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Original Article

Comparative Antioxidants Content of Ripe and Unripe Fruits Consumed in Sokoto Metropolis

Sulaiman Rabiu, Abdullahi Dandare, Aminu Bello.

Introduction: Fruits are naturally plant products and juicy seed in nature that may be taken raw as food. They are readily available, accessible and affordable in many environments and are naturally endowed with potentials of health benefits. Humans are persistently exposed to various oxidants capable of causing many degenerative diseases.
Methods: Antioxidants vitamin and flavonoids contents were determined in ripe and unripe mango, guava, cashew, black pulm and shea fruits using standard analytical methods.
Result: It was apparent that ripening process affects antioxidants contents. The results proved that Unripe A occidentale have the highest vitamin A and C among all the fruits analyzed while least concentration was detected in ripe P. guajava and V. doniana respectively. Vitamin E appeared highest in ripe V. doniana and least in unripe P.guajava. Percentage flavonoids contents range from 0.81 -15.02 with unripe P.guajava having the highest and V. paradoxa with lowest value. Conclusion: This work depicted that the fruits analyzed are good source of vitamin A, C and E, as well as flavonoids. Therefore when consumed in adequate quantity, will improved the antioxidant defence system, hence could be used in the management of many degenerative disorders or slow down the process of oxidative stress.

Key words: Antioxidants, Fruits, ripening, oxidative stress

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