Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

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aut.relation.articlenumber169en_NZ
aut.relation.issue2en_NZ
aut.relation.journalAntioxidantsen_NZ
aut.relation.volume9en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorDiep, Ten_NZ
dc.contributor.authorPook, Cen_NZ
dc.contributor.authorYoo, Men_NZ
dc.date.accessioned2020-07-14T04:20:03Z
dc.date.available2020-07-14T04:20:03Z
dc.date.copyright2020en_NZ
dc.date.issued2020en_NZ
dc.description.abstractThis study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in -Whangarei, Northland of New Zealand. Samples were further separated by their tissue types, peel and pulp. Using LC-MS/MS, twelve polyphenols were quantified and six (ellagic acid, rutin, catechin, epicatechin, kaempferol-3-rutinoside and isorhamnetin-3-rutinoside) were detected for the first time in tamarillo. Mulligan cultivar showed the highest amounts of phenolic and anthocyanin compounds and the highest antioxidant activity. Phenolic compounds were mostly synthesized from shikimic acid route, and chlorogenic acid dominated the profile regardless of cultivar and tissue types. Anthocyanin profile was dominated by delphinidin-3-rutinoside in pulp. Higher amounts of anthocyanins were detected in this study, which may be explained by favourable growth conditions (high light intensity and low temperature) for anthocyanin biosynthesis in New Zealand. Higher antioxidant activity and total phenolic content in peels than in pulps were found when assessed by Cupric Ion-Reducing Antioxidant Capacity (CUPRAC), Ferric Reducing Ability of Plasma (FRAP) and Folin–Ciocalteu assays, and a positive correlation (-r > 0.9, p ≤ 0.01) between the three assays was observed. Current findings endorse that tamarillo has a great bioactive potential to be developed further as a functional ingredient with considerable levels of antioxidant compounds and antioxidant activity.en_NZ
dc.identifier.citationAntioxidants, 9(2), 169. doi:10.3390/antiox9020169
dc.identifier.doi10.3390/antiox9020169en_NZ
dc.identifier.issn2076-3921en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13527
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2076-3921/9/2/169
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo; Phenolics; Anthocyanins; Antioxidant; Chlorogenic acid; Delphinidin-3-rutinoside
dc.titlePhenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)en_NZ
dc.typeJournal Article
pubs.elements-id371470
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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