| Autor: |
Chang, Xiaoxiao, Ye, Yutong, Pan, Jianping, Lin, Zhixiong, Qiu, Jishui, Guo, Xinbo, Lu, Yusheng |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Dec2018, Vol. 53 Issue 12, p2680-2686, 7p, 4 Charts |
| Abstrakt: |
Summary: Wampee (Clausena lansium) fruit is a good resource for food ingredient because of abundant bioactive compounds. This study investigated phenolics, flavonoids, phytochemical composition and antioxidant activities of five different varieties of wampee fruit. Phytochemical composition was analysed by HPLC, and the antioxidant activities of wampee fruits were detected by ORAC, DPPH, FRAP and PSC assays. Results showed that the variety of 'YangShanDuHe (YSDH)' contained the highest contents of total phenolics and flavonoids, and the highest value of three phytochemical compounds: vanillic acid, ferulic acid and rutin. The sweet wampee variety 'CongChengTianHuangPi (CCTHP)' showed the lowest values of total phenolics, flavonoids and antioxidant activities. According to the rank of five different varieties by the values of total phenolic and flavonoid contents and antioxidant activities, YSDH was characterised having the highest antioxidant potential, while the least one was CCTHP. These results may provide health guidance for wampee processing and consuming. Difference of phytochemical composition, contents and antioxidant capacity were studied in selected five varieties of wampee fruits. Among the five different varieties of wampee fruits, YSDH contained the highest flavonoids. Three flavonoid compounds: vanillic acid, ferulic acid and rutin were detected from wampee fruit. WHHP showed the highest antioxidant activity. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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