Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

被引：69

作者：

Albuquerque, Tania Goncalves ^{[1
,2
]}

Santos, Filipa ^{[1
]}

Sanches-Silva, Ana ^{[1
,3
]}

Oliveira, M. Beatriz ^{[2
]}

Bento, Ana Cristina ^{[1
]}

Costa, Helena S. ^{[1
,2
]}

机构：

[1] Natl Inst Hlth Dr Ricardo Jorge IP, Dept Food & Nutr, Res & Dev Unit, Ave Padre Cruz, P-1649016 Lisbon, Portugal

[2] Univ Porto, Fac Farm, REQUIMTE, P-4050313 Oporto, Portugal

[3] Univ Porto, CECA, P-4051401 Oporto, Portugal

来源：

FOOD CHEMISTRY | 2016年 / 193卷

关键词：

Annona cherimola Mill; PDO; Nutritional composition; Bioactive compounds; Antioxidant activity; By-products; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; CAROTENOIDS; VEGETABLES; FOODS; QUANTIFICATION; COLOR; ACIDS; PULP;

D O I：

10.1016/j.foodchem.2014.06.044

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC50 of 0.97 mg/mL, and total flavonoids (44.7 epicatechin equivalents/100 g). The most abundant carotenoid was lutein, with values ranging from 129 to 232 mu g/100 g. The highest L-ascorbic acid content (4.41 mg/100 g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：187 / 195

页数：9

共 39 条

[1] An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying [J].

Albuquerque, Tania Goncalves ;

Sanches-Silva, Ana ;

Santos, Lelita ;

Costa, Helena S. .

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2012, 63 (06) :713-717

[2]

Amoo I. A., 2008, Trends in Applied Sciences Research, V3, P216

[3]

AOAC, 2000, ASS OFF AN CHEM OFF

[4] Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses [J].

Balasundram, Nagendran ;

Sundram, Kalyana ;

Samman, Samir .

FOOD CHEMISTRY, 2006, 99 (01) :191-203

[5] Evaluation of the antioxidant and cytoprotective properties of the exotic fruit Annona cherimola Mill. (Annonaceae) [J].

Barreca, Davide ;

Lagana, Giuseppina ;

Ficarra, Silvana ;

Tellone, Ester ;

Leuzzi, Ugo ;

Galtieri, Antonio ;

Bellocco, Ersilia .

FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) :2302-2310

[6] Nutritional characterization and antioxidant compounds in pulp residues of tropical fruits [J].

Bezerra Sousa, Mariana Sefora ;

Vieira, Luanne Morais ;

Marques da Silva, Manoel de Jesus ;

de Lima, Alessandro .

CIENCIA E AGROTECNOLOGIA, 2011, 35 (03) :554-559

[7] An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC [J].

Chebrolu, Kranthi K. ;

Jayaprakasha, G. K. ;

Yoo, Kil Sun ;

Jifon, John L. ;

Patil, Bhimanagouda S. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (02) :443-449

[8] New nutritional data on traditional foods for European food composition databases [J].

Costa, H. S. ;

Vasilopoulou, E. ;

Trichopoulou, A. ;

Finglas, P. .

EUROPEAN JOURNAL OF CLINICAL NUTRITION, 2010, 64 :S73-S81

[9] Analysis of carotenoids in vegetable and plasma samples:: A review [J].

de Quirós, ARB ;

Costa, HS .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2006, 19 (2-3) :97-111

[10]

European Commission, 2012, Off. J. Eur. Union, V115, P1, DOI DOI 10.3000/19770677.L_2012.343.ENG

← 1 2 3 4 →