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[具体水果名称]及其他亚马逊水果的生物活性化合物分析与抗氧化活性

Bioactive Compound Profiling and Antioxidant Activity of and Other Amazonian Fruits.

作者信息

Coyago-Cruz Elena, Valenzuela David, Guachamin Aida, Méndez Gabriela, Heredia-Moya Jorge, Vera Edwin

机构信息

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.

Maestría en Productos Farmacéuticos Naturales, Universidad Politécnica Salesiana, Quito 170143, Ecuador.

出版信息

Foods. 2024 Jul 7;13(13):2151. doi: 10.3390/foods13132151.

DOI:10.3390/foods13132151
PMID:38998656
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11241299/
Abstract

The Amazon region is home to many plant species, many of which have not been studied. The objective was to evaluate the physicochemical properties, bioactive compounds, and antioxidant activity of (tintiuk), (apai), (acai), and (brown moriche). Physicochemical analyses were carried out on fresh fruit from local markets. Bioactive compounds (carotenoids, phenolics, vitamin C, and organic acids) were quantified in the freeze-dried pulp by rapid-resolution liquid chromatography (RRLC), and antioxidant activity was determined by ABTS and DPPH assays. The results showed high soluble solids (10.7 °Brix) and ascorbic acid (67.3 mg/100 g DW) in tintiuk; β-carotene (63.4 mg/100 g DW) and malic acid (19.6 g/100 g DW) in brown moriche; quercetin (944.2 mg/100 g DW) and antioxidant activity by ABTS (6.7 mmol ET/100 g DW) in apai; and citric acid (2.1 g/100 g DW) in acai. These results indicate interesting bioactive properties that could increase the consumption of these fruits nationally and internationally, benefiting local farmers and stimulating the development of new products in functional food, medicine, and cosmetics.

摘要

亚马逊地区拥有众多植物物种，其中许多尚未得到研究。目的是评估（廷蒂克）、（阿派）、（阿萨伊）和（棕色莫里切）的理化性质、生物活性化合物和抗氧化活性。对当地市场的新鲜水果进行了理化分析。通过快速分辨率液相色谱（RRLC）对冻干果肉中的生物活性化合物（类胡萝卜素、酚类、维生素C和有机酸）进行定量，并通过ABTS和DPPH测定法测定抗氧化活性。结果显示，廷蒂克的可溶性固形物含量高（10.7°Brix）和抗坏血酸含量高（67.3毫克/100克干重）；棕色莫里切中的β-胡萝卜素（63.4毫克/100克干重）和苹果酸（19.6克/100克干重）；阿派中的槲皮素（944.2毫克/100克干重）和ABTS抗氧化活性（6.7毫摩尔ET/100克干重）；以及阿萨伊中的柠檬酸（2.1克/100克干重）。这些结果表明这些水果具有有趣的生物活性特性，这可能会增加它们在国内和国际上的消费量，使当地农民受益，并刺激功能性食品、医药和化妆品领域新产品的开发。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/7b2cd1b964de/foods-13-02151-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/d9e3754040ac/foods-13-02151-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/47fc38d68478/foods-13-02151-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/5bd5e8789f8f/foods-13-02151-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/62d9833b4677/foods-13-02151-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/15c951c9fa8e/foods-13-02151-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/7b2cd1b964de/foods-13-02151-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/d9e3754040ac/foods-13-02151-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/47fc38d68478/foods-13-02151-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/5bd5e8789f8f/foods-13-02151-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/62d9833b4677/foods-13-02151-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/15c951c9fa8e/foods-13-02151-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/edbd/11241299/7b2cd1b964de/foods-13-02151-g006.jpg

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