บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in flavonoids, ascorbic acid, polyphenol content and antioxidant activity in cold-stored ‘Fortune’ mandarin.

Palma A., D’Aquino S., Agabbio M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.93

2004

บทคัดย่อ

Changes in flavonoids, ascorbic acid, polyphenol content and antioxidant activity in cold-stored ‘Fortune’ mandarin. Dietary recommendations for healthy eating include the consumption of fruit and fruit juice whose beneficial health effect are ascribed, in part, to ascorbic acid (AA), a natural antioxidant which may inhibit the development of major clinical syndrome including heart disease and certain cancers.However, many fruits also contain phenolic compounds, some of which have antioxidant potential and whose intakes have also been inversely associated with heart disease and cancers.

In the present study we analysed the changes in flavonoids, ascorbic acid, polyphenol and antioxidant activity in “Fortune” mandarins during cold storage.Fruit were harvested in April and stored at 5 °C and 95% relative humidity (RH) for 3 months.A high-performance liquid chromatographic (HPLC) separation with photo-diode array (PDA) was used to determine and quantify flavonoids, whose identification was based o­n retention time and UV spectra by comparison with commercial standards.The following compounds were detected: hesperidin, quercetin, rutin, naringin, naringenin, apigenin, didymin, Kaempeforol, apigenin 7-o-neohesperidoside, poncirin, neohesperidin, eriocitrin, nairutin, neoeiocitrin, diosmin and isorhoifolin.

Folin-Ciocalteau reagent was used to determine the polyphenols content andantioxidant capacity was assessed using the free radicle DPPH ×(1,1-diphenyl-2-picryllhydrazyl) and expressed as the Trolox equivalent antioxidant capacity (TEAC).Flavonoids and poliphenols content remained unchanged during storage, while vitamin C and antioxidant capacity increased significantly.The correlation between TEAC values and AA, flavonoids and total polyphenol content in fruit confirmed that AA is the main antioxidant in citrus fruit.