Food Research International 44 (2011) 20472053

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Food Research International

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Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24
exotic fruits from Colombia
Jos Contreras-Caldern a, Lilia Caldern-Jaimes b, Eduardo Guerra-Hernndez a, Beln Garca-Villanova a,
a
b

Departamento de Nutricin y Bromatologa, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18012 Granada, Spain
Departamento de Biologa y Qumica, Facultad de Ciencias Bsicas, Universidad de Pamplona, Ciudad Universitaria, Pamplona, Colombia

a r t i c l e

i n f o

Article history:
Received 11 September 2010
Accepted 1 November 2010
Keywords:
Exotic fruits
ABTS
FRAP
Total phenolics
Ascorbic acid
Pulp
Peel
Seeds

a b s t r a c t
Twenty-four exotic Colombian fruits were evaluated for antioxidant activity and total soluble phenolics (TP)
(edible part, seed and peel) and ascorbic acid content (edible part). The antioxidant activities were evaluated
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 M Trolox equiv/g fresh weight (FW),
6.29 to 144 M Trolox equiv/g FW, 15.7 to 1018 mg gallic acid equiv/100 g FW, and 0.53 to 257 mg ascorbic
acid/100 g FW respectively. There were positive correlations between antioxidant activity (assessed by both
ABTS and FRAP) and TP and ascorbic acid with the FRAP and ABTS methods. The edible part of banana passion
fruits (P. tarminiana and P. mollisima) exhibited the highest values of antioxidant activity and total phenolics,
while the highest level of ascorbic acid was recorded in the edible part of guava apple and cashew. The seeds
with the highest values of antioxidant activity and total phenols were cashew, algarrobo, araz and coastal
sapote, while the peel of coastal sapote and algarrobo had the highest values of antioxidant activity and total
phenolics. To the best of our knowledge, this paper reports the rst 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
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 ourish, 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, Runo, & Sampaio, 2008).
In recent years, a wide variety of fruit products with benecial
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. Garca-Villanova).
0963-9969/$ see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2010.11.003

of tropical fruits, especially the more exotic species, is currently

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 inammation, cardiovascular diseases and ageing.
Recent epidemiological studies indicate that the frequent consumption 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 bre seems to be responsible for these effects (Ruxton, Gardner, &
Walker, 2006; Saura-Calixto & Goi, 2006).
The antioxidant capacities of fruits vary depending on their
content in vitamin C, vitamin E, carotenoids, avonoids and other
polyphenols (Saura-Calixto & Goi, 2006). The main dietary sources of
phenolic compounds are fruits and beverages (Saura-Calixto & Goi,
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).

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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 benecial 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 (Snchez-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 (Prez-Jimnez 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-ethylbenzothiazoline-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; Runo
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-ethylbenzenothiazoline6-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-soluble analogue of vitamin E, FolinCiocalteu reagent (2.0 N) and Gallic acid
were purchased from Sigma-Aldrich Qumica (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 Ccuta,
Pamplona and Ocaa (Norte de Santander); Brazilian guava and
pejibaye were purchased from Bucaramanga (Santander); araz,
aguaje, peach tomato, naranjilla, yellow mombin, cupuacu, abiu and
umar 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), araz, naranjilla, yellow mombin, abiu, umar, pejibaye
and algarrobo) four or ve fruits were triturated and for small ones
(American oil palm, macadamia nut, aguaje, cocona, cashew and
arrayana) between ve 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
Prez-Jimnez et al. (2008) with slight modications. Two grams of

Table 1
Colombian fruit names and parts analyzed.
English name

Colombian name

Scientic name

Edible part

Non-edible part

Abiu
Aguaje
Algarrobo
American oil palm
Araz
Arrayana
Banana passion fruit
Banana passion fruit
Boroj
Brazilian guava
Cashew
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Guava apple
Macadamia
Mountain papaya
Naranjilla
Peach tomato
Pear apple
Pejibaye
Umar
Yellow mombin

Caimo
Aguaje
Algarrobo
Corozo
Araz
Arrayana
Curuba criolla
Curuba quitea
Boroj
Guayaba agria
Maraon
Caja
Zapote costeo
Capoas
Badea
Guayaba-manzana
Macadamia
Babaco
Naranjilla
Cocona
Pera-manzana
Chontaduro
Umar
Ubos

