Antioxidant activity and phenolic content of selected fruit seeds

The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated. The seeds showed a much higher antioxidant activity and phenolic content than the edible portions. The contribution of all the fruit seed fractions to the total antioxidant activity and phenolic content was always >70%. ABTS cation radical-scavenging and FRAP assays were employed for the determination of antioxidant activity; FCR assay was used to measure the total phenolic content. The AEAC and FRAP of ethanolic extracts of MSKP products increased to a maximum after heating to 160 °C. The total phenolic content in extracts of MSKP products increased from 50.3 to 160 mg/g GAE with an increase in heating temperature to 160 °C.