Studies in the Variety of Antioxidants in Raw Fruits

This study investigates antioxidant levels and proximate composition of different fruits commonly consumed in Auchi town, Etsako West Local Government Area, Edo State, Nigeria. The fruits focused on are pineapple, orange, apple, avocado, and tomato. Their proximate analysis reveals substantial differences in their nutritional composition. Moisture content is highest in tomatoes (94.52 ± 7.67%) and lowest in avocados (73.21 ± 7.45%), which is consistent with their known water-rich and fatty nature, respectively. Avocados stand out with the highest fat content (15.08 ± 1.35%) and fiber content (6.73 ± 0.19%), making them a unique fruit in terms of energy density and dietary fiber. In contrast, pineapples, oranges, and apples have lower fat content (0.13 ± 0.00%, 0.25 ± 0.03%, and 0.26 ± 0.05%, respectively) and moderate fiber content, supporting their roles as hydrating and relatively low-calorie fruits. The antioxidant content varies significantly among the fruits analyzed. Avocados exhibit the highest levels of Vitamin E (2.11 ± 0.04 mg/100g) and glutathione (6.08 ± 0.16 mg/100g), which are potent antioxidants known for their roles in protecting cells from oxidative stress. The high beta-carotene content (24.15 ± 0.58 mg/100g) in avocados also underscores their nutritional value, given beta-carotene's role as a precursor to Vitamin A and its antioxidant properties. Oranges lead in Vitamin C content (53.21 ± 2.34 mg/100g), surpassing other fruits in this essential nutrient known for immune support and skin health. The high flavonoid content in oranges (19.04 ± 0.45 mg/100g) and apples (15.03 ± 1.38 mg/100g) suggests significant benefits in terms of anti-inflammatory and cardioprotective effects (Benavente-Garcíaet al., 1997). Tomatoes are notable for their lycopene content (3.19 ± 0.06 mg/100g), a powerful antioxidant associated with reduced risks of certain cancers and heart disease (Giovannucci, 1999). The moderate levels of Vitamin C (13.74 ± 0.13 mg/100g) and beta-carotene (7.12 ± 0.34 mg/100g) in tomatoes further enhance their nutritional profile.