Survey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong

Wu Yang Huang, Yi Zhong Cai, Harold Corke*, Mei Sun

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Scopus citations

Abstract

Twenty-two samples (including fruits, pulp, peel, or seeds) from 13 edible and medicinal fruit plant species selected in Hong Kong were investigated for their antioxidant capacity, nutritional quality and phenolic profiles. Significant variation existed among the tested samples in all the antioxidant and nutritional parameters. Proanthocyanidins, flavonoids and phenolic acids were identified as major categories of phenolic compounds in these samples. Whole fruits of Hong Kong gordonia exhibited the strongest antioxidant capacity (213.4. mmol trolox/100. g. DW) and had the second highest content of carotenoids. Seeds of Annona squamosa possessed the highest contents of total protein, fat and amino acids (17.6, 37.2 and 14.4%, respectively). Most peel and some seeds contained high levels of phenolics, carotenoids and vitamin C, which contributed to their strong antioxidant activity. Some of the fruits, peel or seeds from these Hong Kong plants can be a potential resource of functional components and nutraceuticals.

Original languageEnglish
Pages (from-to)510-517
Number of pages8
JournalJournal of Food Composition and Analysis
Volume23
Issue number6
DOIs
StatePublished - Sep 2010
Externally publishedYes

Keywords

  • Amino acids
  • Antioxidant capacity
  • Biodiversity and wild foods
  • Edible and medicinal fruit plants
  • Fat
  • Food analysis
  • Food composition
  • Nutritional quality
  • Phenolic compounds
  • Protein

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