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Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed
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DOI: 10.1016/j.foodres.2010.11.003

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Food Research International

j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / f o o d r e s

Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24
exotic fruits from Colombia
José Contreras-Calderón a, Lilia Calderón-Jaimes b, Eduardo Guerra-Hernández a, Belén García-Villanova a,⁎
a
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18012 Granada, Spain
b
Departamento de Biología y Química, Facultad de Ciencias Básicas, Universidad de Pamplona, Ciudad Universitaria, Pamplona, Colombia

a r t i c l e i n f o a b s t r a c t

Article history: Twenty-four exotic Colombian fruits were evaluated for antioxidant activity and total soluble phenolics (TP)
Received 11 September 2010 (edible part, seed and peel) and ascorbic acid content (edible part). The antioxidant activities were evaluated
Accepted 1 November 2010 by ABTS (free radical-scavenging capacity) and FRAP (ferric reducing antioxidant power) methods. The ABTS,
FRAP, TP and ascorbic acid values in the edible part were 3.25 to 175 μM Trolox equiv/g fresh weight (FW),
Keywords:
6.29 to 144 μM Trolox equiv/g FW, 15.7 to 1018 mg gallic acid equiv/100 g FW, and 0.53 to 257 mg ascorbic
Exotic fruits
ABTS
acid/100 g FW respectively. There were positive correlations between antioxidant activity (assessed by both
FRAP ABTS and FRAP) and TP and ascorbic acid with the FRAP and ABTS methods. The edible part of banana passion
Total phenolics fruits (P. tarminiana and P. mollisima) exhibited the highest values of antioxidant activity and total phenolics,
Ascorbic acid while the highest level of ascorbic acid was recorded in the edible part of guava apple and cashew. The seeds
Pulp with the highest values of antioxidant activity and total phenols were cashew, algarrobo, arazá and coastal
Peel sapote, while the peel of coastal sapote and algarrobo had the highest values of antioxidant activity and total
Seeds phenolics. To the best of our knowledge, this paper reports the first evaluation of pulp, seed and skin of
Colombian tropical fruits with a view to their knowledge utilization for the development of novel functional
food products.
© 2010 Elsevier Ltd. All rights reserved.

1. Introduction of tropical fruits, especially the more exotic species, is currently

Colombia is one of the countries with the greatest variety of fruits
in the world. Its geographic diversity, with all classes of soil and
climates, allows 51,220 species of plants to flourish, second in number
only to Brazil. At least 150 fruits originate from Colombia and more
than 50 are acclimated fruits from Africa, Asia, Eurasia and Australia
(http://frudely.spaces.live.com/blog/).
The consumption of tropical fruits is increasing in both domestic
and international markets due to growing recognition of its value to
human health. Colombia boasts a large number of underexploited
native and exotic fruit species that are of potential interest to the
agroindustry and constitute a possible future source of income for the
local population. These fruits represent an opportunity for local
growers to gain access to special markets where consumers
appreciate the exotic character of such products and the presence of
bioactive compounds capable of preventing degenerative diseases
(Alves, Brito, Rufino, & Sampaio, 2008).
In recent years, a wide variety of fruit products with beneficial
health effects have been developed and marketed. However, only
limited information on the nutritional value and bioactive compounds
⁎ Corresponding author. Tel.: +34 958 243 866; fax: +34 958 249 577.
E-mail address: belenv@ugr.es (B. García-Villanova).
available (Botero, Ricaute, Monsalve, & Rojano, 2007).
There is strong evidence that free radicals are responsible for
damage to lipids, proteins and nucleic acids in cells (Leong & Shui,
2002) leading to various physiological and pathological abnormalities,
such as inflammation, cardiovascular diseases and ageing.
Recent epidemiological studies indicate that the frequent con-
sumption of fruits is associated with a lower risk of chronic diseases
(Beecher, 1999; Van't Veer, Janson, Klert, & Kok, 2000; WHO, 2003;
Scalbert, Manach, Morand, Remesy, & Jimenez, 2005; He, Nowson,
Lucas, & Macgregor, 2007; Bae, Lee, & Guyatt, 2008; Wright et al.,
2008). The combination of vitamins, minerals, phenolic antioxidants
and fibre seems to be responsible for these effects (Ruxton, Gardner, &
Walker, 2006; Saura-Calixto & Goñi, 2006).
The antioxidant capacities of fruits vary depending on their
content in vitamin C, vitamin E, carotenoids, flavonoids and other
polyphenols (Saura-Calixto & Goñi, 2006). The main dietary sources of
phenolic compounds are fruits and beverages (Saura-Calixto & Goñi,
2006). Ascorbic acid (AA) is also abundant in many fruits. It has been
reported that the contributions of phenolic compounds to antioxidant
activities are much greater than those of vitamin C (Scalbert et al.,
2005). It has been postulated that a network of antioxidants with
different chemical properties may work in a synergistic way,
protecting cells from damage (Blomhoff, Carlsen, Andersen, & Jacobs,
2006).

