Antioxidant activities of some dried fruits consumed in Algeria

• Published in: Food science & technology 2012-12, Vol.49 (2), p.329-332
• Main Authors: Ouchemoukh, Salim, Hachoud, Said, Boudraham, Hamou, Mokrani, Abderrahmane, Louaileche, Hayette
• Format: Article
• Language: English
• Subjects: anthocyanins; antioxidant activity; antioxidants; apricots; Bioactive compounds; Biological and medical sciences; colorimetry; disease prevention; ethanol; figs; Food industries; free radicals; Free radicals & chronic diseases; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; methanol; proanthocyanidins; prunes; raisins; solvents; Vegetables
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.07.022

Dried fruits such as prune, apricots, raisins and figs are an important source of different antioxidants which can inhibit the harmful effects of the free radicals. They receive increasing attention for their potential role in prevention of human diseases. The aims of our study were the quantification of some antioxidants (carotenoïds, total phenolic compounds, anthocyanins, flavonoïds and proanthocyanidins) using colorimetric assays and the determination of antioxidant activities by three methods. Three aqueous solvents (distilled water, ethanol and methanol) were used for the extraction of some antioxidants. Apricots and figs had the highest concentration of carotenoïds (10.7 and 10.8 mg βCE/100 g, respectively). Raisins were the richest fruits in total phenolic concentration (1.18 g GAE/100 g) and proanthocyanidins (17.53 mg CE/100 g). Also, figs had the highest concentration of flavonoïds (105.6 mg QE/100 g) and anthocyanins (5.9 mg/100 g). Apricots and raisins possessed a good reducing power, while Agen prune showed significant antioxidant activity to the phosphomolybdate. There were significant correlations between total phenolic concentration and antiradical activity (r = 0.89; p