Mphaphuli Tshudufhadzo, Manhivi Vimbainashe E, Slabbert Retha, Sultanbawa Yasmina, Sivakumar Dharini
Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa.
Phytochemical Food Network Group, Department of Crop Sciences. Tshwane University of Technology, Pretoria West 0001, South Africa.
Foods. 2020 Apr 4;9(4):431. doi: 10.3390/foods9040431.
Natal plum fruit () is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.
刺李果实原产于南非，是花青素衍生物的丰富来源。当地水果在南部非洲地区的食物多样化和维持粮食安全方面发挥着重要作用。非洲农村社区采用当地农产品加工方法，以减少水果商品的收获后浪费。在本研究中，将刺李以不同比例（芒果与刺李比例为5:1、3:1、2:1）添加到芒果果肉中，以开发一种健康功能性零食（水果软糖）。通过与芒果水果软糖比较，评估添加刺李对芒果基水果软糖抗氧化成分可用性和体外抗氧化性能的影响。含有芒果和刺李（2:1）的水果软糖保留了最高含量的氯化花青素-3-O-葡萄糖苷、花青素-3-O-β-桑布双糖苷、表儿茶素、芹菜素、山奈酚、木犀草素、槲皮素-3-O-鼠李糖基葡萄糖苷、儿茶素、奎尼酸和绿原酸，以及体外抗氧化活性。近似分析表明，100克水果软糖（2:1）含有63.51克碳水化合物、40.85克总糖、0.36克脂肪和269.88卡路里。因此，用刺李（2:1）强化芒果水果软糖可增加其植物化学物质含量和膳食植物化学物质摄入量，特别是对学童和青少年而言。
