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首页> 美国卫生研究院文献>Molecules >Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition
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Nutraceutical Value of Yellow- and Red-Fleshed South African Plums (Prunus salicina Lindl.): Evaluation of Total Antioxidant Capacity and Phenolic Composition

机译：黄肉和红肉南非李子（李李）的营养价值：总抗氧化能力和酚类成分的评估

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Ten South African plum cultivars and selections, including yellow- and red-fleshed plums from two harvest seasons were evaluated in terms of nutraceutical value (phenolic composition, total polyphenol content (TPC) and total antioxidant capacity (TAC)) and fruit attributes (colour, fruit mass, etc.). Plums were evaluated at two maturity stages, i.e., directly after harvest (unripe) and after a commercial cold storage and ripening regime (ripe). The phenolic composition of South African plums varied greatly, both qualitatively and quantitatively, between cultivars and selections. Neochlorogenic acid, cyanidin-3-O-glucoside and quercetin-3-O-glucoside were the predominant hydroxycinnamic acid, anthocyanin and flavonol, respectively, although not present in all plums. The flavan-3-ols, (+)-catechin, (−)-epicatechin and procyanidins B1 and B2, were present in all plums. Red-fleshed plums tended to display higher TAC and TPC than yellow-fleshed plums. The flavan-3-ol content was highly correlated with TAC. The effect of harvest season was cultivar-dependent, but cultivar differences were not obscured. In terms of maturity stage, the ripe fruits tended to contain higher levels of anthocyanins and some flavonol compounds, although the TPC and TAC were not affected in most cases. South African plums, especially the red-fleshed selections PR04-32 and PR04-35, were shown to provide generally high TAC and TPC compared to literature values.
机译：根据营养价值（酚类成分，总多酚含量（TPC）和总抗氧化能力（TAC））和水果属性（颜色）评估了十个南非李子品种和选择，包括两个收获季节的黄肉和红肉李子。 ，水果块等）。在两个成熟阶段对李子进行评估，即在收获后（未成熟）和商业冷藏和成熟制度（成熟）后立即评估李子。南非李子的酚类成分在品种和选择之间在质和量上都有很大差异。新绿原酸，花青素-3-O-葡糖苷和槲皮素-3-O-葡糖苷分别是主要的羟基肉桂酸，花青素和黄酮醇，尽管并非在所有李子中都存在。所有李子中都含有黄烷-3-醇，（+）-儿茶素，（-）-表儿茶素和原花青素B1和B2。与黄肉李相比，红肉李显示的TAC和TPC更高。黄烷-3-醇含量与TAC高度相关。收获季节的影响取决于品种，但不会混淆品种差异。在成熟阶段，尽管TPC和TAC在大多数情况下不受影响，但成熟果实往往含有较高水平的花色苷和一些黄酮化合物。与文献资料相比，南非李子，尤其是红肉选择PR04-32和PR04-35具有一般较高的TAC和TPC。

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