High total phenol content, antioxidant activity and mineral content in ‘Sweetheart’ cherry peel

Resende, M.; Paulo, L.; Antunes, P.; Miguel-Pintado, C.

doi:10.17660/actahortic.2017.1161.107

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Furthermore, phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and 4-coumarate-CoA ligase (4CL) are the phenolic biosynthetic genes [ 13 , 14 ]. Some studies have reported on the antioxidant activity of phenolic compounds in grape, cherry, and strawberry [ 15 , 16 , 17 ], but few studies have been performed on the accumulation of phenolic compounds and the related gene expression in plums during fruit development and maturation.…”

Section: Introductionmentioning

confidence: 99%

Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit

Zhang

Jing

Yan

et al. 2022

Foods

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Plums are widely consumed, contain high levels of phenolic compounds, and have strong antioxidant activity. In this study, the main Sichuan cultivars ‘Qiangcuili’ and ‘Cuihongli’ were used to study the changes in the appearance, internal quality, phenolic compounds, and antioxidant activities during fruit development and the expression of phenolic-compound-related structural genes. The results showed that, during development of the two plums, the total soluble solid and soluble sugar contents were highest at the mature stage. The phenolic contents (total phenol content (TPC), total flavonoid content (TFC), and total flavanol content (TFAC)) trended gradually downward as the fruits of the two cultivars matured, while the total anthocyanin content gradually increased in ‘Cuihongli’. The main phenolic components were neochlorogenic acid, chlorogenic acid, ferulic acid, benzoic acid, rutin, and proanthocyanidin B1. The changes in the DPPH and FRAP scavenging activities decreased with fruit ripening. The antioxidant capacity was positively correlated with the TPC, TFC, and TFAC. In the two cultivars, the total phenols, phenolic components, and antioxidant capacity were higher in the peel than in the pulp. CHS, PAL3, and HCT1 may be the regulatory genes related to the accumulation of phenolic substances in the pericarp and pulp of ‘Qiangcuili’ and ‘Cuihongli’. HCT1 may be an important regulator involved in the accumulation of chlorogenic acid in plums. The changes in the quality of the phenols, phenolic components, and antioxidant activity were elucidated during the development of the main plum cultivars in Sichuan, particularly the changes that provided a theoretical basis for the development of bioactive substances in local plum cultivars.

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Section: Introductionmentioning

confidence: 99%

Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit

Zhang

Jing

Yan

et al. 2022

Foods

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“…The antioxidant activity and mineral content in the 'Sweetheart' cherry peel were studied in Portugal (Resende et al 2017). All the nutritional concentrations in the peel were significantly higher than in the remaining fruit, showing its potential for nutritional complementary production.…”

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confidence: 99%

Sweet cherry research world overview 2015-2017

Blažek¹,

Zelený²,

Suran³

2022

Hortic. Sci.

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This review contains 208 citation items from 31 countries in total. The highest number of citations come from Spain (34) then from the USA (23), Italy (18) and China (16). Only one citation comes from Denmark, Georgia, Macedonia, and New Zealand. They are all included into 16 topics arranged in alphabetical order. The results or conclusions of each study are briefly described and arranged according to the year of the publication and alphabetical order of the authors. The most important topic was the physiological research containing 40 citations and then the evaluation of cultivars containing 33 citations. From the years of the review, the most important was 2017 with 122 items, whereas the least prolific year was 2015 containing only 35 items.

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High total phenol content, antioxidant activity and mineral content in ‘Sweetheart’ cherry peel

Cited by 2 publications

References 7 publications

Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit

Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit

Sweet cherry research world overview 2015-2017

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