Abstract
Major phenolic, β-carotene, and ascorbic acid (AA) contents in 17 pineapple varieties were quantified and compared. Anti-oxidant activities were evaluated using 2,2-Diphenyl-l-picrylhydrazyl (DPPH), 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing anti-oxidant power (FRAP), and metal chelating capacity (MCC) assays. MD-2 exhibited the highest AA and total phenolic (TP) contents and DPPH and ABTS assay results, but was lower in β-carotene contents. Ripley had the highest total flavonoid (TF) content with a low AA content. Comte de Pairs exhibited the highest MCC and the lowest FRAP values. TP contents and both DPPH and ABTS activities, FRAP values and both AA contents and DPPH activities, and TF contents and ABTS activities were positively correlated. MD-2 exhibited the greatest diversity of phenolics and highest anti-oxidant activities in all assays. Information included herein can be useful for development of pineapple-based food products containing high levels of health promoting anti-oxidants.
Similar content being viewed by others
References
Zhang X, Shen Y, Prinyawiwatkul W, Xu Z. Volatile compounds in fresh-cut pineapple heated at different temperatures. J. Food Process. Pres. 36: 567–573 (2012)
Montero-Calderon M, Rojas-Grau MA, Aguilo-Aguayo I, Soliva-Fortuny R, Martin-Belloso O. Influence of modified atmosphere packaging on volatile compounds and physicochemical and anti-oxidant attributes of fresh-cut pineapple (Ananas comosus). J. Agr. Food Chem. 58: 5042–5049 (2010)
Pino J, Queris O. Analysis of volatile compounds of pineapple wine using solidphase microextraction techniques. Food Chem. 122: 1241–1246 (2010)
Alotham A, Bhat R, Karim AA. Anti-oxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem. 115: 785–788 (2009)
Xu Z, Howard LR. Analysis of Anti-oxidant-rich Phytochemicals. John Wiley & Sons. Inc., Hoboken, NJ, USA. pp. 1–16 (2012)
Mhatre M, Tilak-Jain J, De S, Devasagayam TPA. Evaluation of the anti-oxidant activity of non-transformed and transformed pineapple: A comparative study. Food Chem. Toxicol. 47: 2696–2702 (2009)
Jang S, Xu Z. Lipophilic and hydrophilic anti-oxidants and their anti-oxidant activities in purple rice bran. J. Agr. Food Chem. 57: 58–862 (2009)
Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY. Quantification of polyphenolics and their anti-oxidant capacity in fresh plums. J. Agr. Food Chem. 51: 6509–6515 (2003)
Kampfenkel KM, Montagu V, Inz D. Extraction and determination of ascorbate and dehydroascorbate from plant tissue. Anal. Biochem. 225: 165–167 (1995)
Liyana-Pathirana CM, Shahidi F. Anti-oxidant activity of commerical soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. J. Agr. Food Chem. 53: 2433–2440 (2005)
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231–1237(1999)
Benzie LF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “anti-oxidant power”: The FRAP Assay. Anal. Biochem. 239: 70–76 (1996)
Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivates (acetoaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161–169 (1994)
Shen Y, Zhang X, Prinyawiwatkul W, Xu Z. Phytochemicals in sweet sorghum (Dura) and their anti-oxidant capabilities against lipid oxidation. J. Agr. Food Chem. 61: 12620–12624 (2013)
Fu L, Xu B, Xu X, Gan R, Zhang Y, Xia E, Li H. Anti-oxidant capacities and total phenolic contents of 62 fruits. Food Chem. 129: 345–350 (2011)
Lin J, Tang C. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 101: 140–147 (2007)
Robles-Sánchez M, Astiazaran-Garcia H, Martin-Belloso O, Gorinstein S, Alvarez-Parrilla E, De la Rosa LA, Yepiz-Plascencia G, Gonzalez-Aguilar G. Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults. Food Res. Int. 44: 1386–1391 (2011)
Setiawan B, Setiawan B, Sulaeman A, Giraud DW, Driskell JA. Carotenoid content of selected indonesian fruits. J. Food Compos. Anal. 14: 169–176 (2001)
Holden JM, Eldridge AL, Beecher GR, Marilyn BI, Bhagwat S, Davis CS, Douglass LW, Gebhardt S, Haytowitz D, Schakel S. Carotenoid content of U.S. foods: An update of the database. J. Food Compos. Anal. 12: 169–196 (1999)
Zhang Y, Sun Y, Xi W, Shen Y, Qiao L, Zhong L, Ye X, Zhou Z. Phenolic compositions and anti-oxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chem. 145: 674–680 (2014)
Chavez-Santoscoy RA, Gutierrez-Uribe JA, Serna-Saldívar SO. Phenolic composition, anti-oxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Food Hum. Nutr. 64: 146–152 (2009)
Jomova K, Valko M. Advances in metal-induced oxidative stress and human disease. Toxicology 283: 65–87 (2011)
Pande G, Akoh CC. Organic acids, anti-oxidant capacity, phenolic content and lipid characterization of Georgia-grown underutilized fruit crops. Food Chem. 120: 1067–1075 (2010)
Palafox-Carlosa H, Yahiab E, Islas-Osunaa MA, Gutierrez-Martinezc P, Robles-Sánchezd M, González-Aguilara GA. Effect of ripeness stage of mango fruit Mangifera indica L., cv. Ataulfo) on physiological parameters and anti-oxidant activity. Sci. Hortic.-Amsterdam 135: 7–13 (2012)
Prior RL, Wu X, Schaich K. Standardised methods for the determination of anti-oxidant capacity and phenolics in foods and dietary supplements. J. Agr. Food Chem. 53: 4290–4302 (2005)
Ma X, Wu H, Liu L, Yao Q, Wang S, Zhan R, Xing S, Zhou Y. Polyphenolic compounds and anti-oxidant properties in mango fruits. Sci. Hortic.-Amsterdam 129: 102–107 (2011)
Li X, Wang T, Zhou B, Gao W, Cao J, Huang L. Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.). Food Chem. 152: 531–538 (2014)
Xia W, Zhang Y, Sun Y, Shen Y, Ye X, Zhou Z. Phenolic composition of Chinese wild mandarin (Citrus reticulate Balnco.) pulps and their anti-oxidant properties. Ind. Crop. Prod. 52: 466–474 (2014)
Tommasini S, Raneri D, Ficarra R, Calabrò ML, Stancanelli R, Ficarra P. Improvement in solubility and dißsolution rate of flavonoids by complexation with cyclodextrin. J. Pharmaceut. Biomed. 35: 379–387 (2004)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Du, L., Sun, G., Zhang, X. et al. Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple. Food Sci Biotechnol 25, 445–451 (2016). https://doi.org/10.1007/s10068-016-0061-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-016-0061-3