Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods

Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, heart disease, hypertension and stroke. This has been attributed to the presence of various forms of phytochemicals and antioxidants present in the foods, e.g. carotenoids and polyphenol compounds including flavonoids and anthocyanins. Seventy Fiji grown fruits and vegetables, and some other commonly consumed products, were analysed for their total antioxidant capacity (TAC), total polyphenol content (TPP), total anthocyanin content (TAT) as well as the major flavonol and carotenoid profiles. These data will be used to estimate the phytochemical and antioxidant intake of the Fijian population and will be a useful tool in future clinical trials.Green leafy vegetables had the highest antioxidant capacity, followed by the fruits and root crops. A number of herbs also exhibited high antioxidant capacity. Ipomoea batatas (sweet potato) leaves have the highest TAC (650 mg/100 g) and are rich in TPP (270 mg/100 g), quercetin (90 mg/100 g) and β-carotene (13 mg/100 g). Moringa oleifera (drumstick) leaves also have a high TAC (260 mg/100 g) and are rich in TPP (260 mg/100 g), quercetin (100 mg/100 g), kaempferol (34 mg/100 g) and β-carotene (34 mg/100 g). Curcuma longa (turmeric ginger) has a high TAC (360 mg/100 g), TPP (320 mg/100 g) and is rich in fisetin (64 mg/100 g), quercetin (41 mg/100 g) and myricetin (17 mg/100 g). Zingiber officinate (white ginger) also has a high TAC (320 mg/100 g) and TPP (200 mg/100 g). Zingiber zerumbet (wild ginger), a widely used herb taken before meals is the richest source of kaempferol (240 mg/100 g).