Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives

Abstract

Severa! Mediterranean and tropical fruits hav.e been analyzed in order to assess their antioxidant activity compared with thal of common food addi.:ves (butylated hydroxyanisole(BHA), butylated hydroxytoluene [BHT] and propyl gallate). Among Mediterranean fruits, red grape and plum were more effective (P < 0.05) scavengers of pcroxyl radicals than BHA, BHT, and propyl gallate. Of the tropical fruits, banana was the most cffective scavenger of peroxyl radicals. Mediterranean and tropical fruits showed very good scavenger activity against hydroxy radicals (OH·), protecting deoxyribose better than BHA and BHT. The HOCI scavenging ability of Mediterranean fruits tested was, in decreasing order, lemon > plum > apricot > white grape > melon > red grape > mandarín"> waterrnelon > peach > mediar> apple > orange > cherry > strawberry. However, the four varieties of pear were peor scavengers (P < 0.05). Among tropical fruits, the order of efficience as HOCI scavengers was passion fruit > lime > passiflora > kumquat > avocado > pineapple > physalis > papaya fruit > carambola > mango > banana. All Mediterranean fruits showed an effect on hydrogen peroxide except peach. Tropical fruits also had a strong effect on hydrogen peroxide except avocado, which had no effect. Toe effect of Mediterranean and tropical fruits on the protection factor of refined olive oil, analyzed by the Rancimat method and compared with common food additives, was clear. Watermelon conferred a significantly (P < 0.05) greater protection than the other Mediterranean fruit. Among tropical fruits, physalis had the most stabilizing effect.