University of Hohenheim, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany.
University of Stuttgart, Faculty of Chemistry, Pfaffenwaldring 55, D-70569 Stuttgart, Germany.
Food Chem. 2016 Jan 1;190:308-316. doi: 10.1016/j.foodchem.2015.05.097. Epub 2015 May 21.
In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocyanins was characterized in maqui fruits, being composed of differently substituted cyanidin and delphinidin derivatives. During processing into juice, a substantial loss in total anthocyanin contents (TAC) was observed. TAC values were also reduced after drying of maqui berries. Likewise, the browning index (BI) of fresh fruits increased during processing. Being composed of flavonol glycosides and ellagic acids, 17 non-anthocyanin phenolics were characterized in all maqui samples. Besides characterizing phenolic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantitated. Moreover, total lipid contents and the fruits' mainly unsaturated fatty acid profiles are reported. The presented results indicate the high potential of maqui as so far under-utilized but extremely pigment-rich "superfruit".
本研究详细描述了智利酒果（Aristotelia chilensis (Mol.) Stuntz）干制和新鲜果实及其果汁中与营养相关的、决定品质的成分的化学特征。智利酒果果实中共鉴定出 8 种糖基化花色苷，由不同取代的矢车菊素和飞燕草素衍生物组成。在加工成果汁的过程中，总花色苷含量（TAC）显著降低。在干燥浆果后，TAC 值也降低了。同样，新鲜水果的褐变指数（BI）在加工过程中增加。在所有智利酒果样品中均鉴定出由类黄酮糖苷和鞣花酸组成的 17 种非花色苷酚类物质。除了对酚类化合物进行表征外，还定量测定了抗氧化活性、总酚、主要糖、非挥发性有机酸、矿物质和微量元素。此外，还报告了总脂质含量和果实中主要的不饱和脂肪酸图谱。所呈现的结果表明，智利酒果具有很高的潜力，尽管它目前的利用率较低，但它是一种极其富含色素的“超级水果”。
