# Phytochemical profile influences the e-tongue responses, antioxidant, anti-inflammation, and hypoglycemic effects of wampee fruits from different regions

## TL;DR

This study shows that wampee fruits from different regions have unique phytochemical profiles that affect their taste and health benefits like antioxidant and anti-inflammatory effects.

## Contribution

The study identifies how regional phytochemical variations in wampee fruits correlate with taste and bioactivity differences.

## Key findings

- Wampee fruits from different regions have distinct phytochemical compositions and taste profiles.
- Phenolic acids, flavonoids, and alkaloids are key contributors to antioxidant and anti-inflammatory activities.
- The e-tongue system grouped wampee samples into six clusters based on taste profiles.

## Abstract

Wampee is a subtropical fruit valued for its health benefits. This study aimed to explore the relationship between its phytochemical composition, electronic tongue (e-tongue) responses (interred to be tastes), and bioactivities. The composition of Wampee extracts from different regions were subjected to detections of phytochemical composition, taste profiles, and common biological activities. 2568 metabolites were identified, primarily flavonoids, alkaloids, amino acids, and phenolic acids. The e-tongue system classified the samples into six clusters. Bioactivities varied among samples, with W6 (Yunan seedless) showing the strongest antioxidant potential, and W6 and W7 (Lipu chicken-heart) exhibiting the highest anti-inflammatory effects. Phenolic acids, flavonoids, and lipids contributed more to antioxidant capacity, while alkaloids and flavonoids played key roles in anti-inflammatory activity. This study highlights the phytochemical profiles of wampee fruits from different regions and shows a potential link between their metabolic features, tastes, and bioactivities.

•Phytochemical composition of nine wampee varieties were identified.•Flavonoids are the main constituents of wampee from different regions.•Wampee fruites from different regions show distinct tastes and bioactivities.•Phenolic acids, flavonoids, alkaloids, and lipids are major bioactivity contributors.

Phytochemical composition of nine wampee varieties were identified.

Flavonoids are the main constituents of wampee from different regions.

Wampee fruites from different regions show distinct tastes and bioactivities.

Phenolic acids, flavonoids, alkaloids, and lipids are major bioactivity contributors.