Gancel Anne-Laure, Alter Pascaline, Dhuique-Mayer Claudie, Ruales Jenny, Vaillant Fabrice
Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Departement PERSYST, UMR Qualisud, TA B-95/16, F-34398 Montpellier Cedex 5, France.
J Agric Food Chem. 2008 Dec 24;56(24):11890-9. doi: 10.1021/jf801515p.
The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the Andes. Commonly consumed as a fresh drink, it is particularly appreciated for its aroma. Besides its organoleptic qualities, the naranjilla also seems to have good antioxidant properties. We therefore studied the physicochemical characteristics of variety "Puyo hybrid"; determined its juice composition; identified its carotenoids and phenolic compounds, using HPLC-DAD and HPLC/ESI-MS, respectively, in each fruit part; and measured the antioxidant capacities of each part, using the ORAC and DPPH methods. We found the following bioactive compounds: all-trans-beta-carotene, 13-cis-beta-carotene, and 9-cis-beta-carotene and the lutein (carotenoids); chlorogenic acids and their hexosides in the flesh and placental tissues, and flavonol glycosides in the skin (phenolic compounds); and many dihydrocaffeoyl spermidines in all three parts of the fruit. The naranjilla appeared to be a fruit with good nutritional potential that can provide the basis for a new fruit-drink flavor or other fruit derived-products.
酸浆或卢洛（茄属植物基多茄）是一种原产于安第斯山脉但鲜为人知的水果。它通常被制成新鲜饮品，因其香气而备受青睐。除了其感官特性外，酸浆似乎还具有良好的抗氧化性能。因此，我们研究了“普约杂交种”品种的理化特性；测定了其果汁成分；分别使用高效液相色谱 - 二极管阵列检测器（HPLC - DAD）和高效液相色谱/电喷雾电离质谱（HPLC/ESI - MS）在每个果实部位鉴定了其类胡萝卜素和酚类化合物；并使用氧自由基吸收能力（ORAC）和二苯基苦味酰基自由基（DPPH）方法测量了每个部位的抗氧化能力。我们发现了以下生物活性化合物：全反式β - 胡萝卜素、13 - 顺式β - 胡萝卜素、9 - 顺式β - 胡萝卜素和叶黄素（类胡萝卜素）；果肉和胎座组织中的绿原酸及其己糖苷，以及果皮中的黄酮醇苷（酚类化合物）；以及果实所有三个部位中的许多二氢咖啡酰亚精胺。酸浆似乎是一种具有良好营养潜力的水果，可为新的果汁风味或其他水果衍生产品提供基础。
