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Article: Survey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong
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TitleSurvey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong
 
AuthorsHuang, WY1
Cai, YZ1
Corke, H1
Sun, M1
 
KeywordsAmino acids
Antioxidant capacity
Biodiversity and wild foods
Edible and medicinal fruit plants
Fat
Food analysis
Food composition
Nutritional quality
Phenolic compounds
Protein
 
Issue Date2010
 
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jfca
 
CitationJournal Of Food Composition And Analysis, 2010, v. 23 n. 6, p. 510-517 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.jfca.2009.12.006
 
AbstractTwenty-two samples (including fruits, pulp, peel, or seeds) from 13 edible and medicinal fruit plant species selected in Hong Kong were investigated for their antioxidant capacity, nutritional quality and phenolic profiles. Significant variation existed among the tested samples in all the antioxidant and nutritional parameters. Proanthocyanidins, flavonoids and phenolic acids were identified as major categories of phenolic compounds in these samples. Whole fruits of Hong Kong gordonia exhibited the strongest antioxidant capacity (213.4. mmol trolox/100. g. DW) and had the second highest content of carotenoids. Seeds of Annona squamosa possessed the highest contents of total protein, fat and amino acids (17.6, 37.2 and 14.4%, respectively). Most peel and some seeds contained high levels of phenolics, carotenoids and vitamin C, which contributed to their strong antioxidant activity. Some of the fruits, peel or seeds from these Hong Kong plants can be a potential resource of functional components and nutraceuticals. © 2010 Elsevier Inc.
 
ISSN0889-1575
2013 Impact Factor: 2.259
 
DOIhttp://dx.doi.org/10.1016/j.jfca.2009.12.006
 
ISI Accession Number IDWOS:000284394800004
Funding AgencyGrant Number
University of Hong Kong
Funding Information:

This research was supported by grants from the University of Hong Kong (Seed Funding for Basic Research). We thank Jinxia Ke of School of Applied Sciences, Republic Polytechnic (Singapore) for providing LC-APCI-MS facilities and Xiaoling Yao and Feng Yang for field and laboratory assistance.

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorHuang, WY
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorCorke, H
 
dc.contributor.authorSun, M
 
dc.date.accessioned2011-10-28T09:07:40Z
 
dc.date.available2011-10-28T09:07:40Z
 
dc.date.issued2010
 
dc.description.abstractTwenty-two samples (including fruits, pulp, peel, or seeds) from 13 edible and medicinal fruit plant species selected in Hong Kong were investigated for their antioxidant capacity, nutritional quality and phenolic profiles. Significant variation existed among the tested samples in all the antioxidant and nutritional parameters. Proanthocyanidins, flavonoids and phenolic acids were identified as major categories of phenolic compounds in these samples. Whole fruits of Hong Kong gordonia exhibited the strongest antioxidant capacity (213.4. mmol trolox/100. g. DW) and had the second highest content of carotenoids. Seeds of Annona squamosa possessed the highest contents of total protein, fat and amino acids (17.6, 37.2 and 14.4%, respectively). Most peel and some seeds contained high levels of phenolics, carotenoids and vitamin C, which contributed to their strong antioxidant activity. Some of the fruits, peel or seeds from these Hong Kong plants can be a potential resource of functional components and nutraceuticals. © 2010 Elsevier Inc.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of Food Composition And Analysis, 2010, v. 23 n. 6, p. 510-517 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.jfca.2009.12.006
 
dc.identifier.citeulike6784387
 
dc.identifier.doihttp://dx.doi.org/10.1016/j.jfca.2009.12.006
 
dc.identifier.epage517
 
dc.identifier.hkuros185537
 
dc.identifier.isiWOS:000284394800004
Funding AgencyGrant Number
University of Hong Kong
Funding Information:

This research was supported by grants from the University of Hong Kong (Seed Funding for Basic Research). We thank Jinxia Ke of School of Applied Sciences, Republic Polytechnic (Singapore) for providing LC-APCI-MS facilities and Xiaoling Yao and Feng Yang for field and laboratory assistance.

 
dc.identifier.issn0889-1575
2013 Impact Factor: 2.259
 
dc.identifier.issue6
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-77957865432
 
dc.identifier.spage510
 
dc.identifier.urihttp://hdl.handle.net/10722/143101
 
dc.identifier.volume23
 
dc.languageeng
 
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jfca
 
dc.publisher.placeUnited States
 
dc.relation.ispartofJournal of Food Composition and Analysis
 
dc.relation.referencesReferences in Scopus
 
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Composition and Analysis. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in PUBLICATION, [VOL#23, ISSUE#6, (2010)] DOI#10.1016/j.jfca.2009.12.006
 
dc.subjectAmino acids
 
dc.subjectAntioxidant capacity
 
dc.subjectBiodiversity and wild foods
 
dc.subjectEdible and medicinal fruit plants
 
dc.subjectFat
 
dc.subjectFood analysis
 
dc.subjectFood composition
 
dc.subjectNutritional quality
 
dc.subjectPhenolic compounds
 
dc.subjectProtein
 
dc.titleSurvey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong