Soluble carbohydrates, volatile and phenolic compounds from calabura fruit as well as its antioxidant activity were assessed. The low amount of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) and similar amount of glucose and fructose allow us to classify the calabura berry as low-FODMAPs. The terpenes β-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 μg/g dw) and cyanidin-3-O-glucoside (171 μg/g dw) as the main phenolic compounds, followed by gentisic acid, gallocatechin, caffeic acid and protocatechuic acid. In addition, gallic acid was found mainly in esterified (2883 μg/g dw) and insoluble-bound (2272 μg/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28–27 μg/g dw) in these fractions, such as catechin, gallocatechin, epigallocatechin, naringenin, and quercetin. These findings clearly suggest that calabura is a berry with low energy value and attractive colour and flavour that may contribute to the intake of several bioactive compounds with antioxidant activity. Furthermore, this berry have great potential for use in the food industry and as functional food.

评估了卡拉贝拉果实中的可溶性碳水化合物，挥发性和酚类化合物及其抗氧化活性。少量的可发酵寡糖，二糖和单糖和多元醇（FODMAP）以及相似量的葡萄糖和果糖使我们可以将瓢虫浆果分类为低FODMAP。通过SPME-GC-MS鉴定的萜烯β-法呢烯和树胶蛋白是主要的挥发性成分。UHPLC-MS / MS分析显示没食子酸（5325μg/ g dw）和花青素3- O-葡萄糖苷（171μg/ g dw）作为主要的酚类化合物，其次是龙胆酸，没食子儿茶素，咖啡酸和原儿茶酸。此外，没食子酸主要以酯化（2883μg/ g dw）和不溶性结合（2272μg/ g dw）的形式发现。然而，游离和糖基化形式显示出最高的抗氧化活性，这是由于这些级分中的类黄酮含量较高（0.28–27μg/ g dw），例如儿茶素，加洛基儿茶素，表没食子儿茶素，柚皮苷和槲皮素。这些发现清楚地表明，瓢虫是一种低能量值，有吸引力的颜色和风味的浆果，可能有助于摄入几种具有抗氧化活性的生物活性化合物。此外，这种浆果在食品工业中以及作为功能性食品具有巨大的潜力。