Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Proximate Analysis
2.3. Measurement of Physico-Chemical Parameters
2.4. Extraction and Analysis of Individual Polyphenols
2.4.1. Extraction of Free Phenolic Compounds
2.4.2. Extraction of Bound Phenolic Compounds
2.4.3. U(H)PLC-PDA-MS Analysis
2.5. Total Phenolic Content (TPC)
2.6. Analysis of Sugar
2.7. Analysis of Vitamin E (Alpha-Tocopherol)
2.8. Analysis of Vitamin C (Ascorbic Acid)
2.9. Antimicrobial Screening Test
2.10. Statistical Analysis
3. Results and Discussion
3.1. Physico-Chemical Parameters
3.2. Proximate Analysis
3.3. Minerals and Heavy Metals
3.4. Sugar Components
3.5. Total Phenolic Content (TPC)
3.6. Individual Phenolic Compounds
3.7. Vitamins
3.8. Antimicrobial Activity
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameters | Fresh Whole Fruit Puree * | Literature Data |
---|---|---|
TSS (%) | 13.9 ± 0.1 | 10.08–12.89 [13] |
9.3–12.5 [29] | ||
11.19–13.35 [30] | ||
pH | 3.1 ± 0.03 | 2.45–3.68 [7] |
3.2–3.4 [29] | ||
TA (g citric acid Eq/100 g) | 2.0 ± 0.05 | 4.05–6.7 [13] |
0.9–1.5 [29] | ||
1.58–1.93 [30] | ||
TSS: TA | 7.2 ± 0.2 | 1.9–3.35 [13] |
8.5–12.1 [29] | ||
Moisture content (%) | 80.3 ± 0.8 | 83.3 [3] |
Proximate Composition | Quantity per 100 g DW | Quantity per 100 g FW * | Literature Data [3] per 100 g FW | |
---|---|---|---|---|
Energy | 1203 kJ | 237 kJ | n/a | |
288 Cal | 57 Cal | 61 Cal | ||
Protein | 3.7 g | 0.73 g | 0.71 g | |
Fat | Total fat content | 2.2 g | 0.43 g | 0.42 g |
Saturated fatty acids | 0.6 g | 0.12 g | 0.104 g | |
Monounsaturated fatty acids | 0.3 g | 0.058 g | 0.056 g | |
Polyunsaturated fatty acids | 1.3 g | 0.26 g | 0.136 g | |
Trans fatty acids | <0.1 g | <0.02 g | 0 g | |
Dietary fibre | Total dietary fibre Crude fibre | 34.6 g 20.4 g | 6.8 g 4.01 g | 6.4 g n/a |
Ash | 3.5% | 0.01 g | n/a |
Minerals and Heavy Metals | Quantity per kg DW | Quantity per kg FW * | Relative Percentage per 100 g FW ≠ | Nutrition Information ** | |
---|---|---|---|---|---|
Minerals | Sodium (Na) | 96 mg | 18.87 mg | 0.15 | 1.3 g/day AI [32] |
Potassium (K) | 13,000 mg | 2,556 mg | 5.4 | 4.7 g/day AI [32] | |
Iron (Fe) | 12.8 mg | 2.5 mg | 3.1 | 8 mg/day RDA [32] | |
Calcium (Ca) | 940 mg | 185 mg | 1.5 | 1200 mg/day AI [32] | |
Magnesium (Mg) | 614 mg | 121 mg | 3.5 | 350 mg/day EAR [32] | |
Zinc (Zn) | 4.3 mg | 0.9 mg | 0.82 | 11 mg/day RDA [32] | |
Iodine (I) | 0.4 mg | 0.08 mg | 8.4 | 95 µg/day EAR [32] | |
Heavy metals | Mercury (Hg) | <0.01 mg | <0.002 mg | 5 µg/kg BW/week UL [33] | |
Lead (Pb) | 0.11 mg | 0.022 mg | 25 µg/kg BW/week UL [33] | ||
Cadmium (Cd) | <0.01 mg | <0.002 mg | 2.5 µg/kg BW/week UL [34] | ||
Arsenic (As) | <0.025 mg | <0.005 mg | - | ||
