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Australian Native Foods an Evaluation of Health-Enhancing Compounds © 2009 Rural Industries Research and Development Corporation, Canberra

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Australian Native Foods an Evaluation of Health-Enhancing Compounds © 2009 Rural Industries Research and Development Corporation, Canberra Health Benefits of Australian Native Foods An evaluation of health-enhancing compounds © 2009 Rural Industries Research and Development Corporation, Canberra. All rights reserved. ISBN 1 74151 932 2 ISSN 1321 2656 Pub. No. 09/133 Project No. PRJ-002330 Health Benef its of Australian Native Foods – An evaluation of health-enhancing compounds Te information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable regions. You must not rely on any information contained in this publication without taking specialist advice relevant to your particular circumstances. While reasonable care has been taken in preparing this publication to ensure that information is true and correct, the Commonwealth of Australia gives no assurance as to the accuracy of any information in this publication. Te Commonwealth of Australia, the Rural Industries Research and Development Corporation (RIRDC), the authors or contributors expressly disclaim, to the maximum extent permitted by law, all responsibility and liability to any person, arising directly or indirectly from any act or omission, or for any consequences of any such act or omission, made in reliance on the contents of this publication, whether or not caused by any negligence on the part of the Commonwealth of Australia, RIRDC, the authors or contributors. Te Commonwealth of Australia does not necessarily endorse the views in this publication. Tis publication is copyright. Apart from any use as permitted under the Copyright Act 1968, all other rights are reserved. However, wide dissemination is encouraged. Requests and inquiries concerning reproduction and rights should be addressed to the RIRDC Publications Manager on phone 02 6271 4165. RIRDC contact details Rural Industries Research and Development Corporation Level 2 15 National Circuit BARTON ACT 2600 PO Box 4776 KINGSTON ACT 2604 Tel: 02 6271 4100 Fax: 02 6271 4199 Email: rirdc@rirdc .gov.au Web: www .rirdc.gov.au Publishing details: Electronically published by RIRDC in September 2009 Print-on-demand by Union Offset Printing, Canberra at www.rirdc.gov.au or phone 1300 634 313 Photo: Kakadu Plum on front cover courtesy Robert Dean, Coradji, NT Health Benefits of Australian Native Foods An evaluation of health-enhancing compounds I. Konczak, D Zabaras, M Dunstan, P Aguas, P Roulfe and A Pavan RIRDC Pub. No. 09/133 Riberry Kakadu Plum Australian Desert Lime Lemon Myrtle Lemon Aspen Tasmannia Pepper Leaf Tasmannia Pepper Berry Wattleseed Anise Myrtle Davidson’s Plum (D. pruriens) Bush Tomato Quandong NSW Davidson’s Plum Wattleseed iv Preface Australia’s unique biodiversity offers a basis for diversification in Australian agriculture in the future. Tis enabling research has identified opportunities for an industry with a comparative advantage in the food market place. Tis exciting new information on the health benefits of Australian native foods will assist in the development of this emerging industry. Oxidative stress is believed to contribute to the “ageing process” and to diseases such as Alzheimer’s disease, autoimmune and cardiovascular disease, cancer, cataractogenesis, diabetes, and macular degeneration. Lower levels of oxidative stress may reduce the probability of occurrence of these diseases at later stages in life and result in a healthier old age. Antioxidants are the compounds of our diet that reduce oxidative stress in the body. Te major source of antioxidants preventing our bodies from oxidative stress is food. Terefore, the presence of antioxidants in the diet has the most conclusive role in the prevention/delaying of oxidative stress mediated diseases. Tis research was developed to provide the native food industry with reliable information on the levels of health beneficial constituents, and the antioxidant capacities of commercially significant native fruits, herbs and spices. Tis report represents the first systematic evaluation of antioxidant capacity, and the identification of its sources; the presence of potentially bioactive phytochemicals (phenolic compounds and carotenoids) and selected vitamins. Te research also included an evaluation of minerals, focusing especially on those that protect human DNA against mutations that can lead to the development of a range of chronic diseases. Native species evaluated in this study exhibited superior antioxidant capacity as compared to the Blueberry standard, renowned worldwide as the ‘health-promoting fruit.’ In comparison to commonly consumed fruits that comprise predominantly hydrophilic antioxidants, native foods contained antioxidant activity in both hydrophilic and lipophilic fractions. Tis suggests more comprehensive protection from oxidative stress, and possibly more pronounced health benefits. All of the evaluated plant species were found to contain vitamin E and folate. Rich sources of lutein, a compound essential for eye health are also present, as were magnesium, zinc and calcium, all important for the synthesis and self-repair of human DNA. Additionally, sources of valuable selenium were identified. Tis report was funded from RIRDC Core Funds provided by the Australian Government and also from industry through the Australian Native Food Industry Ltd (ANFIL) and the Coles Indigenous Food Fund. It is an addition to RIRDC’s diverse range of over 1900 research publications and is part of the New Plant Products R&D program which aims to facilitate the development of new industries based on plants or plant products that have commercial potential for Australia. Peter O’Brien Managing Director Te Rural Industries Research and Development Corporation v Contents Preface ....................................................................................................................................................................v Executive summary ............................................................................................................................................viii Introduction ............................................................................................................................................................1 Objectives and planned outcomes ......................................................................................................................2 Methodology ..........................................................................................................................................................3 Sample selection and preparation .....................................................................................................................3 Chemicals and reagents ....................................................................................................................................3 Extraction of hydrophilic compounds .................................................................................................................3 Extraction of lipophilic compounds .................................................................................................................... 4 Antioxidant testing ............................................................................................................................................. 4 Analysis of phenolic compounds ...................................................................................................................... 5 Analysis of lipophilic compounds ......................................................................................................................6 Analysis of vitamins ...........................................................................................................................................6 Analysis of minerals .......................................................................................................................................... 7 Results and discussion ......................................................................................................................................... 8 Antioxidant capacity .......................................................................................................................................... 8 Total phenolic content .......................................................................................................................................11 Correlation between total phenolic content and antioxidant capacity ...............................................................11 Identifcation of major phenolic compounds .................................................................................................... 12 Identifcation of major lipophilic compounds ....................................................................................................17 Identifcation of vitamins .................................................................................................................................. 20 Folate ............................................................................................................................................................. 22 Identifcation of minerals ..................................................................................................................................23 Conclusions ....................................................................................................................................................28 Implications and recommendations ...................................................................................................................29
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