Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

The bitterness in lulo (Solanum quitoense Lam.) fruit is increased during processing (juicing or drying). To identify the bitter-active compounds, the ethanolic fruit pulp extract was subjected to RP-18 solid-phase extraction, and then sensory-guided fractionated by HPLC. Two spermidine derivatives,...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-07, Vol.64 (26), p.5375-5383
Hauptverfasser:	Forero, Diana Paola, Masatani, Chieko, Fujimoto, Yoshinori, Coy-Barrera, Ericsson, Peterson, Devin G, Osorio, Coralia
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Angiotensin-Converting Enzyme Inhibitors - chemistry Female Flavoring Agents - chemistry Fruit - chemistry Humans Male Middle Aged Molecular Structure Peptidyl-Dipeptidase A - chemistry Solanum - chemistry Spermidine - chemistry Taste Young Adult
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