Effect of Maturity on Phenolics Phenolic Acids and Flavonoids Profile of Strawberry Cultivars and Mulberry Species from PakistanReportar como inadecuado




Effect of Maturity on Phenolics Phenolic Acids and Flavonoids Profile of Strawberry Cultivars and Mulberry Species from Pakistan - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

Department of Chemistry & Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan

2

Department of Chemistry, Govt. Post Graduate College Samanabad, Faisalabad-38040, Pakistan

3

Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan

4

Quality Operation Laboratory, University of Veterinary and Animal Sciences-54000, Lahore, Pakistan

5

Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM-43400 Serdang, Selangor, Malaysia





*

Authors to whom correspondence should be addressed.



Abstract In this study, we investigated how the extent of ripeness affects the yield of extract, total phenolics, total flavonoids, individual flavonols and phenolic acids in strawberry and mulberry cultivars from Pakistan. In strawberry, the yield of extract %, total phenolics TPC and total flavonoids TFC ranged from 8.5–53.3%, 491–1884 mg gallic acid equivalents GAE-100 g DW and 83–327 mg catechin equivalents CE-100 g DW, respectively. For the different species of mulberry the yield of extract %, total phenolics and total flavonoids of 6.9–54.0%, 201–2287 mg GAE-100 g DW and 110–1021 mg CE-100 g DW, respectively, varied significantly as fruit maturity progressed. The amounts of individual flavonols and phenolic acid in selected berry fruits were analyzed by RP-HPLC. Among the flavonols, the content of myricetin was found to be high in Morus alba 88 mg-100 g DW, the amount of quercetin as high in Morus laevigata 145 mg-100 g DW while kaempferol was highest in the Korona strawberry 98 mg-100 g DW at fully ripened stage. Of the six phenolic acids detected, p-hydroxybenzoic and p-coumaric acid were the major compounds in the strawberry. M. laevigata and M. nigra contained p-coumaric acid and vanillic acid while M. macroura and M. alba contained p-hydroxy-benzoic acid and chlorogenic acid as the major phenolic acids. Overall, a trend to an increase in the percentage of extraction yield, TPC, TFC, flavonols and phenolic acids was observed as maturity progressed from un-ripened to fully-ripened stages. View Full-Text

Keywords: small fruits; TPC; TFC; quercetin; kaempferol; p-coumaric acid; fruit ripening; p-hydroxybenzoic acid; HPLC small fruits; TPC; TFC; quercetin; kaempferol; p-coumaric acid; fruit ripening; p-hydroxybenzoic acid; HPLC





Autor: Tahir Mahmood 1,2, Farooq Anwar 1,3,* , Mateen Abbas 4 and Nazamid Saari 5,*

Fuente: http://mdpi.com/



DESCARGAR PDF




Documentos relacionados