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Open AccessArticle

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars

1
Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
2
Discipline of Nutrition and Dietetics, School of Medical Science, Faculty of Medicine and Health Science, The University of Auckland, Auckland 1023, New Zealand
3
Riddet Institute, New Zealand Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(5), 141; https://doi.org/10.3390/antiox8050141
Received: 9 May 2019 / Revised: 16 May 2019 / Accepted: 20 May 2019 / Published: 21 May 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
Feijoa fruit is becoming increasingly popular, yet limited studies have focused on the antioxidant capacity and phenolic profiling of its extracts. In this research, optimization of phenolic extraction from feijoa flesh, peel, and whole fruit from four New Zealand grown cultivars was conducted using orthogonal design. Antioxidant activities of the extracts were assessed, followed by phenolic profiling by a validated liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method. For feijoa flesh and whole fruit, the extraction was optimized using 70% ethanol, material to solvent ratio of 1:30, at extraction temperature of 50 °C for 30 min. For feijoa peel, extraction at 50 °C for 60 min using 50% ethanol with a material to solvent ratio of 1:30 were the optimized conditions. Results showed feijoa peel had higher total phenolic content (TPC) and antioxidant activities than the flesh and whole fruit. Overall, the Unique cultivar had a relatively higher TPC and antioxidant activity than the other cultivars tested. A total of 15 phenolic compounds were identified, and seven of them were reported for the first time in feijoa fruit. This is the first systematic investigation on the extraction method, phenolic content, antioxidant activity and phenolic profile of feijoa emphasis on comparison of sample types and cultivars. View Full-Text
Keywords: feijoa extracts; extraction optimization; orthogonal design; cultivar difference; antioxidant activity; phenolic compounds; LC-ESI-MS/MS feijoa extracts; extraction optimization; orthogonal design; cultivar difference; antioxidant activity; phenolic compounds; LC-ESI-MS/MS
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Peng, Y.; Bishop, K.S.; Quek, S.Y. Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars. Antioxidants 2019, 8, 141.

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