Antioxidant activity and carotenoid composition of selected fruits in Yenagoa, Bayelsa State, Nigeria

Carotenoids are naturally occurring pigments in fruits and vegetables, contributing to their vibrant colours, nutritional value and potential health benefits. The study aims to analyse carotenoid pigments in four commonly consumed plant foods (pawpaw, watermelon, red pepper, and tomato) using HPLC and assess their in vitro antioxidant properties. In the antioxidant study, fresh red bell pepper (Capsicum annuum) extract demonstrated the most significant DPPH radical scavenging capability at 88.58±0.38 (mg Eq Quercetin /mg of extract), indicating its remarkable antioxidant properties. Tomato (Solanum lycopersicum) paste extract displayed the highest TAC value at 67.94 ± 0.45 mg/g Ascorbic Acid Equivalent and highest FRAP value of 88.27 ± 0.20 (μM Fe2+ per mg of extract), indicating its noteworthy antioxidant content. HPLC analysis of the extracts showed the presence of four carotenoid compounds comprising vitamin A, lycopene, alpha carotene and beta carotene with α-carotene having the highest concentrationranging from 154.79 ± 93.75 μg/mg in dried tomato powder to 443.36 ± 29.34 μg/mg in tomato paste. In conclusion, the extracts possess a rich profile of carotenoid pigments and exhibits noteworthy in vitro antioxidant properties. The findings suggest that all the extracts could be valuable natural sources of antioxidants, potentially contributing to health benefits.