Antioxidant activities of various fruits and vegetables produced in Taiwan.
Fruits and vegetables have been known to contain a variety of antioxidant components. It has been suggested that antioxidants may protect biomolecules from oxidative damage and therefore be associated with reduced risks of cardiovascular disease and certain cancer. The antioxidant abilities of various parts of eight common fruits and vegetables produced in Taiwan were investigated, including tomato, guava, squash, tangerine, wax gourd, pineapple, chayote, and eggplant. Squash, wax gourd, tomato, and guava seeds showed the highest antioxidant activities in thiobarbituric acid assay. Wax guard and squash seeds showed the highest antioxidant activities in iodometric assay. At the level of 1 g fresh sample, low-density lipoprotein peroxidation was inhibited by at least 90% by tomato meat, guava meat, squash seed, wax gourd meat, core, and seed, and eggplant skin. The total phenolic content was significantly correlated with antioxidant activities measured by thiobarbituric acid (r=0.715, P<0.01) and iodometric (r=0.749, P<0.01) assays. The results of this study could be used for development of merchandise with potential health benefits from agricultural products.
Huang
Hui-Yu
HY
Department of Food and Nutrition, Shih-Chien University, Taipei 104, Taiwan.
Chang
Chen-Kang
CK
Tso
Tim K
TK
Huang
Ju-Jen
JJ
Chang
Wei-Wei
WW
Tsai
Ying-Chieh
YC
D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D062385:Hydroxybenzoates / Q000032:analysis; D019787:Linoleic Acid / Q000737:chemistry; D015227:Lipid Peroxidation / Q000187:drug effects*; D008077:Lipoproteins, LDL / Q000737:chemistry; D010084:Oxidation-Reduction / Q000187:drug effects; D010936:Plant Extracts / Q000494:pharmacology; D014675:Vegetables / Q000737:chemistry*; D014867:Water / Q000032:analysis
D000975:Antioxidants; D062385:Hydroxybenzoates; D008077:Lipoproteins, LDL; D010936:Plant Extracts; D014867:Water; D019787:Linoleic Acid; C017616:phenolic acid