Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium) fruits
文献类型： 外文期刊
作者： Chang, Xiaoxiao 1 ; Ye, Yutong 2 ; Pan, Jianping 1 ; Lin, Zhixiong 1 ; Qiu, Jishui 1 ; Guo, Xinbo 3 ; Lu, Yusheng 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr,Key Lab Trop & Subtrop Fruit Tree Res, Guangzhou, Guangdong, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China
3.South China U
关键词： Antioxidant activity; flavonoids; phenolics; wampee
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2018 年 53 卷 12 期
页码：
收录情况： SCI
摘要： Wampee (Clausena lansium) fruit is a good resource for food ingredient because of abundant bioactive compounds. This study investigated phenolics, flavonoids, phytochemical composition and antioxidant activities of five different varieties of wampee fruit. Phytochemical composition was analysed by HPLC, and the antioxidant activities of wampee fruits were detected by ORAC, DPPH, FRAP and PSC assays. Results showed that the variety of 'YangShanDuHe (YSDH)' contained the highest contents of total phenolics and flavonoids, and the highest value of three phytochemical compounds: vanillic acid, ferulic acid and rutin. The sweet wampee variety 'CongChengTianHuangPi (CCTHP)' showed the lowest values of total phenolics, flavonoids and antioxidant activities. According to the rank of five different varieties by the values of total phenolic and flavonoid contents and antioxidant activities, YSDH was characterised having the highest antioxidant potential, while the least one was CCTHP. These results may provide health guidance for wampee processing and consuming.
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