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HYDROPHILIC AND LIPOPHILIC ANTIOXIDANT ACTIVITY OF LOQUAT FRUITS
Author(s) -
ZHOU CHUNHUA,
LI XIAN,
XU CHANGJIE,
SUN CHONGDE,
CHEN KUNSONG
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00574.x
Subject(s) - eriobotrya , carotenoid , antioxidant , chemistry , food science , vitamin c , japonica , cultivar , vitamin , botany , biochemistry , biology
Twenty‐four cultivars of loquat fruit ( Eriobotrya japonica Lindl.) were analyzed for the content of phenolics, vitamin C and carotenoids, and antioxidant activity with the aim of determining how the accumulation of bioactive compounds is related to the antioxidant activity. Results showed that the content of phenolics, vitamin C and carotenoids varied with cultivars, ranging from 59.55 to 132.13 mg/100 g fresh weight (FW), from 6.60 to 8.64 mg/100 g FW and from 46.89 to 2,699.06 µg/100 g FW, respectively. The determination of hydrophilic antioxidant activity (HAA) and lipophilic antioxidant activity (LAA) showed that a major contribution of total antioxidant activity (TAA) was due to HAA. The content of hydrophilic phenolics was positively correlated with both HAA and TAA, while the content of lipophilic phenolics or carotenoids was correlated positively with LAA and TAA. These data indicated that the presence of large quantity of phenolics could be the major contributor to HAA, while carotenoids and other compounds were associated with LAA. PRACTICAL APPLICATIONS Fruits not only can provide carbohydrates and minerals necessary for mankind, but also contain much antioxidant compounds. Interests in bioactive compounds and antioxidant activities of fruits had increased greatly because of their possible role in human health. In this study, phenolics content, vitamin C content, carotenoids content and hydrophilic and lipophilic antioxidant activities in vitro of loquat fruits ( Eriobotrya japonica Lindl.) were investigated. The results showed that loquat fruits are valuable resources of antioxidants such as phenolics, vitamin C and carotenoids. A major contribution of total antioxidant activity was due to hydrophilic antioxidant activity. Phenolics could be the major contributor to hydrophilic antioxidant activity, while carotenoids and other compounds may be the major contributors to lipophilic antioxidant activity. We believe that these results may provide theoretical basis for utilization of loquat fruits as the potential source of natural antioxidants.