AI Article Synopsis
- About 1695.75 kt of thinned unripe grape (TUR) were produced in China and 14436.16 kt globally, with production amounts linked to the timing of fruit thinning.
- The nutritional analysis revealed that TUR has lower total sugar and protein, but higher organic acids and crude fiber compared to ripe grape fruit (RGF).
- Additionally, TUR contains significantly higher levels of polyphenols, flavonoids, tannins, and antioxidant capacity than RGF, indicating its potential for further research and practical applications.
Article Abstract
The biomass of thinned unripe grape (TUR) was investigated and estimated in China and the world. In addition, the physicochemical parameters, nutritional and functional components and antioxidant activity of nine TUR and ripe grape fruit (RGF) samples were determined and analyzed. The results showed that about 1695.75 kt TUR was produced in China and as much as 14436.16 kt worldwide, which was closely related to the fruit thinning time. The total sugar and protein contents of TUR were significantly lower than those of RGF ( < 0.05), while the organic acids (especially tartaric acid and malic acid) and crude fiber of TUR were significantly higher than those of RGF ( < 0.05). Moreover, the total polyphenol, flavonoid, tannin and flavan-3-ols contents of TUR were 4.2-13.5, 3.6-12.3, 4.3-62.8 and 1.5-7.6 times those of RGF, respectively. Meanwhile, the antioxidant capacity of TUR was significantly higher than that of RGF, as well ( < 0.05). This study aimed to conduct in-depth research into the nutritional characteristics of TUR, propose the targeted direction for their further investigation and then lay a theoretical foundation from which the research findings could be applied in practice.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9214794 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2022.100363 | DOI Listing |
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