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Title: Differences in Chemical Composition and Antioxidant Capacity among Different Genotypes of Autumn Olive (Elaeagnus umbellate Thumb)

item Wang, Shiow
item Fordham, Ingrid

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/27/2007
Publication Date: 11/16/2007
Citation: Wang, S.Y., Fordham, I.M. 2007. Differences in Chemical Composition and Antioxidant Capacity among Different Genotypes of Autumn Olive (Elaeagnus umbellate Thumb). Journal of the Science of Food and Agriculture. 45(4):402-409.

Interpretive Summary: Autumn olives produce an abundance of small deep-red colored, sweet-tart fruit that can be used for preserves, condiments, fruit rolls, juice, flavoring, and other food products. Autumn olive fruit contain carotenoids including lycopene which have been shown to be associated with lowering the risks for some diseases in humans. However, there has been little research conducted on autumn olive berry, and thus minimal information is available on its health benefits. Our results showed that autumn olive fruit has a high content of antioxidants. Dietary supplementation with various fruits and vegetables including autumn olive berry could have benefits to human health. Information obtained from this research is valuable for other scientists and consumers. It will help scientists develop more diversified sources of healthy fruits for consumers.

Technical Abstract: Fruit from six genotypes of autumn olive (‘Brilliant Rose’, ‘Delightful’, ‘Jewel’, ‘Natural 1’, ‘Natural 2’, and ‘Sweet Tart’) were evaluated for fruit quality, phenolic contents, carotenoids, antioxidants, antioxidant capacity, and antioxidant enzyme activity. The fruit soluble solids, titratable acids, total carotenoids, and total phenolic contents varied with genotypes. Soluble solids content (SSC) in six genotypes of autumn olive ranged from 10.6 to 18.4% while titratable acids (TA) ranged from 0.79 to 1.29%. ‘Jewel’ had the highest SSC and ‘Sweet N Tart’ had the highest TA. Fructose and glucose were the two predominant sugars, and malic acid was the predominant organic acid found in autumn olive fruit. ‘Jewel’ and ‘Sweet N Tart’ cultivars had the highest sugar and organic acid content among the six genotypes. Autumn olive contained potent free radical scavenging activities for various free radicals and reactive oxygen species. Autumn olive also had high activities of antioxidant enzymes. Among the six genotypes, ‘Brilliant Rose’ and ‘Jewel’ had the highest levels of antioxidants and antioxidant enzyme activity. These results indicate the consuming autumn olive fruit may be beneficial to human health, although further human studies will be required for confirmation.