Antioxidant activity and phenolic content of commonly consumed fruits and vegetables in Algeria

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Habiba Djenidi
Seddik Khennouf
Amel Bouaziz

Keywords

antioxidant activity, phenolic content, fruits, vegetables, DPPH, chelating activity, reducing power, β-carotene bleaching

Abstract

The purpose of this study was to evaluate the phenolic content and the antioxidant activity of some
commonly foods consumed in Algeria. 22 vegetables and 14 fruits extracts were evaluated for their polyphenolic content and antioxidant potential using different methods. Results showed that beans, cauliflower andcourgette were rich in total polyphenols. However, Jew’s mallow was the richest in flavonoids and the highestcontent of tannins was noticed in the pomegranate. The antioxidant activity of fruits and vegetables extractsusing β-carotene bleaching assay showed that lettuce, courgette, cauliflower, artichoke, mallow, bean, greenbean, green pea, peach and apricot were the most effective with antioxidant activity percentage greater than 70%. However, eggplant, lettuce, courgette, artichoke, mallow, chard, green bean, green pea, black grapes
and pomegranate showed the highest antioxidant activity against DPPH radical with IC50 ≤ 0.8 mg/ml. Also,
potato, lettuce, carrot, courgette, pumpkin, turnip, cucumber, fennel, cauliflower, cabbage, artichoke (flower),
Jew’s mallow, chard, green bean, bean and green pea showed the highest chelating activity with IC50 ≤ 0.8mg
/ ml and onion, potato, courgette, Jew’s mallow, chard, green bean, bean and green pea showed the highest
reducing power (IC50 ≤ 5 mg / ml). Finally, these selected consumed fruits and vegetables are natural source
of polyphenols and have an important antioxidant activity and their consumption may reduce the risk of pathologies induced by oxidative stress.

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