Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages

Abstract

During development of plant products metabolic changes in bioactive compounds occur. The main objective of this work was to evaluate peduncles of H. dulcis Thunb. at five different stages of maturation, for antioxidant compounds contents (including phenols and organic acids) and antioxidant capacity. This is the first report on the evolution of antioxidants in H. dulcis pseudofruits through maturation process. The organic acids profile in the peduncules of H. dulcis evolves from majority of tartaric acid to citric acid. Immature peduncles (at a developmental stage not suitable for food consumption) are better functional ingredient with higher polyphenols and antioxidant capacity.

Keywords

• Hovenia dulcis Thunb
• Maturation
• Organic acids
• Polyphenols
• Antioxidant capacity