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综合营养分析和Muntingia calabura水果的生物活性潜力

Emanuel Herrera-Pool¹, José Daniel Padilla de la Rosa², Teresa Ayora-Talavera¹

¹Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, Mexico.

Journal of food science

|December 18, 2025

概括

蒙丁吉亚卡拉布拉果实富含自由化合物,具有显著的抗氧化和抗菌特性. 这些发现凸显了其作为各种行业可持续,促进健康的资源的潜力.

科学领域:

民族植物学民族植物学
食品科学食品科学食品科学
植物化学植物化学

背景情况:

蒙廷吉亚卡拉布拉 (Muntingia calabura) 是来自尤卡坦半岛的一个未充分利用的民族植物资源,提供生态系统服务和生物活性化合物.
描述其营养价值和生物活性对于探索其潜在应用至关重要.

研究的目的:

为了全面描述Muntingia calabura水果的营养成分和物理化学特性.
评估其基提取物的抗氧化和抗微生物活性.
确定关键的化合物,并将它们与观察到的生物活性相关联.

主要方法:

营养分析和物理化学性质的确定.
抗氧化能力测定 (DPPH,ABTS).
对黄金葡萄球菌和沙门氏菌Typhimurium进行抗菌活性测试.
超高性能液体染色学用光电极阵列检测和电喷射电离化质谱学 (UPLC-PDA-ESI-MS) 进行性分析.

主要成果:

果实中含有丰富的自由化合物 (1,001.55 mg GAE 100 g-1 FW),其中合化合物的比例较低.
自由的基提取物表现出优越的抗氧化能力和对S. aureus和S. Typhimurium显著的抗菌作用.
在 UPLC-PDA-ESI-MS 中,在自由基部分中确定了基,基和基酸和基的衍生物.

结论:

蒙丁吉亚卡拉布拉果实具有显著的抗氧化和抗菌性质,主要是由于其自由的化合物.
已识别的化合物与各种健康益处有关,包括抗炎和抗癌活性.
卡拉布拉菌为食品,制药和化品行业提供了宝贵的可持续资源.

关键词:

抗微生物活性的抗菌活性.蒙廷吉亚卡拉布拉布拉 (Muntingia calaburabura) 是一个古老的抗氧化剂活性抗氧化剂活性类化合物类化合物类化合物植物化学概况植物化学概况

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