dc.contributor.author |
Peng, Yaoyao |
|
dc.contributor.author |
Bishop, Karen Suzanne |
|
dc.contributor.author |
Zhang, Jingying |
|
dc.contributor.author |
Chen, Donglin |
|
dc.contributor.author |
Quek, Siew Young |
|
dc.coverage.spatial |
Canada |
|
dc.date.accessioned |
2022-06-13T22:33:23Z |
|
dc.date.available |
2022-06-13T22:33:23Z |
|
dc.date.issued |
2020-03 |
|
dc.identifier.citation |
(2020). Food Research International, 129, 108873-. |
|
dc.identifier.issn |
0963-9969 |
|
dc.identifier.uri |
https://hdl.handle.net/2292/59802 |
|
dc.description.abstract |
The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/mL juice) and significant antioxidant activities (maximum 14.66 mM Trolox/mL juice) were determined in feijoa juices. A total of 7 phenolic compounds from the screening of 29 standards were identified and quantified by LC-MS, with procyanidin B1 (209.78-511.07 μg/mL) and (+)-catechin (121.80-472.75 μg/mL) being the most abundant. Procyanidin B2 and quercetin-3-galactoside were reported in feijoa samples for the first time. The volatile compounds in feijoa juice were identified by HS-SPME-GC-MS, and 17 of the 63 identified compounds were not previously reported in feijoa samples. A total of 25 aroma active compounds were further identified by the olfactory test, and the esters and terpenes were the dominant compounds contributing to the aroma of feijoa juice. Methyl benzoate showed the characteristic "feijoa-like" aroma with a concentration of 13.62-52.62 μg/g juice. The aroma profile of feijoa juice from the four selected cultivars was established, and the "fruity" and "green, grassy & herbal" notes were the predominant attributes. Among the four selected cultivars, the Unique cultivar had the highest total phenolic content and antioxidant activities, while the Wiki Tu was the most aroma intensive. This study, first report on the phenolics and aroma compounds in feijoa juice with comparison of four cultivars, could be fundamental and essential to natural fruit juice industry and feijoa fruit investigation, as well as provided scientific evidence to local feijoa market and growers regarding cultivar selection. |
|
dc.format.medium |
Print-Electronic |
|
dc.language |
eng |
|
dc.publisher |
Elsevier BV |
|
dc.relation.ispartofseries |
Food research international (Ottawa, Ont.) |
|
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. |
|
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
|
dc.subject |
Feijoa |
|
dc.subject |
Phenols |
|
dc.subject |
Antioxidants |
|
dc.subject |
Chromatography, Gas |
|
dc.subject |
Chromatography, Liquid |
|
dc.subject |
New Zealand |
|
dc.subject |
Mass Spectrometry |
|
dc.subject |
Solid Phase Microextraction |
|
dc.subject |
Fruit and Vegetable Juices |
|
dc.subject |
Odorants |
|
dc.subject |
Aroma active compounds |
|
dc.subject |
Feijoa (Acca sellowiana) |
|
dc.subject |
HS-SPME-GC-O-MS |
|
dc.subject |
LC-MS |
|
dc.subject |
Phenolic compounds |
|
dc.subject |
Volatile profile |
|
dc.subject |
Science & Technology |
|
dc.subject |
Life Sciences & Biomedicine |
|
dc.subject |
Food Science & Technology |
|
dc.subject |
GAS-CHROMATOGRAPHY-OLFACTOMETRY |
|
dc.subject |
VOLATILE FLAVOR CONSTITUENTS |
|
dc.subject |
ANTIOXIDANT CAPACITIES |
|
dc.subject |
CHEMICAL-COMPOSITION |
|
dc.subject |
BIOACTIVE COMPOUNDS |
|
dc.subject |
ODOR THRESHOLDS |
|
dc.subject |
SELLOWIANA |
|
dc.subject |
EXTRACTION |
|
dc.subject |
ANTHOCYANINS |
|
dc.subject |
EPICATECHIN |
|
dc.subject |
0301 Analytical Chemistry |
|
dc.subject |
0904 Chemical Engineering |
|
dc.subject |
0908 Food Sciences |
|
dc.subject |
1111 Nutrition and Dietetics |
|
dc.title |
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS. |
|
dc.type |
Journal Article |
|
dc.identifier.doi |
10.1016/j.foodres.2019.108873 |
|
pubs.begin-page |
108873 |
|
pubs.volume |
129 |
|
dc.date.updated |
2022-05-27T01:56:10Z |
|
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.pmid |
32036883 (pubmed) |
|
pubs.author-url |
https://www.ncbi.nlm.nih.gov/pubmed/32036883 |
|
pubs.publication-status |
Published |
|
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Journal Article |
|
pubs.elements-id |
790221 |
|
pubs.org-id |
Medical and Health Sciences |
|
pubs.org-id |
Science |
|
pubs.org-id |
Chemistry |
|
pubs.org-id |
Medical Sciences |
|
pubs.org-id |
Auckland Cancer Research |
|
dc.identifier.eissn |
1873-7145 |
|
dc.identifier.pii |
S0963-9969(19)30759-8 |
|
pubs.number |
108873 |
|
pubs.record-created-at-source-date |
2022-05-27 |
|