Pouteria caimito
Mauritia exuosa
Hymenaea courbaril
American Oil palm olefera
Eugenia estipitata
Psidium sartorianum
Passiora mollissima
Passiora tarminiana
Borojoa patinoi
Psidium araca
Anacardium occidentale
Sicana odorifera
Callocarpum mamosum
Theobroma grandiorum
Passiora quadrangularis
Hibrido de psidium guajava
Macadamia Nut integrifolia
Carica pentagona
Solanum quitoense
Solanum sessiliorum

Bactris gasipaes
Poraqueiba sercea
Spondias mombin

Pulp
Pulp + peel
Pulp
Pulp + seed
Pulp + peel
Whole fruit
Pulp + seed
Pulp + seed
Pulp
Whole fruit
Pulp + peel
Pulp
Pulp
Pulp
Pulp
Whole fruit
Pulp
Whole fruit
Pulp + seed
Pulp + seed
Whole fruit
Pulp
Pulp
Pulp + peel

Seed
Seed
Seed,
Peel
Seed

Peela
Peela
Seed,

Seed
Seed,
Seed,
Seed,
Seed,

Peel

Peela
Peel

Seed,
Seed,

Fruits with thicker skin.

peel

peela

peel
peel
peel
peel

peel
peel

J. Contreras-Caldern et al. / Food Research International 44 (2011) 20472053

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 ask, and water
was added to make the nal volume 25 ml. The extracts were stored at
20 C and measured before 24 h.

2049

2.5. Total phenolics (TP)

The total phenolic content was determined using the Folin
Ciocalteau assay (Singleton, Orthofer, & Lamuela-Raventos, 1999).
100 l of test sample, diluted appropriately with water, or gallic acid
standard were mixed with 500 l FolinCiocalteu reagent and 2 ml of
10% sodium carbonate solution and distilled water was added to reach
a nal 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).

2.3. FRAP assay

The FRAP assay was performed as previously described by Pulido,
Bravo, and Saura-Calixto (2000). FRAP reagent 900 l (containing
TPTZ, FeCl3 and acetate buffer), freshly prepared and warmed at 37 C
(water bath, Memmert), was mixed with 90 l distilled water and
30 l 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 M) were used for calibration.
Results were expressed as micromoles of Trolox equivalents (TEs) per
gram of fresh weight (mol of TEs/g of FW).

2.4. Measurement of ABTS

The ABTS assay was performed following Re et al. (1999). 100 L 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/VIS2401 PC). Aqueous solutions of Trolox concentrations (between 0 and
500 M) were used for calibration. Results were expressed as
micromoles of Trolox equivalents (TEs) per gram of fresh weight
(mol of TEs/g of FW).

2.6. Ascorbic acid

The titrimetric method with 2,6-dichlorophenolindophenol
reagent (AOAC Association of ofcial analytical chemists, 1995) with
some modications 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
ltered. Ten ml of ltrated solution was titrated with 0.01% of 2,6dicloro-phenol-indophenol solution. The nal point was considered
when the solution had a pink colour for 15 s.
The calibration of 2,6-dichlorophenolindophenol solution was performed 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.

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 mol TEs/g of FW

ABTS mol TEs/g of FW

TP mg of GAEs/100 g of FW

AA mg/100 g of FW

Abiu
Aguaje
Algarrobo
American oil palm
Araz
Arrayana
Banana passion fruit (P. mollissima)
Banana passion fruit (P. tarminiana)
Borojo
Brazilian guava
Cashew
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Guava apple
Macadamia nut
Mountain papaya
Naranjilla
Peach tomato
Pear apple
Pejibaye
Umar
Yellow mombin

13.7 0.12
27.8 0.64
7.60 0.35
7.84 0.11
11.4 0.14
23.8 0.94
114 3.28
175 4.18
3.88 0.50
39.9 0.92
125 1.02
3.25 0.37
3.50 0.32
4.07 0.11
11.0 1.19
61.9 0.38
3.88 0.22
3.71 0.35
6.77 0.05
8.88 0.24
4.48 0.32
3.98 0.18
5.86 0.46
8.50 0.03

