Ming Cheng, Mengyang Liu, Lehe Tan, Chuan Li, Gang Wu, Bingqiang Xu, Yanjun Zhang, Kexue Zhu
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Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars.
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.
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.
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