0963-9969/$ – see front matter © 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2010.11.003
2048 J. Contreras-Calderón et al. / Food Research International 44 (2011) 2047–2053

Many seasonal fruits are processed to make dried products, juices,
jams, nectars, compotes, etc. The major by-products of such processing
are the peel and the seed. According to many authors, the content of
total phenolic compounds and the antioxidant activity is particularly
high in the peel of some fruits, more so than in whole fruit (Kunradi
Vieira et al., 2009; Ajila, Naidu, Bhat, & Prasada Rao, 2007). However, few
studies have been reported concerning the antioxidant activity of
tropical and subtropical fruit seeds. To achieve the complete utilization
of such fruits, it would be beneficial if the seeds could be used as a source
of natural food additives and ingredients (Soong & Barlow, 2004).
Different methodologies have been employed to evaluate the in vitro
antioxidant capacity of fruits, with the results obtained depending on the
method used (Sánchez-Moreno & Larrauri, 1998), of which FRAP, ABTS,
DPPH and ORAC are the most widely used. It is recommended that at least
two (or even all) of these assays be combined to provide a reliable picture
of the total antioxidant capacity of a foodstuff (Pérez-Jiménez et al., 2008).
Trolox equivalent antioxidant capacity (TEAC) is usually evaluated by two
different methods, the ferric ion reducing antioxidant parameter (FRAP)
and the scavenging of the radical cation of 2,2´-azinobis (3-ethyl-
benzothiazoline-6-sulphonate; ABTS). In recent years, both assays have
been widely applied to analyze antioxidant capacity in different fruits
(Luximon-Ramma, Bahorun, & Crozier, 2003; Netzel, Netzel, Tian,
Schwartz, & Konczak, 2006; Vasco, Ruales, & Kamal-Eldin, 2008;
Patthamakanokporn, Puwastein, Nitithamyong, & Sirichakwal, 2008;
Stangeland, Remberg, & Lye, 2009; Alothman, Bhat, & Karim, 2009; Rufino
et al., 2010).
The aim of the present study is determine the antioxidant capacity
and total phenolics and ascorbic acid content of twenty-four exotic
Colombian fruits obtained from different areas of the country. The
antioxidant capacity and total phenolics of the by-products (seed and
peel) were also studied in order to determine whether they could be
exploited as a source of natural antioxidants.
2. Materials and methods
2.1. Chemical reagents
2,6-Dichlorophenol indophenol sodium salt 2-hydrate was obtained
from Panreac (Barcelona, Spain). 2.2´-Azino-bis(3-ethylbenzenothiazo-
line6-sulfonic acid) (ABTS), 2,4,6-Tri(2-pyridyl)-s-triazine (TPTZ), Trolox
(6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), a water-sol-
uble analogue of vitamin E, Folin–Ciocalteu reagent (2.0 N) and Gallic acid
were purchased from Sigma-Aldrich Química (Madrid, Spain). L (+)
ascorbic acid was obtained from Carlo Erba Reagenti (Rodano, Italy).
Potassium persulfate, oxalic acid and other chemicals used were of
standard analytical grade.
2.2. Fruit samples
Twenty-four Colombian fruits (edible and non-edible parts) from
different areas in Colombia were analyzed (Table 1): borojo, coastal
sapote, pear apple, guava apple, American oil palm and macadamia
nut were obtained from Medellin (Antioquia); giant granadilla,
mountain papaya, cassabanana, banana passion fruits (P. mollisima
and P. tarminiana), cashew, arrayana and algarrobo were from Cúcuta,
Pamplona and Ocaña (Norte de Santander); Brazilian guava and
pejibaye were purchased from Bucaramanga (Santander); arazá,
aguaje, peach tomato, naranjilla, yellow mombin, cupuacu, abiu and
umarí were obtained from Leticia (Amazonas). All samples were
obtained at eating ripeness.
2.2. Sample preparation
The fresh fruits were cleaned with tap water and then separated
into peel, seed and pulp (the latter corresponding to the edible part)
(Table 1). Immediately, the edible portion was chopped and
homogenized for 10 s and the non-edible portion (peel or seed) was
triturated using an Oster blender. The amount of sample homogenized
depended on the size of the fruit: for large fruits (giant granadilla,
mountain papaya, cassabanana and cupuacu), two samples were
triturated, for medium-size fruits (borojo, coastal sapote, peach apple,
guava apple, Brazilian guava, banana passion fruits (P. mollisima and P.
tarminiana), arazá, naranjilla, yellow mombin, abiu, umarí, pejibaye
and algarrobo) four or five fruits were triturated and for small ones
(American oil palm, macadamia nut, aguaje, cocona, cashew and
arrayana) between five and twenty fruits were triturated. The time
between chopping the fruit and beginning the extraction was 8–
10 min.
Fruit extracts were obtained following the method described by
Pérez-Jiménez et al. (2008) with slight modifications. Two grams of

Table 1
Colombian fruit names and parts analyzed.

