ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4068, Australia.
Department of Horticulture, Tshwane University of Technology, 0001 Pretoria West, South Africa.
Molecules. 2023 Feb 7;28(4):1608. doi: 10.3390/molecules28041608.
, commonly known as Burdekin plum (BP), is among many Australian native plants traditionally used by Indigenous people. However, only limited information is available on the nutritional and sensory quality of BP grown in Australia as well as its changes during storage. Therefore, this study evaluated the quality of BP during one week of ambient storage (temperature 21 °C, humidity 69%). Proximate analysis revealed a relatively high dietary fiber content in BP (7-10 g/100 g FW). A significant reduction in fruit weight and firmness (15-30% and 60-90%, respectively) with distinguishable changes in flesh color (ΔE > 3) and an increase in total soluble solids (from 11 to 21 °Brix) could be observed during storage. The vitamin C and folate contents in BP ranged from 29 to 59 mg/100g FW and 0.3 to 5.9 μg/100g FW, respectively, after harvesting. A total phenolic content of up to 20 mg GAE/g FW and ferric reducing antioxidant power of up to 400 μmol Fe/g FW in BP indicate a strong antioxidant capacity. In total, 34 individual phenolic compounds were tentatively identified in BP including cyanidin 3-galactoside, ellagic acid and gallotannins as the main phenolics. Principle component analysis (PCA) of the quantified phenolics indicated that tree to tree variation had a bigger impact on the phenolic composition of BP than ambient storage. Sensory evaluation also revealed the diversity in aroma, appearance, texture, flavor and aftertaste of BP. The results of this study provide crucial information for consumers, growers and food processors.
巴旦杏，俗称巴旦木，是许多澳大利亚本土植物之一，被土著居民广泛应用。然而，目前有关澳大利亚种植的巴旦杏的营养和感官质量及其在贮藏过程中的变化的信息有限。因此，本研究评估了在环境温度（21°C，湿度 69%）下贮藏一周的巴旦杏的品质。通过常规分析发现，巴旦杏的膳食纤维含量相对较高（7-10 g/100 g FW）。在贮藏过程中，可以观察到果实重量和硬度显著下降（分别为 15-30%和 60-90%），果肉颜色明显变化（ΔE > 3），总可溶性固体（从 11 到 21 °Brix）增加。收获后，巴旦杏中的维生素 C 和叶酸含量分别为 29-59 mg/100g FW 和 0.3-5.9 μg/100g FW。巴旦杏中的总酚含量高达 20 mg GAE/g FW，铁还原抗氧化能力高达 400 μmol Fe/g FW，表明其具有很强的抗氧化能力。共鉴定出 34 种酚类化合物，包括矢车菊素 3-半乳糖苷、鞣花酸和没食子单宁等主要酚类物质。定量酚类物质的主成分分析（PCA）表明，树与树之间的变异对巴旦杏的酚类组成的影响大于环境贮藏。感官评价还揭示了巴旦杏香气、外观、质地、口感和回味的多样性。本研究结果为消费者、种植者和食品加工者提供了重要信息。
