The methanol extract of fresh fruit (MEFF), dry fruit (MEDF) and leaf of feijoawere analysed for antioxidant capacity in different systems including reducing power, free radical scavenging, total antioxidant activity, and metal chelating activities. Those various antioxidant activities were compared to standard antioxidants. The percentage inhibitions of 40 mg/ml concentration of MEFF, MEDF and leaf on peroxidation in linoleic acid system were 74, 75 and 87% respectively, and the same concentration (40 mg/ml) of α-tocopherol was showed similar activity. On the other hand, MEFF, MEDF and leaf had effective reducing power, free radical scavenging, and metal chelating activities at same concentrations (40 µg/ml). In addition, total phenolic compounds in ME of FF, DF and leaf were determined as gallic acid equivalent. As conclusion feijoa both fruit and leaf have antioxidant capacity but the activity of leaf greater than fruit. This difference may be phenolic compounds content.
Key words: Antioxidant capacity, feijoa, Acca sellowiana, phenolic compounds, antioxidant activity, free radical, functional compounds.
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