Aluminium (Al) | 1.29 mg | 0.25 mg | 1.0 mg/kg BW/week UL [35] | ||
Chromium (Cr) | <0.025 mg | <0.005 mg | 25-35 µg/kg day AI [32] |
Sugar Components | Whole Fruit | Pulp | Peel | Literature Data (Whole Fresh Fruit) |
---|---|---|---|---|
Fructose | 11.9 ± 0.4 a * | 12.3 ± 0.6 a | 12.2 ± 0.1 a | |
(2.3) ** | (2.3) | (2.3) | 1.4–4.3 g/100 g FW [36] | |
Glucose | 13.4 ± 0.5 a | 13.7 ± 0.4 a | 13.2 ± 0.3 a | |
(2.6) | (2.7) | (2.6) | 0.07–1.5 g/100 g FW [36] | |
Sucrose | 25.9 ± 1.0 b | 29.0 ± 0.9 a | 11.5 ± 0.3 c | |
(5.1) | (5.7) | (2.3) | 2.15–5.9 g/100 g FW [36] | |
Total sugars | 51.2 ± 1.3 b | 55.0 ± 1.6 a | 36.9 ± 1.5 c | |
(10.1) | (10.8) | (7.3) |
Vitamins | Quantity (per 100 g) * | Nutrition Information [31] (RDI for Adults) | |
---|---|---|---|
Whole Fruit (DW) | Whole Fruit (FW) | ||
B1 (Thiamin) | <5.0 µg | <1 µg | 1.1–1.2 mg/day |
B2 (Riboflavin) | <5.0 µg | <1 µg | 1.6 mg/day |
B3 (Niacin) | 270 µg | 53.1 µg | 14–16 mg/day |
B5 (Pantothenic acid) | 1100 µg | 216.3 µg | 4–6 mg/day |
B6 (Pyridoxine) | 190 µg | 37.4 µg | 1.7 mg/day |
B7 (Biotin) | <5.0 µg | <1 µg | 25–30 µg/day |
B12 (Cyanocobalamin) | <5.0 µg | <1 µg | 2.4 µg/day |
Sample | Vitamin C (L-AA + DHAA) | Literature Data (mg/100 g FW) | Vitamin E (α-Tocopherol) | Literature Data (mg/100 g FW) | ||
---|---|---|---|---|---|---|
(mg/100 g DW) * | (mg/100 g FW) * | (mg/100 g DW) * | (mg/100 g FW) * | |||
Whole fruit powder | 319.2 ± 2.5 b | 62.8 ± 0.4 b | 32.9 [43] | 1.41 ± 0.11 b | 0.28 ± 0.02 b | 0.16 [43] |
27.9–39.9 [7] | ||||||
Pulp powder | 281.1 ± 0.6 c | 51.8 ± 0.1 c | 38.7–92.5 [13] | 0.27 ± 0.03 c | 0.05 ± 0.01 c | n/a |
Peel powder | 469.4 ± 4.3 a | 95 ± 0.6 a | 63.5–101 [13] | 2.27 ± 0.14 a | 0.45 ± 0.03 a | n/a |
Samples | E. coli | S. aureus | C. albicans | |||
---|---|---|---|---|---|---|
MeOH | Water | MeOH | Water | MeOH | Water | |
Whole fruit powder | 11.9 ± 0.2 b * | - | 23.1 ± 0.8 b | 20.1 ± 0.1 b | 15.5 ± 1.2 a | - |
Pulp powder | - | - | 22.7 ± 0.3 b | 18.9 ± 0.2 c | - | - |
Peel powder | 14.7 ± 1.1 a | - | 26.5 ± 0.2 a | 23.4 ± 0 a | 15.6 ± 3.2 a | - |
Antibiotic control | 29.2 | 55.8 | 27.1 | |||
Methanol (20%, v/v) | - | - | - |
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Phan, A.D.T.; Chaliha, M.; Sultanbawa, Y.; Netzel, M.E. Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana). Foods 2019, 8, 376. https://doi.org/10.3390/foods8090376
Phan ADT, Chaliha M, Sultanbawa Y, Netzel ME. Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana). Foods. 2019; 8(9):376. https://doi.org/10.3390/foods8090376
Chicago/Turabian StylePhan, Anh Dao Thi, Mridusmita Chaliha, Yasmina Sultanbawa, and Michael E. Netzel. 2019. "Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)" Foods 8, no. 9: 376. https://doi.org/10.3390/foods8090376