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传统水果的植物化学和抗氧化成分分析:对水果物种的比较研究

Ayşen Melda Çolak¹, Fatma Alan², İbrahim Bulduk³

¹Faculty of Agriculture, Department of Horticulture Uşak University Uşak Türkiye.

Food science & nutrition

|February 20, 2026

概括

黑和吉拉布鲁含有丰富的有益化合物,而苦则具有强大的抗氧化作用. 这项研究比较了水果中的植物化学物质和抗氧化能力,以了解功能性食物的潜力.

科学领域:

食品科学食品科学食品科学
植物化学植物化学
分析化学分析化学

背景情况:

自然水果是传统的发酵产品,具有潜在的健康益处.
了解它们的植物化学成分和抗氧化能力对于评估它们的功能性食品价值至关重要.
果实来源和发酵的变化可以显著影响的质量.

研究的目的:

为了比较天然水果的植物化学成分和抗氧化能力,这种由吉拉布鲁,黑和苦生产.
确定特定的生物活性化合物及其对抗氧化活性的贡献.
评估这些作为功能性食品产品的潜力.

主要方法:

传统的发酵方法被用来生产水果.
分析总含量 (TPC) 和黄水平.
使用DPPH方法测定抗氧化活性.
测量有机酸概况,包括氧酸和酸.
主要成分分析 (PCA) 用于植物化学变异可视化.

主要成果:

在葡萄中观察到TPC,黄水平和有机酸概况的统计学上显著差异 (p < 0.001).
黑和吉拉布鲁显示了最高的TPC,黑含有最高的类黄素含量.
苦,尽管和黄含量较低,但由于协同作用,表现出相似的抗氧化活性.
PCA表明,水果的遗传特征主要驱动了植物化学差异.

结论:

黑和吉拉布鲁由于其丰富的植物化学特征,显示出作为功能性食品的高潜力.
苦是一种有价值的替代品,具有强大的抗氧化能力和独特的有机酸特性.
果代表了具有显著抗氧化特性的多种生物活性化合物的来源.

关键词:

生物活性化合物生物活性化合物类植物 aurantium 类植物果汁是一种水果.自然发酵自然发酵的过程植物化学成分植物化学成分鲁布斯果实类植物 (rubus fruticosus) 是一种植物.维伯纳姆 (Viburnum opulus) 是一种的植物.

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