Phytochemicals with ROS scavenging activity and nutritional analyses of an underutilized fruit from Odisha(Eugenia roxburghii DC.)  

作　　者：Alok Kumar Giri Bhagyashree Biswal Biswajit Jena Laxmikanta Acharya 

机构地区：[1]Molecular Biology and Genetic Engineering Lab,Centre for Biotechnology,School of Pharmaceutical Sciences,Siksha‘O’Anusandhan(Deemed to be University),Bhubaneswar,Odisha,India

出　　处：《Food Bioscience》2022年第5期915-923,共9页食品生物科学（英文）

摘　　要：Eugenia roxburghii is a wild edible species belonging to the Myrtaceae family.It bears delicious edible nutritious fruits.Eugenia species holds both pharmacological and nutritional properties.However,they are still underutilized due to a lack of information on food quality.This research aims to evaluate the phytochemical and nutritional components of E.roxburghii with the objective to study the influence of the constituents on ROS scavenging activity and its comparison among other Eugenia species.Results revealed that the fruits contained a discrete level of phytochemicals such as polyphenols(1.74 mg g^(-1))and flavonoids(2.11 mg g^(-1)).E.roxburghii extract showed significant scavenging activity having an IC50 value of 6.13μg/ml.According to proximate analysis,the fruit has a substantial amount of calories(125.6 kcal/100 g),carbs(31.41%),protein(5.4%),dietary fibers(1.28 g/100 g),an acceptable amount of moisture(79.52%)for preservation,a reasonable amount of sugar(5.18%),and a very low amount of ash(0.72%)and fat as compared to other Eugenia species.Nutritionally,E.roxburghii was found to be rich in Vitamin C(81.5 mg/100 g)while having a very low salt level but discovered to be high in potassium(89.12 mg/100 g)and Calcium(34.41 mg/100 g).Based on the findings of this study,the E.roxburghii plant might be explored and used as a nutraceutical and food supplement in the pharmaceutical industry.The results of this research enable consumers to locate more affordable sources for a variety of supplements and advantages to prevent micronutrient deficiencies.

关 键 词：Eugenia roxburghii PHYTOCHEMICALS Nutritional value Antioxidant activity DPPH 

分 类 号：TS201.2[轻工技术与工程—食品科学]