Antioxidant capacity of Colombian tropical fruits with dietary potential to reduce the risk of cardiovascular diseases

Colombian tropical fruits, such as carambolo (Averrhoa carambola L), mango (Mangifera indica), papaya (Carica papaya), pineapple (Ananas comosus), guayaba (Psidium guajava), golden berries (Physalis peruviana), lulo (Solanum quitoense), gulupa (Passiflora edulis Sims.), tamarillo (Cyphomandra betacea), curuba (Passiflora tripartida), tamarind (Tamarindus indica L.), avocado (Persea americana), and banana (Musa paradisiaca), are known for their high content of bioactive compounds. LDL oxidation is a leading cause of endothelial damage, and antioxidants can inhibit this process by donating hydrogen and capturing lipid radicals, thus protecting against cardiovascular diseases.

Objective

To review the phenolic compound content and antioxidant capacity of Colombian tropical fruits, measured by the DPPH and FRAP methods, it is important to assess their potential as dietary components for reducing the risk of cardiovascular diseases.

Methods

A bibliographic search was conducted in the Medline Elsevier and Scielo databases, including articles published in the last 12 years in English and Spanish.

Results

Phenolic compound content (mg eq of gallic acid/100 gr sample) is as follows: curuba: 638, avocado: 0.20-582.9, tamarillo: 92-300, lulo: 310, gulupa: 270, papaya: 240-263, golden berries: 59.2-265; carambolo: 143, guayaba: 199.21, mango: 217.6-652.6, banana: 302.58-1323.70, pineapple: 159.3-990.76, and tamarind: 10.82-20.23.

By measuring the oxidative capacity with the DPHH method (µmol Trolox/100 g sample), we attained the following results: carambolo: 429.55, gulupa: 366, golden berries: 243.6, tamarillo: 75, avocado: 165.10, lulo: 60, curuba: 55 , guayaba: 26.2, papaya: 14.62, mango: 23.7-174, tamarind: 293.93, pineapple: 34.80–36.45, and banana: 8.79. Meanwhile, using FRAP (µmol Trolox/g sample), we found the following results: carambolo: 7106.72, curuba: 148.1, gulupa: 464, golden berries: 345.2, papaya: 71.77, lulo: 52, tamarillo: 50, guayaba: 48.85, pineapple: 25.60–27.09, tamarind: 12.96, mango: 3.18, banana: 11.5, and avocado: 0.8.

FRAP and DPPH methods measure the antioxidant concentrations that could be used to reduce endothelial oxidative damage, due to the high antioxidant capacity to inhibit LDL oxidation, hydrogen donation, lipid radical capture, and metal ion chelation, and reduce the risk of developing cardiovascular diseases.