Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598355 | Food Chemistry | 2014 | 31 Pages |
Abstract
Miracle berry is known for its unique characteristic of modifying sour flavours to sweet. Twelve phenolics were identified and quantified in the miracle berry flesh at a level from 0.3 for kaempferol to 17.8 mg/100 g FW for epicatechin. Lutein and α-tocopherol were also quantified at a level of 0.4 and 5.8 mg/100 g FW, respectively. The TP and TF contents were 1448.3 GA and 9.9 QR mg Equiv/100 g FW for the flesh, respectively, compared with 306.7 GA and 3.8 mg QR mg Equiv/100 g FW of the seeds. The free radical scavenging and reducing percentage of the flesh extract was 96.3% and 32.5% in DPPH and ABTS assays, respectively. Additionally, the flesh extract had a high FRAP of 22.9 mmol/100 g. It significantly inhibited the oxidation of PUFA in fish oil as well. Thus, miracle berry could also serve as an antioxidant-rich fruit to provide health promoting function.
Keywords
EPAMFLMFHDPPHABTSFRAP1,1-diphenyl-2-picrylhydrazylAntioxidantsEicosapentaenoic aciddocosahexaenoic acidPolyunsaturated fatty acidsPUFADHAFish oilPhenolicsPhytochemicalsferric-reducing antioxidant powerequivalentequivfresh weighthigh performance liquid chromatographyHPLCGas chromatographyTotal flavonoidsTotal phenolicsQuercetinGallic acid
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Liqing Du, Yixiao Shen, Xiumei Zhang, Witoon Prinyawiwatkul, Zhimin Xu,