Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Food Res Int. 2018 Jun;108:264-273. doi: 10.1016/j.foodres.2018.03.046. Epub 2018 Mar 20.
Soluble carbohydrates, volatile and phenolic compounds from calabura fruit as well as its antioxidant activity were assessed. The low amount of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) and similar amount of glucose and fructose allow us to classify the calabura berry as low-FODMAPs. The terpenes β-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 μg/g dw) and cyanidin-3-O-glucoside (171 μg/g dw) as the main phenolic compounds, followed by gentisic acid, gallocatechin, caffeic acid and protocatechuic acid. In addition, gallic acid was found mainly in esterified (2883 μg/g dw) and insoluble-bound (2272 μg/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27 μg/g dw) in these fractions, such as catechin, gallocatechin, epigallocatechin, naringenin, and quercetin. These findings clearly suggest that calabura is a berry with low energy value and attractive colour and flavour that may contribute to the intake of several bioactive compounds with antioxidant activity. Furthermore, this berry have great potential for use in the food industry and as functional food.
评估了卡拉布拉果的可溶碳水化合物、挥发性和酚类化合物及其抗氧化活性。低含量的可发酵寡糖、二糖和单糖以及多元醇（FODMAPs）和相似数量的葡萄糖和果糖使我们可以将卡拉布拉浆果归类为低 FODMAPs。SPME-GC-MS 鉴定出的萜烯 β-法呢烯和 dendrolasin 是主要的挥发性成分。UHPLC-MS/MS 分析显示，没食子酸（5325μg/g dw）和矢车菊素-3-O-葡萄糖苷（171μg/g dw）是主要的酚类化合物，其次是龙胆酸、没食子儿茶素、咖啡酸和原儿茶酸。此外，没食子酸主要以酯化（2883μg/g dw）和不溶性结合（2272μg/g dw）形式存在。然而，由于这些部分存在类黄酮（0.28-27μg/g dw），如儿茶素、没食子儿茶素、表儿茶素、柚皮苷和槲皮素，游离和糖苷形式表现出最高的抗氧化活性。这些发现清楚地表明，卡拉布拉是一种具有低能量值、诱人色泽和风味的浆果，可能有助于摄入具有抗氧化活性的多种生物活性化合物。此外，这种浆果具有在食品工业和功能性食品中应用的巨大潜力。
