Carotenoid, flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand

被引：31

作者：

Kongkachuichai, Ratchanee ^{[1
]}

Charoensiri, Rin ^{[1
]}

Sungpuag, Pongtorn ^{[1
]}

机构：

[1] Mahidol Univ, Inst Nutr, Food Chem Div, Phuthamonthon 73170, Nakhon Pathom, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2010年 / 61卷 / 05期

关键词：

Thai fruit; dietary fiber; carotenoids; flavonoids; VITAMIN-E; QUERCETIN; MYRICETIN; VARIABILITY; CONSUMPTION; INHIBITION; KAEMPFEROL; VEGETABLES; COMPONENTS; STORAGE;

D O I：

10.3109/09637481003677308

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soluble and insoluble dietary fiber and flavonoid contents in 21 varieties of Thai fruits, as well as carotenoids in five varieties of ripe durians were determined. Fresh fruits were purchased from five local markets in Bangkok during July 2008-May 2009. Dietary fiber content ranged from 0.71 to 3.58 g/100 g edible portion, with all five varieties of durian, guava, ripe banana and papaya being good sources of dietary fiber. Durian (Chanee, Kradom, and Puang manee variety) having yellow to deep-yellow color pulp had the highest carotenoid content. Durian, pomelo, guava and ripe banana were good sources of flavonoids; especially pomelo (Thong dee and Tuptimsayam variety) showed the greatest total flavonoid content (13,994.21 and 15,094.99 mu g/100 g edible portion). Data in this study demonstrated that Thai fruits are not only a good source of dietary fiber but also a good source of carotenoids and flavonoids.

引用

页码：536 / 548

页数：13

共 44 条

[1] Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species [J].

Abeysinghe, D. C. ;

Li, Xian ;

Sun, ChongDe ;

Zhang, WangShu ;

Zhou, ChunHua ;

Chen, KunSong .

FOOD CHEMISTRY, 2007, 104 (04) :1338-1344

[2] Dietary flavonols: Chemistry, food content, and metabolism [J].

Aherne, SA ;

O'Brien, NM .

NUTRITION, 2002, 18 (01) :75-81

[3] Valuable components of raw and ripe peels from two Indian mango varieties [J].

Ajila, C. M. ;

Bhat, S. G. ;

Prasada Rao, U. J. S. .

FOOD CHEMISTRY, 2007, 102 (04) :1006-1011

[4]

[Anonymous], JOINT FAO WHO EXP CO

[5]

[Anonymous], QUALITY ANAL CHEM LA

[6] Antioxidant properties of durian fruit as influenced by ripening [J].

Arancibia-Avila, Patricia ;

Toledo, Fernando ;

Park, Yong-Seo ;

Jung, Soon-Teck ;

Kang, Seong-Gook ;

Heo, Buk Gu ;

Lee, Sang-Hyun ;

Sajewicz, Mietek ;

Kowalska, Teresa ;

Gorinstein, Shela .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (10) :2118-2125

[7]

BLOMHOFF R, 2006, BR J NUTR S2, V96, P70

[8] Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets [J].

Chareoansiri, Rin ;

Kongkachuichai, Ratchanee .

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 :126-139

[9] Genetic variability in Musa fruit provitamin A carotenoids, lutein and mineral micronutrient contents [J].

Davey, Mark W. ;

Van den Bergh, Inge ;

Markham, Richard ;

Swennen, Rony ;

Keulemans, Johan .

FOOD CHEMISTRY, 2009, 115 (03) :806-813

[10] Biological effects of fruit and vegetables [J].

Dragsted, LO ;

Krath, B ;

Ravn-Haren, G ;

Vogel, UB ;

Vinggaard, AM ;

Jensen, PB ;

Loft, S ;

Rasmussen, SE ;

Sandstrom, B ;

Pedersen, A .

PROCEEDINGS OF THE NUTRITION SOCIETY, 2006, 65 (01) :61-67

← 1 2 3 4 5 →