Comparison of Essential Amino Acids, Bioactive Compounds and Antioxidants on Fruit Ripening Stage of Lepisanthes rubiginosa (Roxb.) Leenh
DOI:
https://doi.org/10.48048/tis.2023.6927Keywords:
Essential amino acids, Antioxidants, Bioactive compounds, Lepisanthes rubiginosaAbstract
Essential amino acids, bioactive compounds and antioxidants of Lepisanthes rubiginosa (Roxb.) Leenh were determined on the 3 stages of fruit ripening including unripe, half-ripe and ripe. Eight essential amino acids, identified by LCMS/MS, were found in most samples ranging from 5.63 ± 0.08 to 689.89 ± 25.12 µg/g DW. Glucose, fructose and caffeic acid contents ranged 49.86 ± 0.04 to 258.96 ± 0.86 mg/g, 61.41 ± 0.01 to 259.23 ± 2.71 mg/g and 114.67 ± 0.35 μg/g to 124.65 ± 0.33 μg/g, respectively. Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 9.06 ± 0.22 to 124.65 ± 0.33 17 mg gallic acid equivalent (GAE)/100 g dry weight (DW) and 9.73 ± 0.02 to 105.83 ± 6.63 μg/g DW, respectively. These results showed the first to compare essential amino acids, bioactive compounds and antioxidants in the fruit ripening stages of Lepisanthes rubiginosa. The information of this study indicated promise for further development of functional ingredients in food or cosmetic products.
HIGHLIGHTS
- These results showed the first to compare essential amino acids, bioactive compounds and antioxidants in the fruit ripening stages of Lepisanthes rubiginosa
- The highest TFC was found in half-ripe fruits (46.82 ± 1.24 mg RE/g DW), followed by ripe (19.62 ± 0.94 mg RE/g DW) and unripe (6.63 ± 0.02 mg RE/g DW) as shown in Table 1
- Both qualitative and quantitative LCMS/MS results of 10 amino acids were identified for the first time, including 9 essential amino acids in rubiginosa
GRAPHICAL ABSTRACT
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