Antioxidant Properties of Tropical Fruit Crops
Summary
Tropical fruit crops constitute a rich reservoir of antioxidant compounds, notably phenolic acids, flavonoids, anthocyanins, carotenoids and vitamin C, which together act to neutralise reactive oxygen species implicated in chronic disease and ageing. Major commercial fruits such as mango, papaya, guava and pineapple are complemented by underutilised species like tamarillo and a diverse array of minor fruits from Latin America, Asia and Africa. The composition and concentration of bioactive compounds vary with genotype, fruit part, stage of ripeness and environmental factors including altitude, light intensity and temperature. Standard assays for radical scavenging (DPPH, ABTS, FRAP) and advanced chromatographic and spectroscopic techniques enable detailed profiling of antioxidant constituents. Recent efforts have focused on optimising extraction methods, valorising agricultural by-products and enhancing the bioavailability of phytochemicals. The practical applications of this research extend to the development of functional foods, natural preservatives and nutraceutical formulations that support global health, sustainable production and waste reduction.
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Antioxidant Properties of Tropical Fruit Crops publication trend
The graph below shows the total number of articles in antioxidant properties of tropical fruit crops across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: A broad class of plant secondary metabolites containing one or more hydroxyl groups attached to an aromatic ring, known for antioxidant activity.
Flavonoids: Polyphenolic molecules with a 15-carbon skeleton, contributing to UV protection and radical scavenging in fruits.
Anthocyanins: Water-soluble pigments belonging to the flavonoid family, responsible for red, purple and blue hues and exhibiting strong antioxidant properties.
Carotenoids: Lipid-soluble pigments such as β-carotene and lutein, which quench singlet oxygen and support vitamin A activity.
Fourier-transform infrared spectroscopy (FTIR): An analytical technique that measures vibrational transitions of molecular bonds, used to identify functional groups in complex extracts.
References
- Evaluation of Bioactive Compounds and Antioxidant Activity in 51 Minor Tropical Fruits of Ecuador. Foods (2023).
- Antioxidant Potential of Tamarillo Fruits—Chemical and Infrared Spectroscopy Analysis. Antioxidants (2023).
- Functional and Antioxidant Evaluation of Two Ecotypes of Control and Grafted Tree Tomato (Solanum betaceum) at Different Altitudes. Foods (2023).
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