Coyago-Cruz Elena, Guachamin Aida, Villacís Michael, Rivera Jason, Neto María, Méndez Gabriela, Heredia-Moya Jorge, Vera Edwin
Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador.
Centro de Investigación Biomédica (CENBIO), Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, Quito 170527, Ecuador.
Foods. 2023 Dec 11;12(24):4439. doi: 10.3390/foods12244439.
Less common tropical fruits have been the subject of little research, leaving a vast field to be explored. In this context, a comprehensive study was carried out on the bioactive compounds and antioxidant capacity of 51 non-traditional fruits consumed in Ecuador. Vitamin C, organic acids, carotenoids, and phenolic compounds were evaluated using microextraction and rapid resolution liquid chromatography (RRLC) techniques, while antioxidant activity was measured using microplate readings. The results showed high levels of vitamin C (768.2 mg/100 g DW) in , total organic acids (37.2 g/100 g DW) in , carotenoids (487.0 mg/100 g DW) in , phenolic compounds (535.4 mg/g DW) in , (161.4 µmol TE/g DW) and (80.5 µmol AAE/g DW) in antioxidant activity. Effective extraction of carotenoids was also observed using a mixture of methanol: acetone: dichloromethane (1:1:2) with an extraction time of 2 min, while an 80% solution of 0.1% acidified methanol with hydrochloric acid with an extraction time of 3 min was highly effective for phenolics in fruit. These results provide a valuable basis for optimising future extraction processes of bioactive compounds from non-traditional fruits, with significant implications for their potential use in various nutritional and pharmaceutical contexts.
较不常见的热带水果一直是鲜有研究的对象，留下了广阔的待探索领域。在此背景下，对厄瓜多尔食用的51种非传统水果的生物活性化合物和抗氧化能力进行了一项全面研究。使用微萃取和快速分离液相色谱（RRLC）技术评估了维生素C、有机酸、类胡萝卜素和酚类化合物，同时使用微孔板读数测量了抗氧化活性。结果显示，[水果名称1]中维生素C含量高（768.2毫克/100克干重），[水果名称2]中总有机酸含量高（37.2克/100克干重），[水果名称3]中类胡萝卜素含量高（487.0毫克/100克干重），[水果名称4]中酚类化合物含量高（535.4毫克/克干重），[水果名称5]的抗氧化活性高（161.4微摩尔TE/克干重）以及[水果名称6]的抗氧化活性高（80.5微摩尔AAE/克干重）。还观察到使用甲醇：丙酮：二氯甲烷（1:1:2）的混合物，萃取时间为2分钟时，对类胡萝卜素的萃取效果良好，而使用含0.1%盐酸的80%酸化甲醇溶液，萃取时间为3分钟时，对水果中的酚类物质萃取效果极佳。这些结果为优化未来从非传统水果中提取生物活性化合物的工艺提供了宝贵依据，对其在各种营养和制药领域的潜在应用具有重要意义。