21.0 2.52
70.2 3.62
26.7 1.89
16.4 1.31
20.2 2.44
48.8 1.40
131 0.64
144 1.88
6.29 0.86
44.8 1.98
115 15.2
6.49 0.47
8.56 0.07
9.59 0.25
16.3 1.39
50.2 0.42
18.6 0.08
7.63 1.36
12.2 0.85
15.2 0.49
8.92 0.82
14.1 0.16
20.3 0.35
8.60 0.57

83.0 0.45
281 2.25
97.2 2.69
80.5 3.44
111 3.64
187 3.87
635 2.71
1018 14.5
41.8 1.54
192 11.5
445 15.2
15.7 1.13
23.9 0.09
40.3 0.57
70.7 2.27
309 6.81
38.7 1.24
36.8 0.76
58.3 2.39
70.9 2.57
40.8 1.74
65.7 2.07
115 2.79
52.6 1.55

7.05 0.00
1.55 0.00
3.20 0.00
5.77 0.00
8.92 0.38
2.19 0.00
61.5 2.40
71.7 2.40
1.28 0.00
102 0.00
228 1.68
16.0 0.00
1.03 0.00
7.05 0.00
51.1 1.36
257 11.7
4.07 0.00
32.8 0.00
1.30 0.00
2.12 0.00
0.53 0.00
33.7 0.00
1.60 0.00
26.7 0.66

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

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J. Contreras-Caldern et al. / Food Research International 44 (2011) 20472053

coefcients 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
(MarchSeptember), their presence in different regions of Colombia
and the limited or no information about their antioxidant properties.
The fruits from the Amazonas region (araz, aguaje, orinoco apple,
naranjilla, yellow mombin, cupuacu, abiu, umar, 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)
(Prez-Jimnez et al., 2008) with slight modications and methanol
100% solvent (Method 2). The value obtained by method 1 was
101 mol TEs/g of FW and 37.4 mol 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 mol of TEs/g of FW, 110.8 mol 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 dened 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 mol of TEs/g of FW.

Table 3
Pearson's correlation coefcients (r) between antioxidant capacity and antioxidant
compounds in the edible portion of 24 Colombian of fruits.
ABTS
FRAP
ABTS
a
b
c

0.958

Signicant at p b 0.001.
Signicant at p b 0.002.
Signicant at p b 0.01.

TP
a

Ascorbic acid
a

0.967
0.954a

0.605b
0.512c

60% of the fruits presented values b 10 mol of TEs/g of FW and three of

them presented values exceeding 100 mol of TEs/g of FW. The fruits
with the highest FRAP values were banana passion fruit (Passiora
tarminiana), containing 175 mol of TEs/g of FW; cashew, with
125 mol of TEs/g of FW and banana passion fruit (Passiora
mollisima), with 114 mol 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 mol of TEs/g of FW (Table 2). The
remaining fruits presented values between 3.25 and 13.7 mol 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 mol of
TEs/g of FW. 60% of them presented values b 20 mol of TEs/g of FW
and three fruits presented values exceeding 100 mol of TEs/g of FW.
Banana passion fruits (P. tarminiana and P. mollisima) and cashew
exhibited the highest values, with 144, 131 and 115 mol 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 mol of
TEs/g of FW (Table 2). The other fruits presented values ranging from
6.29 to 26.7 mol 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). Signicant correlations have also been reported by Vasco
et al. (2008) for fruits from Ecuador, by Runo et al. (2010) for fruits
from Brazil, and by Rojas-Barquera and Narvez-Cuenca (2009) for
Colombian fruits. The ABTS/FRAP ratio of 0.823.54 is in the same
range as that reported by Vasco et al. (2008) and Nilsson et al. (2005).
The FolinCiocalteu 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 umar N araz; 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 signicant correlation has also
been obtained by other authors (Luximon-Ramma et al., 2003;
Manhattanatawee et al., 2006; Netzel et al., 2006; Mezadri, Villao,
Fernndez-Pachn, Garca-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-Caldern et al. / Food Research International 44 (2011) 20472053

