Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand

作者：Jorjong Sujitar; Butkhup Luchai; Samappito Supachai^*

来源：Food Chemistry, 2015, 181: 248-255.

DOI：10.1016/j.foodchem.2015.02.093

• Phenolic compound
• Cultivars
• Antidesma bunius
• Antioxidant activity

Phenolic compounds extracted from fourteen Mao-Luang (Antidesma bunius) cultivars grown in Northeastern Thailand were quantified using HPLC analysis and the antioxidant capacity of the extracts was determined by ABTS(center dot+), DPPH radical, and FRAP assays. This study showed that there were differences (p < 0.05) in phenolic compounds and antioxidant activities among Mao-Luang cultivars. Gallic acid, ()-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major polyphenolic components in all Mao-Luang cultivars. The highest contents were found in 'Kumlai' with values of 28130, 949.73, 127.60 and 54.67 mg/100 g DW, respectively. 'Kumlai' also exhibited the highest antioxidant activity with the values of 103.04 mmol VCEAC/g DW (DPPH assay), 35.35 mmol Fe(II)/g DW (FRAP assay), and 46.37 mmol TE/g DW (ABTS(center dot+) assay). Correlation analyses revealed that gallic acid, ferulic acid and some anthocyanins, mainly cyanidin-3-O-glucoside, were responsible for the antioxidant capacity of Mao-Luang fruits.

• 出版日期2015-8-15