Antioxidant activity of Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica fruits cultivated in Algeria

Antioxidant activity of Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica fruits cultivated in Algeria

Four edible fruits from Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica from Algeria were analyzed in order to determine the total polyphenol, total flavonoid and flavonol contents using classical spectrophotometric methods. The antioxidant activity was established by thre...

Full description

Bibliographic Details
Main Authors: Nadia Zeghad, Ejaz Ahmed, Abdelmalik Belkhiri, Yvan Vander Heyden, Kristiaan Demeyer
Format: Article
Language:English
Published: Elsevier 2019-04-01
Series:Heliyon
Subjects:
Food analysis
Analytical chemistry
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844018344633
Description
Summary:Four edible fruits from Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica from Algeria were analyzed in order to determine the total polyphenol, total flavonoid and flavonol contents using classical spectrophotometric methods. The antioxidant activity was established by three different single-electron-transfer-based assays (ABTS radical cation, FRAP, and DPPH assays) and one hydrogen-atom-transfer based assay (ORAC). Among the four fruits tested, the Vitis vinifera hydroalcoholic extract showed the highest antioxidant capacity with all methods. The results indicated that the antioxidant activity and the total phenolic content of the selected plants are significantly different (p < 0.001).
ISSN:2405-8440

Similar Items