A study of antioxidant activities of guava (Psidium guajava) and mango (Mangifera indica) fruits.
Osman Ahmed, Solomon Libsu, Demewez Moges
Author Affiliation: Department of Chemistry, College of Natural and Computational Sciences, Aksum University, Aksum, Ethiopia.
International Journal of Integrative Sciences, Innovation and Technology (IJIIT) 2 : 1-5
Abstract : The objective of this research was to study the antioxidant activity of mango fruits obtained from Woranit Horticultural Site and guava fruits purchased from local markets for comparison. A total of 4 mango fruit varieties (keitt, vandyke, apple mango and local mangos) and one variety of guava fruit were tested for their general antioxidant capacity based on their ability to reduce potassium hexacyanoferrate (Fe3+) to ferrous (Fe2+) form. The antioxidant assay was made by Oyaizu method of ferric reducing antioxidant power (FRAP) and the results were expressed as milligram of ascorbic acid (mg AA) equivalents per gram sample of fresh fruits. The FRAP value of the guava fruit was found to be 2.39 mg AA/g sample while the FRAP values of keitt, vandyke, apple mango and local mangos were found to be 1.95, 1.85, 1.76, and 1.66 mg AA/g sample, respectively. In percent of reducing power as compared to ascorbic acid, guava fruit had also the highest reducing power with 96.98%. The keitt mango, vandyke mango, apple mango, local mango varieties had the percent reducing power of 82.44, 78.96, 76.18, 71.34, respectively.