Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits
Table 2
Total phenolic content (TPC, mg GAE/100 g), total flavonoids (TF, mg/EQ g), total anthocyanins (TA, mg/100 g), and antioxidant capacity by DPPH• (µmol/TE g) and FRAP (µmol/Fe2+ g) in different parts of fruits based on fresh weight (FW).
Parts of fruits
Analysis
TPC
TF
TA
DPPH•
FRAP
Pulp
Syzygium cumini Lam
± 8.93
± 2.36
± 0.41
± 114.56
± 10.30
Solanum nigrum Linn
± 9.46
± 5.95
± 1.09
± 105.83
± 12.54
Inga edulis Mart
± 7.36
± 1.01
± 0.05
± 9.54
± 3.61
Hovenia dulcis Thunb
± 30.89
± 5.47
± 1.14
± 309.61
± 9.43
Peel
Syzygium cumini Lam
± 7.84
± 7.34
± 1.64
± 32.49
± 6.08
Solanum nigrum Linn
± 1.38
± 5.44
± 0.12
± 1.27
± 3.38
Inga edulis Mart
NE
NE
NE
NE
NE
Hovenia dulcis Thunb
± 30.89
± 5.47
± 1.14
± 309.61
± 9.43
Seed
Syzygium cumini Lam
± 9.46
± 3.37
± 0.18
± 639.45
± 3.77
Solanum nigrum Linn
± 1.06
± 1.42
± 0.28
± 1.15
± 1.11
Inga edulis Mart
± 8.68
± 0.69
ND
± 12.43
± 3.46
Hovenia dulcis Thunb
± 7.28
± 4.36
± 0.25
± 195.27
± 1.22
Results expressed as mean ± standard deviation of three replicates. Equivalent parts of the different fruits were compared. Means followed by different letters in the same column are significantly different by Tukey’s test ( < 0.05). H. dulcis pulp and peel were evaluated together. ND = not detected. NE = not evaluated.
