Antioxidant capacity, polyphenol content and contribution to dietary intake of 52 fruits sold in Spain

ABSTRACT

Total antioxidant capacity (TAC) and total polyphenol content (TPC) of 52 fruits sold in Spain were evaluated by FRAP, ABTS, DPPH and Folin-Ciocalteu. For berries, TAC was 9, 17 and 31 times greater than for oranges, bananas and apples, respectively. Consumption of unpeeled fruit increases TAC and TPC by 2.4 times. Oranges contribute most to TAC and TPC (33% and 32% respectively) in the Spanish diet. Oranges, strawberries, tangerines, grapes and bananas account for 76% of the TAC of fruits consumed in Spain. The consumption of fruit in Spain has remained stable for the last eight years, but falls below WHO recommendations for daily intake. Greater consumption of fruits is recommended, to increase TAC and TPC and to reduce the risk of developing chronic disease.

RESUMEN

La capacidad antioxidante total (CAT) y el contenido total de polifenoles (PT) de 52 frutas adquiridas en España se evaluaron por FRAP, ABTS, DPPH y Folin-Ciocalteu. Las bayas poseían una CAT de 9, 17 y 31 veces mayor que las naranjas, plátanos y manzanas, respectivamente. El consumo de fruta sin pelar aumenta la CAT y PT en 2,4 veces. Las naranjas son las que más contribuyen a CAT y PT (33% y 32% respectivamente) en la dieta española, si añadimos fresas, mandarinas, uvas y plátanos esta sube al 76%. El consumo de fruta en España se ha mantenido estable durante los últimos ocho años, pero está por debajo de las recomendaciones de la OMS para la ingesta diaria. Se recomienda un mayor consumo de frutas, para aumentar CAT y PT y así reducir el riesgo de desarrollar enfermedades crónicas.

KEYWORDS:

• FRAP
• ABTS
• DPPH
• total polyphenols
• fruits
• Spain

PALABRAS CLAVE:

• FRAP
• ABTS
• DPPH
• polifenoles totales
• frutas
• España.

Disclosure statement

No potential conflict of interest was reported by the authors.

Acknowledgments

This paper and results presented constitute part of Arancha Ruiz-Torralba’s Doctoral Thesis performed in the Nutrition and Food Science Doctorate Program of the University of Granada. She was supported by a Research Fellowship from the Government of Spain (FPU16/02536). We wish to thank Glenn Harding for assisting with the translation into English.

Supplemental data

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