Article 2021 · 6 atıf

Functionnal and Technological Properties of Five Strawberry (Arbutus Unedo L.) Fruit as Bioactive Ingredients in Functional Foods

Zitouni, Hafida, Hssaini, Lahcen Hssaini, Ouaabou, Rachida, Viuda-Martos, Manuel, Hernandez, Francisca, Ercisli, Sezai, Hachimi, Hanaa, Zerhoune, Messaoudi, Hanine, Hafida

Özet

The objective of this study was to identify, quantify, and elucidate the polyphenols, flavonoids, and anthocyanins, and their antioxidant activities (via 13 2,2-diphenyl-1-picrylhydrazyl) (DPPH) radical and 2,2MODIFIER LETTER PRIME-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging abilities and bleaching beta-carotene tested in vitro in the whole fruit, fruit skin of strawberry tree fruits of 5 genotypes and to find out the most valuable fruit for disease preventing diets. Total phenols, total flavonoids, total anthocyanins, antioxidant activity (DPPH, ABTS and beta-carotene bleaching assay), pH, titrable acidity, soluble solids, and organic acids were investigated in five strawberry tree genotypes belonging to several areas in Morocco. Qualitative and quantitative analyses of individual phenolic compounds by high-performance liquid chromatography (HPLC) were also carried out. Significant differences (p<0.05) were observed across the five genotypes in total phenols (25.37-39.06 mg GAE/g DW), total flavonoids (3.30-7.07 mg RE/g DW), total anthocyanins (0.15-0.64 mg cya-3-glu/100 g DW), pH (2.44-3.92), titrable acidity (0.65-1.01 g malic acid/100 g fw), and soluble solids (14.83-18.53%). The antioxidant activity was evaluated by three assays. The values were 3.33-21.08, 2.25-19.58, and 1.08-13 mg AAE/g DW for DPPH scavenging test, ABTS, and beta-carotene bleaching, respectively. Gallocatechol and catechin were the most abundant phenolic compounds. Principal component analysis showed that the ?rst three components formed 90.25% of the total inertia. Chlorogenic acid, ellagic acid derivative I, ellagic acid, rutin, and cyanidin-3,5-diglucoside were the most involved variables in the total variance explained.

Anahtar Kelimeler

Arbutus unedo L physicochemical antioxidant activity organic acids polyphenolic profiles anthocyanin flavonoids ANTIOXIDANT ACTIVITY CHEMICAL CHARACTERISTICS PHENOLIC-COMPOUNDS TREE CAPACITY ANTHOCYANINS PHYTOCHEMICALS FLAVONOIDS FLOWERS JUICE

WoS Kategorileri

Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Yıl: 2021
Cilt: 24
Sayı: 1
Sayfa: 380-399
ISSN: 1094-2912
eISSN: 1532-2386
DOI: 10.1080/10942912.2021.1883058
WoS UID: WOS:000626287600001

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