Bobasa Eshetu M, Phan Anh Dao Thi, Netzel Michael E, Akter Saleha, Cozzolino Daniel, Sultanbawa Yasmina
ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia.
Foods. 2024 Sep 12;13(18):2888. doi: 10.3390/foods13182888.
This study assessed the metabolite content and bioactivities of Kakadu plum (KP) from Western Australia (WA). LC-MS/MS and UHPLC-PDA analyzed sugar, vitamin C, and ellagic acid (EA). Functional properties were evaluated by spectroscopic technique, agar well diffusion, and microplate dilution methods. WA KP exhibited higher total sugar (16.3 ± 1.0 g/100 g DW) and free ellagic acid (EA) (23.2 ± 1.7 mg/g DW), along with abundant vitamin C (25.20 ± 0.16 to 131.50 ± 0.20 mg/g DW) compared to Northern Territory KP fruits. The fruit showed strong antioxidant activities, α-glucosidase inhibition, and effectiveness against bacteria, with positive correlations to total phenolic content (TPC), vitamin C, and EA. These findings highlight WA KP's potential for functional foods and pharmaceuticals, emphasizing the importance of TPC, vitamin C, and EA in selecting high-quality fruit.
本研究评估了来自西澳大利亚（WA）的卡卡杜李（KP）的代谢物含量和生物活性。采用液相色谱-串联质谱法（LC-MS/MS）和超高效液相色谱-光电二极管阵列检测法（UHPLC-PDA）分析了糖、维生素C和鞣花酸（EA）。通过光谱技术、琼脂扩散法和微孔板稀释法对其功能特性进行了评估。与北领地的KP果实相比，西澳大利亚的KP总糖含量更高（16.3±1.0克/100克干重），游离鞣花酸（EA）含量更高（23.2±1.7毫克/克干重），同时还含有丰富的维生素C（25.20±0.16至131.50±0.20毫克/克干重）。该果实表现出较强的抗氧化活性、α-葡萄糖苷酶抑制活性以及抗菌效果，与总酚含量（TPC）、维生素C和EA呈正相关。这些发现突出了西澳大利亚KP在功能性食品和药品方面的潜力，强调了TPC、维生素C和EA在选择优质果实中的重要性。
