Oxygen radical absorbance capacity (ORAC) and phenolic content of fruits and vegetables from Colombia
DOI:
https://doi.org/10.17533/udea.penh.20310Keywords:
antioxidants, protective agents, phenolic compounds, health food, fruits, vegetablesAbstract
Background: Fruits and vegetables have a high nutritional and therapeutic potential. It could be explained by presence of different phytochemicals, such as phenolic compounds, which have been associated with antioxidant activity. In order to determine antioxidant capacity in food matrices, one of the most widely used methods is oxygen radical absorbance capacity (ORAC). Objective: To estimate total phenolic content and ORAC in Colombian fruits and vegetables. Method and materials: Plant material was lyophilized, followed by an extraction process to separate hydrophilic and lipophilic fraction. Total phenolic content was estimated from hydrophilic fraction by Folin-Ciocalteu method. Antioxidant activity was evaluated in hydrophilic and lipophilic fractions by ORAC. Results: Total phenolic content varied from 30,5 to 10.584,7 mg/100 g in fruits, and 12,4 to 1.377,2 mg/100 g in vegetables. ORAC values were from 685,7 to 207.850,4 μmol trolox/100 g in fruits, and 372,3 to 32.047,9 μmol trolox/100 g in vegetables. Passion fruit and spinach had better antioxidant properties. Conclusions: Nutraceutical properties of Colombian fruits and vegetables may be explained by phenolic compounds content and antioxidant activity.
Downloads
References
Quideau S, Deffieux D, Douat-Casassus C, Pouységu L. Plant polyphenols: chemical properties biological activities, and synthesis. Angew Chem Int Ed. 2011;50:586-621.
Botero ML, Ricaurte S, Monsalve C, Rojano B. Capacidad reductora de 15 frutas tropicales. Scientia Technica. 2007;33:295-6.
Gaviria C, Ochoa C, Sánchez N, Medina C, Lobo M, Galeano P, et al. Actividad antioxidante e inhibición de la peroxidación lipídica de extractos de frutos de mortiño (Vaccinium meridionale Sw). Blacpma. 2009;8:519-28.
Ninfali P, Mea G, Giorgini S, Rocchi M, Bacchiocca M. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br J Nutr. 2005;93:257-66.
Choksi RB, Boylston WH, Rabek JP, Widger WR, Papaconstantinou J. Oxidatively damaged proteins of heart mitochondrial electron transport complexes. Biochim Biophys Acta. 2004;1688:95-101.
Rojano B, Zapata K, Cortés F. Capacidad atrapadora de radicales libres de Passiflora mollissima (Kunth) L.H. Bailey (curuba). Rev Cubana Plantas Med. 2012;17:408-19.
Martínez-Lazcano JC, Boll-Woehrlen MC, Hernández-Melesio MA, Rubio-Osornio M, Sánchez-Mendoza MA, Ríos C, et al. Radicales libres y estrés oxidativo en las enfermedades neurodegenerativas. Mensaje Bioquim. 2010;34:43-59.
Halliwell B, Whiteman M. Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? Br J Pharmacol. 2004;142:231-55.
Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agr Food Chem. 2005;53:4290-302.
Jacobo-Velázquez DA, Cisneros-Zevallos L. Correlations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants. J Food Sci. 2009;74:R107-R13.
US. Department of Agriculture, Agricultural Research Service. Oxygen radical absorbance capacity (ORAC) of selected foods, release 2. Beltsville: Nutrient Data Laboratory; 2010. 46p.
Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, et al. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL) of plasma and other biological and food samples. J Agr Food Chem. 2003;51:3273-9.
Jiménez-Álvarez D, Giuffrida F, Vanrobaeys F, Golay PA, Cotting C, Lardeau A, et al. High-throughput methods to assess lipophilic and hydrophilic antioxidant capacity of food extracts in vitro. J Agr Food Chem. 2008;56:3470-7.
Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Deemer EK. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer. J Agr Food Chem. 2002;50:1815-21.
Singleton Vl, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. AJEV. 1965;16:144-58.
Ou B, Hampsch-Woodill M, Prior R. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agr Food Chem. 2001;49:4619-26.
Naranjo M, Vélez T, Rojano B. Actividad antioxidante de café colombiano de diferentes calidades. Rev Cubana Plantas Med. 2011;16:164-73.
Dhawan K, Dhawan S, Sharma A. Passiflora: a review update. J Ethnopharmacol. 2004;94:1-23.
Vasco C, Ruales J, Kamal-Eldin A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chem 2008;111:816-23.
Contreras-Calderón J, Calderón-Jaimes L, Guerra-Hernández E, García-Villanova B. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res Intern. 2010; 44: 2047-53.
Rautenbach F, Venter I. Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages. J Food Compos Anal. 2010;23:753-61.
Hunter KJ, Fletcher JM. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovat Food Sci Emerg Tech. 2002;3:399-406.
Amin I, Zamaliah MM, Chin WF. Total antioxidant activity and phenolic content in selected vegetables. Food Chem. 2004;87:581-6.
Vallejo F, Tomás-Baeberán FA, García-Viguera C. Effect of climatic and sulphur fertilization conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars. Eur Food Res Tech. 2003;216:395-401.
McBride J. Can foods forestall aging? Agr Res. 1999;47:14-7.
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agr Food Chem. 2004;52:4026-37.
Zulueta A, Esteve MJ, Frígola A. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chem. 2009;114:310-6.
Amin I, Norazaidah Y, Emmyhanit KI. Antioxidant Activity and phenolic content of raw and blanching Amaranthus species. Food Chem. 2006;94:47-52.
Prior RL, Cap G, Martin A, Sofic E, McEwen J, O’Brien Cet al. Antioxidant capacity as influenced by total phenolic and anthocyanin content maturity and variety of Vaccinium species. J Agr Food Chem. 1998;46:2686-93.
Saura-Calixto F, Goñi I. Antioxidant capacity of the Spanish Mediterranean diet. Food Chem. 2006;94:442-7.
Quintero D, Escobar LM. Tabla de composición de alimentos. 2ed. Medellín: Centro de Atención Nutricional; 2001. 107p.
ICBF, Profamilia, Instituto Nacional de Salud, Universidad de Antioquia, Organización Panamericana de la Salud. Encuesta nacional de la situación nutricional en Colombia, 2005. Bogotá; 2006.
Epriliati I, Ginjom IR. Bioavailability of phytochemicals. In: Rao V, ed. Phytochemicals: a global perspective of their role in nutrition and health. Rijeka: In Tech, 2011. p. 401-28.
Martínez JR, Izquierdo M. La capacidad antioxidante de la dieta española, la rueda de los alimentos antioxidantes. Madrid: Sociedad Española de Dietética y Ciencias de los Alimentos; 2005. [citado noviembre de 2013]. Disponible en http://www.nutricion.org/recursos_y_utilidades/pdf/instrucciones_rueda_antiox.pdf
Downloads
Published
How to Cite
Issue
Section
License
Derechos de autor 2024 Universidad de Antioquia
