دورية أكاديمية
Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp.
| العنوان: | Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp. |
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| المؤلفون: | Brannan RG; School of Applied Health Sciences and Wellness, Ohio University, E334 Grover Center, Athens, OH 45701, United States. Electronic address: brannan@ohio.edu., Peters T; School of Applied Health Sciences and Wellness, Ohio University, E334 Grover Center, Athens, OH 45701, United States., Talcott ST; Department of Nutrition and Food Science, Texas A&M University, 1500 Research Parkway A, 220F, College Station, TX 77843, United States. Electronic address: stalcott@tamu.edu. |
| المصدر: | Food chemistry [Food Chem] 2015 Feb 01; Vol. 168, pp. 656-61. Date of Electronic Publication: 2014 Jul 11. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Asimina/*chemistry , Phytochemicals/*analysis , Plant Extracts/*chemistry, Asimina/metabolism ; Chromatography, High Pressure Liquid ; Flavonoids/analysis ; Fruit/chemistry ; Fruit/metabolism ; Oxidation-Reduction ; Phytochemicals/isolation & purification ; Polyphenols/chemistry ; Spectrometry, Mass, Electrospray Ionization ; Spectrophotometry |
| مستخلص: | Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first time the mass spectral characterization of phenolic acids and flavonoids of pawpaw, which indicated that the predominant polyphenolic compounds were three phenolic acids, protocatechuic acid hexoside, p-coumaroyl hexoside, and 5-O-p-coumaroylquinic acid, and flavonols, particularly (-)-epicatechin, B-type procyanidin dimers and trimers. The relationship between the polyphenolics identified in the current study and future work on polyphenolic oxidase activity will help the process of assessing whether pawpaws should be selected based on potential health benefits, i.e. high polyphenolic content, or increased shelf life in the form of decreased browning that may be afforded pawpaws containing low polyphenolic levels via decreased action of polyphenol oxidase. (Copyright © 2014 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Antioxidants; Flavonoids; HPLC-PDA-ESI-MSn; Pawpaw |
| المشرفين على المادة: | 0 (Flavonoids) 0 (Phytochemicals) 0 (Plant Extracts) 0 (Polyphenols) |
| تواريخ الأحداث: | Date Created: 20140831 Date Completed: 20150526 Latest Revision: 20181202 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2014.07.018 |
| PMID: | 25172760 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2014.07.018 |