主要多酚化合物的组成与定量、抗氧化活性和西洋梨果酱及混合西洋梨果酱的颜色特性。
Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.
机构信息
Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, Wroclaw, Poland.
出版信息
Int J Food Sci Nutr. 2013 Sep;64(6):749-56. doi: 10.3109/09637486.2013.793297. Epub 2013 May 3.
AIMS
The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits.
METHODS
Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant activity was measured by ABTS, DPPH and FRAP methods. The colour of jams was expressed as L, a*, b* value.
RESULTS
The total content of polyphenolic compounds in quince jam was 484.5 mg/100 g. The highest level of phenolic compounds and antioxidant activity (p < 0.05) was observed in samples with the addition of chokeberry > black currant > flowering quince. The colour of examined jams could be due to the type of fruit addition, the nature of the pigments in these fruits.
CONCLUSION
Overall, the results indicated that some mixed jams can represent a good source of antioxidant compounds and can have an attractive colour for the consumer.
目的
本研究旨在确定在木瓜果酱加工过程中添加一些浆果和水果是否能改善其颜色，并使其除木瓜果实中的多酚化合物外还富含其他多酚化合物。
方法
采用 LC-MS Q/TOF 和 HPLC 法鉴定和定量酚类化合物。采用 ABTS、DPPH 和 FRAP 法测定抗氧化活性。果酱的颜色用 L、a*、b* 值表示。
结果
木瓜果酱中总多酚类化合物含量为 484.5mg/100g。添加 chokeberry>黑加仑>木瓜后，样品中的酚类化合物和抗氧化活性最高（p<0.05）。所检测果酱的颜色可能归因于添加的水果种类，以及这些水果中色素的性质。
结论
总的来说，结果表明，一些混合果酱可以作为抗氧化化合物的良好来源，并具有吸引消费者的诱人颜色。
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