Fruits and vegetables are an essential part of the human diet, and several epidemiological studies show that the content of natural antioxidants, especially fl avonoids, may be benefi cial in protecting the human body against damage induced by reactive species. This is important for maintaining physiological redox equilibrium (1,2). These foods supply several antioxidants, such as ascorbic acid (vitamin C), tocopherols and tocotrienols (vitamin E), carotenoids (provitamin A), and several phenolic compounds (fl avones, isofl avones, fl avanones, anthocyanins and catechins) (3,4 SummaryFruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are benefi cial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of diff erent fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vegetable (pumpkin, green and red pepper) extracts using both chemical extraction and a modifi ed in vitro digestive enzymatic extraction in order to compare results. Polyphenol content and antioxidant capacity of diff erent fruits, vegetables and fruit juices were determined by Folin-Ciocalteu and FRAP methods, respectively. It was observed that polyphenol content expressed as gallic acid equivalents of extracts obtained with the two extraction methods was signifi cantly (p<0.05) diff erent (on average 310.3 and 231.8 mg per 100 g of fresh sample in enzymatic and methanolic extracts, respectively). Antioxidant capacity was also signifi cantly (p<0.05) diff erent in the extracts obtained by the two methods, with higher values in enzymatic extracts (1.91 mmol of Fe 2+ per 100 g of fresh sample). Analyses of apple samples with and without skin also revealed important diff erences related to methodology and composition. Additionally, the original enzymatic extraction method was improved to avoid interferences caused by the presence of protein residues in the extract.

Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3).