| Autor: |
Rajan, Murugan, Guedes, Tamna Joanan Farias Lima, Barbosa, Paula Ferreira, Araujoa, Hannah Caroline Santos, Narain, Narendra |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Jun2023, Vol. 17 Issue 3, p2247-2260, 14p |
| Abstrakt: |
In the present study, development of bioactive compounds was studied in the different maturation periods of jambolan fruit parts by maceration method using different solvents. The jambolan fruit parts of HRF, HRFP, RF, RFP, HFS and RFS were separated and estimated for mineral analysis. The results revealed that there was no significant variation (p < 0.05) among the samples. The HPLC-RID analysis of the RFP sample revealed higher glucose (2.55 g/100 g extract) and fructose (5.06 g/100 g extract). The total phenolics (799.16 mg GAE/g extract) and flavonoids (571.14 mg QE/g extract) were found to be higher in 80% ethanolic extract of RFS. This extract also exhibited higher gallic acid (18.76 mg/g extract) and rutin (6.72 mg/g extract) by HPLC–DAD. UPLC-PDA-MS analysis demonstrated that chlorogenic acid (51.46 mg/g extract), catechin (64.97 mg/g extract) and epicatechin (50.19 mg/g extract) were higher in the 80% ethanolic extract of RFS. Contrastingly, citric acid (55.82 mg/g extract) and malic acid (36.58 mg/g extract) were higher in 80% ethanolic extract of HFS. Moreover, ABTS+ scavenging (162,142.86 µM TE/g extract) and FRAP (135.24 mg Fe (II) E/g extract) capacities were observed to be higher in the ethanolic extract of RFS. Pearson's correlation coefficients analysis proved that bioactive compounds in the 80% ethanolic extract of RFS significantly (p < 0.05) contributed to antioxidant capacity. In conclusion, this study highlighted that the 80% ethanolic extract of ripen stage of jambolan fruit seed could be a reservoir of natural antioxidant compounds. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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