Antioxidant activity of Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica fruits cultivated in Algeria

Abstract

Four edible fruits from <i>Vitis vinifera</i>, <i>Punica granatum</i>, <i>Citrus aurantium</i> and <i>Opuntia ficus indica</i> from Algeria were analyzed in order to determine the total polyphenol, total flavonoid and flavonol contents using classical spectrophotometric methods. The antioxidant activity was established by three different single-electron-transfer-based assays (ABTS radical cation, FRAP, and DPPH assays) and one hydrogen-atom-transfer based assay (ORAC). Among the four fruits tested, the <i>Vitis vinifera</i> hydroalcoholic extract showed the highest antioxidant capacity with all methods. The results indicated that the antioxidant activity and the total phenolic content of the selected plants are significantly different (<i>p < 0.001</i>).