Phytochemical divergence in 45 accessions of Terminalia ferdinandiana (Kakadu plum)

Konczak, Izabela; Maillot, Fabien; Dalar, Abdullah

doi:10.1016/j.foodchem.2013.11.049

Cited by 56 publications

(72 citation statements)

References 26 publications

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“…Few studies have reported a thorough EA characterisation of fruit with most focussing on total EA content (Atkinson et al, 2005;Maas, Wang, & Galletta, 1991;Rommel & Wrolstad, 1993) or free EA levels (Amakura, Okada, Tsuji, & Tonogai, 2000;Konczak, Maillot, & Dalar, 2014). Data obtained from several studies that investigated more fully the EA forms present led to the conclusion that most plant EA was present in the ET form with only a small proportion, if any, occurring in the free form or as EA glycosides (Aaby et al, 2005;da Silva Pinto, Lajolo, & Genovese, 2008;Zafrilla, Ferreres, & Tomas-Barberan, 2001) Other reports found the proportion of the free form to be highly variable with some fruit exceeding 50% of the total EA content (Rommel & Wrolstad, 1993;Wada & Ou, 2002).…”

Section: Introductionmentioning

confidence: 99%

Profiling ellagic acid content: The importance of form and ascorbic acid levels

Williams¹,

Edwards²,

Pun³

et al. 2014

Food Research International

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As the importance of plant-based antioxidants to human health becomes clearer there is a rapidly expanding search for rich sources of these compounds. Much attention is currently focussed on the antioxidant potential of ellagic acid (EA). Making assessment difficult is that EA occurs in different forms: free EA, EA glycosides and polymeric ellagitannins. The overall structure of these forms has a pronounced effect on their antioxidant efficiency and is responsible for widely differing reactivity, solubility and hence bioavailability properties. Often associated with EA is vitamin C which also contributes to the plant foods total antioxidant activity. Previous studies have suggested that ascorbic acid may have protective effects on the polyphenol content of plants. With a view to gaining evidence that the bioactive forms of vitamin C influence EA content, several fruits with a range of EA and vitamin C contents were examined. To facilitate a more detailed assessment of the selected fruits antioxidant potential the relative proportions of EA forms were also determined. In strawberries and boysenberries EA content was predominantly in the polymeric form (21% and 12% free EA plus EA glycoside vs total EA levels for strawberry and boysenberry respectively), while in Kakadu plum it was mainly in the free form (70% of total EA). An increasing percentage of dehydroascorbic acid (9 to 14% of total vitamin C) indicating enhanced transformation of ascorbic acid to its oxidative degradation product together with stable free EA levels (≈950 mg/100 g DW) over the 4 month frozen storage period for the Kakadu plum samples are consistent with a possible protective effect of EA by ascorbic acid.Crown

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Section: Introductionmentioning

confidence: 99%

Profiling ellagic acid content: The importance of form and ascorbic acid levels

Williams¹,

Edwards²,

Pun³

et al. 2014

Food Research International

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“…Very high values (average of 15190 mg/100g DW ) have been measured in Northern Territory grown Kakadu plum fruit, although there was large variability in the AA content between the growth sites and individual samples collected at each site (Konczak et al, 2014).…”

Section: Introductionmentioning

confidence: 93%

“…Kakadu plum is a rich source of polyphenolic compounds for example ellagic acid (EA) and its hydrolysable tannin, ellagitannin (Konczak et al, 2014;Williams et al, 2014). EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al, 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Fruits are consumed to cure headaches and to alleviate the symptoms of colds and flu while the pounded fruit is used as an antiseptic and a soothing balm for aching limbs (Konczak et al, 2010). Kakadu plum grows across large areas of Australia: Western Australia, to the south of Broome and Northern Territory, near the Arnhem Land and the Gulf area in the east, covering a range of environmental conditions (Wrigley, 1988).Kakadu plum is a rich source of polyphenolic compounds for example ellagic acid (EA) and its hydrolysable tannin, ellagitannin (Konczak et al, 2014;Williams et al, 2014). EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al, 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al, 2015).…”

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confidence: 99%

“…EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al, 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al, 2015). Konczak et al (2014) reported free EA (fEA) levels of the Kakadu plum fruit are in the range of 3050 to 14020 mg/100 g DW of while a recent study by Williams et al (2014) reported the lower level of 626 to 980 mg/100 g DW of Kakadu plum fruit. The polyphenol EA has been reported to exert anticarcinogenic, anti-bacterial, anti-fungal, antiviral, and antiinflammatory activities (Ahad et al, 2014;Hseu et al, 2012;Sarabhai et al, 2013).…”