English name Colombian name Scientific name Edible part Non-edible part

Abiu Caimo Pouteria caimito Pulp Seed

Aguaje Aguaje Mauritia flexuosa Pulp + peel Seed
Algarrobo Algarrobo Hymenaea courbaril Pulp Seed, peel
American oil palm Corozo American Oil palm oleífera Pulp + seed Peel
Arazá Arazá Eugenia estipitata Pulp + peel Seed
Arrayana Arrayana Psidium sartorianum Whole fruit –
Banana passion fruit Curuba criolla Passiflora mollissima Pulp + seed Peela
Banana passion fruit Curuba quiteña Passiflora tarminiana Pulp + seed Peela
Borojó Borojó Borojoa patinoi Pulp Seed, peela
Brazilian guava Guayaba agria Psidium araca Whole fruit –
Cashew Marañon Anacardium occidentale Pulp + peel Seed
Cassabanana Cajúa Sicana odorifera Pulp Seed, peel
Coastal sapote Zapote costeño Callocarpum mamosum Pulp Seed, peel
Cupuacu Capoasú Theobroma grandiflorum Pulp Seed, peel
Giant granadilla Badea Passiflora quadrangularis Pulp Seed, peel
Guava apple Guayaba-manzana Hibrido de psidium guajava Whole fruit –
Macadamia Macadamia Macadamia Nut integrifolia Pulp Peel
Mountain papaya Babaco Carica pentagona Whole fruit –
Naranjilla Naranjilla Solanum quitoense Pulp + seed Peela
Peach tomato Cocona Solanum sessiliflorum Pulp + seed Peel
Pear apple Pera-manzana – Whole fruit –
Pejibaye Chontaduro Bactris gasipaes Pulp Seed, peel
Umarí Umarí Poraqueiba serícea Pulp Seed, peel
Yellow mombin Ubos Spondias mombin Pulp + peel –
a
Fruits with thicker skin.
 J. Contreras-Calderón et al. / Food Research International 44 (2011) 2047–2053 2049

the sample were placed in a capped centrifuge tube and 8 ml of acidic
methanol-water (50:50, v/v pH 2) were added, after which the tube
was vortexed for 1 min at normal atmosphere in a vortex (V1 Plus,
BOECO) and shaken at room temperature in a shaker (Bioshaker Plus,
Molecular Technologies) for 1 h. The tube was then centrifuged at
2879 g/15 min (T30 centrifuge, Janetzki) and the supernatant was
recovered. 8 ml of acetone-water (70:30) were added to the residue,
followed by stirring, shaking and centrifugation. The supernatants
were combined and transferred to a 25 mL volumetric flask, and water
was added to make the final volume 25 ml. The extracts were stored at
−20 °C and measured before 24 h.
2.3. FRAP assay
2.5. Total phenolics (TP)
The total phenolic content was determined using the Folin–
Ciocalteau assay (Singleton, Orthofer, & Lamuela-Raventos, 1999).
100 μl of test sample, diluted appropriately with water, or gallic acid
standard were mixed with 500 μl Folin–Ciocalteu reagent and 2 ml of
10% sodium carbonate solution and distilled water was added to reach
a final volume of 10 ml. The mixture was stirred and kept for 30 min at
room temperature in the dark. The absorbance was measured at
725 nm against the blank (UV/VIS-2401 PC). Aqueous solutions of
gallic acid (between 0 and 100 ppm) were used for calibration. Results
were expressed as mg of gallic acid equivalents (GAEs) per 100 g of
fresh weight (mg of GAEs/100 g of FW).

The FRAP assay was performed as previously described by Pulido,
Bravo, and Saura-Calixto (2000). FRAP reagent 900 μl (containing
TPTZ, FeCl3 and acetate buffer), freshly prepared and warmed at 37 °C
(water bath, Memmert), was mixed with 90 μl distilled water and
30 μl of test sample, diluted appropriately with water, or Trolox
standard and incubated at 37 °C/30 min. Maximum absorbance values
at 595 nm were taken after 30 min. (UV/VIS-2401 PC with UV Probe
2.01 Shimadzu software, Shimadzu). Aqueous solutions of Trolox
concentrations (between 0 and 500 µM) were used for calibration.
Results were expressed as micromoles of Trolox equivalents (TEs) per
gram of fresh weight (μmol of TEs/g of FW).
2.4. Measurement of ABTS
2.6. Ascorbic acid
The titrimetric method with 2,6-dichlorophenolindophenol
reagent (AOAC Association of official analytical chemists, 1995) with
some modifications was applied. 10 g of homogenized fresh sample
was mixed with 20 ml of 2% solution oxalic acid. The mixture was
homogenized, diluted to 100 ml with 2% oxalic acid solution and
filtered. Ten ml of filtrated solution was titrated with 0.01% of 2,6-
dicloro-phenol-indophenol solution. The final point was considered
when the solution had a pink colour for 15 s.
The calibration of 2,6-dichlorophenolindophenol solution was per-
formed with 0.05% ascorbic acid solution. Results were expressed as mg of
ascorbic acid equivalents per 100 g of fresh weight (mg AA/100 g of FW).
The total time of assays was between 10 and 15 min.

