2023
DOI: 10.48048/tis.2023.6927
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Comparison of Essential Amino Acids, Bioactive Compounds and Antioxidants on Fruit Ripening Stage of Lepisanthes rubiginosa (Roxb.) Leenh

Issaraporn Somboonwatthanakul,
Chadaporn Senakun,
Jurairat Kurukod

Abstract: Essential amino acids, bioactive compounds and antioxidants of Lepisanthes rubiginosa (Roxb.) Leenh were determined on the 3 stages of fruit ripening including unripe, half-ripe and ripe. Eight essential amino acids, identified by LCMS/MS, were found in most samples ranging from 5.63 ± 0.08 to 689.89 ± 25.12 µg/g DW. Glucose, fructose and caffeic acid contents ranged 49.86 ± 0.04 to 258.96 ± 0.86 mg/g, 61.41 ± 0.01 to 259.23 ± 2.71 mg/g and 114.67 ± 0.35 μg/g to 124.65 ± 0.33 μg/g, respectively. Total phenolic… Show more

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