Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops

The contents of antioxidant nutritional compounds, total soluble phenolics (TSP), vitamin C, vitamin E, beta-carotene, and total carotenoids (TC), were correlated with the total antioxidant capacity (AOC) of hydrophilic (HPE) and lipophilic extracts (LPE) from eight horticultural crops, namely, guava, avocado, black sapote, mango, papaya, prickly pear fruit, cladodes, and strawberry. AOC was measured using six different assays: 2,2'-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), ferric-ion-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), and total oxidant scavenging capacity (TOSC). AOC values from HPE were about 95 times higher than LPE values. HPE of guava had the highest AOC value when evaluated with DMPD, DPPH, FRAP, TEAC, and TOSC assays, whereas with ORAC assay, black sapote had the highest value. HPE of papaya and prickly pear fruit presented the lowest AOC values with all assays. From HPE, vitamin C and TSP contents were highly correlated with AOC for all assays, while from LPE, TC and beta-carotene contents possessed a high correlation with AOC only in the DMPD assay.