correlation between ABTS, FRAP and vitamin C was found by

Luximon-Ramma et al. (2003) for Mauritian exotic fruits, nor by
Manhattanatawee et al. (2006) for Florida tropical fruits or by RojasBarquera & Narvez-Cuenca (2009). A recent study of Brazilian
tropical fruits reported a positive and signicant correlation between
vitamin C and FRAP (r = 0.70) and ABTS (r = 0.70) (Runo et al.,
2010). Cashew fruit presents a high antioxidant activity, and high TP
and vitamin C values. Banana passion fruits (P. tarminiana, P.
mollisima) presented the highest antioxidant activity and TP values
but their vitamin C values (71.7 and 61.5 mg AA/100 g FW) were not
the highest. The antioxidant activity and TP values of Brazilian guava
and guava apple can be considered medium, while levels of vitamin C
were high (102 and 257 mg AA/100 g FW, respectively).
Very limited information has been reported about antioxidants in
the fruit considered in this study, except in the case of guava (Psidium
guajava), which has been widely studied. However, little is known about
the particular guava species examined in this study, guava apple (a
hybrid of Psidium guajava) and Brazilian guava (Psidium araca). The TP
content of guava apple and Brazilian guava was 309 and 192 mg/100 g
of FW respectively. These results are on a par with some observations on
guava fruits obtained from different geographical origins (JimnezEscrig, Rincn, Pulido, & Saura-Calixto, 2001; Sun, Chu, Wu, & Liu, 2002;
Manhattanatawee et al., 2006; Thaipong, Boonprakob, Crosby, CisnerosZevallos, & Byrne, 2006; Lim, Lim, & Tee, 2007; Botero et al., 2007;
Patthamakanokporn et al., 2008; Alothman et al., 2009). The FRAP
values obtained in guava apple and Brazilian guava, of 62 and 40 mol
TEs/g of FW, were higher than those reported by Patthamakanokporn et
al. (2008) and by Manhattanatawee et al. (2006), for different varieties.
The AA content in Colombian fruits presented a very wide range,
between 0.53 and 257 mg AA/100 g FW, which is similar to values
reported by others for these fruits, 0.8 154 mg AA/100 g FW
(Luximon-Ramma et al., 2003; Manhattanatawee et al., 2006; Lim
et al., 2007). Vasco et al. (2008) reported information about seventeen
fruits, nding similar AA values (6393 mg/100 g FW) for banana
passion fruit, zapote (1 mg/100 g FW), red mombin (2736 mg/100 g
FW) and granadilla (1625 mg/100 g FW) and lower ones for guava
(Psidium guajava). The total phenolic compounds content reported in
Ecuadorian fruits is similar to that found for banana passion fruit,
guava, narangilla and granadilla, and higher than that for red mombin
and zapote. The latter variation may be due to differences in varieties,
climate, ripeness, extraction method, etc. Similar FRAP values were
found for the banana passion fruits. Botero et al. (2007) measured the
antioxidant capacity of fteen tropical fruits by FRAP, and found
banana passion fruit to have the highest value, while Muoz-Juregui,
Ramos-Escudero, Alvarado-Ortiz, and Castaeda-Castaeda (2007)
found the highest antioxidant capacity, measured by DPPH, in banana
passion fruit (Passiora mollisima). Broinizi et al. (2007) reported TP

Table 4
The antioxidant capacity (ABTS and FRAP) and TP compounds of seed from Colombian
fruits.
Seed of fruits

FRAP mol TEs/g

of FW

ABTS mol TEs/g

of FW

TP mg of GAEs/100 g
of FW

Abiu
Aguaje
Algarrobo
Araz
Borojo
Cashew
Cassabana
Coastal sapote
Cupuacu
Giant granadilla
Pejibaye
Umar

43.0 2.77
9.29 0.50
237 8.53
258 1.44
1.40 0.06
1690 42.3
4.93 0.11
246 1.83
94.8 1.28
11.1 0.02
5.21 0.76
35.8 0.62

66.6 0.99
20.0 0.53
428 9.38
440 7.77
4.92 0.16
1700 120
13.9 2.87
381 4.39
145 0.09
25.5 1.70
13.4 0.58
100 1.08

262 36.7
67.5 4.70
2013 60.3
1624 44.9
20.4 2.18
4851 105
36.8 0.14
1660 10.8
497 17.8
106 1.34
61.2 0.49
107 4.66

