Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3602

Full Length Research Paper

Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae)

Ömer Beyhan1*, Mahfuz Elmastaş2*and Fatma Gedikli2
1Sakarya University, Vocational School of Akyazı, Green Housing Program 54187 Sakarya - Turkey. 2Gaziosmanpaşa University, Faculty of Science and Arts, Department of Chemistry 60240-Tokat-Turkey.
Email: [email protected], [email protected]

  •  Accepted: 21 May 2010
  •  Published: 04 June 2010

Abstract

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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