Most of the fruits contain good dose of natural antioxidants. Antioxidant can be defined as the ability of a bioactive compound to maintain cell structure and function by successfully clearing free radicals, retarding lipid peroxidation reactions, preventing other oxidative damage and also many other biological functions, such as anti-cancers, anti-inflammation and anti-aging (Zou et al., 2015).
Table 1. Antioxidant Content of Common Fruits per 100g
|Type of Fruits||Antioxidant mmol/100g|
Chart 1. Antioxidant Content of Common Fruits per 100g
By referring to Table 1, the highest antioxidant content can be found in Strawberries (2.05mmol/100g), while the lowest is in watermelon (0.8mmol/100g). Strawberries, which belong to the family members of berries called Rosaceae has the best sources of bioactive compound and possess high antioxidant capacity such as ascorbic acid, phenolic acid, anthocyanins and flavonoids (Skrovankova et al., 2015). Moreover, Carlsen (2010) also reported that, average antioxidant content in berries and berry products is relatively high ranging from 0.06mmol/100g in Elderberry drink to 261.5 mmol/100g in the dried Amla berries, compared to fruits and fruit product ranging from 0.02mmol/100g for watermelon to 55.5mmol/100g respectively. Thus, strawberry is the highest antioxidant content compared to other common fruits chosen.
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., Barikmo, I., Berhe, N., Willett, W. C., Phillips, K. M., Jacobs, D. R., Jr, & Blomhoff, R. (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal, 9, 3. https://doi.org/10.1186/1475-2891-9-3
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences,16(10), 24673-24706. https://doi.org/10.3390/ijms161024673
Zou, Z., Xi, W., Hu, Y., Nie, C., & Zhou, Z. (2016). Antioxidant activity of citrus fruits. Food Chemistry Journal, 196, 885-896. https://doi.org/10.1016/j.foodchem.2015.09.072