巴西食用的 64 种水果中的绿原酸和咖啡酸。

Chlorogenic and caffeic acids in 64 fruits consumed in Brazil.

机构信息

Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil; Department of Food Science and Technology, Federal University of Pelotas, RS, Brazil.

Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.

出版信息

Food Chem. 2019 Jul 15;286:51-63. doi: 10.1016/j.foodchem.2019.02.004. Epub 2019 Feb 7.

DOI:10.1016/j.foodchem.2019.02.004

PMID:30827640

Abstract

This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid. The study investigated 15 fruits that have not been reported in the literature in relation to these compounds, including several native species. The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry, bilberry, quince and mulberry, while the dicaffeoylquinic acid was present with highest concentration in kumquat, passion fruit and sweet granadilla. Regarding caffeic acid, the highest content was found in bilberry and yellow pitaya. Considering the sum of the concentrations of these compounds, quince, cherry, bilberry, mulberry and sweet granadilla were exceptional, with concentrations between 200.0 and 569.7 mg kg.

摘要

本研究提供了关于水果中绿原酸和咖啡酸含量的未发表数据。评估了巴西消费的 64 种水果，其中大部分为国产水果，基于它们的 3-咖啡酰奎宁酸、4-咖啡酰奎宁酸、5-咖啡酰奎宁酸、3,4-二咖啡酰奎宁酸、3,5-二咖啡酰奎宁酸、4,5-二咖啡酰奎宁酸和咖啡酸的含量。该研究调查了 15 种在文献中未报道过这些化合物的水果，包括几种本地物种。草莓、樱桃、越橘、榅桲和桑椹中单咖啡酰奎宁酸浓度最高，而金桔、百香果和甜石榴中二咖啡酰奎宁酸浓度最高。关于咖啡酸，含量最高的是越橘和黄火龙果。考虑到这些化合物浓度的总和，榅桲、樱桃、越橘、桑椹和甜石榴非常特别，浓度在 200.0 到 569.7 mg/kg 之间。