Open AccessEvaluation of polyphenol, anthocyanin content and antioxidant capacity of some Vietnamese fruits
Author(s) -
Tri Nhut Pham,
Le Thi Hong Nhan,
Mai Huỳnh Cang,
Tri Duc Lam,
D. N. A. Thu,
Thuy Nguyen,
Vo Thanh Danh
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/736/6/062016
Subject(s) - anthocyanin , polyphenol , antioxidant , chemistry , passiflora , food science , ficus , proanthocyanidin , dpph , botany , horticulture , traditional medicine , biology , biochemistry , medicine
Polyphenol-rich fruits are plant materials of interest due to the high anthocyanin content and number of antioxidant compounds. Besides, anthocyanins also possess other various beneficial properties, including antioxidant activity and mitigation of risk of circulatory diseases. In this study, different polyphenol-rich fruit species including Ficus racemosa, Fragaria ananassa, Passiflora edulis, Carissa carandas Linn, and Rhodomyrtus tomentosa were harvested and compared for total anthocyanin content, total phenolic, and antioxidant activity. Extraction conditions included solvent of 50% ethanol, material/solvent ratio of 1:5, temperature of 60°C temperature and extraction time of 30 minutes. In terms of total phenolic content, Fig fruit achieved 136.08 mg GAE/g. Among examined fruits, strawberries contained the largest amounts of anthocyanin (355.27 mg cy-3glu L −1 ). Passion fruit showed the highest antioxidant activity (409.89ug/mL). The results of this study are expected to contribute to further development in utilization of the said fruits and open new pathways in enhancing value of agricultural products in Vietnam.