Background – This paper reports the antioxidant compositions of fruits, vegetables and beverages in Fiji. Objectives – The availability of such data will help promote their use in the daily diet of the people in Fiji.
Design – The total antioxidant capacity (TAC) was assayed using trolox equivalent antioxidant capacity (TEAC) decolourization method (1). The total polyphenol (TPP) assay was performed using the Folin-Ciocalteu method (1). HPLC was used to determine the major carotenoid and flavonoid profiles.
Outcomes – Commercial noni (Morinda citrifolia) fruit drink, which is exported to Australia, was shown to have the highest total polyphenol levels (375.1 mg/100g juice) followed by turmeric (Curcuma longa) (320 mg/100g). Sweet potato leaves (Ipomoea batatas) (240-280 mg/100g) and drumstick (Moringa oleifera) leaves (260 mg/100g) were also high in total polyphenols. The paper also discusses the TAC levels of the foods assayed. Flavonoid assay showed that quercetin was present in sweet potato leaves (43-90 mg/100g), drumstick leaves (100 mg/100g) and also in turmeric (41 mg/100g). It appears that polyphenols and carotenoids contribute to the antioxidant capacity of most foods (2).
Conclusion – Attempts are made to publicise and promote the consumption of a variety of the antioxidant-rich vegetables and fruits in the diets of the people of Fiji.
References
1 Sellappan S, Akoh CC. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J. of Agric. and Food Chemistry, 2002a; 50: 5338-5342.
2 Lako J, Trennery VC, Wahlqvist M, Wattanapenpaiboon T, Sotheeswaran S, and Premier R, Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods, Food Chemistry 2006; in press.