<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic>Chaenomeles maulei</italic> is the name of the cultivar of <italic>Chaenomeles japonica</italic>, which was introduced in Europe. The present study aimed to investigate the chemical composition and the antioxidant activity of <italic>Chaenomeles maulei</italic> fruit juice (CMFJ). The ingredients of the juice sample were measured by spectrophotometric, high-performance liquid chromatography (HPLC) and gravimetric methods. The antioxidant activity was measured by the oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) assays. The results showed that CMFJ was extremely rich in polyphenolic substances, amongst which the highest was the concentration of procyanidin oligomers, followed by phenolic acids (vanillic > caffeic > chlorogenic > neochlorogenic > p-coumaric > ellagic > ferulic > 4-dihydroxy-benzoic) and flavonoids (epicatechin > catechin > quercetin-3-β-glucoside > quercetin > rutin > naringin > kaempferol > myricetin). The sour taste of the juice and its low pH were due to the high content of organic acids (malic > quinic > citric > shikimic > ascorbic > oxalic). The carbohydrates were presented by glucose > fructose > galactose > xylose > rhamnose > arabinose. The antioxidant activity measured by ORAC and HORAC was very high. It could be attributed to the high content of polyphenolics in the juice.</p></abstract>

Chaenomeles maulei is the name of the cultivar of Chaenomeles japonica, which was introduced in Europe. The present study aimed to investigate the chemical composition and the antioxidant activity of Chaenomeles maulei fruit juice (CMFJ). The ingredients of the juice sample were measured by spectrophotometric, high-performance liquid chromatography (HPLC) and gravimetric methods. The antioxidant activity was measured by the oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) assays. The results showed that CMFJ was extremely rich in polyphenolic substances, amongst which the highest was the concentration of procyanidin oligomers, followed by phenolic acids (vanillic > caffeic > chlorogenic > neochlorogenic > p-coumaric > ellagic > ferulic > 4-dihydroxy-benzoic) and flavonoids (epicatechin > catechin > quercetin-3-β-glucoside > quercetin > rutin > naringin > kaempferol > myricetin). The sour taste of the juice and its low pH were due to the high content of organic acids (malic > quinic > citric > shikimic > ascorbic > oxalic). The carbohydrates were presented by glucose > fructose > galactose > xylose > rhamnose > arabinose. The antioxidant activity measured by ORAC and HORAC was very high. It could be attributed to the high content of polyphenolics in the juice.

Chemical Composition and Antioxidant Activity of <italic>Chaenomeles Maulei</italic> Fruit Juice

Department of Pharmacology and Clinical Pharmacology and Therapeutics

Laboratory of Biologically Active Substances

Institute of Organic Chemistry with Centre of Phytochemistry

Journal of Biomedical and Clinical Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Chemical Composition and Antioxidant Activity of  Fruit Juice

Chaenomeles maulei is the name of the cultivar of Chaenomeles japonica, which was introduced in Europe. The present study aimed to investigate the chemical...

Chemical Composition and Antioxidant Activity of Chaenomeles Maulei Fruit Juice

Online veröffentlicht: 30. Dez. 2019

Seitenbereich: 41 - 48

Eingereicht: 30. Jan. 2018

Akzeptiert: 26. Juni 2018

DOI: https://doi.org/10.2478/jbcr-2018-0007

Schlüsselwörter
Chaenomeles maulei fruit juice, chemical composition, polyphenolic substances, organic acids, antioxidant activity

© 2018 Stefka V. Valcheva-Kuzmanova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Chemical Composition and Antioxidant Activity of Chaenomeles Maulei Fruit Juice

Online veröffentlicht: 30. Dez. 2019

Seitenbereich: 41 - 48

Eingereicht: 30. Jan. 2018

Akzeptiert: 26. Juni 2018

DOI: https://doi.org/10.2478/jbcr-2018-0007

SchlüsselwörterChaenomeles maulei fruit juice, chemical composition, polyphenolic substances, organic acids, antioxidant activity

© 2018 Stefka V. Valcheva-Kuzmanova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Chaenomeles maulei fruit juice, chemical composition, polyphenolic substances, organic acids, antioxidant activity