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Functionnal and Technological Properties of Five Strawberry (Arbutus Unedo L.) Fruit as Bioactive Ingredients in Functional Foods
- Source :
- International Journal of Food Properties, Vol 24, Iss 1, Pp 380-399 (2021)
- Publication Year :
- 2021
- Publisher :
- Taylor & Francis Group, 2021.
-
Abstract
- The objective of this study was to identify, quantify, and elucidate the polyphenols, flavonoids, and anthocyanins, and their antioxidant activities (via 13 2,2-diphenyl-1-picrylhydrazyl) (DPPH) radical and 2,2ʹ-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging abilities and bleaching β-carotene tested in vitro in the whole fruit, fruit skin of strawberry tree fruits of 5 genotypes and to find out the most valuable fruit for disease preventing diets. Total phenols, total flavonoids, total anthocyanins, antioxidant activity (DPPH, ABTS and β-carotene bleaching assay), pH, titrable acidity, soluble solids, and organic acids were investigated in five strawberry tree genotypes belonging to several areas in Morocco. Qualitative and quantitative analyses of individual phenolic compounds by high-performance liquid chromatography (HPLC) were also carried out. Significant differences (p˂0.05) were observed across the five genotypes in total phenols (25.37–39.06 mg GAE/g DW), total flavonoids (3.30–7.07 mg RE/g DW), total anthocyanins (0.15–0.64 mg cya-3-glu/100 g DW), pH (2.44–3.92), titrable acidity (0.65–1.01 g malic acid/100 g fw), and soluble solids (14.83–18.53%). The antioxidant activity was evaluated by three assays. The values were 3.33–21.08, 2.25–19.58, and 1.08–13 mg AAE/g DW for DPPH scavenging test, ABTS, and β-carotene bleaching, respectively. Gallocatechol and catechin were the most abundant phenolic compounds. Principal component analysis showed that the first three components formed 90.25% of the total inertia. Chlorogenic acid, ellagic acid derivative I, ellagic acid, rutin, and cyanidin-3,5-diglucoside were the most involved variables in the total variance explained.
- Subjects :
- Antioxidant
DPPH
medicine.medical_treatment
antioxidant activity
01 natural sciences
anthocyanin
Food processing and manufacture
chemistry.chemical_compound
0404 agricultural biotechnology
organic acids
medicine
TX341-641
Food science
Arbutus unedo
biology
Chemistry
Nutrition. Foods and food supply
010401 analytical chemistry
physicochemical
food and beverages
arbutus unedo l
04 agricultural and veterinary sciences
TP368-456
biology.organism_classification
040401 food science
0104 chemical sciences
Polyphenol
polyphenolic profiles
Anthocyanin
flavonoids
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 15322386 and 10942912
- Volume :
- 24
- Issue :
- 1
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Properties
- Accession number :
- edsair.doi.dedup.....2a44796c36e3401c0719fd578c811069