Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal pro...Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya,papaya fruit and their by-products have gained more attention.The present study aimed to characterize the different parts(pulp,peel,and seed)of two varieties of papaya(yellow-and red-fleshed)at different stages of ripeness(unripe and ripe)for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS).The phenolic content and antioxidant activity were detected through several assays.Yellow-fleshed unripe papaya seed showed the highest total phenolic content(TPC)(4.73 mg GAE/g).Red-fleshed ripe papaya peel exhibited the highest level of total tannin content(TTC)with 1.98 mg CE/g,while red-fleshed unripe peel exhibited the highest total flavonoid content(TFC)with 2.78±0.04 mg QE/g.In terms of antioxidant potential,yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH,ABTS,and TAC tests.LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total,including phenolic acids(35),flavonoids(61),stilbenes(3),lignans(7)and other polyphenols(12)in all papaya samples.Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds,particularly the peel.The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food,pharmaceutical and medicinal industries.展开更多
Australian native plums are rich in phenolic compounds,which have significant health-promoting effects.There are limited recordings and information on the number of species and phenolic content of Australian native pl...Australian native plums are rich in phenolic compounds,which have significant health-promoting effects.There are limited recordings and information on the number of species and phenolic content of Australian native plums.However,the number of species and phenolic content of Australian native plums are not well documented.This research was conducted to identify and quantify phenolic compounds in the peel,pulp,and seed of three common Australian native plums(Kakadu plum,Davidson plum,Illawarra plum)for applying and promoting the commercial worth of these fruits.Total phenolic content(TPC),total flavonoid content(TFC),and total tannins content(TTC)were used to determine the amount of phenolic compounds in these Australian native plums and in vitro experiments,including total antioxidant capacity(TAC),2,2′-Diphenyl-2-picrylhydrazyl(DPPH),Ferric Reducing Antioxidant Power(FRAP),and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)were used to analyze the antioxidant activities of the samples.Phenolic compounds in the samples were thoroughly analyzed by liquid chromatography-mass spectrometry(LC-ESI-QTOF-MS/MS),and preliminarily identified as phenolic acids(10),flavonoids(23),and other phenolic substances(11).These results show the potent antioxidant properties of the Australian native plums and provide evidence for their potential use as culinary,medicinal,and nutraceutical components.展开更多
Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consu...Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation.展开更多
Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effe...Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effects.Nevertheless,detailed information on polyphenol content in pumpkin processing is still limited.Therefore,the present work aimed to investigate the changes in polyphenol content and their antioxidant potential during pumpkin processing,followed by their comprehensive characterization and quantification using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS)and high-performance liquid chromatography-photodiode array(HPLC-PDA).The antioxidant results showed that pumpkins’seeds and skins(PSS)contained the highest total phenolic content(TPC,0.39 mg gallic acid equivalent mg/g)and total antioxidant capacity(TAC,0.35 mg ascorbic acid equivalent mg/g),respectively.However,separated pumpkin puree(SPP)had a higher total condensed tannins content(TCT,0.15 mg catechin equivalent mg/g).The LC-ESI-QTOF-MS/MS tentatively identified a total of 23 phenolic compounds present in the five pumpkin samples.Through HPLC-PDA quantification,the most abundant phenolic compounds were epicatechin(6.645μg/g)and catechin(6.146μg/g)detected in PSS.The comprehensive characterization and quantification of phenolics in processed pumpkins indicate the importance of pumpkins as a promising source of polyphenols with antioxidant properties.This study provides supportive information on the utilization of pumpkin phenolics in the food,pharmacological,and nutraceutical industries.展开更多
基金Dr Hafiz Suleria is the recipient of an Australian Research Council-Discovery Early Career Award(ARC-DECRA-DE220100055)funded by the Australian GovernmentThis research was funded by the University of Melbourne under the McKenzie Fellowship Scheme(Grant No.UoM-18/21)+1 种基金the Future Food Hallmark Research Initiative Funds(Grant No.UoM-21/23)Collaborative Research Development Grant(Grant No.UoM-21/23)funded by the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.
文摘Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya,papaya fruit and their by-products have gained more attention.The present study aimed to characterize the different parts(pulp,peel,and seed)of two varieties of papaya(yellow-and red-fleshed)at different stages of ripeness(unripe and ripe)for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS).The phenolic content and antioxidant activity were detected through several assays.Yellow-fleshed unripe papaya seed showed the highest total phenolic content(TPC)(4.73 mg GAE/g).Red-fleshed ripe papaya peel exhibited the highest level of total tannin content(TTC)with 1.98 mg CE/g,while red-fleshed unripe peel exhibited the highest total flavonoid content(TFC)with 2.78±0.04 mg QE/g.In terms of antioxidant potential,yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH,ABTS,and TAC tests.LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total,including phenolic acids(35),flavonoids(61),stilbenes(3),lignans(7)and other polyphenols(12)in all papaya samples.Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds,particularly the peel.The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food,pharmaceutical and medicinal industries.
文摘Australian native plums are rich in phenolic compounds,which have significant health-promoting effects.There are limited recordings and information on the number of species and phenolic content of Australian native plums.However,the number of species and phenolic content of Australian native plums are not well documented.This research was conducted to identify and quantify phenolic compounds in the peel,pulp,and seed of three common Australian native plums(Kakadu plum,Davidson plum,Illawarra plum)for applying and promoting the commercial worth of these fruits.Total phenolic content(TPC),total flavonoid content(TFC),and total tannins content(TTC)were used to determine the amount of phenolic compounds in these Australian native plums and in vitro experiments,including total antioxidant capacity(TAC),2,2′-Diphenyl-2-picrylhydrazyl(DPPH),Ferric Reducing Antioxidant Power(FRAP),and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)were used to analyze the antioxidant activities of the samples.Phenolic compounds in the samples were thoroughly analyzed by liquid chromatography-mass spectrometry(LC-ESI-QTOF-MS/MS),and preliminarily identified as phenolic acids(10),flavonoids(23),and other phenolic substances(11).These results show the potent antioxidant properties of the Australian native plums and provide evidence for their potential use as culinary,medicinal,and nutraceutical components.
文摘Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation.
基金Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteinsblended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”+2 种基金Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)“Collaborative Research Development Grant(Grant No.UoM-21/23)”the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
文摘Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effects.Nevertheless,detailed information on polyphenol content in pumpkin processing is still limited.Therefore,the present work aimed to investigate the changes in polyphenol content and their antioxidant potential during pumpkin processing,followed by their comprehensive characterization and quantification using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS)and high-performance liquid chromatography-photodiode array(HPLC-PDA).The antioxidant results showed that pumpkins’seeds and skins(PSS)contained the highest total phenolic content(TPC,0.39 mg gallic acid equivalent mg/g)and total antioxidant capacity(TAC,0.35 mg ascorbic acid equivalent mg/g),respectively.However,separated pumpkin puree(SPP)had a higher total condensed tannins content(TCT,0.15 mg catechin equivalent mg/g).The LC-ESI-QTOF-MS/MS tentatively identified a total of 23 phenolic compounds present in the five pumpkin samples.Through HPLC-PDA quantification,the most abundant phenolic compounds were epicatechin(6.645μg/g)and catechin(6.146μg/g)detected in PSS.The comprehensive characterization and quantification of phenolics in processed pumpkins indicate the importance of pumpkins as a promising source of polyphenols with antioxidant properties.This study provides supportive information on the utilization of pumpkin phenolics in the food,pharmacological,and nutraceutical industries.
