Table 2.
Chemical composition and antioxidant capacity of the major fruits consumed in the western coastal region of Ecuador.
| Common Name | TAC (µmol TEq/g FW) | Bioactive Compounds | ||||
|---|---|---|---|---|---|---|
| FRAP | DPPH | TPC (mg GAE/100 g FW) |
TFC (mg CatEq/g FW) |
ACY (mg PgEq/g FW) |
Vit C (mg Vit C/100 g FW) |
|
| Achocha | 264.78 ± 21.14 e | 0.24 ± 0.05 i | 482.07 ± 48.99 d | 2.88 ± 0.23 e | 0.68 ± 0.07 b | 18.03 ± 4.07 f |
| Avocado | 189.09 ± 37.31 e | ud | 317.02 ± 10.42 d | 2.50 ± 0.63 e | 0.42 ± 0.09 c | 1.63 ± 0.43 g |
| Chili pepper | 1666.66 ± 139.00 b | 91.47 ± 5.56 e | 1282.15 ± 352.90 b | 7.40 ± 1.17 c | 1.33 ± 0.26 a | 248.13 ± 56.53 c |
| Chili pepper | 923.05 ± 53.85 c | 85.49 ± 5.97 e | 1184.67 ± 199.85 b | 3.61 ± 0.38 d | 0.76 ± 0.07 b | 294.00 ± 27.36 c |
| Araza | 24.56 ± 5.35 h | 210.78 ± 16.50 d | 543.32 ± 21.94 d | 1.84 ± 0.46 e | 0.32 ± 0.04 c | 181.13 ± 13.01 d |
| Giant Granadilla | 387.89 ± 33.11 d | 90.68 ± 8.05 e | 324.18 ± 36.35 d | 1.79 ± 0.24 e | 0.33 ± 0.02 c | 277.72 ± 22.24 c |
| Borojo | 3.66 ± 0.92 j | 50.07 ± 8.18 g | 142.53 ± 16.20 e | 3.88 ± 0.29 d | 0.30 ± 0.05 c | ud |
| Cainito | 1591.93 ± 398.06 b | 537.61 ± 43.81 c | 1181.44 ± 172.13 b | 8.25 ± 0.37 c | 0.83 ± 0.10 b | 12.23 ± 1.61 f |
| Cherimoya | 1167.18 ± 183.84 c | 843.80 ± 19.28 b | 1472.18 ± 332.49 b | 23.43 ± 5.00 b | 0.27 ± 0.05 c | 78.96 ± 6.13 e |
| Carambola | 3370.94 ± 308.02 a | 1215.34 ± 101.98 a | 4280.83 ± 673.83 a | 48.52 ± 5.40 a | 0.51 ± 0.07 b | 199.44 ± 11.28 d |
| Soursop | 422.11 ± 57.72 d | 92.96 ± 9.46 e | 485.85 ± 36.38 d | 2.15 ± 0.18 e | 0.21 ± 0.06 c | 106.00 ± 8.50 d |
| Guava | 1568.48 ± 273.20 b | 607.48 ± 18.96 c | 1163.94 ± 159.50 b | 5.80 ± 0.53 c | 0.57 ± 0.05 b | 496.73 ± 14.32 a |
| Red mombin | 45.31 ± 6.85 g | 1081.79 ± 50.18 a | 827.51 ± 14.58 c | 4.39 ± 0.34 d | 0.35 ± 0.03 c | 201.02 ± 17.93 d |
| Green mombin | 46.63 ± 8.39 g | 519.18 ± 30.99 c | 787.87 ± 38.87 c | 4.40 ± 0.49 d | 0.33 ± 0.03 c | 176.25 ± 14.03 d |
| Papaya | 571.26 ± 59.62 d | 77.77 ± 8.35 f | 341.70 ± 42.97 d | 1.99 ± 0.48 e | 0.54 ± 0.04 b | 341.98 ± 20.22 b |
| Yellow pitahaya | 9.04 ± 1.30 i | 31.91 ± 4.40 h | 389.74 ± 39.49 d | 3.57 ± 0.3 d | 0.33 ± 0.07 c | 4.80 ± 0.58 g |
| Red pitahaya | 10.53 ± 2.30 i | 84.61 ± 3.89 e | 251.22 ± 39.04 e | 3.41 ± 0.34 d | 0.32 ± 0.02 c | 12.93 ± 2.52 f |
| Ecuadorian ivory palm | 381.85 ± 46.36 d | 116.06 ± 7.55 d | 203.54 ± 20.008 e | 4.50 ± 0.34 d | 0.34 ± 0.06 c | ud |
| Vanilla | 78.86 ± 9.64 f | 530.32 ± 22.88 c | 1447.25 ± 171.05 b | 6.71 ± 0.66 c | 0.52 ± 0.09 b | ud |
Note: Values are expressed as means ± SD. Mean values within a column sharing the same letter are not significantly different after Bonferroni post-hoc analysis (p < 0.05). Each sample was analyzed in triplicate. ud—undetectable; FRAP—ferric reducing antioxidant power; DPPH—2,2-diphenyl-1-picrylhydrazyl free radical method; TPC—total phenolic content; TFC—total flavonoid content; ACY—total anthocyanin content; Vit C—vitamin C content.