Abstract
The characteristics, phenolic compound contants, and antioxidant capacities of 6 cultivars of loquat fruit grown in China were evaluated. HPLC was used to identify and quantify phenolics. Chlorogenic acid, neochlorogenic acid, 4-O-caffeoylquinic acid, protocatechuic acid, 4-hydroxybenzoic acid, caffeic acid, ferulic acid, ellagic acid, and o-coumaric acid were the main phenolic compounds of mature loquat fruits. Contents of chlorogenic acid, neochlorogenic acid, 4-hydroxybenzoic acid, protocatechuic acid, and o-coumaric acid were all significantly correlated with antioxidant capacities determined using DPPH, ABTS radical scavenging activity, and ferric reducing/antioxidant power assays. The ‘Taxiahong’ cultivar contained the highest amounts of total phenolics and flavonoids and the highest antioxidant capacity, while ‘Taipingbai’ showed the lowest. The high level of phenolic compounds and antioxidant capacities of some cultivars indicates that these cultivars can be sources of bioactive compounds that are relevant to human health.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Nagy S, Shaw PE. Loquat. pp. 480–481. In: Tropical and Subtropical Fruits. Nagy S, Shaw PE (eds). The Avi Publishing Company, Westport, CT, USA (1980)
Ding CK, Chachin K, Ueda Y, Imahori Y, Kurooka H. Effects of high CO2 concentration on browning injury and phenolic metabolism in loquat fruits. J. Jpn. Soc. Hortic. Sci. 68: 275–282 (1999)
Wang YF, Zhou YH, Zhang JJ. Pharmacodynamics of arbutin on relieving cough, dispelling phlegm, and preventing asthma. Chin. Tradit. Herbal Drugs 34: 739–741 (2003)
Li EN, Luo JG, Kong LY. Qualitative and quantitative determination of seven triterpene acids in Eriobotrya japonica Lindl. by highperformance liquid chromatography with photodiode array detection and mass spectrometry. Phytochem. Anal. 20: 338–343 (2009)
Koba K, Matsuokab A, Osadac K, Huangd YS. Effect of loquat (Eriobotrya japonica) extracts on LDL oxidation. Food Chem. 104: 308–316 (2007)
Ju JH, Zhou L, Lin G, Liu D, Wang LW, Yang JS. Studies on constituents of triterpene acids from Eriobotrya japonica and their anti-inflammatory and antitussive effects. Chin. Pharm. J. 38: 752–757 (2003)
Ercisli S, Orhan E, Ozdemir O, Sengul M. The genotypic effects on the chemical composition and antioxidant activity of sea buckthorn (Hippophae rhamnoides L.) berries grown in Turkey. Sci. Hort. 115: 27–33 (2007)
Jang IC, Oh WG, Ahn GH, Lee JH, Lee SC. Antioxidant activiy of 4 cultivars of persimmon fruit. Food Sci. Biotechnol. 20: 71–77 (2011)
Xu HX, Chen JW. Commercial quality, major bioactive compound content, and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits. J. Sci. Food Agr. 91: 1057–1063 (2011)
Ding CK, Chachin K, Ueda Y, Imahori Y, Wang CY. Metabolism of phenolic compounds during loquat fruit development. J. Agr. Food Chem. 49: 2883–2888 (2001)
Ferreres F, Gomes D, Valentao P, Goncalves R, Pio R, Chagas EA, Seabra RM, Andrade PB. Improved loquat (Eriobotrya japonica Lindl.) cultivars: Variation of phenolics and antioxidative potential. Food Chem. 114: 1019–1027 (2009)
Hong YP, Lin SQ, Jiang YM, Ashraf M. Variation in contents of total phenolics and flavonoids and antioxidant activities in the leaves of 11 Eriobotrya species. Plant Food Hum. Nutr. 63: 200–204 (2008)
Zhou CH, Sun CD, Chen KS, Li X. Flavonoids, phenolics, and antioxidant capacity in the flower of Eriobotrya japonica Lindl. Int. J. Mol. Sci. 12: 2935–2945 (2011)
Voss DH. Relating colourimeter measurement of plant colour to the Royal Horticultural Society colour chart. HortScience 27: 1256–1260 (1992)
McGuire RG. Reporting of objective colour measurements. HortScience 27: 1254–1255 (1992)
Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144–158 (1965)
Jia ZS, Tang MC, Wu JM. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555–559 (1999)
Braca A, Tommasi ND, Bari LD, Pizza C, Politi M, Morelli I. Antioxidant principles from Bauhinia terapotensis. J. Nat. Prod. 64: 892–895 (2001)
Re R, Pellegrini N, Anna PA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231–1237 (1999)
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239: 70–76 (1996)
Zhou CH, Xu CJ, Sun CD, Li X, Chen KS. Carotenoids in white- and red- fleshed loquat fruits. J. Agr. Food Chem. 55: 7822–7830 (2007)
Xu HX, Chen JW, Xie M. Effect of different light transmittance paper bags on fruit quality and antioxidant capacity in loquat. J. Sci. Food Agr. 90: 1783–1788 (2010)
Mitić MN, Obradović MV, Kostić DA, Micić RJ, Paunović DĐ. Phenolic profile and antioxidant capacities of dried red currant from Serbia, extracted with different solvent. Food Sci. Biotechnol. 20: 1625–1631 (2011)
Andreotti C, Ravaglia D, Ragaini A, Costa G. Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. Ann. Appl. Biol. 153: 11–23 (2008)
Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19: 669–675 (2006)
Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem. 129: 1231–1235 (2011)
Andarwulan N, Batari R, Sandrasari D A, Bolling B, Wijaya H. Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chem. 121: 1231–1235 (2010)
Heo H, Kim Y, Chung D, Kim D. Antioxidant capacities of individual and combined phenolics in a model system. Food Chem. 104: 87–92 (2007)
Perrone D, Farah A, Donangelo CM, de Paulis T, Martin PR. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem. 106: 859–867 (2008)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Xu, Hx., Li, Xy. & Chen, Jw. Comparison of phenolic compound contents and antioxidant capacities of loquat (Eriobotrya japonica Lindl.) fruits. Food Sci Biotechnol 23, 2013–2020 (2014). https://doi.org/10.1007/s10068-014-0274-2
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-014-0274-2