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Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee ( Clausena lansium ) fruits
Author(s) -
Chang Xiaoxiao,
Ye Yutong,
Pan Jianping,
Lin Zhixiong,
Qiu Jishui,
Guo Xinbo,
Lu Yusheng
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13877
Subject(s) - phytochemical , dpph , antioxidant , chemistry , rutin , ingredient , food science , ferulic acid , flavonoid , vanillic acid , traditional medicine , botany , biology , biochemistry , medicine
Summary Wampee ( Clausena lansium ) fruit is a good resource for food ingredient because of abundant bioactive compounds. This study investigated phenolics, flavonoids, phytochemical composition and antioxidant activities of five different varieties of wampee fruit. Phytochemical composition was analysed by HPLC , and the antioxidant activities of wampee fruits were detected by ORAC , DPPH , FRAP and PSC assays. Results showed that the variety of ‘YangShanDuHe ( YSDH )’ contained the highest contents of total phenolics and flavonoids, and the highest value of three phytochemical compounds: vanillic acid, ferulic acid and rutin. The sweet wampee variety ‘CongChengTianHuangPi ( CCTHP )’ showed the lowest values of total phenolics, flavonoids and antioxidant activities. According to the rank of five different varieties by the values of total phenolic and flavonoid contents and antioxidant activities, YSDH was characterised having the highest antioxidant potential, while the least one was CCTHP . These results may provide health guidance for wampee processing and consuming.