Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
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DOI：
10.1016/j.foodchem.2007.01.047
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Chen, KunSong
中科院分区：
文献类型：
--
作者：
Abeysinghe, D. C.;Li, Xian;Chen, KunSong
采用铁还原抗氧化能力（FRAP）法，对4种柑橘果实不同可食组织（汁囊（JS）、果瓣膜（SM）和果瓣（Seg））中的生物活性物质含量和总抗氧化能力（TAC）进行了测定。用HPLC法鉴定出两种黄酮类化合物（柚皮苷和橙皮苷），橙皮苷占温州蜜柑、陈皮和甜橙总酚的18.5-38.5%，而柚皮苷仅见于常山蜜柑，占常山蜜柑总酚的53.7%。所有供试树种SM中酚类物质和TAC含量均显著高于JS和Seg。其中常山丹参中总酚、总黄酮、柚皮苷和总黄酮含量最高，而网壳丹参中类胡萝卜素含量最高。维生素C的贡献TAC的范围从26.9%到45.9%，在JS和Seg的所有选定的物种。而在SM中，橙皮苷的贡献率较高的有山柑（54.0%）、山柑（46.7%）和网纹山柑（30.0%）。结果表明，柑橘类水果的可溶性固形物中生物活性物质和总抗氧化剂含量较高，建议与柑橘类水果的所有可食组织一起食用，而不是单独食用果汁或果汁。(c)2007爱思唯尔有限公司版权所有。
Different edible tissues of citrus fruit, namely juice sacs (JS), segment membrane (SM), and segment (Seg), of four species, were examined for contents of bioactive compounds and total antioxidant capacities (TAC) by ferric reducing antioxidant power (FRAP) assay. Two flavanones (naringin and hesperidin) were identified by HPLC hesperidin accounted for 18.5-38.5% of the total phenolics in the species Citrus unshiu, Citrus reticulata, and Citrus sinensis, while naringin was only found in Citrus changshanensis and it accounted for 53.7% of the total phenolics in SM of this species. In SM of all selected species, the contents of phenolic compounds and TAC were significantly higher than those in JS and Seg. Highest total phenolics, total flavonoids, naringin, and TAC were found in SM of C changshanensis, while the highest carotenoid content was found in JS of C reticulata. The contribution of vitamin C to TAC ranged from 26.9% to 45.9% in JS and Seg of all selected species. In SM, however, a high contribution from hesperidin was observed in C unshill (54.0%), C sinensis (46.7%) and C reticulata (30.0%). The results indicated that SM of citrus fruit were high in contents of bioactive compounds and TAC it is thus recommended to consume citrus fruit with all edible tissues rather than juice or JS alone. (c) 2007 Elsevier Ltd. All rights reserved.