Antioxidant Contents of Apples, Oranges and Grapes of Different Cultivars: A Comparative Analytical Study

Yousef M. Waly*

Royal College of Surgeons in Ireland-Bahrain

*Correspondence Email Address:


Background: Studies conducted have proven the presence of polyphenols, specifically phenols and flavonoids, in abundant fruits. A study conducted on female mice indicated that these polyphenols act as antioxidants and help aid with oxidative stress combat to prevent metabolic diseases. Objective: Find out what fruits and fruit strands, of which most consumed in society, have most combat of oxidative stress and are most abundant in polyphenol contents. Methods: Total Phenolic content, total flavonoid content and oxidative stress combat in the selected fruit strands were evaluated through spectrophotometric techniques. Content measured for the total phenolic content and total flavonoid content were obtained through the graphs of Gallic Acid and Catechin standards respectively. Whereas the oxidative stress combat is obtained through the standard value (0.321 µg) obtained through the BioVision glutathione measurement assay kit. Results: No relation between total phenolic and flavonoid contents of the fruits to the spared glutathione content was found. Fruits in the citrus group all had of the highest phenolic content compared to the other fruit groups. Total flavonoid content being highest in the grapes group then shortly followed by the apples group where the values were very similar to each other. Finally, the apple group had proved to have the highest spared glutathione content.  Conclusion: Fruits grown in the USA consistently provided the highest polyphenol content and spared glutathione content, proving it to be the most beneficial in terms of providing sufficient phytochemical compounds to the human body on a daily routine basis.

Keywords: Antioxidants, Flavonoids, Glutathione, Polyphenols

Citation: Yousef M. Waly. Antioxidant Contents of Apples, Oranges and Grapes of Different Cultivars: A Comparative Analytical Study. Canadian Journal of Clinical Nutrition. 2021; 9 (1): 61-70.