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Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages

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Abstract

To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.

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Acknowledgements

This work was supported by a Grant-in-Aid for Scientific Research (No. 15K00788) from the Japan Society for the Promotion of Science.

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Authors and Affiliations

  1. Faculty of Agriculture, University of the Ryukyus, Senbaru 1, Nishihara, Okinawa, 903-0213, Japan

    Makoto Takahashi, Mika Arakaki & Koji Wada

  2. Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman, Okinawa, 901-0336, Japan

    Naoto Hirose

  3. Ishigaki Branch, Okinawa Prefectural Agricultural Research Center, 1178–6 Hiraechisokobaru, Ishigaki, Okinawa, Japan

    Suguru Ohno

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  1. Makoto Takahashi
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  2. Naoto Hirose
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  3. Suguru Ohno
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  4. Mika Arakaki
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  5. Koji Wada
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Correspondence to Koji Wada.

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Takahashi, M., Hirose, N., Ohno, S. et al. Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages. J Food Sci Technol 55, 1295–1305 (2018). https://doi.org/10.1007/s13197-018-3040-2

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  • DOI: https://doi.org/10.1007/s13197-018-3040-2

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