본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2, 2017년, pp.203 - 212   SCIE
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Influence of ripening stage on bioactive compounds and antioxidant activity in nine fig (Ficus carica L.) varieties grown in Extremadura, Spain

Pereira, Cristina (Centro de Investigación Finca La Orden-Valdesequera (CICYTEX), Área de Hortofruticultura, Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain ) ; López-Corrales, Margarita (Centro de Investigación Finca La Orden-Valdesequera (CICYTEX), Área de Hortofruticultura, Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain ) ; Serradilla, Manuel Joaquín (Instituto Tecnológico Agroalimentario de Extremadura (INTAEX-CICYTEX). Área de Vegetales, Junta de Extremadura, Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain ) ; Villalobos, María del Carmen (Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de de la Investigación s/n, Campus Universitario, 06006, Badajoz, Spain ) ; Ruiz-Moyano, Santiago (Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de de la Investigación s/n, Campus Universitario, 06006, Badajoz, Spain ) ; Martín, Alberto (Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de de la Investigación s/n, C ) ;
  • 초록  

    Abstract The aim of this study was to characterise nine commercial fig ( Ficus carica L.) varieties differing in colour (dark-purple, brown, green, and yellow-green) at three different ripening stages in regards to the health-promoting compounds of their fruits and to identify and quantify the bioactive compounds as well as total antioxidant activity (TAA) in the skin and flesh of each variety. Significant differences ( p 0.05) were found between varieties and ripening stages. Dark-coloured varieties showed the highest levels of total phenolic compounds (from 26.7 to 169.5mg gallic acid equivalents/100g), quercetin-3- O -rutinoside (between 4.6 and 11.9mg/100g), and anthocyanins, specially cyanidin-3- O -rutinoside (from 3.03 to 97.4mg/100g), while brown-, green-, and yellow-green-coloured varieties contained the highest levels of chlorogenic acid (between 0.7 and 2.1mg/100g), total Vitamin C (from 0.8 to 9.0mg/100g), and (+)-catechin as proanthocyanin cleavage products (from 3.1 to 17.3mg/100g). Levels of TAA were measured by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) total radical scavenging capacity both in hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The darker varieties exhibited higher H-TAA values, ranging from 16.3 to 177.4mmol Trolox equivalents/100g, than the lighter ones. In the case of L-TAA, its concentration also depended directly on the genotype and less on the ripening stage. We found higher concentrations of bioactive compounds and a higher antioxidant capacity in the skin compared to the flesh; moreover, their content increased during the ripening process, reaching the maximum level of phenolic compounds at stage three, although these changes were deeper in the dark-coloured varieties and in the brown-coloured variety ‘San Antonio’ Based on our results, it is advisable to consume unpeeled, fully ripe, dark figs in order to optimally benefit from the health-promoting properties. Highlights Bioactive compounds and antioxidant properties of nine fig varieties were evaluated. Effect of different ripening stages on bioactive compound content was studied. Accumulation of bioactive compounds during the ripening process, especially in the skin. The cultivar ‘Banane’ showed the highest content of total vitamin C. Dark-coloured, unpeeled figs are an excellent source of health-promoting compounds.


  • 주제어

    Ficus carica .   Ripening .   Skin .   Flesh .   Food composition .   Food analysis .   Phytochemicals .   Antioxidant capacity.  

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • 원문이 없습니다.
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기