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Phenolic Compounds And Antioxidant Activities In Some Fruits And Vegetables From Burkina Faso, Romaric G. Bayili Msc., Fatoumata Abdou-Latif Msc., Oumou H. Kone Msc., Mamouna Diao Msc., Mamoudou H. Dicko Prof.
Phenolic Compounds And Antioxidant Activities In Some Fruits And Vegetables From Burkina Faso, Romaric G. Bayili Msc., Fatoumata Abdou-Latif Msc., Oumou H. Kone Msc., Mamouna Diao Msc., Mamoudou H. Dicko Prof.
Pr. Mamoudou H. DICKO, PhD
Levels of total phenolic compounds (TPC), proanthocyanidins (PAs) and antioxidant activities among sixteen fruits and vegetables commonly consumed in Burkina Faso were determined. Levels of TPC ranged from 0.21 to 3.33 mg of gallic acid equivalent per gram of fresh matter. The highest contents in TPC were found in hot chili pepper, okra, lemon, spinach, onion, while the highest contents in PAs were found in spinach (3.52 mg), onion (2.35 mg), okra (1.27 mg), hot chili pepper (1.11 mg), tomato (0.54 mg) and garlic (0.46 mg). Antioxidant activities ranged from 0 to 9 μmol per gram of fresh weight, trolox …