The ABTS assay was performed following Re et al. (1999). 100 μL of

test sample, diluted appropriately with water, or Trolox standard was
mixed with 1 ml of ABTS +· solution and incubated at 30 °C/30 min.
Absorbance readings at 730 nm were taken after 60 min (UV/VIS-
2401 PC). Aqueous solutions of Trolox concentrations (between 0 and
500 µM) were used for calibration. Results were expressed as
micromoles of Trolox equivalents (TEs) per gram of fresh weight
(μmol of TEs/g of FW).
2.7. Statistical analysis
All extraction assays were carried out in duplicate and a duplicate
of each extract was analyzed. Results were expressed as means ±
standard deviation (SD). To determine the correlation between the
antioxidant activity methods and the contribution of the total phenols
and ascorbic acid to antioxidant capacity, Pearson's correlation

Table 2
The antioxidant capacity (ABTS and FRAP), TP compound and AA content of Colombian tropical fruits (edible part).

Fruits FRAP μmol TEs/g of FW ABTS μmol TEs/g of FW TP mg of GAEs/100 g of FW AA mg/100 g of FW

Abiu 13.7 ± 0.12 21.0 ± 2.52 83.0 ± 0.45 7.05 ± 0.00

Aguaje 27.8 ± 0.64 70.2 ± 3.62 281 ± 2.25 1.55 ± 0.00
Algarrobo 7.60 ± 0.35 26.7 ± 1.89 97.2 ± 2.69 3.20 ± 0.00
American oil palm 7.84 ± 0.11 16.4 ± 1.31 80.5 ± 3.44 5.77 ± 0.00
Arazá 11.4 ± 0.14 20.2 ± 2.44 111 ± 3.64 8.92 ± 0.38
Arrayana 23.8 ± 0.94 48.8 ± 1.40 187 ± 3.87 2.19 ± 0.00
Banana passion fruit (P. mollissima) 114 ± 3.28 131 ± 0.64 635 ± 2.71 61.5 ± 2.40
Banana passion fruit (P. tarminiana) 175 ± 4.18 144 ± 1.88 1018 ± 14.5 71.7 ± 2.40
Borojo 3.88 ± 0.50 6.29 ± 0.86 41.8 ± 1.54 1.28 ± 0.00
Brazilian guava 39.9 ± 0.92 44.8 ± 1.98 192 ± 11.5 102 ± 0.00
Cashew 125 ± 1.02 115 ± 15.2 445 ± 15.2 228 ± 1.68
Cassabanana 3.25 ± 0.37 6.49 ± 0.47 15.7 ± 1.13 16.0 ± 0.00
Coastal sapote 3.50 ± 0.32 8.56 ± 0.07 23.9 ± 0.09 1.03 ± 0.00
Cupuacu 4.07 ± 0.11 9.59 ± 0.25 40.3 ± 0.57 7.05 ± 0.00
Giant granadilla 11.0 ± 1.19 16.3 ± 1.39 70.7 ± 2.27 51.1 ± 1.36
Guava apple 61.9 ± 0.38 50.2 ± 0.42 309 ± 6.81 257 ± 11.7
Macadamia nut 3.88 ± 0.22 18.6 ± 0.08 38.7 ± 1.24 4.07 ± 0.00
Mountain papaya 3.71 ± 0.35 7.63 ± 1.36 36.8 ± 0.76 32.8 ± 0.00
Naranjilla 6.77 ± 0.05 12.2 ± 0.85 58.3 ± 2.39 1.30 ± 0.00
Peach tomato 8.88 ± 0.24 15.2 ± 0.49 70.9 ± 2.57 2.12 ± 0.00
Pear apple 4.48 ± 0.32 8.92 ± 0.82 40.8 ± 1.74 0.53 ± 0.00
Pejibaye 3.98 ± 0.18 14.1 ± 0.16 65.7 ± 2.07 33.7 ± 0.00
Umarí 5.86 ± 0.46 20.3 ± 0.35 115 ± 2.79 1.60 ± 0.00
Yellow mombin 8.50 ± 0.03 8.60 ± 0.57 52.6 ± 1.55 26.7 ± 0.66

Mean value ± standard deviation of fresh weight; n = 4.

