Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.)

作者：Yahia Elhadi M^*; Gutierrez Orozco Fabiola; Arvizu de Leon Claudia

来源：Food Research International, 2011, 44(7): 2210-2216.

DOI：10.1016/j.foodres.2010.11.025

• Diospyros digyna
• Black sapote
• Antioxidant capacity
• Phytochemicals
• HPLC
• Mass spectrometry

Consumption of fruits and vegetables has been associated with a healthy state which has been attributed, in part, to their antioxidant capacity. Characterization of the bioactive compounds with antioxidant activity found in fruits cultivated in the tropic is limited. Thus, the objective of the present work was the characterization of phytochemicals and antioxidants of the fruit of black sapote (Diospyros digyna Jacq.). HPLC-DAD-Mass Spectrometry (HPLC-MS) analyses were used to identify and quantify phenolics, carotenoids and tocopherols. Total soluble phenolic content was 247.8 mg GAE/100 g fw (fresh weight). Important phenolics identified were sinapic acid, myricetin, ferulic acid, and catechin. Total carotenoid content was 399.4 mu g of beta-carotene/100 g fw, and beta-carotene and lutein were the main carotenoids identified. delta-Tocopherol concentration was 672.0 mu g/100 g dry weight. Antioxidant capacity as measured by the DPPH and FRAP assays was higher in the hydrophilic than in the lipophilic extract, and it is thought to be due mainly to the phenolic content of this fruit. Results suggest that the fruit of black sapote has an antioxidant capacity comparable to other important fruits, and its inclusion in the diet is therefore recommended.

• 出版日期2011-8