State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
Food Chem. 2021 Oct 30;360:129980. doi: 10.1016/j.foodchem.2021.129980. Epub 2021 May 6.
Ripe navel orange has abundant amounts of phenolic compounds. Few studies monitored changes in these compounds during ripening. In this study, the effects of navel orange maturation on dynamic changes in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids were investigated. Five growth stages of navel orange were studied, and nine phenolic acids were detected via high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). Results showed that antioxidant activity, TFC and TPC decreased gradually with fruit ripening. The concentrations of most phenolic acids also declined during fruit maturation, except for free fractions of sinapic acid and bound fractions of ferulic and caffeic acids. Ferulic acid was the most dominant of all phenolic acids at all growth stages. Partial least-squares showed significant differences among fruits of different maturities. A significant correlation between antioxidant capacity, TPC, TFC and some phenolic acids was found.
成熟脐橙含有丰富的酚类化合物。但很少有研究监测这些化合物在成熟过程中的变化。本研究探讨了脐橙成熟对其抗氧化活性、总酚含量（TPC）、总黄酮含量（TFC）和酚酸动态变化的影响。研究了脐橙的五个生长阶段，并通过高效液相色谱-三重四极杆质谱（HPLC-QQQ-MS）检测了九种酚酸。结果表明，随着果实成熟，抗氧化活性、TFC 和 TPC 逐渐下降。大多数酚酸的浓度在果实成熟过程中也下降了，除了游离芥子酸和结合阿魏酸和咖啡酸。在所有生长阶段，阿魏酸都是所有酚酸中最主要的。偏最小二乘法显示不同成熟度果实之间存在显著差异。抗氧化能力、TPC、TFC 和一些酚酸之间存在显著相关性。
