Antioxidant activity of fruits and vegetables commonly used in everyday diet in Bosnia and Herzegovina

Abstract

Total phenols, flavonoids and their ratios, as well as antioxidant activity of selected fruits (banana, apple, plum, raspberry, strawberry, orange and peach) and vegetables (broccoli, onion, spinach, red cabbage, tomato, lettuce, leek, and cauliflower) were determined by spectrophotometric methods. The antioxidant activity of the selected fruits and vegetables was evaluated by TEAC and FRAP methods. Results showed that total phenol content (mg GAE/g) in fruits was in the range from 0.380 to 3.300, while in vegetables it was in the range from 0.220 to 1.580. Total flavonoid content (mg GAE/g) in fruits was in the range from 0.210 to 2.200, while in vegetables it was in the range from 0.060 to 0.980. The highest ratio of total phenolic and flavonoid compounds was observed for strawberry and tomato, while the lowest one was for lettuce. Antioxidant activity by TEAC and FRAP methods showed the highest results for strawberries and red cabbage. Investigated fruits and vegetables consumed on a daily basis in the households in Bosnia and Herzegovina, can be considered as an exceptionally good source of natural phenols and flavonoids. Investigated fruits and vegetables are often used fresh in homemade dishes so that phenols and flavonoids are not destroyed by thermal processing and are therefore more available and more potent as antioxidants in vivo.