Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China

Li, Yingcan; Gu, Pan; Wang, Liwei; Wang, Shaoyang; Yang, Hyung-Jin; Zhang, Bolin; Zhu, Baoqing; Ma, Chao

doi:10.1111/jfpp.13197

Cited by 6 publications

(7 citation statements)

References 43 publications

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“…Amino acids are organic compounds that among other functions have an important role in protein biosynthesis and secondary metabolite syntheses. In addition to their role as building blocks of proteins, amino acids function as precursors or intermediates in biosynthetic pathways such as production of color molecules and volatiles in fruits, energy release through degradation, signaling processes in plant metabolism regulation and plant stress response (Creighton, 1993; Tatjana et al, 2015; Li et al, 2017). Plants are a nutritional source for these elements and hence the importance of amino acid availability in fruits.…”

Section: Primary Metabolitesmentioning

confidence: 99%

“…Schematic illustration of amino acid content in pomegranate fruit tissues from different varieties and countries. The values presented are average values of the percentage of each amino acid of the total amount of amino acids measured: (A) juice from China by Li et al (2017); (B) juice from Turkey by Tezcan et al (2013); (C) peel powder from Egypt by Rowayshed et al (2013); (D) seed powder from Tunisia and Egypt by Elfalleh et al (2011) and Rowayshed et al (2013). …”

Section: Primary Metabolitesmentioning

confidence: 99%

“…Li et al (2017) studied amino acids in juices of separated arils of six Chinese cultivars from two regions. Glutamine, serine, aspartate, and alanine are the most abundant amino acids in the juice, while glycine was not detected.…”

Section: Primary Metabolitesmentioning

confidence: 99%

“…A study on juices of six pomegranate cultivars grown in two regions in China revealed that the genotype of the pomegranate had a significant effect on the amino acid profile and content (Li et al, 2017). Clustering analysis relying on amino acid content showed segregation of amino acids in these pomegranate cultivar juices.…”

Section: Primary Metabolitesmentioning

confidence: 99%

“…Li et al (2017) studied six pomegranate cultivars from Shandong (near the ocean) and Xinjiang (Eurasian continental climate) regions in China. The pomegranate juices from separated arils from Shandong had higher levels of total amino acids and of essential amino acids than those from Xinjiang.…”

Section: Primary Metabolitesmentioning

confidence: 99%

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Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

et al. 2019

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Pomegranate ( Punica granatum L.) is an important and interesting fruit tree that is cultivated in many parts of the world. In recent years, along with the increase in its cultivation and consumption there has been a dramatic increase in the scientific interest in its biology, methods of cultivation, adaptation to environmental cues and its health-promoting properties. Quite a large proportion of the various metabolites produced in the pomegranate were determined and their content in the bark, roots, leaves, and fruit was reported. Many reviews on polyphenolic compound content, antioxidant activity and health-promoting compounds were published recently. However, only very few recent reports were dedicated to primary metabolites, despite the fact that much work was done on organic acids, sugars, proteins, lipids, and amino acids of the pomegranate fruit. In this review, a special effort was made to present these recent studies and the review is devoted to primary metabolites. The reported data show high variation in the content of primary metabolites within the pomegranate fruit; therefore the data is presented (whenever possible) according to fruit tissues (peel, arils, and seeds), developmental stages of the fruit, environmental and climatic conditions, and genetic background. Most of the data on pomegranate is based on metabolic content and contains no genetic or molecular analysis except for work done on anthocyanins and hydrolyzable tannins. In those cases, gene assignment and genetic control studies were pointed out in the review. The recent publication of the genome sequences from several pomegranate varieties and transcriptomic data from fruits, flowers, and leaves is expected to facilitate the understanding of genetic control of metabolites in pomegranate.

