AI Article Synopsis
- The study examined the impact of fruit maturity on the nutrient and bioactive properties of Kakadu plum, revealing that certain tannins and phenolic acids decreased as the fruit matured, while others peaked during early growth stages but fell off by full maturity.
- Levels of hydrolysable tannins and phenolic acids were significantly lower in fully mature fruits compared to immature ones, yet total phenolic content and antioxidant activity remained consistent across maturity stages.
- The analysis indicated a notable difference in nutritional profiles between immature and mature plums, as well as variability among individual trees, emphasizing challenges in harvesting wild fruit.
Article Abstract
Exell., also known as Kakadu plum, is a wild-harvested native Australian fruit with limited information on how maturity is affecting the phytonutritional properties and bioactivities of the fruit. Thus, this study investigated changes in hydrolysable tannins, phenolic acids, sugar profile, standard physicochemical parameters, and antioxidant-scavenging capacity of wild-harvested Kakadu plum fruits at four different maturity stages, from immature to fully mature. Fruits harvested <25, 25-50, 50-75, and 75-100% degree of fullness were classified as highly immature (stage 1), immature (stage 2), semi-mature (stage 3), and fully mature (stage 4), respectively. Results showed that chebulagic acid, geraniin, chebulinic acid, castalagin, punicalagin, and gallic acid continuously decreased during fruit maturity, while elaeocarpusin, helioscopin B, corilagin, 3,4,6-tri--galloyl--glucose, and ellagic acid increased at the beginning of fruit growth (from stage 1 to 2), but decreased when the fruits reached their full maturity (stage 4). The levels of hydrolysable tannins and phenolic acids in fully mature fruits (stage 4) were significantly ( ≤ 0.05) lower than that in their immature counterparts (stages 1 and 2). Total phenolic content (TPC) and DPPH antioxidant radical-scavenging activity did not vary significantly between different maturity stages. Pearson's correlation coefficient test indicated that TPC and DPPH positively ( ≤ 0.05) correlate with most of the studied tannin compounds. Sugars (glucose, fructose, and sucrose), total soluble solid content, and titratable acidity increased during the fruit development. Furthermore, principal component analysis (PCA) revealed the difference between the immature and mature samples, based on their nutritional profile and bioactive compounds. The PCA results also suggested a considerable variability between the individual trees, highlighting the challenges of wild-harvest practice.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9372433 | PMC |
| http://dx.doi.org/10.3389/fnut.2022.961679 | DOI Listing |
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