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The Biochemistry Section at the Ayub Agricultural Research Institute (AARI) in Faisalabad served as the research hub for our study throughout 2020-21. We delved into the antioxidants and biochemical parameters found in an array of fruits including peach (Prunus persica), grapes (Vitis vinifera), grapefruit (Citrus paradisi), lychee (Litchi chinensis), fig (Ficus carica), plum (Prunus domestica), sweet lime (Citrus limetta), Kuranda (Carissa carandas), kiwi (Actinidia deliciosa), and pear (Pyrus communis). These fruits offer vital nutrition like Vitamin C, ranging from 2.49 in fig to 48.7 in sweet lime, mineral matter is minimum (0.34%) in pear and maximum 6.19% in Lychee, crude fiber was highest (7.26%) in kuranda and lowest (0.82%) in Grapefruit, crude fat was less than 1 in all the fruits except kuranda having crude fat 1.66%. crude protein was also less than one in most of the fruits under study except Fig (2.05%), Plum (3.33%) and Kuranda (1.16%). Total antioxidants were higher in Peach (94.1%) followed by Plum (88.5%), Sweet lime (84.6%) and Fig (83.9%) while lowest value was observed in Kuranda (10.4%). Their adequate consumption not only fortifies the immune system but also serves as a shield against afflictions. Phenols packed abundantly within fruits, stand out as some of the most nutrient-rich components. Total phenols were ranging from 13.8 µg GAE/mL (Grapefruit) to 1182.5 µg GAE/mL (Kuranda). Total sugar lies between 6% (Plum) to 14.3% (Luchee). This paper delves deep into an exhaustive analysis of bioactive compounds, exploring their antioxidant capacities within the most widely cultivated fruits. Our exploration identifies that all the fruits are useful due to one or more nutritious elements. Our findings conclusively advocate the regular consumption of fruits, emphasizing their pivotal role in fostering nutrition and safeguarding against diseases. [ABSTRACT FROM AUTHOR]

The experiment was conducted at Biochemistry Section, Ayub Agricultural Research Institute, Faisalabad Pakistan, during the year 2017-18 to assess the total phenols and antioxidants potential of mango, grapes, banana, guava, mulberry, strawberry, loquat, melon, apricot and phalsa. Fruits samples were obtained from the market of Faisalabad Pakistan, washed, dry at room temperature, extracted their juice/pulp. Thejuice was stored at 4 °C for further analysis. Juice samples were processed for Vitamin-C, pH, TSS, total phenolics and total antioxidant capacity. The results showed that among all the ten fruits vitamin C was higher in mango (24.33 mg/100 mL) followed by phalsa (19.74 mg/100 mL) and Grapes (11.25 mg/100 mL), whereas lower value was observed in melon (3.3 mg/100 mL) and loquat (3.4 mg/100 mL). Vitamin C for other fruits lies between these. Highly acidic pH of fresh juices of all the fruits was observed except in melon (5.82) and guava (5.38) which is less acidic. Percentage of TSS was higher in phalsa, mulberry and mangoes (13.8, 13.5 and 13.9% respectively) and lesser in melon (5.6%). Antioxidant capacity (% DPPH reduction) was found higher in grapes (91.9%) and mango (91.2%) which was statistically at par with melon (90.9%), while lesser value was observed in mulberry (51.6%). Total phenolics were significantly higher in grapes (1266.4 pg GAE/mL), whereas minimum phenolic contents were found in melon (4.1 pg GAE/mL). Therefore, it was concluded that grapes are more nutritious and healthy fruit than other. [ABSTRACT FROM AUTHOR]

The pomegranate (Punica granatum L.) is popular for its high medicinal value. It is a common table fruit and whole fruit contains important vitamins, minerals and antioxidants. Four pomegranate varieties (Pearl, Golden, Sultan, and Qandhari) were analyzed in the Biochemistry laboratory of Post Harvest Research Centre, Ayub Agricultural Research Institute (AARI), Faisalabad Pakistan during the year 2021-2022. The results showed that juice carried a remarkably higher value of TSS (total soluble solids) ranging from 12.4% (Pearl) to 17.2 % (Sultan), total invert sugars were minimum (11.8%) in Golden and maximum (14.3%) in Sultan. The value of vitamin-C varies from 10.6 mg/100 mL (Qandhari) to 11.5 mg/100 mL (Pearl) and acidity ranges from 0.8% (Sultan) to 1.9% (Pearl). Sultan showed a higher value for total phenols and antioxidants (1111µg GAE L-1 and 43.5% DPPH inhibition respectively) and lowest in Pearl (1022µg GAE L-1 and 27.7% respectively). Peel powder of different varieties carry a different percentage of crude fat and crude fiber but Sultan is statistically at par with Qandhari but significantly higher than pearl. Ash/mineral matter was significantly different in different varieties. Sultan was better than other varieties having ash contents of 3.67%. The lowest value was observed in Golden (2.7%). Keeping in view the current results Sultan was better than Pearl and Golden and comparable to Qandhari. [ABSTRACT FROM AUTHOR]