2050 J. Contreras-Calderón et al. / Food Research International 44 (2011) 2047–2053
coefficients were calculated. All analyses were performed using
Statgraphics Plus, version 5.1, 2000.
3. Results and discussion
Twenty-four fruits from Colombia (Table 1) were investigated for
their antioxidant activity, evaluated by FRAP and ABTS assay and by
the levels of TP and AA in the edible and by FRAP, ABTS and TP assays
in the non-edible parts (seed and skin).The results are shown in
Tables 2, 4 and 6.
The selection of fruits was based on the seasonal production period
(March–September), their presence in different regions of Colombia
and the limited or no information about their antioxidant properties.
The fruits from the Amazonas region (arazá, aguaje, orinoco apple,
naranjilla, yellow mombin, cupuacu, abiu, umarí, cassabanana,
mountain papaya and arrayana) are unknown or barely known
outside their natural range, while the other fruits can be obtained in
the main markets in the country.
3.1. Preliminary studies
Two antioxidant extraction methods were assayed prior to the
Colombian fruits study. The assays were carried out in fresh guava
(Psidium guajava) and the FRAP method was applied to determine the
antioxidant capacity. Method 1: two extraction solvents: acidic
methanol/water (50/50 v/v, pH = 2) and acetone/water (70/30, v/v)
(Pérez-Jiménez et al., 2008) with slight modifications and methanol
100% solvent (Method 2). The value obtained by method 1 was
101 μmol TEs/g of FW and 37.4 μmol TEs/g of FW for method 2; both
shaking 1 h. In view of the results obtained, the procedure chosen for
the present study was Method 1.
The precision of the entire procedure was assayed, including
sample preparation and FRAP, ABTS and TP determination. This study
was carried out using banana passion fruit (P. mollissima) (n = 8). The
relative standard deviations (RSD) were 4.59%, 3.82% and 1.32%
obtained on a sample with mean antioxidant activity values of
100.8 μmol of TEs/g of FW, 110.8 μmol of TEs/g of FW and 648.8 mg of
GAEs/100 g of FW by FRAP, ABTS and TP, respectively. The precision of
the procedure in AA determination was evaluated using common
guava (Psidium guajava) (n = 8) in the same extract. The RSD was
5.08% for a mean value of 91.5 mg AA/100 g FW.
3.2. Edible portion of the fruits
Depending on the fruit in question, different parts were defined as
edible (Table 1). The edible portions assayed were whole fruit, pulp,
pulp-skin and pulp-seed. The Colombian exotic fruits in this study
presented a wide range of antioxidant activity levels.
The FRAP assay is commonly used to study the antioxidant capacity
of plant materials. The antioxidant capacity of fruits extracts is
determined by the ability of the antioxidants in these extracts to
reduce ferric to ferrous iron in FRAP reagent. The antioxidant capacities
of the fruit extracts tested varied from 3.25 to 175 μmol of TEs/g of FW.
Table 3
Pearson's correlation coefficients (r) between antioxidant capacity and antioxidant
compounds in the edible portion of 24 Colombian of fruits.
ABTS TP Ascorbic acid
FRAP 0.958 a
0.967 a
0.605b
ABTS 0.954a 0.512c
a
Significant at p b 0.001.
b
Significant at p b 0.002.
c
Significant at p b 0.01.
60% of the fruits presented values b 10 μmol of TEs/g of FW and three of
them presented values exceeding 100 μmol of TEs/g of FW. The fruits
with the highest FRAP values were banana passion fruit (Passiflora
tarminiana), containing 175 μmol of TEs/g of FW; cashew, with
125 μmol of TEs/g of FW and banana passion fruit (Passiflora
mollisima), with 114 μmol of TEs/g of FW. The edible parts of banana
passion fruit are the pulp and the seed while the edible parts of cashew
are the pulp and the skin. The highest levels of activities evaluated by
the FRAP assay, in decreasing order, were banana passion fruit (P.
tarminiana) N cashew N banana passion fruit (P. mollisima) N guava
apple N Brazilian guava N aguaje N arrayana; the values of these seven
fruits ranged between 175 and 23.8 μmol of TEs/g of FW (Table 2). The
remaining fruits presented values between 3.25 and 13.7 μmol of
TEs/g of FW for cassabanana and abiu respectively.
The ABTS assay is commonly applied to determine antioxidant
activity in plants. It is based on the ability of antioxidants to scavenge
the long-life radical cation ABTS +· The antioxidant activity values
determined by the ABTS method ranged from 6.29 to 144 μmol of
TEs/g of FW. 60% of them presented values b 20 μmol of TEs/g of FW
and three fruits presented values exceeding 100 μmol of TEs/g of FW.
Banana passion fruits (P. tarminiana and P. mollisima) and cashew
exhibited the highest values, with 144, 131 and 115 μmol of TEs/g of
FW respectively. Organized in decreasing order of antioxidant
capacity, the fruits with the highest values were ranked as follows:
banana passion fruit (P. tarminiana) N banana passion fruit
(P. mollisima) N cashew N aguaje N guava apple N arrayana N Brazilian
guava. The values recorded were between 144 and 44.8 μmol of
TEs/g of FW (Table 2). The other fruits presented values ranging from
6.29 to 26.7 μmol of TEs/g of FW for borojo and algarrobo respectively.
The antioxidant activities evaluated by both methods (FRAP and
ABTS) showed similar trends with high correlations (r = 0.958)
(Table 3). Significant correlations have also been reported by Vasco
et al. (2008) for fruits from Ecuador, by Rufino et al. (2010) for fruits
from Brazil, and by Rojas-Barquera and Narváez-Cuenca (2009) for
Colombian fruits. The ABTS/FRAP ratio of 0.82–3.54 is in the same
range as that reported by Vasco et al. (2008) and Nilsson et al. (2005).
The Folin–Ciocalteu method measures the reduction of the reagent
by phenolic compounds with the formation of a blue complex that can
be measured at 725 nm against gallic acid as a standard. The amount
of extractable total phenolics varied greatly among the fruit
species (Table 2). The fruits with highest content, in decreasing
order, were banana passion fruit (P. tarminiana) N banana passion
fruit (P. mollisima) N cashew N guava apple N aguaje N Brazilian guava N
arrayana N umarí N arazá; the values ranged between 1018 and 111 mg
of GAEs/100 g of FW. The remaining fruits presented values between
15.7 and 97 mg of GAEs/100 g of FW for cassabanana and algarrobo
respectively.
The total phenolic contents showed a strong correlation with
antioxidant activity (r = 0.967, r = 0.954) for FRAP and ABTS
respectively (Table 3). The three methods involve single electron
transfer mechanism. A positive and significant correlation has also
been obtained by other authors (Luximon-Ramma et al., 2003;
Manhattanatawee et al., 2006; Netzel et al., 2006; Mezadri, Villaño,
Fernández-Pachón, García-Parrilla, & Troncoso, 2008; Vasco et al.,
2008). The highest ascorbic acid (AA) contents were found in guava
apple, cashew, and Brazilian guava (257, 228, 102 mg AA/100 g FW
respectively). Banana passion fruits (P. tarminiana, P. mollisima)
presented the highest values of TP and antioxidant activity but did not
present the highest values of AA (71.7 and 61.5 mg AA/100 g FW).
Medium AA values, between 51.1 and 26.7 mg AA/100 g FW, were
presented by other fruits such as giant granadilla, pejibaye, mountain
papaya and yellow mombin, while around 60% of them exhibited low
values of b10 mg AA/100 g FW. A positive correlation was established
between AA content and antioxidant activity, measured by the FRAP
and ABTS methods (Table 3). The correlation values were r = 0.605 for
AA and FRAP (p b 0.002) and r = 0.512 for AA and ABTS (p b 0.01). No
 J. Contreras-Calderón et al. / Food Research International 44 (2011) 2047–2053 2051