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

2051

values ranging between 280 and 230 mg of GAEs/100 g of FW in

aqueous and alcoholic extracts, respectively, from cashew apple pulp.
3.3. Non-edible portion of the fruits (seed and peel)
The seasonal fruits are consumed fresh, and some of them are
processed to make dried products, juices, jams, nectars, compotes and
desserts. In the case of processed fruits, the major by-products are the
peel and the seed. A great deal has been reported about the
antioxidant capacity of tropical fruits; however, there is only limited
information about Colombian fruits, and none about the non-edible
portions (seed and peel).
Twelve seed samples were tested for antioxidant activity and TP.
The seeds presented a wide range of FRAP, ABTS and TP values
(Table 4). The antioxidant activity measured by FRAP method ranged
from 1.40 to 1690 mol of TEs/g of FW. The highest activities
evaluated by the FRAP assay, in decreasing order, were cashew N araz N coastal sapote N algarrobo N cupuacu N abiu N umar. The
remaining seeds presented values b 12 mol of TEs/g of FW. The
cashew seed had the highest value, well above that of the other seeds
(1690 mol of TEs/g of FW); the values of the algarrobo, araz and
sapote seeds were around 250 mol of TEs/g of FW. The cashew seeds
analyzed were considered a non-edible portion of the fruit, as the
edible product (cashew nut) is obtained via a toasting process.
The results obtained by the ABTS assay followed a similar pattern.
In this case, too, a wide range of levels was detected, ranging from 4.92
to 1700 mol of TEs/g of FW. The highest values recorded by the ABTS
assay, in decreasing order, were cashew N araz N algarrobo N coastal
sapote N cupuacu N umar N abiu. The remaining seeds had
values b 25 mol of TEs/g of FW. The cashew seed had the highest
value, with 1700 mol of TEs/g of FW, while algarrobo, araz and
sapote presented about 400 mg of GAEs/100 g of FW.
The total phenolic content ranged from 20.4 to 4851 mg of GAEs/
100 g of FW. Cashew, algarrobo, coastal sapote and araz presented
signicantly higher values, between 1624 and 4851 mg of GAEs/100 g
of FW. Medium values, between 100 and 500 mg of GAEs/100 g of FW,
were recorded for capuacu, abi, amar and giant granadilla seeds,
while the remaining seeds presented low levels, between 20 and
70 mg of GAEs/100 g.
The antioxidant activities in the seeds, evaluated by FRAP and
ABTS, presented similar trends with high correlations (r = 0.962)
(Table 5) with respect to the edible part of the fruit. Positive and
signicant correlations were found between TP and antioxidant
activity. The correlation values (r) recorded, for FRAP and ABTS, were
0.915 and 0.906 respectively. The ABTS/FRAP ratio ranged from 1.0 to
3.5. This ratio is closer to 1.0 as antioxidant activity increases. These
results suggest that phenols make a signicant 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
TP values (Table 6). The antioxidant activity measured by the FRAP
method was between 8.04 and 273 mol of TEs/g of FW. The highest
activities evaluated by FRAP were obtained in coastal sapote and
algarrobo, with values of 273 and 237 mol of TEs/g of FW
respectively. These values were 78 and 31 times higher than the
pulp value. The remaining fruits presented values b 50 mol of TEs/g of
Table 5
Pearson's correlation coefcients (r) between antioxidant capacity and total phenolics,
measured in the seed and skin of Colombian fruits.
Seed

FRAP
ABTS
a

Peel

ABTS

TP

ABTS

TP

0.962a

0.915a
0.906a

0.961a

0.967a
0.990a

Signicant at p b 0.001.

2052

J. Contreras-Caldern et al. / Food Research International 44 (2011) 20472053

Table 6
The antioxidant capacity (ABTS and FRAP) and TP compounds of peel from Colombian
fruits.
Peel of fruits

FRAP mol TEs/g ABTS mol TEs/g TP mg of GAEs/100 g

of FW
of FW
of FW

Algarrobo
American oil palm
Banana passion fruit
(P. mollissima)
Banana passion fruit
(P. tarminiana)
Borojo
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Macadamia
Naranjilla
Peach tomato
Pejibaye
Umar

237 8.53
24 2.26
42.2 2.29

428 9.38
48.1 0.53
34.4 0.10

1712 42.5
282 15.8
246 8.22

48.9 2.84

36.7 0.07

288 8.41

8.37 1.57
11.7 0.14
273 3.32
49.9 2.09
11.3 0.20
9.50 1.41
10.8 0.10
11.7 0.83
17.1 3.15
8.04 0.01

14.6 1.75
35.5 1.25
377 8.06
65.3 1.00
20.3 2.75
23.5 0.31
21.1 0.23
27.2 2.08
28.9 0.42
26.5 1.80

