, Guava, Tagbak, Manzanitas, Araza, Dulce Kumot, Purple Guava, Namnam, Lipote and Mabolo have 95.35-90% Relative Scavenging Activity . In general, it was also observed that fruits that have bright and deep color have higher antioxidant properties. Result of the study showed differences in antioxidant activities both across and within fruit species. Fruits with high antioxidants activities may be released directly as new varieties or used as parents for future breeding programs.This will also help in the conservation of underutilized species of fruits in the country.
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