干旱区生态环境知识资源中心(Arid): UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits

Arid

DOI	10.1016/j.foodchem.2018.12.062
	UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits
	Jiao, Yang 1; Chen, Donglin 2; Fan, Mingtao 1; Quek, Siew Young 2,3
通讯作者	Fan, Mingtao ; Quek, Siew Young
来源期刊	FOOD CHEMISTRY
ISSN	0308-8146
EISSN	1873-7072
出版年	2019
卷号	281 页码:97-105
英文摘要	For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flavanols (10.11 fold) as well as elevated and phenoliccorrelated antioxidant capacities. A novel UPLC-QqQ-MS/MS method with low limit of detection (0.010-0.240 mg/L) and high accuracy (RSDs < 6.79%) was established to quantify 15 phenolics in the kiwifruit extracts. Epicatechin was the prevailing antioxidant in both TKY and MK, with the highest level of 2989.23 mu g/g FDW present in TYK1 of 'Zesy002' cultivar. These results provide good evidence for the development and utilization of TYK of these cultivars in food and nutraceuticals.
英文关键词	Kiwifruits Thinned young kiwifruits Phenolic compounds Antioxidant activity UPLC-QqQ-MS/MS
类型	Article
语种	英语
国家	Peoples R China ; New Zealand
收录类别	SCI-E
WOS记录号	WOS:000455597200014
WOS关键词	ACTINIDIA ; CAPACITY ; PERFORMANCE ; APPLES ; POLYPHENOL ; QUALITY ; DRUGS
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
来源机构	西北农林科技大学
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/215658
作者单位	1.Northwest Agr & Forestry Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China; 2.Univ Auckland, Sch Chem Sci, Auckland 1010, New Zealand; 3.New Zealand Ctr Res Excellence Food Res, Riddet Inst, Palmerston North 4474, New Zealand
推荐引用方式 GB/T 7714	Jiao, Yang,Chen, Donglin,Fan, Mingtao,et al. UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits[J]. 西北农林科技大学,2019,281:97-105.
APA	Jiao, Yang,Chen, Donglin,Fan, Mingtao,&Quek, Siew Young.(2019).UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits.FOOD CHEMISTRY,281,97-105.
MLA	Jiao, Yang,et al."UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits".FOOD CHEMISTRY 281(2019):97-105.