Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan
Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan
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DOI：
10.1016/j.foodchem.2006.06.057
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Ku, Yu-Hua
中科院分区：
文献类型：
--
作者：
Wang, Yuan-Chuen;Chuang, Yueh-Chueh;Ku, Yu-Hua
摘要本研究旨在探讨八种台湾柑橘类水果（柑柑、桐柑、墨尔科特、文顿、培优、金桔、柳橙、柠檬）之可食部分之生物活性物质含量。总多酚和类黄酮含量高于总类胡萝卜素含量。橙皮苷是主要的黄烷酮，柳城和铜坎含量较高（分别为5.36 ± 0.145和4.13 ± 0.050 mg/g db）。柚苷在培优和文仑丰富（分别为1250 ± 0.82和2205 ± 11.1 μ g/g db）。地奥司明是主要的黄酮类化合物，金桔（0.699 ± 0.021 mg/g db）和柠檬（0.323 ± 0.004 mg/g db）含量最高。除文顿、培优和金桔外，山萘酚是最丰富的黄烷醇，Murcott含量最高（1.04 +/- 0.007 mg/g db）。绿原酸是主要的酚酸，文顿和柠檬含量最高，分别为103 ± 11.5和92.6 ± 8.90 μ g/g db。P-隐黄质是主要的类胡萝卜素（0.764 +/- 0.031-6.67 +/- 0.329 μ g/g db），其次是β-胡萝卜素（0.435 +/- 0.016-3.77 +/- 0.154 μ g/g db），这两种化合物在Murcott丰富。Tonkan，Wendun，Peiyou和Lemon的抗坏血酸水平很高。总果胶水平范围为40.4 +/- 1.65至87.3 +/- 3.69 mg/g db。(c)2006爱思唯尔有限公司保留所有权利。
The aim of this study was to determine the levels of bioactive compounds in the edible portions of eight varieties of citrus fruits (Ponkan, Tonkan, Murcott, Wendun, Peiyou, Kumquat, Liucheng, and Lemon) cultivated in Taiwan. The amount of total polyphenol and flavon6id exceeded that of total carotenoid. Hesperidin was the major flavanone, which abounded in Liucheng and Tonkan (5.36 +/- 0.145 and 4.13 +/- 0.050 mg/g db, respectively). Naringin abounded in Peiyou and Wenclun (1250 +/- 0.82 and 2205 +/- 11.1 mu g/g db, respectively). Diosmin was the major flavone, and Kumquat (0.699 +/- 0.021 mg/g db) and Lemon (0.323 +/- 0.004 mg/g db) had the highest contents. Kaempferol was the most abundant flavanol except in Wendun, Peiyou, and Kumquat, and Murcott had the highest content (1.04 +/- 0.007 mg/g db). Chlorogenic acid was the major phenolic acid, and Wendun and Lemon had the highest contents (103 +/- 11.5 and 92.6 +/- 8.90 mu g/g db, respectively). P-Cryptoxanthin was the main carotenoid (0.764 +/- 0.031-6.67 +/- 0.329 mu g/g db), followed by beta-carotene (0.435 +/- 0.016-3.77 +/- 0.154 mu g/g db), and these two compounds abounded in Murcott. Tonkan, Wendun, Peiyou, and Lemon had high levels of ascorbic acid. Total pectin levels ranged from 40.4 +/- 1.65 to 87.3 +/- 3.69 mg/g db. (c) 2006 Elsevier Ltd. All rights reserved.