Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

被引:37
|
作者
Donno, Dario [1 ]
Mellano, Maria Gabriella [1 ]
Riondato, Isidoro [1 ]
De Biaggi, Marta [1 ]
Andriamaniraka, Harilala [2 ]
Gamba, Giovanni [1 ]
Beccaro, Gabriele Loris [1 ]
机构
[1] Univ Torino, Dipartimento Sci Agr Forestali & Alimentari, I-10095 Grugliasco, TO, Italy
[2] Univ Antananarivo, Ecole Super Sci Agronom, Ment Agr Trop & Dev Durable, Antananarivo 101, Madagascar
关键词
Malus domestica; Actinidia deliciosa; Diospyros kaki; Lycium barbarum; phytochemicals; HPLC; dried fruit products; TOTAL ANTIOXIDANT CAPACITY; DRYING METHODS; IN-VITRO; PHENOLIC-COMPOUNDS; QUALITY; RAISINS; ACID; PHYTOCHEMICALS; CONSUMPTION; GENOTYPE;
D O I
10.3390/antiox8090396
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.
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页数:15
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