Antioxidant activity and total phenolic content of fruits and vegetables commonly found in the Filipino diet [Philippines]
2002
Dulla, K.A.
Edible portions of 25 commonly eaten fresh fruits and vegetables in the Philippines were analyzed for their antioxidant activity and total phenolic content. The antioxidant activity varied from 0 to 76%. The plant foods studied were listed into four different groups namely, (a) green leafy vegetables, (b) other vegetables, (c) root crops, and (d) fruits. Among the plant groups, studied, root crops had the highest antioxidant activity, namely 68.51% at the average. The total phenolic content of the fruits and vegetables studied ranged from 0 to 2015 mg catechin equivalents (CE)/100g. Among the green leafy vegetables, kamote (Ipomoea batatas) had the highest total phenolic concentration at 2015 mg CE/100 g sample. Unripe jackfruit (Artocarpus heterophyllus), ubi (Dioscorea alata) and starapple (Chrysophyllum cainito) were the only plant foods in their group that showed considerable amounts of total phenolics with 807.5, 450, 502.5 mg Catechin equivalent (CE)/100 g sample, respectively. Antioxidant activity and total phenolic content of the samples were not linearly correlated. However, a strong significant correlation was observed when the samples were considered within a group. Cooking, specifically boiling, significantly decreased the antioxidant activity and total phenolic content of the samples of most samples. The total phenolic as well as the equivalent vitamin E (400 IU) antioxidant activity of the samples studied were likewise determined. To the authors knowledge, this is the first reported study of its kinds in the Philippines
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