title: Hydrophilic antioxidant capacities and total phenol content of seasonal fruits of Bangladesh.
abstract: BACKGROUND
  Consumption of fruits and vegetables helps to scavenge free radicals owing to the presence of antioxidant nutrients and secondary metabolites, especially polyphenolic compounds. This may lead to a reduction in the risk of diet-related chronic diseases. The purpose of the study was to determine the antioxidant capacity (AC) and total phenolic content (TPC) of selected seasonal fruits of Bangladesh.
  
  
  METHODS
  Hydrophilic extracts from edible portions of fifteen fruits available in the summer season were analysed. Total phenol content was determined spectrophotometrically according to the Folin-Ciocalteau method while antioxidant capacity was determined by 2, 2-diphenyl-1-1-picrylhydrazyl radical scavenging activity (DPPH-RSA).
  
  
  RESULTS
  TPC ranged from 0.6 +/- 0.01 to 0.01 +/- 0 mg Gallic acid equivalent (GAE)/g of fresh weight (FW). Antioxidant capacity varied from 4.882 +/- 0 to 0.113 +/- 0.03 micromol Torolox equivalents (TE)/g of FW. Carissa carandas showed the highest AC (4.882 +/- 0 micromol TE/g), while the lowest (0.113 +/- 0.3 micromol TE/g) was seen in Baccaura ramiflora. A positive and significant correlation (R2 = 0.957) between antioxidant capacity and total phenolic content of the analysed samples was identified. A significant and positive correlation (p < 0.05) between AC and TPC was found in Manikara zapota, Artocarpus heterophyllus, Litchi chinensis and Articarpus lakoocha.
  
  
  CONCLUSIONS
  The data indicates that some indigenous seasonal fruits of Bangladesh contain high polyphenols that may serve as a potential source of dietary antioxidants.
authors.affiliation: Institute of Nutrition and Food Science, University of Dhaka, Dhaka - 1000, Bangladesh.
authors.forename: S
authors.initials: S
authors.lastname: Mamun
authors.affiliation: Institute of Nutrition and Food Science, University of Dhaka, Dhaka - 1000, Bangladesh.
authors.forename: N
authors.initials: N
authors.lastname: Shaheen
authors.affiliation: Institute of Nutrition and Food Science, University of Dhaka, Dhaka - 1000, Bangladesh.
authors.forename: Tukun A
authors.initials: TA
authors.lastname: Basak
authors.affiliation: Institute of Nutrition and Food Science, University of Dhaka, Dhaka - 1000, Bangladesh.
authors.forename: Md
authors.initials: M
authors.lastname: Mohiduzzaman
authors.affiliation: Institute of Nutrition and Food Science, University of Dhaka, Dhaka - 1000, Bangladesh.
authors.forename: C P
authors.initials: CP
authors.lastname: Banu
authors.affiliation: National Food Research Institute (NFRI), Kannondai, Tsukuba, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Takano-Ishikawa
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001459:Bangladesh; D002839:Chromans; D004032:Diet; D016166:Free Radical Scavengers; D005638:Fruit / Q000737:chemistry*; D005707:Gallic Acid / Q000032:analysis; D057927:Hydrophobic and Hydrophilic Interactions; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis; D012621:Seasons
chemical_list: D000975:Antioxidants; D002839:Chromans; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D005707:Gallic Acid; C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid