Antioxidant activities of various fruits and vegetables produced in Taiwan

Hui Yu Huang, Chen Kang Chang, Tim K. Tso, Ju Jen Huang, Wei Wei Chang, Ying Chieh Tsai

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)423-429
Number of pages7
JournalInternational Journal of Food Sciences and Nutrition
Volume55
Issue number5
DOIs
Publication statusPublished - Aug 1 2004
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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