The Effect of Ripening Stages on the Accumulation of Polyphenols and Antioxidant Activity of the Fruit Extracts of Solanum Species

被引：12

作者：

Staveckiene, Jurate ^{[1
]}

Kulaitiene, Jurgita ^{[1
]}

Levickiene, Dovile ^{[1
]}

Vaitkeviciene, Nijole ^{[1
]}

Vastakaite-Kairiene, Viktorija ^{[1
]}

机构：

[1] Vytautas Magnus Univ Agr Acad, Dept Plant Biol & Food Sci, Donelaicio Str 58, LT-44248 Kaunas, Lithuania

来源：

PLANTS-BASEL | 2023年 / 12卷 / 14期

关键词：

Solanum spp; fruits; ripening stage; p-coumaric acid; polyphenols; antioxidant activity; TOMATOES LYCOPERSICON-ESCULENTUM; BIOACTIVE COMPOUNDS; CAPACITY; HEALTH;

D O I：

10.3390/plants12142672

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The aim of the research was to evaluate the influence of the ripening stage on the accumulation of polyphenols and antioxidant activity in fruits of Solanum species. The experiment included two factors: I-four different Solanum species (S. melanocerasum, S. nigrum, S. villosum, and S. retroflexum) and II-three ripening stages. High-performance liquid chromatography (HPLC) was used to analyze the individual phenolic compounds (flavonoids and phenolic acids), and the spectrophotometric method was applied to determine antioxidant activity. The results revealed that the accumulation of polyphenols and antioxidant activity in fruits of Solanum species depends on the stage of ripening and species. All studied Solanum species fruits had the highest content of total phenolic acid at ripening stage III and the greatest antioxidant activity at ripening stage I. Fully ripe fruits of S. melanocerasum contained significantly more total flavonoids, whereas S. nigrum contained significantly more total phenolic acids than other investigated Solanum species fruits. The significantly highest antioxidant activity was found in S. melanocerasum fruits at ripening stage I.

引用

页数：14

共 41 条

[1]

Aly Y., 2011, PLANTA MED, V77, pPJ20

[2]

[Anonymous], 2005, 103902005 LST ISO

[3] Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening [J].