Antioskidativna aktivnost voća i povrća

Fruits and vegetables are nowadays widely researched because of their extremely favorable impact on human body, which is attributed to a wide range of bioactive compounds they contain. A correlation between continuous intake of fruits and vegetables and reduced risk of developing certain diseases such as vascular diseases and various forms of cancer, has been established. The aim of this study was to determine antioxidant activity of fruit (apples, pears, blueberries, cranberries, strawberries, blackberries, raspberries, grapes, oranges and kiwi) and vegetable species (potato, tomato and carrot) that were taken from the Sarajevo market, using three methods (DPPH, ABTS, FRAP). The correlation between antioxidant activity and phenol content was also examined. In case of DPPH measuring method, the highest antioxidant activity of fruit was found in apple with skin and 6 mg Trolox/g of fresh mass, while cranberry had the lowest value and 4.57 mg Trolox/g of fresh mass. As for vegetables, the highest value was recorded in tomato fruits (6 mg Trolox/g of fresh mass). In case of FRAP method, the highest antioxidant content was recorded in blueberries (12.42 mg Trolox/g of fresh mass), while grapes with and without epidermis showed a minimum value, with skin 1.104 mg Trolox/g of fresh mass and 0.719 without the epidermis. Potatoes with or without skin, with this method showed the highest value and 0.55 mg Trolox/g of fresh mass (with skin) and 0.436 mg Trolox/g of fresh mass (without epidermis), while the carrot 0.28 (with skin) and 0.18 (mesocarp) had the lowest values. The ABTS measuring method recorded the greatest antioxidant activity in blueberries (3.5 mg Trolox/g of fresh mass), while grapes had the lowest (0.407 mg Trolox/g of fresh mass). The highest values in vegetables were recorded in tomatoes with 1.7 (with skin) and 0.99 (mesocarp), while potatoes had the minimum value 0.157 mg Trolox/g of fresh mass (with skin) and 0.18 mg Trolox/g of fresh mass (mesocarp).The highest phenol content was noted in apples 12.32 mg gallic acid / g of fresh mass (with skin) and 8.51 (mesocarp), while the lowest values were found in pears with 1.59 mg gallic acid / g of fresh mass (with skin) 1.41 (peeled fruit). This study showed a strong to highly strong correlation between antioxidant activity and phenol content.