Resumen de Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium albumL.) Cultivars
Qiang Chang, Ming‐hua Su, Qing‐xi Chen, Bi‐yu Zeng, Hui‐hua Li, Wei Wang
In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC‐MS/MS. Six compounds were identified first in the Chinese olive, with 3‐O‐galloylquinic acid and geraniin isomers as the most abundant compounds. The results also indicated that the phenolic content (TPC) correlated with the antioxidant properties of Chinese olive fruit extracts. A principal component analysis indicated that the Tantou and Tanxiang cultivars were a valuable source, with high TPC and antioxidant activity, whereas Maken22, Changying, and Green changying cultivars may be eaten fresh and had high sugar and low phenolic contents. This information will be useful for selecting suitable cultivars for industry and the market. The physicochemical characteristics of 10 Chinese olives were evaluated and characterized for their physicochemical characteristics and antioxidant potentials. Very high total phenolic contents (1174.0 to 1799.6 GAE/100 g FW) were observed in Chinese olives, which are a potent source of natural antioxidants. Huiyuan may be the most useful cultivar for the beverage industry, Maken22 may be promising for eating fresh, and the Tantou cultivar is an especially good source that showed the highest scavenging activity.
