γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables

Y. Zhang, H. Gao, Y.A. Shoffe, J.F. Nock, C.B. Watkins
γ-Aminobutyric acid (GABA), a non-protein amino acid, is an important compound in plant physiology, as well as a bioactive compound with many health benefits. Fresh-cut fruit and vegetables are sources of dietary antioxidants including vitamin C (ascorbic acid) and total phenolics. However, little is known about the GABA concentrations in these products. In this study, GABA concentrations and their relation to ascorbic acid, total phenolics and total antioxidant acidity have been measured in seven fresh-cut fruits (pineapple, watermelon, honeydew melon, papaya, cantaloupe, mango, and apple) and five fresh-cut vegetables (green bean, butternut squash, cauliflower, broccoli, and carrot). GABA concentrations on a fresh weight basis ranged from 90 µmol kg‑1 in cauliflower to 2,480 µmol kg‑1 in cantaloupe. Total phenolic and total ascorbic acid (TAA) concentrations, but not those of GABA, were positively related to total antioxidant activity in fresh-cut products.
Zhang, Y., Gao, H., Shoffe, Y.A., Nock, J.F. and Watkins, C.B. (2021). γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables. Acta Hortic. 1319, 89-96
DOI: 10.17660/ActaHortic.2021.1319.11
https://doi.org/10.17660/ActaHortic.2021.1319.11
fresh cut, GABA
English

Acta Horticulturae