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Journal of Chemistry
Volume 2013, Article ID 378264, 6 pages
Research Article

Phenolic Contents and Antioxidant Potential of Crataegus Fruits Grown in Tunisia as Determined by DPPH, FRAP, and β-Carotene/Linoleic Acid Assay

1Laboratoire d’Application de la Chimie aux Ressources et Substances et Substances Naturelles et à l'Environnement (LACReSNE), Faculté des Sciences de Bizerte, 7021 Zarzouna, Tunisia
2Institut Préparatoire aux Etudes d’Ingénieurs de Tunis (IPEIT), 1008 Tunis, Tunisia
3Department of Chemistry, Faculty of Science and Literature, Karadeniz Technical University, 61080 Trabzon, Turkey
4Department of Biology, Faculty of Science and Literature, Karadeniz Technical University, 61080 Trabzon, Turkey

Received 31 May 2013; Revised 25 August 2013; Accepted 3 September 2013

Academic Editor: Souhail Besbes

Copyright © 2013 Farouk Mraihi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Crataegus fruit is one of most important fruits in Tunisian flora. Some fruits of this genus are edible. This study was undertaken in order to examine the benefits of these fruits in human health and their composition of antioxidants including total polyphenol, flavonoids, proanthocyanidins content, and total anthocyanins. The antioxidative properties of the ultrasonic methanolic extract were assessed by different in vitro methods such as the FRAP, DPPH, and β-carotene/linoleic acid assay. We concluded that peel fraction of red fruits possessed relatively high antioxidant activity and might be a rich source of natural antioxidants in comparison with the pulp and seed fruit extract. The results also showed that hawthorn yellow fruit presents lower amounts of phenolic content, absence of anthocyanins, and less antioxidant capacity. Most of peel and seed fractions were stronger than the pulp fractions in antioxidant activity based on their DPPH IC50, FRAP values, and results of β-carotene/linoleic acid. The total phenolic compounds contents were also highly correlated with the DPPH method and the FRAP assay.