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Section: Primary Metabolitesmentioning

confidence: 99%

Section: Primary Metabolitesmentioning

confidence: 99%

Section: Primary Metabolitesmentioning

confidence: 99%

Section: Primary Metabolitesmentioning

confidence: 99%

Section: Primary Metabolitesmentioning

confidence: 99%

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Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

et al. 2019

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Widely targeted metabolomics reveal the distribution of primary and secondary metabolites in pomegranate fruit

Chen,

Liu,

Zhu

et al. 2024

Food Science & Nutrition

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The pomegranate fruit is valued for its nutritional and medicinal properties, and the composition and content of primary and secondary metabolites are the main factors impacting its nutritional and medicinal properties. However, a deep understanding of metabolites in different parts of fruit is still lacking. Here, the peel, aril, and seed of mature pomegranate fruits were analyzed separately to compare metabolic component differences using UPLC/MS–MS. A total of 858 metabolites belonging to 11 classes were identified, of which flavonoids, such as delphinidin‐3‐O‐glucoside and cyanidin‐3‐O‐glucoside; tannins, such as ellagic acid and punicalin; and terpenoids, such as corosolic acid and madasiatic acid, were upregulated in the peel. Lipids, such as punicic acid, methyl linolenate, and linoleic acid; alkaloids, such as indole and choline; nucleotides and derivatives mainly including 2‐deoxyribose‐1‐phosphate and 9‐(arabinosyl)‐hypoxanthine, were upregulated in seeds. Phenolic acids, such as 1‐O‐galloyl‐4,6‐(S)‐HHDP‐β‐D‐glucose and 1,7‐di‐O‐galloyl‐D‐sedoheptulose, and flavonoids, such as cyanidin‐3‐O‐glucoside, cyanidin‐3‐O‐(2″‐O‐xylosyl) galactoside, and delphinidin‐3‐O‐glucoside, were upregulated in aril. The flavone and flavonol biosynthesis (ko00944) pathways were significantly enriched between the peel and seed, as were the anthocyanin biosynthesis (ko00944) pathways between the aril and seed and the flavonoid biosynthesis (ko00941) pathways between the peel and aril. Additionally, functional antioxidants, such as 10,16‐dihydroxypalmitic acid, 3‐O‐methylellagic acid, and 3,3’‐O‐dimethylellagic acid, were first identified in pomegranate fruits. Our results revealed the composition and abundance of primary and secondary metabolites in pomegranate fruit, which can lay the foundation for further elucidation of its nutritional and medicinal properties.

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Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

et al. 2023

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BACKGROUNDAnthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health‐promoting effects against cancer and coronary heart disease. However, 5‐hydroxymethylfurfural (HMF) at some concentrations causes anthocyanin degradation. The present study aimed to reduce the degradation of PJ anthocyanins as a result of HMF at various concentrations (0–20 mg L−1) through phenolic acid [PA; ferulic (FA), gallic (GA) and caffeic acids (CA)] copigmentation during storage at 20 °C.RESULTSA strong correlation (r = 0.872) was found between anthocyanin degradation rate and HMF concentration in PJ without PA addition. An increase in HMF concentration during storage caused faster (< 32%) anthocyanin degradation. However, PA addition reduced (< 60 times) the HMF formation rate. The lowest HMF formation rates (0.07–0.28 day−1) were determined in PJ with added GA. Although GA caused an important increase in content of cyanidin‐3‐glucoside (16–42%), which is major PJ anthocyanin, against HMF at all concentrations, CA (15%) and FA (28%) increased cyanidin‐3‐glucoside content against 10 mg of HMF L−1. FA maintained its protection effect against the highest HMF concentration (20 mg of HMF L−1), but CA lost its protection effect. Generally, FA increased stabilities of hyperchromic effect (HE) (9.6–27.7%) and colour density (CD) (57.1–74.3%) at all HMF concentrations, although CA increased HE stability (19.8–37.7%) in the presence of 10 and 20 mg of HMF L−1. Interactions of ‘all individual anthocyanins‐FA’ and ‘delphinidin‐based anthocyanins‐GA/CA’ resulted in copigmentation.CONCLUSIONFA addition was recommended to increase CD and HE for PJ containing HMF between 3.1–5.6 mg L−1, whereas the addition of GA was recommended to increase anthocyanin stability for PJ containing 12.0 mg of HMF L−1. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China

Cited by 6 publications

References 43 publications

Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

Widely targeted metabolomics reveal the distribution of primary and secondary metabolites in pomegranate fruit

Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

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