Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium) fruits

被引：38

作者：

Chang, Xiaoxiao ^{[1
]}

Ye, Yutong ^{[2
]}

Pan, Jianping ^{[1
]}

Lin, Zhixiong ^{[1
]}

Qiu, Jishui ^{[1
]}

Guo, Xinbo ^{[2
]}

Lu, Yusheng ^{[1
]}

机构：

[1] Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr,Key Lab Trop & Subtrop Fruit Tree Res, Guangzhou, Guangdong, Peoples R China

[2] South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 12期

基金：

中国国家自然科学基金;

关键词：

Antioxidant activity; flavonoids; phenolics; wampee; CHEMICAL-COMPOSITION; BIOACTIVE COMPOUNDS; PHENOLIC CONTENTS; HEALTH-BENEFITS; LOUR; SKEELS; CAPACITY; ASSAY; APPLES; FLESH; SPP;

D O I：

10.1111/ijfs.13877

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wampee (Clausena lansium) fruit is a good resource for food ingredient because of abundant bioactive compounds. This study investigated phenolics, flavonoids, phytochemical composition and antioxidant activities of five different varieties of wampee fruit. Phytochemical composition was analysed by HPLC, and the antioxidant activities of wampee fruits were detected by ORAC, DPPH, FRAP and PSC assays. Results showed that the variety of 'YangShanDuHe (YSDH)' contained the highest contents of total phenolics and flavonoids, and the highest value of three phytochemical compounds: vanillic acid, ferulic acid and rutin. The sweet wampee variety 'CongChengTianHuangPi (CCTHP)' showed the lowest values of total phenolics, flavonoids and antioxidant activities. According to the rank of five different varieties by the values of total phenolic and flavonoid contents and antioxidant activities, YSDH was characterised having the highest antioxidant potential, while the least one was CCTHP. These results may provide health guidance for wampee processing and consuming.

引用

页码：2680 / 2686

页数：7

共 31 条

[1] Rapid peroxyl radical scavenging capacity (PSC) assay for assessing both hydrophilic and lipophilic antioxidants
Adom, KK
Liu, RH
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (17) : 6572 - 6580
[2] Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.)
Aubert, Christophe
Chalot, Guillaume
[J]. FOOD CHEMISTRY, 2018, 240 : 524 - 533
[3] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay
Benzie, IFF
Strain, JJ
[J]. ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) : 70 - 76
[4] BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[5] Proanthocyanidins purified from fruit pericarp of Clausena lansium (Lour.) Skeels as efficient tyrosinase inhibitors: structure evaluation, inhibitory activity and molecular mechanism
Chai, Wei-Ming
Lin, Mei-Zhen
Feng, Hui-Ling
Zou, Zheng-Rong
Wang, Ying-Xia
[J]. FOOD & FUNCTION, 2017, 8 (03) : 1043 - 1051
[6] Whale songs lengthen in response to sonar
Miller, PJO
Biassoni, N
Samuels, A
Tyack, PL
[J]. NATURE, 2000, 405 (6789) : 903 - 903
[7] Antioxidant capacities and total phenolic contents of 62 fruits
Fu, Li
Xu, Bo-Tao
Xu, Xiang-Rong
Gan, Ren-You
Zhang, Yuan
Xia, En-Qin
Li, Hua-Bin
[J]. FOOD CHEMISTRY, 2011, 129 (02) : 345 - 350
[8] Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)
Guo, Xinbo
Li, Tong
Tang, Kexuan
Liu, Rui Hai
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (44) : 11050 - 11055
[9] Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids
He, Xiangjiu
Liu, Dong
Liu, Rui Hai
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (20) : 9337 - 9344
[10] Protective effect of (-)clausenamide against Aβ-induced neurotoxicity in differentiated PC12 cells
Hu, Jin-Feng
Chu, Shi-Feng
Ning, Na
Yuan, Yu-He
Xue, Wei
Chen, Nai-Hong
Zhang, Jun-Tian
[J]. NEUROSCIENCE LETTERS, 2010, 483 (01) : 78 - 82

← 1 2 3 4 →