Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity

Fortes, Gilmara Aparecida Corrêa; Naves, Sara S.; Godoi, Fabiana Fernandes Ferreira de; Duarte, Alessandra R.; Ferri, Pedro Henrique; Santos, Suzana C.

doi:10.3923/ajft.2011.974.984

Cited by 33 publications

(6 citation statements)

References 46 publications

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“…1,8 Throughout the development and ripening processes, fruits also undergo biochemical, physiological, and structural changes that determine their final quality, possibly affecting their health properties and industrial use. Even though changes in chemical compounds during jabuticaba's maturation have been reported previously, showing variations in carbohydrates, organic acids, and phenolic compounds, 5,9,10 it is important to emphasize the lack of information concerning qualitative and quantitative aspects of individual ellagitannins during this fruit's maturation. Therefore, the aim of this study was to isolate and identify ellagitannins and other phenolic compounds from seeds and peels as well as quantify isolated phenolics by HPLC-PDA in three tissues of jabuticaba fruits in four developmental stages.…”

Section: ■ Introductionmentioning

confidence: 84%

Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development

Pereira

Barbosa

Silva

et al. 2017

J. Agric. Food Chem.

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A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2-8), and six known phenolics (9-14) were isolated from jabuticaba. Compounds 2-8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins' profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba's phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.

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Section: ■ Introductionmentioning

confidence: 84%

Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development

Pereira

Barbosa

Silva

et al. 2017

J. Agric. Food Chem.

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“…Aromas not only impart a specific flavor to fruit but also have diverse biological functions and play a role in information transmission during interactions among plants, microorganisms, insects, and the environment. Terpenoids are one of the most abundant components in plant aromas and are important indicators of fruit ripeness and quality [46]. In green prickly ash, genes whose expression was highly correlated with the main terpenoids were found in the MVA and MEP pathways (e.g., HMGR1, MVK2, DXS1, HDS2, etc.).…”

Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

Fei

et al. 2021

Foods

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Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers' purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have not been systematically investigated in green and red prickly ash. Here, through the analysis of differentially expressed genes (DEGs), differentially abundant metabolites, and terpenoid biosynthetic pathways, we characterize the different aroma components of green and red prickly ash fruits and identify key genes in the terpenoid biosynthetic pathway. Gas chromatography-mass spectrometry (GC-MS) was used to identify 41 terpenoids from green prickly ash and 61 terpenoids from red prickly ash. Piperitone was the most abundant terpenoid in green prickly ash fruit, whereas limonene was most abundant in red prickly ash. Intergroup correlation analysis and redundancy analysis showed that HDS2, MVK2, and MVD are key genes for terpenoid synthesis in green prickly ash, whereas FDPS2 and FDPS3 play an important role in the terpenoid synthesis of red prickly ash. In summary, differences in the composition and content of terpenoids are the main factors that cause differences in the aromas of green and red prickly ash, and these differences reflect contrasting expression patterns of terpenoid synthesis genes.

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“…The downregulation of genes and reduced accumulation of most of the metabolites enriched in these pathways give an essential indication of the key biochemical differences in both peel types. Terpenoids are related to the aroma as well as fruit ripeness and quality (Fortes et al, 2011). Thus, their reduced biosynthesis in D could be one of the reasons for its aesthetic quality.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Comparison of Smooth and Rough Citrus limon L. Peels Grown on Same Trees and Harvested in Different Seasons

Long

Wang

et al. 2021

Front. Plant Sci.

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Background: Farmers harvest two batches fruits of Lemons (Citrus limon L. Burm. f.) i.e., spring flowering fruit and autumn flowering fruit in dry-hot valley in Yunnan, China. Regular lemons harvested in autumn have smooth skin. However, lemons harvested in spring have rough skin, which makes them less attractive to customers. Furthermore, the rough skin causes a reduction in commodity value and economical losses to farmers. This is a preliminary study that investigates the key transcriptomic and metabolomic differences in peels of lemon fruits (variety Yuning no. 1) harvested 30, 60, 90, 120, and 150 days after flowering from the same trees in different seasons.Results: We identified 5,792, 4,001, 3,148, and 5,287 differentially expressed genes (DEGs) between smooth peel (C) and rough peel (D) 60, 90, 120, and 150 days after flowering, respectively. A total of 1,193 metabolites differentially accumulated (DAM) between D and C. The DEGs and DAMs were enriched in the mitogen-activated protein kinase (MAPK) and plant hormone signaling, terpenoid biosynthesis, flavonoid, and phenylalanine biosynthesis, and ribosome pathways. Predominantly, in the early stages, phytohormonal regulation and signaling were the main driving force for changes in peel surface. Changes in the expression of genes associated with asymmetric cell division were also an important observation. The biosynthesis of terpenoids was possibly reduced in rough peels, while the exclusive expression of cell wall synthesis-related genes could be a possible reason for the thick peel of the rough-skinned lemons. Additionally, cell division, cell number, hypocotyl growth, accumulation of fatty acids, lignans and coumarins- related gene expression, and metabolite accumulation changes were major observations.Conclusion: The rough peels fruit (autumn flowering fruit) and smooth peels fruit (spring flowering fruit) matured on the same trees are possibly due to the differential regulation of asymmetric cell division, cell number regulation, and randomization of hypocotyl growth related genes and the accumulation of terpenoids, flavonoids, fatty acids, lignans, and coumarins. The preliminary results of this study are important for increasing the understanding of peel roughness in lemon and other citrus species.

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Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity

Cited by 33 publications

References 46 publications

Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development

Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

Transcriptome and Metabolome Comparison of Smooth and Rough Citrus limon L. Peels Grown on Same Trees and Harvested in Different Seasons

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