Total Phenolic and Total Flavonoid Contents
of Selected Fruits in the Philippines

Mariam C. Recuenco1*, Marivic S. Lacsamana1,
Wilma A. Hurtada2, and Veronica C. Sabularse1

1Institute of Chemistry, College of Arts and Sciences,
University of the Philippines Los Baños, College, Laguna 4031 Philippines
2Institute of Human Nutrition and Food, College of Human Ecology,
University of the Philippines Los Baños, College, Laguna 4031 Philippines

*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.


In this paper, we surveyed the total phenolic and total flavonoid contents of 30 fruits in the Philippines.  Jamaica cherry (aratiles, Muntingia calabura), velvet apple (mabolo, Diospyros blancoi), tamarind (sampalok, Tamarindus indica) and lolly fruit (santol, Sandoricum koetjape) had the highest phenolic contents with >350 mg gallic acid equivalents (GAE)/100 g fresh matter (FM). Tamarind, velvet apple, lolly fruit and sugar apple (atis, Annona squamosa) had the highest flavonoid contents with >200 mg catechin equivalents (CE)/100g FM.  A moderate positive correlation was confirmed between the phenolic and flavonoid contents (r=0.745, p<0.0001). The abilities of the fruits to act as antioxidants were evaluated by the β-carotene bleaching assay. The % inhibitions of β-carotene bleaching varied largely and correlated weakly to the total phenolics and total flavonoids. This could indicate the partial contribution of phenolic and flavonoid contents to the antioxidant properties of the fruit samples. This study showed that fruits available in the Philippines are good sources of phenolics and flavonoids.

Many studies suggest that consumption of fruits and vegetables reduces the risks of chronic diseases such as cardiovascular diseases and certain cancers (Arts and Hollmann 2005).  Oxidative stress due to increased levels of free radicals in the body is considered a factor in the development of these diseases. Phytochemicals have been reported to exhibit antioxidant activities by delaying or inhibiting the reactions of free radicals (Seifried et al. 2007).  The polyphenols are a group of phytochemicals that are ubiquitous components of fruits and vegetables.  Polyphenols include compounds such as flavonoids, phenolic acids, stilbenes, coumarins and tannins. . . . . . read more

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