Abstract:The content of vitamin C and total phenolic content in peel, flesh, whole fruit and fruit juice of eight fruits were determined in this study. Phenolic profiles of eight fruits were determined by high performance liquid chromatography (HPLC), and their antioxidant activities were evaluated. The results showed that the content of vitamin C in eight fruits were in the order of guava > navel orange > pineapple = papaya > green apple = crown pear = kumquat = mango. Mango had the highest total phenolic content. Sixteen phenolic compounds were identified from eight fruits, and the content of chlorogenic acid, catechins, epicatechin, rutin, myricetin and phloridzin were higher. Eight fruits were divided into four categories in terms of the phenolic profiles: (1) navel orange; (2) mango; (3) kumquat; (4) green apple, crown pear, guava, pineapple and papaya. DPPH radical scavenging activities of the eight fruits were in a descending order as follows: mango > guava > green apple > crown pear = kumquat = navel orange = pineapple = papaya. Oxygen radical absorbance capacities decreased in the order of navel orange > guava > crown pear = mango > green apple = kumquat = pineapple = papaya. This study could provide the theoretical guidance for the development of fruit deep processing industry and functional food.
