Food and Fermentation Industries >

2019 , Vol. 45 >Issue 2: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017275

Comparative analysis of multiple nutrients, phenolic compounds and antioxidant activities of the seeds and pomace of Prinsepia utilis Royle

  • GAO Fanding ,
  • ZHANG Chengting ,
  • CAI Shengbao
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  • (Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2018-03-14

  Online published: 2019-02-21

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Abstract

This study was undertaken to determine and compare the nutritional compositions, phenolic components and antioxidant activities of seeds and pomace of Prinsepia utilis Royle. The results showed that the total phenolic and flavonoids contents of seeds were significantly higher than that of pomace. However, the contents of basic nutrient compositions were relatively higher in pomace. Seeds contained 12 free amino acids, while pomace contained 13 species. After hydrolysis, 17 amino acids were detected both in seeds and pomace. 14 fatty acids (mainly oleic acid and linoleic acid) and 7 minerals (mainly K and Ca) were found in seeds and pomace. 7 phenolic compounds in total (mainly narcissoside) were detected in both seeds and pomace. The results of antioxidant activities showed that the seeds and pomace had good abilities of scavenging free radicals, which were positively correlated with their total phenolic and flavonoids contents. This study demonstrated that the seeds and pomace of Prinsepia utilis Royle contain many nutrient substances and exhibit good antioxidant activities, which can provide a basis for the applications of Prinsepia utilis Royle in food and nutraceutical industries.

Key words： antioxidant; nutritional compositions; pomace; phenolic components; Prinsepia utilis Royle; seeds

Cite this article

GAO Fanding , ZHANG Chengting , CAI Shengbao . Comparative analysis of multiple nutrients, phenolic compounds and antioxidant activities of the seeds and pomace of Prinsepia utilis Royle[J]. Food and Fermentation Industries, 2019 , 45(2) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.017275

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