Antioxidant Potential of a Wide Range of Commercial Fruit Powders and Grits for Food Applications

Dried fruits constitute a nutrient‐dense part of the everyday diet, providing different bioactive compounds in a convenient form. The aim of the study was to evaluate the antioxidant potential of a wide range of commercially available dried fruits. The analysis included the total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), ability to scavenge DPPH • radical (TEAC DPPH ), and ABTS •+ radical cation (TEAC ABTS ). The total of 60 products included 24 different fruits, divided into color‐based categories: black, red, and other fruits. Antioxidant capacity varied significantly among fruit groups, with, in general, black fruits showing the highest values; elderberry and honeyberry led in TPC, TFC, and TAC, while elderberry was superior in TEAC values. Among red fruits, rose hip had the highest TPC and the TEAC values, followed by strawberry. Fruits classified as other generally had lower antioxidant capacity, except citrus, which showed relatively high TPC and TFC. The results are useful for food producers engaged in product development and for consumers following a healthy diet, addressing current trends toward functional foods.