Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH, FRAP and ABTS(center dot+)). For the total phenolic content measured by the Folin-Ciocalteu method, three groups, having < 100, 200-500 and > 1000 mg GAE/100 g FW, were clearly distinguishable. Andean blackberry, capuli cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010 mg of GAE/100 g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS(center dot+) gave comparable results and were highly correlated (y = 0.691x + 6.78; r(2) = 0.908). Spectrophotometric measurements showed that the Andean blackberry and capuli peel but not banana passion fruit contained high levels of anthocyanins (lambda(max) = 520 nm). (c) 2008 Elsevier Ltd. All rights reserved.