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Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts

文献类型： 外文期刊

作者： Du, Liqing 1 ; Shen, Yixiao 2 ; Zhang, Xiumei 1 ; Prinyawiwatkul, Witoon 2 ; Xu, Zhimin 2 ;

作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang, Peoples R China

2.Louisiana State Univ, Ctr Agr, Sch Nutr & Food Sci, Baton Rouge, LA 70803 USA

关键词： Miracle berry;Antioxidants;Phytochemicals;Phenolics;Fish oil

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Miracle berry is known for its unique characteristic of modifying sour flavours to sweet. Twelve phenolics were identified and quantified in the miracle berry flesh at a level from 0.3 for kaempferol to 17.8 mg/ 100 g FW for epicatechin. Lutein and α-tocopherol were also quantified at a level of 0.4 and 5.8 mg/ 100 g FW, respectively. The TP and TF contents were 1448.3 GA and 9.9 QR mg Equiv/100 g FW for the flesh, respectively, compared with 306.7 GA and 3.8 mg QR mg Equiv/100 g FW of the seeds. The free radical scavenging and reducing percentage of the flesh extract was 96.3% and 32.5% in DPPH and ABTS assays, respectively. Additionally, the flesh extract had a high FRAP of 22.9 mmol/100 g. It significantly inhibited the oxidation of PUFA in fish oil as well. Thus, miracle berry could also serve as an antioxidant-rich fruit to provide health promoting function.

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