Antioxidant capacity of different parts of fruits determined by FRAP assay

  Objective   To compare the antioxidant capacity among fresh, peel, seed or kernel of different fruits.

  Methods   The ferric reducing/antioxidant power assay was used to measure the antioxidant capacity.The contribution of vitamin C to the antioxidant capacity of fruit freshes were also analyzed.

  Results   The hawthorn was the strongest in antioxidant capacity among all fruit fleshes and followed by jujube, kiwifruit, mulberry, strawberry and pomegranate.The watermelon and persimmon were the weakest.The antioxidant capacities of peels and kernels were stronger than that of freshes in most fruits.The contribution of vitamin C to the antioxidant capacity of fruit fleshes differed greatly among different fruits.

  Conclusion   The peels and kernels of some fruits possessed strong antioxidant capacity and were worthy of further studying.