School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90, Jember, East Java, Indonesia.
Food Chem. 2023 Sep 1;419:136074. doi: 10.1016/j.foodchem.2023.136074. Epub 2023 Mar 31.
Thirteen varieties of feijoa (Feijoa sellowiana) fruit were collected and the physical and chemical properties of feijoa peel, flesh, seed, and leaf were analyzed. Large diversities in the physicochemical characteristics and phenolic and volatile composition among various parts and between different varieties of feijoa were observed. Degrees Brix of whole fruits ranged from 10.1 (Anatoki) to 18.0 (No. 2) °Brix. Procyanidin B-type tetramer, procyanidin B-type dimer, and procyanidin C-type trimer had the highest concentrations in all parts and varieties of feijoa. Caffeoyl glucose, dihydroferulic acid 4-O-glucuronide, galloyl glucose, and lariciresinol-sesquilignan were detected in feijoa fruits and leaves. A total of 105 esters, 68 terpenes, 20 alcohols, 31 hydrocarbons, 12 aldehydes, and 11 ketones were related to aromatic attributes of fruits and leaves. Early season and mid-season varieties had larger variations in the chemical properties than late-season varieties. Anatoki, Kakariki, and No.1, have the potential to be developed for attractive flavor and functional properties.
共收集了 13 个斐济果品种，分析了斐济果皮、果肉、种子和叶片的理化性质。不同品种的斐济果各部位之间以及不同品种之间在理化特性、酚类和挥发性成分方面存在较大差异。整果的糖度范围为 10.1（Anatoki）至 18.0（No.2）°Brix。各部位和各品种的斐济果中均以原花青素 B 型四聚体、原花青素 B 型二聚体和原花青素 C 型三聚体的浓度最高。在斐济果果实和叶片中检测到了咖啡酰葡萄糖、二氢阿魏酸 4-O-葡萄糖苷、没食子酰葡萄糖和枞酸-松柏脂醇-sesquilignan。与果实和叶片的芳香属性有关的物质共有 105 种酯类、68 种萜类、20 种醇类、31 种烃类、12 种醛类和 11 种酮类。早季和中季品种的化学性质变化大于晚季品种。Anatoki、Kakariki 和 No.1 具有开发有吸引力的风味和功能性特性的潜力。
