Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa.
Mass Spectrometry Unit, Central Analytical Facilities, Stellenbosch University, Private Bag X1, Matieland 7600, South Africa.
Molecules. 2019 Jul 19;24(14):2630. doi: 10.3390/molecules24142630.
Wildly grown in most regions of the world, is a highly underutilised fruit with significant antioxidant characteristics. The phyto and physicochemical properties of berries at different stages of ripening are evaluated in this work. Total flavonoids (TF), total phenolic content (TPC) and antioxidant activity were determined spectrophotometrically, while concentration of polyphenols was determined using liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry. Results showed that antioxidant activity was lowest (18.36 ± 0.12 mg TE/g) in RS3 and decreased with TPC upon increased ripening. Conversely, TF increased with ripening progression with TF found to be highest in RS3 (5.92 ± 0.03 mg CE/g). Identified phenolic acids in were quinic acid, protocatechuoyl-hexose, neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid and dicaffeoylquinic acid. Identified flavonoids included rutin, catechin, procyanidin dimer, procyanidin trimer, quercetin-3--glucosyl-xyloside, quercetin-3--robinobioside, quercetin-3--glucoside and quercetin-3-OH-3-methylglutaryl-glucoside. Physicochemical properties of varied among samples with sugar/acid ratio of ranging from 25.70 for RS1 to 50.36 for RS3. Ripening stage of undoubtedly affects the phyto and physicochemical properties of .
在世界上大多数地区野生生长，是一种高度未充分利用的水果，具有显著的抗氧化特性。本工作评价了不同成熟阶段浆果的植物和物理化学特性。总黄酮（TF）、总酚含量（TPC）和抗氧化活性通过分光光度法测定，而多酚浓度则通过液相色谱-二极管阵列检测-电喷雾电离质谱联用测定。结果表明，RS3 中的抗氧化活性最低（18.36 ± 0.12 mg TE/g），并随着 TPC 的增加而降低。相反，TF 随着成熟度的增加而增加，RS3 中的 TF 最高（5.92 ± 0.03 mg CE/g）。在中鉴定出的酚酸有奎宁酸、原儿茶酰己糖、新绿原酸、绿原酸、隐绿原酸和二咖啡酰奎宁酸。鉴定出的类黄酮包括芦丁、儿茶素、原花青素二聚体、原花青素三聚体、槲皮素-3-O-β-葡萄糖基木糖苷、槲皮素-3-O-β-芸香糖苷、槲皮素-3-O-β-葡萄糖苷和槲皮素-3-OH-3-甲基戊二酰基-葡萄糖苷。的物理化学性质在不同样品之间存在差异，糖/酸比从 RS1 的 25.70 到 RS3 的 50.36。成熟阶段无疑会影响的植物和物理化学特性。