correlation between ABTS, FRAP and vitamin C was found by values ranging between 280 and 230 mg of GAEs/100 g of FW in
Luximon-Ramma et al. (2003) for Mauritian exotic fruits, nor by aqueous and alcoholic extracts, respectively, from cashew apple pulp.
Manhattanatawee et al. (2006) for Florida tropical fruits or by Rojas-
Barquera & Narváez-Cuenca (2009). A recent study of Brazilian 3.3. Non-edible portion of the fruits (seed and peel)
tropical fruits reported a positive and significant correlation between
vitamin C and FRAP (r = 0.70) and ABTS (r = 0.70) (Rufino et al., The seasonal fruits are consumed fresh, and some of them are
2010). Cashew fruit presents a high antioxidant activity, and high TP processed to make dried products, juices, jams, nectars, compotes and
and vitamin C values. Banana passion fruits (P. tarminiana, P. desserts. In the case of processed fruits, the major by-products are the
mollisima) presented the highest antioxidant activity and TP values peel and the seed. A great deal has been reported about the
but their vitamin C values (71.7 and 61.5 mg AA/100 g FW) were not antioxidant capacity of tropical fruits; however, there is only limited
the highest. The antioxidant activity and TP values of Brazilian guava information about Colombian fruits, and none about the non-edible
and guava apple can be considered medium, while levels of vitamin C portions (seed and peel).
were high (102 and 257 mg AA/100 g FW, respectively). Twelve seed samples were tested for antioxidant activity and TP.
Very limited information has been reported about antioxidants in The seeds presented a wide range of FRAP, ABTS and TP values
the fruit considered in this study, except in the case of guava (Psidium (Table 4). The antioxidant activity measured by FRAP method ranged
guajava), which has been widely studied. However, little is known about from 1.40 to 1690 μmol of TEs/g of FW. The highest activities
the particular guava species examined in this study, guava apple (a evaluated by the FRAP assay, in decreasing order, were cash-
hybrid of Psidium guajava) and Brazilian guava (Psidium araca). The TP ew N arazá N coastal sapote N algarrobo N cupuacu N abiu N umarí. The
content of guava apple and Brazilian guava was 309 and 192 mg/100 g remaining seeds presented values b 12 μmol of TEs/g of FW. The
of FW respectively. These results are on a par with some observations on cashew seed had the highest value, well above that of the other seeds
guava fruits obtained from different geographical origins (Jiménez- (1690 μmol of TEs/g of FW); the values of the algarrobo, arazá and
Escrig, Rincón, Pulido, & Saura-Calixto, 2001; Sun, Chu, Wu, & Liu, 2002; sapote seeds were around 250 μmol of TEs/g of FW. The cashew seeds
Manhattanatawee et al., 2006; Thaipong, Boonprakob, Crosby, Cisneros- analyzed were considered a non-edible portion of the fruit, as the
Zevallos, & Byrne, 2006; Lim, Lim, & Tee, 2007; Botero et al., 2007; edible product (cashew nut) is obtained via a toasting process.
Patthamakanokporn et al., 2008; Alothman et al., 2009). The FRAP The results obtained by the ABTS assay followed a similar pattern.
values obtained in guava apple and Brazilian guava, of 62 and 40 μmol In this case, too, a wide range of levels was detected, ranging from 4.92
TEs/g of FW, were higher than those reported by Patthamakanokporn et to 1700 μmol of TEs/g of FW. The highest values recorded by the ABTS
al. (2008) and by Manhattanatawee et al. (2006), for different varieties. assay, in decreasing order, were cashew N arazá N algarrobo N coastal
The AA content in Colombian fruits presented a very wide range, sapote N cupuacu N umarí N abiu. The remaining seeds had
between 0.53 and 257 mg AA/100 g FW, which is similar to values values b 25 μmol of TEs/g of FW. The cashew seed had the highest
