Viuda-Martos Manuel, Sendra Esther, Sayas Estrella, Pérez-Alvarez José A, Fernández-López Juana
Nat Prod Commun. 2015 Jul;10(7):1219-23.
The aims of this study were to determine (i) the physico-chemical characteristics, (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content, and (iv) the antioxidant properties of the liquid co-product generated by the figs (FLC) processing industry in order to set standards for its applications as a potential ingredient of food products. The liquid co-products obtained from the peel and pulp of two fig varieties (colar and cuello de dama) were used. The polyphenolic profile and the organic acids and sugar were determined by HPLC. For the antioxidant activity, four different test systems were used (DPPH, FRAP, TBARS and FIC). The total phenolic, total flavonoid and total anthocyanin contents were also determined. The FLC from peel presented higher total phenolic, flavonoid and anthocyanin contents than FLC from pulp. The FLC obtained from peel and pulp had a high content of sugars, mainly glucose and fructose. As regards antioxidant activity, at all concentrations and with all methods, FLC obtained from peel presented higher antioxidant activity than the pulp FLC. FLC obtained from the peel and pulp could be an alternative for use as a natural preservative in food matrices due to its broad antioxidant activity.
（i）物理化学特性；（ii）酚类、黄酮类和花青素谱；（iii）有机酸和糖含量；（iv）无花果加工行业产生的液体副产品（FLC）的抗氧化特性，以便为其作为食品潜在成分的应用制定标准。使用了从两个无花果品种（科拉尔和贵妇颈）的果皮和果肉中获得的液体副产品。通过高效液相色谱法测定多酚谱、有机酸和糖。对于抗氧化活性，使用了四种不同的测试系统（DPPH、FRAP、TBARS和FIC）。还测定了总酚、总黄酮和总花青素含量。果皮来源的FLC比果肉来源的FLC具有更高的总酚、黄酮和花青素含量。从果皮和果肉中获得的FLC含有高含量的糖，主要是葡萄糖和果糖。至于抗氧化活性，在所有浓度下和使用所有方法时，果皮来源的FLC比果肉来源的FLC具有更高的抗氧化活性。由于其广泛的抗氧化活性，从果皮和果肉中获得的FLC可作为食品基质中的天然防腐剂的替代品。
