Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars.

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dc.contributor.author Peng, Yaoyao en
dc.contributor.author Bishop, Karen en
dc.contributor.author Quek, Siew-Young en
dc.date.accessioned 2019-10-02T00:51:30Z en
dc.date.issued 2019-05-21 en
dc.identifier.citation Antioxidants 8(5) 21 May 2019 en
dc.identifier.issn 2076-3921 en
dc.identifier.uri http://hdl.handle.net/2292/48343 en
dc.description.abstract Feijoa fruit is becoming increasingly popular, yet limited studies have focused on the antioxidant capacity and phenolic profiling of its extracts. In this research, optimization of phenolic extraction from feijoa flesh, peel, and whole fruit from four New Zealand grown cultivars was conducted using orthogonal design. Antioxidant activities of the extracts were assessed, followed by phenolic profiling by a validated liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method. For feijoa flesh and whole fruit, the extraction was optimized using 70% ethanol, material to solvent ratio of 1:30, at extraction temperature of 50 °C for 30 min. For feijoa peel, extraction at 50 °C for 60 min using 50% ethanol with a material to solvent ratio of 1:30 were the optimized conditions. Results showed feijoa peel had higher total phenolic content (TPC) and antioxidant activities than the flesh and whole fruit. Overall, the Unique cultivar had a relatively higher TPC and antioxidant activity than the other cultivars tested. A total of 15 phenolic compounds were identified, and seven of them were reported for the first time in feijoa fruit. This is the first systematic investigation on the extraction method, phenolic content, antioxidant activity and phenolic profile of feijoa emphasis on comparison of sample types and cultivars. en
dc.format.medium Electronic en
dc.language eng en
dc.relation.ispartofseries Antioxidants (Basel, Switzerland) en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.title Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars. en
dc.type Journal Article en
dc.identifier.doi 10.3390/antiox8050141 en
pubs.issue 5 en
pubs.volume 8 en
dc.rights.holder Copyright: The authors en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.subtype research-article en
pubs.subtype Journal Article en
pubs.elements-id 773478 en
pubs.org-id Medical and Health Sciences en
pubs.org-id Medical Sciences en
pubs.org-id Auckland Cancer Research en
pubs.org-id Science en
pubs.org-id Chemistry en
dc.identifier.eissn 2076-3921 en
pubs.record-created-at-source-date 2019-05-24 en
pubs.dimensions-id 31117250 en

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https://creativecommons.org/licenses/by/4.0/ Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/


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