reported by others for these fruits, 0.8 – 154 mg AA/100 g FW value, with 1700 μmol of TEs/g of FW, while algarrobo, arazá and
(Luximon-Ramma et al., 2003; Manhattanatawee et al., 2006; Lim sapote presented about 400 mg of GAEs/100 g of FW.
et al., 2007). Vasco et al. (2008) reported information about seventeen The total phenolic content ranged from 20.4 to 4851 mg of GAEs/
fruits, finding similar AA values (63–93 mg/100 g FW) for banana 100 g of FW. Cashew, algarrobo, coastal sapote and arazá presented
passion fruit, zapote (1 mg/100 g FW), red mombin (27–36 mg/100 g significantly higher values, between 1624 and 4851 mg of GAEs/100 g
FW) and granadilla (16–25 mg/100 g FW) and lower ones for guava of FW. Medium values, between 100 and 500 mg of GAEs/100 g of FW,
(Psidium guajava). The total phenolic compounds content reported in were recorded for capuacu, abiú, amarí and giant granadilla seeds,
Ecuadorian fruits is similar to that found for banana passion fruit, while the remaining seeds presented low levels, between 20 and
guava, narangilla and granadilla, and higher than that for red mombin 70 mg of GAEs/100 g.
and zapote. The latter variation may be due to differences in varieties, The antioxidant activities in the seeds, evaluated by FRAP and
climate, ripeness, extraction method, etc. Similar FRAP values were ABTS, presented similar trends with high correlations (r = 0.962)
found for the banana passion fruits. Botero et al. (2007) measured the (Table 5) with respect to the edible part of the fruit. Positive and
antioxidant capacity of fifteen tropical fruits by FRAP, and found significant correlations were found between TP and antioxidant
banana passion fruit to have the highest value, while Muñoz-Jáuregui, activity. The correlation values (r) recorded, for FRAP and ABTS, were
Ramos-Escudero, Alvarado-Ortiz, and Castañeda-Castañeda (2007) 0.915 and 0.906 respectively. The ABTS/FRAP ratio ranged from 1.0 to
found the highest antioxidant capacity, measured by DPPH, in banana 3.5. This ratio is closer to 1.0 as antioxidant activity increases. These
passion fruit (Passiflora mollisima). Broinizi et al. (2007) reported TP results suggest that phenols make a significant contribution to total
antioxidant activity.
Fourteen peel samples were tested for antioxidant activity and TP
(Table 6). The peel of fruits presented a wide range of FRAP, ABTS and
Table 4
TP values (Table 6). The antioxidant activity measured by the FRAP
The antioxidant capacity (ABTS and FRAP) and TP compounds of seed from Colombian
fruits. method was between 8.04 and 273 μmol of TEs/g of FW. The highest
activities evaluated by FRAP were obtained in coastal sapote and
Seed of fruits FRAP μmol TEs/g ABTS μmol TEs/g TP mg of GAEs/100 g
algarrobo, with values of 273 and 237 μmol of TEs/g of FW
of FW of FW of FW
respectively. These values were 78 and 31 times higher than the
Abiu 43.0 ± 2.77 66.6 ± 0.99 262 ± 36.7 pulp value. The remaining fruits presented values b 50 μmol of TEs/g of
Aguaje 9.29 ± 0.50 20.0 ± 0.53 67.5 ± 4.70
Algarrobo 237 ± 8.53 428 ± 9.38 2013 ± 60.3
Arazá 258 ± 1.44 440 ± 7.77 1624 ± 44.9 Table 5
Borojo 1.40 ± 0.06 4.92 ± 0.16 20.4 ± 2.18 Pearson's correlation coefficients (r) between antioxidant capacity and total phenolics,
Cashew 1690 ± 42.3 1700 ± 120 4851 ± 105 measured in the seed and skin of Colombian fruits.
Cassabana 4.93 ± 0.11 13.9 ± 2.87 36.8 ± 0.14
Coastal sapote 246 ± 1.83 381 ± 4.39 1660 ± 10.8 Seed Peel
Cupuacu 94.8 ± 1.28 145 ± 0.09 497 ± 17.8
ABTS TP ABTS TP
Giant granadilla 11.1 ± 0.02 25.5 ± 1.70 106 ± 1.34
Pejibaye 5.21 ± 0.76 13.4 ± 0.58 61.2 ± 0.49 FRAP 0.962a 0.915a 0.961a 0.967a
Umarí 35.8 ± 0.62 100 ± 1.08 107 ± 4.66 ABTS 0.906a 0.990a
a
Mean value ± standard deviation of fresh weight; n = 4. Significant at p b 0.001.
2052 J. Contreras-Calderón et al. / Food Research International 44 (2011) 2047–2053

