Determination of the content of major chemical components and bioactive compounds and antioxidant ability of Hong Quan (Flacourtia jangomas (Lour.) Raeusch) fruit cultivated in An Giang, Vietnam
DOI:
https://doi.org/10.14719/pst.2242Keywords:
Flacourtia jangomas fruit, Chemical components, Bioactive compounds, Antioxidant activityAbstract
Hong Quan (Flacourtia jangomas (Lour.) Raeusch) is a new fruit that has appeared recently and it is cultivated with other orchards or under forest canopy of Tri Ton and Tinh Bien district at An Giang province. Since this fruit has not been popularized in Vietnam, there is a shortage in research about chemical compositions of Hong Quan. Therefore, quantitative analysis of main chemical components, bioactive compounds and antioxidant activity of this kind of fruit need to be carried out to enhance its applications in food. Results showed that Hong Quan fruits contain 76.50% ± 2.56 of moisture, carbohydrate is 24.86% ± 1.54, protein is 9.19% ± 0.49, lipid is 0.68% ± 0.21, total sugar is 10,91% ± 0.88, ash is 1.05% ± 0.08, fiber is 8.39% ± 0.95 and vitamin C is 81.62 ± 3.99 mg/100g. The content of bioactive compounds such as carotenoids, phenolics, tannins, alkaloids, saponins and flavonoids were 9.87 ± 0.40 mg/100g, 456.32 ± 23.81 mgGAE/100g, 944.08 ± 26.31 mgTAE/100g, 586.68 ± 44.56 mgCE/100g, 20.87 ± 2.00 mgSE/100g and 65.95 ± 2.92 mgQE/100g fresh weight respectively. Moreover, antioxidant capacity of extract ethanol from fruit was high level as the free radical scavenging ability (DPPH) at 88.65% ± 1.23, the ability to reduce iron (FRAP) at 15.24 ± 0.26 mM FeSO4/100g and the antioxidant ability index (AAI) at 8.13 ± 0.82. Hong Quan fruit promisingly could be a good source of commercial processing products or cosmetic due to high level of nutrients and functional compounds.
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