Disruption of the balance between ROS production and endogenous antioxidant defenses leads to oxidative stress, which is related to the appearance of chronic non-communicable diseases (NCDs). The antioxidant compounds present in fruits, including phenolic compounds, suggest that high fruit consumption may contribute to counteracting oxidative stress. The antioxidant potential of ten fruits grown in Colombia was evaluated, quantifying the content of total phenolic compounds, as well as their free-radical scavenging capacity (DPPH, ABTS, ROOH and NO), the reduction capacity (FRAP) and the inhibition of the generation of ROS in RAW 264.7 mouse macrophages (DCFH). Regarding phenolic compounds, the extracts of banana passion and sour guava present the highest content. These extracts also presented the most potent ferric reducing ability and the best scavenging activity of DPPH, ABTS, NO, and peroxyl radicals. Besides, banana passion, yellow pitaya, and golden berry extracts significantly inhibited the production of ROS on LPS-stimulated macrophages. Our results show that banana passion, yellow pitaya, and golden berry are an essential source of molecules with antioxidant activity and their intake could modulate oxidative stress and consequently could help prevent or reduce the incidence of NCDs.
Key words: Fruits, Phenolic compounds, Oxidative stress, Antioxidant activity.