Table 6 determined by the spectrophotometry method, and of the antioxidant

The antioxidant capacity (ABTS and FRAP) and TP compounds of peel from Colombian capacities, determined by the FRAP and ABTS methods, together with
fruits.
their correlation values, for soluble extracts obtained from the pulp,
Peel of fruits FRAP μmol TEs/g ABTS μmol TEs/g TP mg of GAEs/100 g peel and seed of 24 exotic Colombian fruits.
of FW of FW of FW Banana passion fruits and cashews are the fruits with the highest
Algarrobo 237 ± 8.53 428 ± 9.38 1712 ± 42.5 antioxidant capacity and highest total phenolic components in the
American oil palm 24 ± 2.26 48.1 ± 0.53 282 ± 15.8 edible part. These fruits are consumed fresh, and rarely processed,
Banana passion fruit 42.2 ± 2.29 34.4 ± 0.10 246 ± 8.22
which means a potential, and untapped, market for them exists.
(P. mollissima)
Banana passion fruit 48.9 ± 2.84 36.7 ± 0.07 288 ± 8.41 Banana passion fruits and cashews are grown throughout the year,
(P. tarminiana) which guarantees a low, stable price and steady supply. Therefore,
Borojo 8.37 ± 1.57 14.6 ± 1.75 61.5 ± 2.16 these fruits represent a major, real potential for the development of
Cassabanana 11.7 ± 0.14 35.5 ± 1.25 96.9 ± 0.83 new products with functional properties. The highest ascorbic acid
Coastal sapote 273 ± 3.32 377 ± 8.06 1488 ± 20.1
contents were found in guava apple, cashew and Brazilian guava.
Cupuacu 49.9 ± 2.09 65.3 ± 1.00 252 ± 28.7
Giant granadilla 11.3 ± 0.20 20.3 ± 2.75 120 ± 1.69 There were positive correlations between antioxidant activity, total
Macadamia 9.50 ± 1.41 23.5 ± 0.31 93.7 ± 2.68 phenolics and ascorbic acid, by both the FRAP and the ABTS methods.
Naranjilla 10.8 ± 0.10 21.1 ± 0.23 83.6 ± 0.64 The highest antioxidant activity and total phenolics content
Peach tomato 11.7 ± 0.83 27.2 ± 2.08 87.4 ± 5.16
obtained in the non-edible portion of these fruits corresponded to
Pejibaye 17.1 ± 3.15 28.9 ± 0.42 108 ± 2.06
Umarí 8.04 ± 0.01 26.5 ± 1.80 107 ± 19.2 cashew, arazá, coastal sapote and algarrobo. The values for total
phenols in the peel were higher than in the pulp. The seeds of coastal
Mean value ± standard deviation of fresh weight; n = 4.
sapote, arazá, cashew and algarrobo, as well as the peel of coastal
sapote and algarrobo, which are by-products with a high antioxidant
FW respectively. Banana passion fruits (P. tarminiana, P. mollisima) potential, could be usefully studied by the food, pharmaceutical or
had FRAP values of 48.9 and 42.2 μmol of TEs/g of FW, less than those cosmetic industries for the development of diverse products.
corresponding to the edible part (pulp + seed) (175 and 114 μmol of
TEs/g of FW). Acknowledgement
The antioxidant activity measured by the ABTS method presented
a wide range, from 14.6 to 428 μmol of TEs/g of FW. The highest values This research was supported by a project funded by the Comisión
corresponded to algarrobo (428 μmol of TEs/g of FW) and coastal Interministerial de Ciencia y Tecnología (AGL-2006-12656/ALI).
sapote (377 μmol of TEs/g of FW). The remaining fruits presented
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