Terminalia ferdinandiana Exell (Kakadu plum): Nutritional value, phenolic compounds, health benefits and potential industrial applications

被引：3

作者：

He, Yidan ^{[1
]}

Fang, Zhongxiang ^{[1
]}

Ying, Danyang ^{[2
]}

Franklyn, Yolanda ^{[3
]}

Zhang, Pangzhen ^{[1
]}

机构：

[1] Univ Melbourne, Fac Sci, Sch Agr Food & Ecosyst Sci, Parkville, Vic 3010, Australia

[2] CSIRO Agr & Food, Melbourne, Vic, Australia

[3] Talentail Australia Grp Pty Ltd, 7-15 Ricketts Rd, Mt Waverley, Vic 3149, Australia

来源：

FOOD BIOSCIENCE | 2023年 / 56卷

关键词：

Terminalia ferdinandiana; Kakadu plum; Nutrition; Phenolic compounds; Health benefits; Food applications; GALLIC ACID; ELLAGIC ACID; ANTIOXIDANT ACTIVITY; EXTRACTS INHIBIT; GROWTH; APOPTOSIS;

D O I：

10.1016/j.fbio.2023.103427

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kakadu plum (KP, Terminalia ferdinandiana Exell) is a plant of Combretaceae family native in Australia. KP has been reported as a great source of ascorbic acid and phenolic compounds with various health benefits such as antioxidant, antimicrobial, antiparasitic, anti-inflammatory, and anti-carcinogenic activities, therefore has the potential to be used as an ingredient of functional food. However, research on the processing of KP fruit is scattered, which limits its practical applications in the food industry. This review summarises the nutritional value and bioactive compounds in KP, highlights its potential health benefits and briefly discusses the utilization in the food industry. This mini review would provide a reference on the phytochemical properties of KP fruits and facilitate its development as functional foods and nutraceutical products.

引用

页数：12

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