Phytochemicals in fruits of two <i>Prunus domestica</i> L. plum cultivars during ripening

Usenik, V.; Štampar, Franci; Kastelec, Damijana

doi:10.1002/jsfa.5783

Cited by 49 publications

(60 citation statements)

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“…The prevailing organic acid in plum fruit was malic acid, which is in accordance with previous studies . Bae et al determined that organic acids in Prunus fruit mostly decrease until fruits are fully ripened.…”

Section: Discussionsupporting

confidence: 86%

“…The prevailing organic acid in plum fruit was malic acid, which is in accordance with previous studies. 25,26 Bae et al 27 determined V Usenik, MV Marn that organic acids in Prunus fruit mostly decrease until fruits are fully ripened. If we consider the decrease in acids as a sign of fruit ripening, we can conclude that PPV infection altered the ripening process with earlier decrease of OA.…”

Section: Discussionmentioning

confidence: 99%

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Sugars and organic acids in plum fruit affected by Plum pox virus

Usenik

Marn

2016

J Sci Food Agric

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Sugars and organic acids in plum fruit affected by Plum pox virus

Usenik

Marn

2016

J Sci Food Agric

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“…Based on the relatively high content of sugars in Sorbus fruits, they could be used as a natural sweetener for the preparation of fruit jams. It is interesting that some cultivars of fruit species, which are quite often used for jams, for example, apricot, peach, or plums (Usenik and others ; Bae and others ), contain lower concentration of total sugars compared to some Sorbus genotypes. Sorbus genotypes, which contain high content of sugars, could also be recommended for the production of alcoholic beverages (for example, brandy).…”

Section: Resultsmentioning

confidence: 99%

Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes

Mikulič-Petkovšek

Krška

Kiprovski

et al. 2017

Journal of Food Science

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In this study, biochemical profile of fruits of 9 Sorbus genotypes was analyzed. The content of total sugars ranged from 69.7 g/kg ('Titan') to 217.5 g/kg (Sorbus torminalis) and total organic acids from 17.7 g/kg ('Businka') to 40.2 g/kg (S. torminalis). The highest content of total anthocyanins had 'Burka' (871 mg/kg FW) and 'Businka' (856 mg/kg FW). Quercetin derivatives represented more than 95% of total flavonols. 'Alaja krupnaja' had 3.5- to 29-fold higher rutin content than other analyzed genotypes. S. torminalis fruits had the greatest diversity of isorhamnetin and kaempferol derivatives. Chlorogenic acid was the major hydroxycinnamic acid and its share was 33% to 73% of total analyzed hydoxycinnamic acid derivatives. The richest in chlorogenic acid were 'Krasavica' and 'Alaja krupnaja' fruits. Cultivar 'Businka' had the highest content of epicatechin (40.7 mg/kg) and neochlorogenic acid (1061 mg/kg). Different procyanidin oligomers were detected among flavanols in Sorbus fruits. The highest content of total flavanols was measured in 'Alaja Krupnaja' fruits. Cultivars 'Krasavica' (84.5 mg/kg) and 'Burka' (85.1 mg/kg) had 1.2- to 6.9-fold higher amount of total carotenoids. 'Businka' was highlighted as the richest in total tannin and phenolic contents (3768 mg GAE/kg) and consequently, it had the highest antioxidant activity (57.6 mM TE/kg FW). Being abundant in polyphenolics, some extracts of Sorbus genotypes, for example, 'Businka,' 'Burka,' and 'Alaja krupnaja' could serve as valuable resource of bioactive compounds to food and pharmaceutical industries.

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“…Ripening significantly increased ANTH; the most in nec, and in und more than in h. The higher ANTH content in symptomatic fruit shows the stress-protective role of anthocyanins in the plant (Mikulic Petkovsek et al 2011, 2013a. It is well known that a riper plum contains more anthocyanins (Diaz-Mula et al 2008;Usenik et al 2013). The same is true for FLAVO.…”

Section: Groups Of Phenolicsmentioning

confidence: 99%

How does sharka affect the phenolics of plum fruit (Prunus domestica L.)?

Usenik¹,

Štampar²,

Kastelec³

et al. 2017

Hort. Sci. (Prague)

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Plum pox virus (PPV), the causal agent of the sharka disease, is the most important viral disease in plums. To understand plant defense response against PPV-infection, changes in the composition of phenolics were studied in plum fruit (Prunus domestica L.). The phenolics were determined in visually undeformed and necrotic tissue during the last three ripening stages. The results indicated a significantly modified composition of anthocyanins, flavonols and hydroxycinnamic acids, in necrotic tissue the most. The phenolics differed significantly also between developmental stages and give insight into the phenolic profile of fallen unripe fruit. This study shows how PPV infection induces the biosynthesis of flavonoids in plum fruit.

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Phytochemicals in fruits of two Prunus domestica L. plum cultivars during ripening

Abstract: The composition of phytochemicals in P. domestica fruit depends on fruit tissue, ripening stage and the cultivar. Peel contributes to the TAA on average 20 times more than flesh.

Cited by 49 publications

References 31 publications

Sugars and organic acids in plum fruit affected by Plum pox virus

Sugars and organic acids in plum fruit affected by Plum pox virus

Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes

How does sharka affect the phenolics of plum fruit (Prunus domestica L.)?

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