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

Abstract

Spectrophotometric evaluation of phenols and flavonoids was performed in eight fruits and eight vegetables using TEAC and FRAP methods. Total phenol content (mg GAE/g) in fruits was in the range from 0.380 to 3.300. Strawberries and red cabbage demonstrated highest antioxidant activity. The investigated produce represents an exceptionally good source of natural phenols and flavonoids, and fresh consumption preserves phenolic compounds, maximizing in vivo antioxidant availability.