Asia Pacific Journal of Multidisciplinary Research, Vol. 3, No. 4, November 2015 Part V _______________________________________________________________________________________________________________ 41 P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com Proximate Analysis and Antioxidant Properties of Selected Fruits in Batangas Marielli Katherine C. Untalan 1 , Ivy Fides R. Perez 2 , Grace H. Reyes Kristine May H. Escalona 3 , Liezel D. De Guzman, Roman Francis L. Lumanglas Department of Chemical and Food Engineering, Batangas State University 1 ryleeryu@gmail.com, 2 ivyfidesperez@gmail.com, 3 tine.escalona@gmail.com Date Received: September 30, 2015; Date Revised: November 5, 2015 Asia Pacific Journal of Multidisciplinary Research Vol. 3 No. 4, 41-45 November 2015 Part V P-ISSN 2350-7756 E-ISSN 2350-8442 www.apjmr.com Abstract - Five selected fruits in Batangas namely banana (Musa lacatan), chico (Manilkarasapota), papaya (Carica papaya L.), pomelo (Citrus grandis) and tamarind (Tamarindicusindica) were analyzed for their proximate analysis, antioxidant properties and antioxidant activity. The study aimed to make a baseline database using the information obtained which will be useful for further studies and improvement of existing products and food processes and for development of new ones. Among the five selected fruits, tamarind got the highest ash content of 12.51%, crude protein of 4.68%, crude fat of 3.39% and total carbohydrates of 46.67% but the lowest moisture content of 33.45%. Pomelo got the highest moisture content of 91.74% while chico got the highest crude fiber content of 2.64%. Papaya had the lowest total carbohydrates of 7.54% while banana had the lowest crude fiber content of 0.51%. For the antioxidant properties, tamarind had the highest TFC of 0.007 mg quercetin / L, TPC of 0.223 mg gallic acid / L, and Vitamin C of 1024.41 mg/100cm³ while papaya had the highest Beta-carotene content of 286μg/100g. The selected fruits exerted remarkable antioxidant properties. Pomelowith 94.4% hadthe strongest antioxidant activity followed by chico with 91.96%, then banana with 90.84%, papaya with 88.72% and lastly by tamarind with only 70.69%. Based on the statistical treatment of results, there were significant differences in the antioxidant properties and antioxidant activity of selected fruits in Batangas. Keywords – antioxidant activity, antioxidant properties, proximate analysis INTRODUCTION Batangas is one of the eleven provinces of Southern Luzon with a total land area of 316,581 hectares. Rich fertile land, good weather and assorted landscape justified for the huge agricultural base. According to Food and Agricultural Organization, fruit trees in the province were grown on almost 32, 000 hectares having an average production of around 13 metric tons per hectare [1].This was an indication that Batangas is rich in different kinds of fruits which were health beneficial. In the past few years, interests in the composition of fruits intensified because of its possible health benefits.The researchers were convinced that nutrients found in fruits can do more than just prevent deficiency diseases. Some of the epidemiological studies indicate that antioxidants present in fruits may be important in prevention of many degenerative diseases such as cancer and cardiovascular diseases [2]. These antioxidants are substances which protect human cells from damage that are caused by free radicals such as superoxides, peroxyl, and hydroxyl radicals. These can be naturally obtained from fruits, vegetables, nuts, legumes, grains and cereals. Fruits exhibit different antioxidant activities due to the presence of different antioxidant properties. These antioxidant properties were present in foods in the form of carotenoids and polyphenols such as flavonoids, and phenolics. In some they are in the form of vitamins like ascorbic acid, vitamin A and vitamin E. They can fight not only illnesses but also prevent infection and aging process of cells. They can also be used for food preservation as food additives [3]. Polyphenols are chemical substances that can act as antioxidants. They are found in plants and has more than one phenol unit. There are subdivisions such as flavonoids and phenolics. Another antioxidant property is flavonoids which are metabolites that enhance vitamin C’s functions by protecting it from