Starch composition, glycemic indices, phenolic constituents, and antioxidative and antidiabetic properties of some common tropical fruits Ganiyu Oboh,

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Presentation transcript:

Starch composition, glycemic indices, phenolic constituents, and antioxidative and antidiabetic properties of some common tropical fruits Ganiyu Oboh, Ayokunle O. Ademosun, Margareth Akinleye, Olasunkanmi S. Omojokun, Aline A. Boligon, Margareth L. Athayde Journal of Ethnic Foods Volume 2, Issue 2, Pages 64-73 (June 2015) DOI: 10.1016/j.jef.2015.05.003 Copyright © 2015 The Authors Terms and Conditions

Figure 1 Some common tropical fruits in Nigeria. Journal of Ethnic Foods 2015 2, 64-73DOI: (10.1016/j.jef.2015.05.003) Copyright © 2015 The Authors Terms and Conditions

Figure 2 Representative HPLC-DAD profile of freeze-dried (A) avocado, (B) soursop, (C) pineapple, and (D) orange fruits extracts. [Peak assignment:gallic acid (peak 1), catechin (peak 2), chlorogenic acid (peak 3), caffeic acid (peak 4), ellagic acid (peak 5), p-coumaric acid (peak 6), epicatechin (peak 7), rutin (peak 8), quercitrin (peak 9), quercetin (peak 10), kaempferol (peak 11) and luteolin (peak 12)]. Journal of Ethnic Foods 2015 2, 64-73DOI: (10.1016/j.jef.2015.05.003) Copyright © 2015 The Authors Terms and Conditions

Figure 3 Representative HPLC-DAD profile of freeze dried (A) cashew, (B) carrot, (C) banana and (D) breadfruit extracts. (A) cashew [peak assignment: gallic acid (peak 1), catechin (peak 2), chlorogenic acid (peak 3), ellagic acid (peak 4), epicatechin (peak 5), rutin (peak 6), quercetin (peak 7) and kaempferol (peak 8).]; (B) carrot [peak assignment: gallic acid (peak 1), chlorogenic acid (peak 2), caffeic acid (peak 3), isoquercitrin (peak 4), quercetin (peak 5), luteolin (peak 6) and apigenin (peak 7).]; (C) banana [peak assignment: gallic acid (peak 1), catechin (peak 2), caffeic acid (peak 3), p-coumaric acid (peak 4), epicatechin (peak 5), quercetin (peak 6) and apigenin (peak 7).] and (D) breadfruit [peak assignment: gallic acid (peak 1), caffeic acid (peak 2), ellagic acid (peak 3), p-coumaric acid (peak 4), resveratrol (peak 5) and quercetin (peak 6)]. Journal of Ethnic Foods 2015 2, 64-73DOI: (10.1016/j.jef.2015.05.003) Copyright © 2015 The Authors Terms and Conditions

Figure 4 Representative HPLC-DAD profile of freeze dried (A) pawpaw, (B) African star apple, (C) guava, (D) watermelon and (E) tomato extracts. (A) pawpaw [peak assignment: (1) gallic acid, (2) catechin, (3) p-coumaric acid, (4) epicatechin, (5) procyanidin and (6) quercetin.]; (B) African star apple [peak assignment: catechin (peak 1), chlorogenic acid (peak 2), caffeic acid (peak 3), epicatechin acid (peak 4), cyanidin-3-0-glycoside (peak 5), cyanidin (peak 6), rutin (peak 7), quercitrin (peak 8), quercetin (peak 9) and kaempferol (peak 10).]; (C) guava [peak assignment: gallic acid (peak 1), catechin (peak 2), chlorogenic acid (peak 3), caffeic acid (peak 4), epicatechin (peak 5), rutin (peak 6), orientin (peak 7), quercitrin (peak 8), quercetin (peak 9), kaempferol (peak 10), luteolin (peak 11) and apigenin (peak 12).]; (D) watermelon [peak assignment: gallic acid (peak 1), catechin (peak 2), caffeic acid (peak 3), ellagic acid (peak 4), p-coumaric acid (peak 5), epicatechin (peak 6), rutin (peak 7), quercetin (peak 8) and kaempferol (peak 9).]; (E) tomato [peak assignment: gallic acid (peak 1), catechin (peak 2), chlorogenic acid (peak 3), caffeic acid (peak 4), ellagic acid (peak 5), p-coumaric acid (peak 6), epicatechin (peak 7), rutin (peak 8), quercetin (peak 9), kaempferol (peak 10) and apigenin (peak 11)]. Journal of Ethnic Foods 2015 2, 64-73DOI: (10.1016/j.jef.2015.05.003) Copyright © 2015 The Authors Terms and Conditions