Oxygen Radical Absorbance Capacity (ORAC) and In Vitro Anti-Inflammatory Activity of Fruits of Different Plants

Nine well-known fruits of plants (Amla; Bael fruit; Guava white; Grapes green; Mango raw; Papaya; Pomegranate; Tamarind pulp and Tomato ripe) were assessed for phytoconstitutents, total phenolic content (TPC) and total flavonoid content (TFC)), total antioxidant capacity (FRAP) based on the scavenging ability of the cation radical DPPH RSA, ABTS RSA and oxygen radical absorbance capacity (ORAC)) and in vitro anti-inflammatory activity (protein denaturation inhibition (PDI)). The TPC and TFC ranged from 2535.51±10.88 to 26.99±0.58 mg GAE/100 g and 659.61±1.14 to 10.10±1.30 mg RE/100 g, respectively. The higher TPC, TFC and total antioxidant capacity (ORAC, FRAP, DPPH RSA and ABTS RSA) was observed in methanolic extract of amla among all the extracts. The in vitro anti-inflammatory activity could be ranked based on the IC50, as Amla>Grapes>Tomato>Pomegranate>Mango>Tamarind>Papaya>Bael> Guava. Additionally, a significant correlation existed between TPC and antioxidant activity. In general, the results indicate that majority of the fresh fruits of plants studied were rich in phenolic antioxidants with potent ORAC imply their importance to human health.