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Biochemical, antioxidant and sensory evaluation of Davidsonia pruriens and Davidsoina jerseyana fruit infusion

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Nirmal, N. P., Mereddy, R., Webber, D. and Sultanbawa, Y. (2020) Biochemical, antioxidant and sensory evaluation of Davidsonia pruriens and Davidsoina jerseyana fruit infusion. Food Chemistry . p. 128349. ISSN 0308-8146

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Article Link(s): https://doi.org/10.1016/j.foodchem.2020.128349

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0308814620322111

Abstract

Davidsonia pruriens (DP) and Davidsonia jerseyana (DJ) are a gourmet bushfood with a sweet and sour taste. This study investigated the biochemical content, antioxidant activities, and sensory attributes of DP and DJ fruit infusions in comparison with commercial forest fruits (FF) infusion. Total phenolic and anthocyanin content was higher in FF infusion compared to DP or DJ fruit infusions (P < 0.05). An abundant amount of gallic acid was found in DP and DJ fruit infusions (P < 0.05). Quercetin, kaempferol-3-O-rutinoside, and peonidin-3-sambubioside was detected only in DP and DJ fruit infusions (P < 0.05). However, a high level of oxalic acid, minerals and soluble sugars were observed in FF infusions (P < 0.05). The antioxidant capacities and overall likeness score of DP or DJ infusion were comparable with the commercial FF infusion. Therefore, bioactive compounds, antioxidant activities and sensory properties suggested that DP and DJ fruit infusion have the potential to become a commercial health promoting drink.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Phenolics Minerals Antioxidant activities Sensory attributes
Subjects:Science > Biology > Biochemistry
Plant culture > Food crops
Plant culture > Fruit and fruit culture
Deposited On:19 Oct 2020 23:57
Last Modified:19 Oct 2020 23:57

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