Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China

Changjin Liu,Jianying Jia,Yanli Zhao,Zetian Hua,Xiaojing Li,Yanya Chen

doi:10.4236/fns.2014.54036

Abstract

The aim of this study was to screen strongly-antioxidant fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant potential (FRAP), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and total reducing power (TRP) assays to investigate antioxidant activities in 110 fruits and vegetables. To analyze the correlation between antioxidant capacities and main reducing substance contents, total phenolic, flavonoid and vitamin C contents were assessed. The results showed great variation in antioxidant activity, and fifteen fruits and vegetables possessed the strongest antioxidant capacities: Toona sinensis, hawthorn, jujube, lotus root, persimmon, red plum, black plum, chilli pepper, star fruit, strawberry, blueberry, cherry, peach, pomegranate and great burdock. Total phenolic contents showed higher correlation with antioxidant capacity when using FRAP and TRP assays than when using the DPPH or ABTS assay. Phenolics and flavonoids, rather than vitamin C, contributed to antioxidant potential in most fruits and vegetables.

Highlights

Many epidemiological studies have indicated that the oxidative stress imposed by reactive oxygen species (ROS) plays an important role in many chronic and degenerative diseases, such as cardiovascular diseases, cancer, diabetes mellitus, neurodegenerative diseases and ageing [1,2]
Various studies have demonstrated that intakes of fruits and vegetables rich in antioxidants are inversely associated with the risk of many chronic diseases, such as cardiovascular diseases and cancer [4,5,6]
Fruits and vegetables played the second most important role in the traditional Chinese diet, the Yellow Emperor Canon of Medicine, which was compiled from about 475-221 BC and emphasized that, “fruits are helpful and vegetables are beneficial supplementary food for human health”, indicating that Chinese ancestors realized fruits and vegetables had a positive influence on human health and nutritional balance

Summary

Introduction

Many epidemiological studies have indicated that the oxidative stress imposed by reactive oxygen species (ROS) plays an important role in many chronic and degenerative diseases, such as cardiovascular diseases, cancer, diabetes mellitus, neurodegenerative diseases and ageing [1,2]. The scavenging of ROS is thought to be an effective measure to depress the level of oxidative stress in organisms for prevention and treatment of some chronic and degenerative diseases [3]. Fruits and vegetables are good sources of natural antioxidants, vitamins and minerals, which play key roles in maintaining nutritional balance and scavenging ROS in the human body. A great deal of recent research has indicated that fruits and vegetables rich in natural nutrients and secondary metabolites with antioxidant activity, such as phenolic and flavonoid compounds, contributed to overall health and disease prevention [7,8,9]. There has been considerable interest in determining

Objectives

Methods

Results

Conclusion