Nutritional composition and antioxidant properties of Canarium odontophyllum Mig. (dabai) fruits

被引：46

作者：

Chew, L. Y. ^{[1
]}

Prasad, K. Nagendra ^{[1
]}

Amin, I. ^{[1
,2
]}

Azrina, A. ^{[1
]}

Lau, C. Y. ^{[3
]}

机构：

[1] Univ Putra Malaysia, Dept Nutr & Dietet, Fac Med & Hlth Sci, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Halal Prod Res Inst, Lab Anal & Authenticat, Upm Serdang 43400, Selangor, Malaysia

[3] Agr Res Ctr, Dept Agr, Sarawak, Madagascar

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2011年 / 24卷 / 4-5期

关键词：

Canarium odontophyllum; Indigenous fruit; Nutritional composition; Antioxidant properties; Food analysis; Food composition; OLIVE; CAPACITY; ACIDS;

D O I：

10.1016/j.jfca.2011.01.006

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The present study sought to determine the nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits from different districts in Malaysia, namely Kanowit, Sarikei, Kapit and Song in Sarawak. Two varieties of the fruits were investigated. Lipid (21.16 +/- 4.71 to 25.76 +/- 3.03 g/100 g FW) was the major macronutrient in dabai fruits, while the predominant minerals were calcium, sodium and potassium. The fruit protein was rich in aspartic and glutamic acids which accounted for 45-49% of total amino acids. Purple dabai fruits from Kapit were found to contain the highest total phenolic levels, flavonoids and anthocyanin contents (p < 0.01) and to exhibit the most significant antioxidant activities (p < 0.01), using trolox equivalent antioxidant capacity (TEAC) and ferric reducing ability (FRAP) assays. Antioxidant activities were highly correlated with total phenolic and flavonoid contents of dabai fruits. (C) 2011 Elsevier Inc. All rights reserved.

引用

页码：670 / 677

页数：8

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