Background

Feijoa (Acca sellowiana) is native to South America and is recognised in some other parts of the world for its highly aromatic fruit. There has been increasing interest in developing feijoa for food product formulation and as fresh produce for consumption. Understanding the chemical composition and biological activities of different botanical parts of feijoa (fruit peel and flesh, leaf, and flower) provides a basis to support the current exploitation.

Scope and approach

This mini-review summarises the recent advances in chemical composition and biological activities of different botanical parts of feijoa (fruit, leaf, and bud). Properties of feijoa are compared with those of other fruits. Processing feijoa for food applications is also reviewed. Future research directions on how to better utilize this crop are suggested.

Key findings and conclusions

Fejioa contains a range of bioactive components such as phenolic acids and flavonoids, dietary fiber, vitamin C, potassium, and essential oils. These compounds contribute to a range of claimed health effects, including antioxidant, anti-inflammatory, and antimicrobial activities of feijoa extracts. Consumption of fresh feijoa fruit should be moderate due to the presence of a relatively high level of soluble oxalate. Overall, feijoa has great potential to be developed as a sustainable crop.

中文翻译：

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美jo（Acca sellowiana）的化学和生物学性质。

背景

Feijoa（Acca sellowiana）原产于南美，以其高度芳香的水果而闻名于世界其他地区。人们对开发用于食品配方和作为消费的新鲜农产品的美jo的兴趣日益增加。理解非jo的不同植物部分（果皮和果肉，叶和花）的化学组成和生物活性，为支持当前的利用提供了基础。

范围和方法

这份小型回顾总结了非荷叶不同植物部分（果实，叶片和芽）的化学成分和生物活性方面的最新进展。feijoa的特性与其他水果的特性进行了比较。还审查了用于食品的feijoa加工。建议如何更好地利用这种作物的未来研究方向。

主要发现和结论

Fejioa包含多种生物活性成分，例如酚酸和类黄酮，膳食纤维，维生素C，钾和精油。这些化合物可促进一系列声称的健康作用，包括美jo提取物的抗氧化，抗炎和抗菌活性。由于存在相对较高水平的可溶性草酸盐，新鲜的美jo水果的食用量应适中。总体而言，非jo具有被开发为可持续作物的巨大潜力。