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confidence: 99%

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Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Chaliha¹,

Williams²,

Edwards³

et al. 2017

J. Med. Plants Res.

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A food grade compatible enzyme assisted extraction (EAE) technique for extracting bioactive compounds from freeze-dried Kakadu plum puree was evaluated. To optimise the extraction, a central composite rotatable design (CCRD) was conducted and effects of solvent concentration, enzyme concentration and time of reaction on extracted levels of free ellagic acid (fEA), ascorbic acid (AA) and total phenolic content (TPC) were determined. In the extracts, concentration of fEA ranged from 53.6 to 266.6 mg/100 g dry weight (DW) of Kakadu plum puree; AA 63.7 to 112.1 mg/100 g DW and TPC levels of 73.23 to 104.74 mg of gallic acid equivalent (GAE)/g. Extraction yield of fEA ranged from 10.3 to 51.3%. The model was found to be suitable for extraction of fEA -an important bioactive compound with documented antimicrobial properties from Kakadu plum fruit. A solvent (propylene glycol) concentration of 1.5% (w/w), enzyme (pectolytic enzymes) concentration of 300 mg/L and extraction time of 15 h was ascertained as optimum for the fEA extraction delivering a yield of 51.3%. The extraction method described here facilitates the provision of a simple, cost effective food-grade compatible extract that by-passes the need for organic solvents thereby obtaining an EA-rich aqueous extract with enhanced biological activities. This simple extraction method can also be applied to other EA rich plant material like pomegranate and peel of many common fruits which are generated as food processing by-products and can be easily adopted by numerous industries.Key words: Central composite rotatable design, ellagic acid, enzyme assisted extraction, Kakadu plum fruit, Terminalia ferdinandiana. INTRODUCTIONA species of Terminalia endemic to Australia -Terminalia ferdinandiana Exell, Combretaceae, commonly known as Kakadu plum, has a significant history as a food source and traditional medicine by the Australian aboriginal *Corresponding author. E-mail: mridusmita.chaliha@uqconnect.edu.au. Tel: (617) 3276-6007. Fax: (617) 3276-9591.Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License population for centuries. Fruits are consumed to cure headaches and to alleviate the symptoms of colds and flu while the pounded fruit is used as an antiseptic and a soothing balm for aching limbs (Konczak et al., 2010). Kakadu plum grows across large areas of Australia: Western Australia, to the south of Broome and Northern Territory, near the Arnhem Land and the Gulf area in the east, covering a range of environmental conditions (Wrigley, 1988).Kakadu plum is a rich source of polyphenolic compounds for example ellagic acid (EA) and its hydrolysable tannin, ellagitannin (Konczak et al., 2014;Williams et al., 2014). EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al., 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al., 2015). Konczak et al. (2014) reported free EA (...

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The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)

et al. 2020

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BACKGROUND: The objective of this study was to evaluate the feasibility of using either mid-infrared (MIR) or near-infrared (NIR) spectroscopy to predict the vitamin C content in Kakadu plum (Terminalia ferdinandiana Exell, Combretaceae) powder samples. Vitamin C is the main and quality-determining bioactive compound in Kakadu plum (KP). Kakadu plum powder samples were analyzed by ultra-performance liquid chromatography coupled to a photodiode array detector (UPLC-PDA) and scanned using both MIR and NIR spectroscopy.RESULTS: The coefficient of determination (R 2 ) and the standard error in cross validation (SECV) for vitamin C were 0.93 and 1811 mg 100 g dry weight (DW) and 0.91 and 1839 mg 100 g DW using MIR and NIR spectroscopy, respectively. The coefficient of correlation and the standard error of prediction (SEP) obtained using the independent set (n = 5) were 0.65 (SEP: 2367 mg 100 g DW) and 0.73 (SEP: 4773 mg 100 g DW) using MIR and NIR spectroscopy, respectively. CONCLUSIONS:The results obtained in this study clearly showed that it is possible to calibrate IR spectroscopic instruments for the measurement of vitamin C in KP plum powder samples. Mid-infrared spectroscopy showed the most promising results; however, Fourier transform near-infrared (FTNIR) spectroscopy also produced models capable of good quantification of this important bioactive compound and vitamin. These findings are promising in terms of using high-throughput IR spectroscopy as a routine technology to determine vitamin C in plant-based foods and derived products.

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Phytochemical divergence in 45 accessions of Terminalia ferdinandiana (Kakadu plum)

Cited by 56 publications

References 26 publications

Profiling ellagic acid content: The importance of form and ascorbic acid levels

Profiling ellagic acid content: The importance of form and ascorbic acid levels

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)

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