Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102735

Ming Cheng, Mengyang Liu, Lehe Tan, Chuan Li, Gang Wu, Bingqiang Xu, Yanjun Zhang, Kexue Zhu

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Abstract

Artocarpus heterophyllus Lam. (jackfruit) exhibits important biological activities, with its antioxidant effects are closely associated with rich phenolic compounds. This study evaluated the total phenolic content (TPC), total flavonoid content (TFC), and phenolic components in jackfruit pulp from 21 different cultivars. 58 phenolic compounds were identified with significant variations in their quantity and content among the cultivars by using UPLC-ESI-Q-TOF-MS/MS. Notably, the cultivar "Malaysia 1" had the highest TPC and TFC, exhibited the strongest antioxidant capacity. A strong correlation between polyphenol content and antioxidant properties suggests that procyanidins B1 and p-coumaric acid are key contributors to the antioxidant activity of jackfruit pulp. Principal component analysis (PCA) revealed distinct patterns in the phenolic compound profiles across samples. These findings provide a theoretical basis for the precise cultivation of high-antioxidant varieties possible and provide a reference for the processing strategies of targeted functional jackfruit products.

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21种不同树桉果肉酚类成分及抗氧化活性比较。品种。

黄竹。菠萝蜜具有重要的生物活性，其抗氧化作用与丰富的酚类化合物密切相关。对21个不同品种菠萝蜜果肉中总酚含量（TPC）、总黄酮含量（TFC）和酚类成分进行了测定。采用UPLC-ESI-Q-TOF-MS/MS鉴定了58种酚类化合物，其含量和数量在不同品种间存在显著差异。其中，“马来西亚1号”的TPC和TFC最高，抗氧化能力最强。多酚含量与抗氧化性能之间的相关性表明，原花青素B1和对香豆酸是菠萝蜜果肉抗氧化活性的关键因素。主成分分析（PCA）揭示了不同样品中酚类化合物分布的不同模式。研究结果为高抗氧化品种的精准培育提供了理论依据，并为功能型菠萝蜜产品的加工策略提供了参考。

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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.