Evaluation of pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102705

Peian Zhang , Quan Zhao , Yang Song , Huanchun Jin , Danelle Seymour , Yingyao Liu , Jun Chen , Dan Hu , Dongfeng Liu

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引用次数: 0

Abstract

The color of pummelo fruit is an important trait, but specific pigments' contribution remains unclear. This study analyzed seven colored pummelo cultivars, including three red (Sanhongmiyou, Gusangyou, and Chuhongyou); three pale-red (Ruby pummelo, Guanximiyou, and Feihongyou) and one orange (Jinjumiyou). Carotenoid, flavonoid, and anthocyanin content and antioxidant capacity were analyzed for each cultivar. In the red and pale-red cultivars, narirutin and lycopene were the most abundant carotenoids and flavonoids, respectively, while β-carotene was the most abundant carotenoids in the orange cultivar. Anthocyanins were also detected in the three red cultivars, with the most abundant anthocyanin being cyanidin. Of the three red cultivars, Chuhongyou contained the highest levels of cyanidin (19.6 μg·g⁻¹) compared to Sanhongmiyou (5.8 μg·g⁻¹) and Gusangyou (2.8 μg·g⁻¹. Polymethoxylated flavones, lycopene, and cyanidin-3-O-(6”-O-coumaryl)-galactoside were significantly correlated with antioxidant capacity. This study summarizes the pigment composition and antioxidant capacity in fruit flesh across a spectrum of pigmented pummelos.

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7个彩色柚品种果肉色素组成及抗氧化性能的评价

蜜柚果实的颜色是一个重要的性状，但具体色素的作用尚不清楚。本研究分析了7个彩色柚品种，包括3个红色品种（三红蜜柚、姑桑柚和初红柚）；三种淡红色（红宝石柚、关西蜜柚和飞鸿蜜柚）和一种橙色（金菊蜜柚）。分析了各品种的类胡萝卜素、类黄酮和花青素含量及抗氧化能力。在红色和淡红色品种中，柚红素和番茄红素的类胡萝卜素和类黄酮含量最高，而β-胡萝卜素的类胡萝卜素含量最高。在3个红色品种中也检测到花青素，其中花青素含量最高的是花青素。3个红色品种中，楚红油的花青素含量最高（19.6 μg·g−1），高于三红蜜油（5.8 μg·g−1）和姑桑油（2.8 μg·g−1）。多甲氧基黄酮、番茄红素和花青素-3- o -（6′- o -香豆醇）-半乳糖苷与抗氧化能力显著相关。本研究总结了色素柚果肉的色素组成和抗氧化能力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.