Storage protein and amino acid contents of Tunisian and Chinese pomegranate (Punica granatum L.) cultivars

Elfalleh, Walid; Hannachi, Hédia; Guetat, Arbi; Tlili, Nizar; Guasmi, Ferdaous; Ferchichi, Ali; Ma, Ying

doi:10.1007/s10722-011-9739-9

Cited by 17 publications

(5 citation statements)

References 28 publications

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“…The arils (pulp and seeds) represent 40% to 70% of the total fruit weight (Zaouay et al, 2012). Pomegranate seed, the by-product of pomegranate juice processing that may represent up to about 5% to 15% of the edible part, contains a range of nutraceutical components such fibers, proteins, and lipids (Elfalleh et al, 2012;Liu et al, 2009). Otherwise, pomegranate fruit is subject to cracking that is one of the serious physiological disorders in many fruit species.…”

Section: Introductionmentioning

confidence: 99%

Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

Zaouay

Brahem

Boussaa

et al. 2020

International Journal of Fruit Science

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The present study was conducted to determine the composition of pomegranate seed oils according to fruit cracking and maturity stage. Quality attributes and fatty acid profile of seed oils of intact and cracked fruits from two pomegranate varieties (Gabsi and Chelfi) were studied at two different harvest dates (1 September and mid October). The variety, harvest date, and fruit cracking were proved to affect significantly seed oil quality. 'Gabsi' variety exhibited higher seed oil content and total phenolic content compared to those in 'Chelfi' fruits. However, seed oils from 'Chelfi' fruits were characterized by the highest amounts of palmitic, palmitoleic, linoleic, and stearic acids. Seeds from cracked fruits exhibited higher oil content than those in intact fruits. Fruit cracking increased the peroxide value, phenol concentration, and the contents of linoleic, linolenic, catalpic, and erucic acids while decreased the β-carotene content. Changes occur in analytical parameters and fatty acid profile as the ripening process progressed. A significant decrease in free acidity content was noted while the peroxide value, the palmitic and linoleic acid contents increased with the delay of harvest. Therefore, the variety, fruit cracking, and harvest date contribute largely to the characteristics of pomegranate seed oils.

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Section: Introductionmentioning

confidence: 99%

Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

Zaouay

Brahem

Boussaa

et al. 2020

International Journal of Fruit Science

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“…Amino acid content is an important factor to evaluate nutritional value. Many plants have been investigated for their content or biodiversity of free amino acids (Pratta et al, 2011;Elfalleh et al, 2012). However, little is known about the comprehensive assessment of buckwheat seeds based on the contents of rutin, quercetin, and free amino acids.…”

Section: Introductionmentioning

confidence: 99%

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

Bai¹,

Feng²,

Hao³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. In this study, five common buckwheats and nine tartary buckwheats grown at different locations were analyzed for the contents of rutin, quercetin, and amino acids by high-performance liquid chromatography and spectrophotometry. The rutin content was higher than quercetin in buckwheat seeds. Rutin content was in the range from 0.05 (0.05 g per 100 g dry seeds) to 1.35% of buckwheat seeds. Quercetin content varied from 0.01 to 0.17% and in some common buckwheats it was even difficult to detect. Comparatively, tartary buckwheat seeds contained more rutin and quercetin than common buckwheat seeds. Meanwhile, the bran has higher rutin content than the farina in tartary buckwheat seeds, with a respective content of 0.45 to 1.19% and 0.14 to 0.67%. It was found that amino acid contents were around 1.79 to 12.65% (farina) and 5.74 to 7.89% (bran) in common buckwheats, and 1.73 to 5.63% (farina) and 2.64 to 16.78% (bran) in tartary buckwheat seeds. The highest total rutin content was found to be 1.35% in tartary buckwheat seeds from Sichuan, China. The highest total amounts of amino acid were detected to be 20.13% in tartary buckwheat seeds from Changzhi, Shanxi Province (China). Our 19041 Rutin, quercetin, and amino acid analysis in buckwheat ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (4): 19040-19048 (2015) results suggested that food products made of whole-buckwheat flour are healthier than those made of fine white flour.

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“…The present research provides data on the protein patterns as well as on the activity of diverse antioxidative enzymes in two pomegranate varieties grown in two different environments. Early studies carried out on the protein content of pomegranate revealed that the major identified proteins corresponded to storage proteins, mainly albumins, globulins, prolamines, and glutelins [56]. Contemporary works that applied 2-D/LC/MS (2-D/Liquid Chromatography/Mass Spectrometry) and HPLC/MS (High Performance Liquid Chromatography/Mass Spectrometry) approaches reported a battery of proteins including class III-chitinases, selenium-binding proteins, anthocyanidin synthase, chalcone synthase, cinnamyl alcohol dehydrogenase and flavonol 3-O-glucosyltransferase and other non-storage proteins [30,57,58].…”

Section: Discussionmentioning

confidence: 99%

Pomegranate (Punica granatum L.) Fruits: Characterization of the Main Enzymatic Antioxidants (Peroxisomal Catalase and SOD Isozymes) and the NADPH-Regenerating System

et al. 2019

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Pomegranate (Punica granatum L.) is a common edible fruit. Its juice can be used as a source of antioxidative compounds, primarily polyphenols and vitamin C, in addition to other vitamins and minerals. Nevertheless, little is still known about how the enzymatic machinery, mainly that related to oxidative metabolism, is influenced by the genotype and the environmental and climate conditions where pomegranate plants grow. In this work, seeds and juices from two pomegranate varieties (Valenciana and Mollar) grown in two different Spanish locations were assayed. Both varieties showed clear differences in their respective polypeptide profiles. The analysis of the isoenzymatic superoxide dismutase (SOD) activity pattern displayed one Mn-SOD and five CuZn-SODs (I–V) whose abundances depended on the variety. Furthermore, by immunoblot assays, at least one additional Fe-SOD with a subunit size of about 23 kDa was also detected in both varieties. Besides this, the presence of the H2O2-scavenging peroxisomal catalase in seeds and juice indicates that an active metabolism of reactive oxygen species (ROS) takes place in this fruit, but the two pomegranate varieties showed opposite activity profiles. The activities of the main NADPH-regenerating enzymes, including glucose-6-phosphate dehydrogenase (G6PDH), 6-phosphlogluconate dehydrogenase (6PGDH), NADP-dependent isocitrate dehydrogenase (NADP-ICDH), and NADP-dependent malic enzyme (NADP-ME), were studied in the same plant materials, and they behaved differently depending on the genotype. Finally, our data demonstrate the presence of two specific enzymes of the peroxisomal glyoxylate cycle, malate synthase (MS) and isocitrate lyase (ICL). These enzymes participate in oilseeds by channeling the lipid catabolism to the carbohydrate synthesis for further use in seed germination and early seedling growth. The results obtained in this work indicate that a similar mechanism to that reported in oilseeds may also operate in pomegranate.

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Storage protein and amino acid contents of Tunisian and Chinese pomegranate (Punica granatum L.) cultivars

Cited by 17 publications

References 28 publications

Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

Pomegranate (Punica granatum L.) Fruits: Characterization of the Main Enzymatic Antioxidants (Peroxisomal Catalase and SOD Isozymes) and the NADPH-Regenerating System

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