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Antioxidant activities of some dried fruits consumed in Algeria
Ouchemoukh, S; Hachoud, S; Boudraham, H; Mokrani, A; Louaileche, H
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LWT - Food Science and Technology
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Dried fruits such as prune, apricots, raisins and figs are
an important source of different antioxidants which can inhibit the harmful effects of the free
radicals. They receive increasing attention for their potential role in prevention of human
diseases. The aims of our study were the quantification of some antioxidants (carotenoids, total
phenolic compounds, anthocyanins, flavonoids and proanthocyanidins) using colorimetric assays and
the determination of antioxidant activities by three methods. Three aqueous solvents (distilled
water, ethanol and methanol) were used for the extraction of some antioxidants. Apricots and figs
had the highest concentration of carotenoids (10.7 and 10.8 mg beta CE/100 g, respectively).
Raisins were the richest fruits in total phenolic concentration (1.18 g GAE/100 g) and
proanthocyanidins (17.53 mg CE/100 g). Also, figs had the highest concentration of flavonoids
(105.6 mg QE/100 g) and anthocyanins (5.9 mg/100 g). Apricots and raisins possessed a good
reducing power, while Agen prune showed significant antioxidant activity to the phosphomolybdate.
There were significant correlations between total phenolic concentration and antiradical activity
(r = 0.89; p < 0.001) of ethanolic extract and reducing power (r = 0.80; p < 0.01) of aqueous
extract. (C) 2012 Elsevier Ltd. All rights reserved.
Vegetables; Bioactive compounds; Free radicals & chronic diseases
Search Jan 30 2013
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