Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

The antioxidant capacity and phenol content of three tropical fruits pulps, namely, honey pineapple, banana and Thai seedless guava, were studied. Three solvent systems were used (methanol, ethanol and acetone) at three different concentrations (50%, 70% and 90%) and with 100% distilled water. The antioxidant capacity of the fruit extracts was evaluated using a ferric reducing/antioxidant power assay and the free radical-scavenging capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the three fruits varied considerably. The polyphenol content of Thai seedless guava was 123 to 191 gallic acid equivalents/100 g (GAE/100 g), that of pisang mas was 24.4 to 72.2 GAE/100 g, and that of honey pineapple was 34.7 to 54.7 GAE/100 g. High phenol content was significantly correlated with high antioxidant capacity.