Six Edible Wild Fruits as Potential Antioxidant Additives or Nutritional Supplements |
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Authors: | Isabel Egea Paloma Sánchez-Bel Felix Romojaro Maria Teresa Pretel |
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Institution: | 1.Fisiología Vegetal, Departamento de Biología Aplicada, Escuela Politécnica Superior de Orihuela,Universidad Miguel Hernández,Orihuela,Spain;2.Departamento Biología del Estrés y Patología Vegetal,Centro de Edafología y Biología Aplicada del Segura-CSIC,Espinardo,Spain |
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Abstract: | Total antioxidant activity of six non-cultivated but traditionally collected fruits from the south of Europe was assessed
by measuring their ability to reduce the hydroxyl radical ( OH· ) \left( {{\hbox{O}}{{\hbox{H}}^\bullet }} \right) and hydrogen peroxide (H2O2), and their Trolox equivalent antioxidant capacity (TEAC). This antioxidant activity was compared with that shown by the
synthetic antioxidants BHA (E-320), BHT (E-321) and propyl gallate (E-310). Total phenolics, ascorbic acid and the carotenoid
content of the fruits were also analyzed. All fruits showed a high ability to scavenge the OH· {\hbox{O}}{{\hbox{H}}^\bullet } radical, ranging from 60.61% to 81.04% inhibition for Rosa canina and Crataegus monogyna, respectively. The H2O2 scavenging capacity and the TEAC value varied widely, ranging between 3.63% and 87.26% inhibition of H2O2 and between 0.47 and 416.64 mM trolox g−1 FW for Sorbus domestica and Rosa canina, respectively. The antioxidant activity of fruits was higher than that of the synthetic additives analyzed, except in the
TEAC assay. The phenolic and carotenoid content of R. canina was much higher than that of the other fruits analyzed and its ascorbic acid concentration was also high, reflecting its
higher efficacy towards ABTS ·- {\hbox{ABT}}{{\hbox{S}}^{ \bullet - }} (TEAC assay) and H2O2 species. In spite of these associations, the correlation coefficients between total antioxidant activity and the antioxidant compounds
analyzed were not very significant; only phenolics and carotenoids showed a marginal correlation with the TEAC assay. The
results support the possible use of R. canina as natural antioxidant to replace the synthetic additives, as well as their use in the production of functional foods with
a high antioxidant activity. |
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