Anti-oxidant Activity of Fruits: The Biological Aspect | Chapter 2 | Chemistry and Biochemistry: Research Progress Vol. 7

Fruits and fruit products are an essential part of the human diet. Fruits play an important role in maintaining a healthy diet due to the content of antioxidant compounds such as vitamins (ascorbic acid and tocopherols), minerals (selenium), polyphenols (flavonoids and anthocyanins) and other components such as fibre (pectins and cellulose). This study aimed to evaluate the antioxidant potential of selected fruits. For this study, fifteen types of fresh fruits were collected from the local market in the months of July-September. Three samples of each fruit from different markets were collected. This study evaluated the total phenolic content and antioxidant activities of the collected fruits. The fruit samples were analysed using several in vitro antioxidant assays, including total phenolic content, reducing power assay, free radical scavenging activity, hydroxyl radical scavenging ability, and inhibition of DNA damage. The fruits were extracted with 70% Acetone, which extracts maximum free and conjugated phenolic compounds, including anthocyanins and showed a significant antioxidant activity. The Total Phenolic Content of fruits varied from 40 - 882 mg of gallic acid equivalents per 100g of fresh weight, and more than 60% of fruits showed reasonably high phenolic content. The Phenolic Content of plant foods are known to be a powerful antioxidant; therefore Phenolic content of fruit indicates a rough estimate of antioxidants. The fruit with high Phenolic Content also showed high antioxidant activities. The Hydroxyl radical is an extremely reactive species formed in biological systems, implicated as highly damaging in free radical pathology, capable of damaging almost every molecule found in living cells. Therefore, the Hydroxyl radical Scavenging Activity was assessed by fruit extracts, which showed 60 - 80% Inhibition of Hydroxyl radical in vitro. In addition effect of fruit extracts were assessed for the inhibitory effect of DNA Oxidation invitro and the results showed a decrease in DNA damage. These findings suggest that increased consumption of fruits rich in phytochemicals may help prevent chronic diseases.

 

Author(s) Details

 Arunapriya Lakkadi
Department of Chemistry, Bhavan's Vivekananda College of Science, Commerce and Humanities, Sainikpuri, Secunderabad, 500094, India.

 

Venkatesh Nampally
Department of Chemistry, Osmania University, Hyderabad-500007, India.

 

Parthasarathy Tigulla
Department of Chemistry, Osmania University, Hyderabad-500007, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/cbrp/v7/5780