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Food Chem. 2015 Feb 1;168:656-61. doi: 10.1016/j.foodchem.2014.07.018. Epub 2014 Jul 11.

Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp.

Author information

1
School of Applied Health Sciences and Wellness, Ohio University, E334 Grover Center, Athens, OH 45701, United States. Electronic address: brannan@ohio.edu.
2
School of Applied Health Sciences and Wellness, Ohio University, E334 Grover Center, Athens, OH 45701, United States.
3
Department of Nutrition and Food Science, Texas A&M University, 1500 Research Parkway A, 220F, College Station, TX 77843, United States. Electronic address: stalcott@tamu.edu.

Abstract

Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first time the mass spectral characterization of phenolic acids and flavonoids of pawpaw, which indicated that the predominant polyphenolic compounds were three phenolic acids, protocatechuic acid hexoside, p-coumaroyl hexoside, and 5-O-p-coumaroylquinic acid, and flavonols, particularly (-)-epicatechin, B-type procyanidin dimers and trimers. The relationship between the polyphenolics identified in the current study and future work on polyphenolic oxidase activity will help the process of assessing whether pawpaws should be selected based on potential health benefits, i.e. high polyphenolic content, or increased shelf life in the form of decreased browning that may be afforded pawpaws containing low polyphenolic levels via decreased action of polyphenol oxidase.

KEYWORDS:

Antioxidants; Flavonoids; HPLC-PDA-ESI-MSn; Pawpaw

PMID:
25172760
DOI:
10.1016/j.foodchem.2014.07.018
[Indexed for MEDLINE]

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