Comparative antioxidants content of ripe and unripe fruits consumed in Sokoto Metropolis

Abstract

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 plum, and shea fruits using standard analytical methods. Result: It was apparent that the ripening process affects antioxidants contents. The results proved that unripe Anacardium occidentale has the highest vitamin A and C among all the fruits analyzed, while the least concentration was detected in ripe Psidium guajava and Vitex doniana, respectively. Vitamin E appeared highest in ripe V. doniana and least in unripe P. guajava. Percentage flavonoids contents range from 0.81 to 15.02 with unripe P. guajava having the highest and Vitellaria paradoxa with the lowest value. Conclusion: This work depicted that the fruits analyzed are good sources of vitamins A, C, and E, as well as flavonoids. Therefore, when consumed in adequate quantity, will improve the antioxidant defense system; hence, could be used in the management of many degenerative disorders or slow down the process of oxidative stress.