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标题：Physicochemical, nutritional, and antioxidant characteristics of the fruit of Ehretia tinifolia
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作者：Pío-León, Juan Fernando ; Díaz-Camacho, Sylvia Páz ; López, Mercedes G. 等
期刊名称：Revista Mexicana de Biodiversidad
印刷版ISSN：1870-3453
出版年度：2012
卷号：83
期号：1
DOI：10.7550/rmb.30808
语种：English
出版社：Instituto de Biología
摘要：Physicochemical characteristics of Ehretia tinifolia L. fruit are presented for the first time. The fruit ofthis plant is a small drupe of 8 mm diameter and weighs 0.2 g. Its pulp is slightly acidic (pH 5.8) with a high ratio ofsoluble solids (11 ºBrix) to acidity (0.1%). The antioxidant activity of E. tinifolia fruits (DPPH, 303.8 mg EVC/100 gf.w.; ABTS, 84.1 mg EVC/100 g f.w.; DPPH, ABTS and EVC mean 1,1-diphenyl-2-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazolin-6-sulfonate) diammonium salt, and equivalents of vitamin C, respectively) was similar or higherthan reported for several tropical fruits (e.g. orange, guava, and prickly pear). Ehretia tinifolia fruit has a high contentof ash (12.6 mg/100 g d.w.). The edible portion is an important source of selenium (0.1 mg/100 g d.w.) and total fattyacids were 834.8 mg/100g d.w.; the main fatty acids were palmitic (27.6%), linoleic (26.4%), linolenic (18.1%), andoleic (17.6%). The content of fatty acids of seeds was 5 137.5 mg/100 g d.w., with linoleic (54.3%), oleic (22.9%), andpalmitic (12.7%) as main components.
关键词：Biología; Botánica; Etnobiología;nutriment; nutraceutic; phenolics; fatty acids; tannins; phytic acid; proximate analysis