Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2010.04.002
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dc.titleAntioxidant activity and profiles of common fruits in Singapore
dc.contributor.authorIsabelle, M.
dc.contributor.authorLee, B.L.
dc.contributor.authorKoh, W.-P.
dc.contributor.authorOng, C.N.
dc.contributor.authorLim, M.T.
dc.contributor.authorHuang, D.
dc.date.accessioned2011-07-26T03:01:59Z
dc.date.available2011-07-26T03:01:59Z
dc.date.issued2010
dc.identifier.citationIsabelle, M., Lee, B.L., Koh, W.-P., Ong, C.N., Lim, M.T., Huang, D. (2010). Antioxidant activity and profiles of common fruits in Singapore. Food Chemistry 123 (1) : 77-84. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2010.04.002
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24627
dc.description.abstractThirty-eight types of fruits commonly consumed in Singapore were systematically analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content (TPC), ascorbic acid (AA) and various lipophilic antioxidants. Antioxidant composition and concentration varied widely across different fruits. Many of the tropical fruits tested were high in antioxidants. Amongst all fruits tested, sapodilla (Manilkara zapota) had the highest H-ORAC and TPC whilst guava had the highest AA per gram fresh weight. Papaya, red watermelon and cantaloupe had the highest β-cryptoxanthin, lycopene and β-carotene per gram fresh weight, respectively. On the other hand, durian and mangosteen were high in tocopherols and tocotrienols, respectively. Based on consumption data, Chinese Singaporeans appear to have a higher intake of carotenoids and tocopherols rich fruits compared to the US population. As fruits are a rich source of diverse antioxidants, efforts to promote consumption of a variety of fruits should be continued for public health benefits. © 2010 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2010.04.002
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectAscorbic acid
dc.subjectCarotenoid
dc.subjectFruit
dc.subjectORAC
dc.subjectTocopherol
dc.subjectTocotrienol
dc.subjectTotal phenolic
dc.typeArticle
dc.contributor.departmentEPIDEMIOLOGY & PUBLIC HEALTH
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2010.04.002
dc.description.sourcetitleFood Chemistry
dc.description.volume123
dc.description.issue1
dc.description.page77-84
dc.identifier.isiut000279390900012
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