61.5 2.16
96.9 0.83
1488 20.1
252 28.7
120 1.69
93.7 2.68
83.6 0.64
87.4 5.16
108 2.06
107 19.2

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

FW respectively. Banana passion fruits (P. tarminiana, P. mollisima)

had FRAP values of 48.9 and 42.2 mol of TEs/g of FW, less than those
corresponding to the edible part (pulp + seed) (175 and 114 mol of
TEs/g of FW).
The antioxidant activity measured by the ABTS method presented
a wide range, from 14.6 to 428 mol of TEs/g of FW. The highest values
corresponded to algarrobo (428 mol of TEs/g of FW) and coastal
sapote (377 mol of TEs/g of FW). The remaining fruits presented
values of below 65 mol of TEs/g of FW.
A positive and signicant correlation (r = 0.961) was found
between the FRAP and ABTS methods applied to determine the
antioxidant activity, as was also the case for the edible part and the
seed (Table 5).
The total phenolics content ranged from 61.5 to 1712 mg of GAEs/
100 g of FW. Algarrobo and coastal sapote had the highest values
(1712 and 1488 mg of GAEs/100 g of FW). Medium values (around
250 mg of GAEs/100 g of FW) were found for banana passion fruits
(P. tarminiana and P. mollisima), American oil palm, and cupuacu. The
remaining peels presented values of less than 120 mg of GAEs/100 g
of FW. The total phenolic values in the peels were higher than in the
pulps. Phenolic compounds might tend to accumulate in the dermal
tissues of the plant body due to their potential role in protecting
against ultraviolet radiations, acting as attractants in fruit dispersal,
and as defence chemicals against pathogens and predators (Toor &
Savage, 2005).
Positive and signicant correlations were found between TP and
antioxidant activity. The correlation values (r) found for FRAP and
ABTS were 0.967 and 0.990 respectively (Table 5).
Few studies have been made of antioxidant activity in the nonedible part of fruits or in their by-products. De Oliveira et al. (2009)
studied TP in methanolic extract powders of acerola, pineapple and
passion fruit industrial residues, including pulp, seeds and peel, and
found values of 681, 271 and 103 mg of GAEs/100 g of dry weight
respectively. The literature consulted reports studies of antioxidant
capacity and total phenols in peel fruits such as jujube (Xue, Feng, Cao,
Cao, & Jiang, 2009), banana (Gonzlez-Montelongo, Gloria Lobo, &
Gonzlez, 2010), nectarine, plum and peach (Tomas-Barberan et al.,
2001), and apple (Kunradi Vieira et al., 2009). According to these
studies, the phenols content and antioxidant activity in peels is higher
than in pulp.
4. Conclusions
A detailed study was performed of the phenolic contents,
determined by the FolinCiocalteu reagent, of ascorbic acid values,

determined by the spectrophotometry method, and of the antioxidant

capacities, determined by the FRAP and ABTS methods, together with
their correlation values, for soluble extracts obtained from the pulp,
peel and seed of 24 exotic Colombian fruits.
Banana passion fruits and cashews are the fruits with the highest
antioxidant capacity and highest total phenolic components in the
edible part. These fruits are consumed fresh, and rarely processed,
which means a potential, and untapped, market for them exists.
Banana passion fruits and cashews are grown throughout the year,
which guarantees a low, stable price and steady supply. Therefore,
these fruits represent a major, real potential for the development of
new products with functional properties. The highest ascorbic acid
contents were found in guava apple, cashew and Brazilian guava.
There were positive correlations between antioxidant activity, total
phenolics and ascorbic acid, by both the FRAP and the ABTS methods.
The highest antioxidant activity and total phenolics content
obtained in the non-edible portion of these fruits corresponded to
cashew, araz, coastal sapote and algarrobo. The values for total
phenols in the peel were higher than in the pulp. The seeds of coastal
sapote, araz, cashew and algarrobo, as well as the peel of coastal
sapote and algarrobo, which are by-products with a high antioxidant
potential, could be usefully studied by the food, pharmaceutical or
cosmetic industries for the development of diverse products.
Acknowledgement
This research was supported by a project funded by the Comisin
Interministerial de Ciencia y Tecnologa (AGL-2006-12656/ALI).
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