CHANGES IN PHYSICO-CHEMICAL PROPERTIES, POLYPHENOL COMPOUNDS AND ANTIRADICAL ACTIVITY DURING DEVELOPMENT AND RIPENING OF MAOLUANG (Antidesma bunius L. Spreng) FRUITS

摘要

Influence of fruit development and ripening on the changes in physico-chemical properties, antiradical activity and the accumulation of polyphenolic compounds were investigated in Maoluang fruits. Total phenolics content (TP) was assayed according to the Folin-Ciocalteu method, and accounted for 19.60-8.66 mg GAE/g f.w. The TP gradually decreased from the immature to the over ripe stages. However, the total anthocyanin content (TA) showed the highest content at the over ripe stage, with an average value of 141.94 mg/100 g f.w. The antiradical activity (AA) of methanolic extracts from Maoluang fruits during development and ripening were determined with DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging. The highest AA was observed at the immature stage accompanied by the highest content of gallic acid and TP. Polyphenols were quantified by HPLC. The level of procyanidin B2, procyanidin B 1, (+)-catechin, (-)-epicatechin, rutin and tran-resveratrol as the main polyphenol compounds, increased during fruit development and ripening. Other phenolic acids such as gallic, caffeic, and ellagic acids significantly decreased (p < 0.05) during fruit development and ripening. At over ripe stage, Maoluang possess the highest antioxidants. Thus, the over ripe stage would be the appropriate time to harvest when taking nutrition into consideration. This existing published information provides a helpful daily diet guide and useful guidance for industrial utilization of Maoluang fruits.