Use of ultra‐performance liquid chromatography–tandem mass spectrometry on sweet cherries to determine phenolic compounds in peel and flesh

Yuan, Guoqing; Wang, Meng; Jiang, Nan; Wang, Yao; Feng, Xiaoyuan

doi:10.1002/jsfa.9576

Cited by 8 publications

(12 citation statements)

References 42 publications

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“…The highest subtotal levels of bound phenolics were found in Hongyang (1.16 mg kg −1 FW), whereas the lowest concentration of bound phenolics was found in Xixuan (0.19 mg kg −1 FW). Like the conjugated fractions, caffeic acid was the predominant bound form in kiwifruits, which also was in accordance with the study reported in cherries 17 . Bound phenolics comprise a large proportion in many cereals (such as corn, wheat and rice), but the number is relative low in many fruits 16,34 .…”

Section: Resultssupporting

confidence: 90%

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Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars

Yuan

Hua

et al. 2021

J Sci Food Agric

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BACKGROUND Kiwifruit (Actinidia) has long been called the ‘king of fruits’ because of its unique flavor and the wide range of bioactive compounds which contains ascorbic acid, phenolics and minerals. These bioactivities are influenced by species and cultivar. However, to date few studies are concerned with the effect of ripening time on fruit quality. Here, early and late ripening kiwifruits were investigated to determine their content of ascorbic acid, organic acid, and phenolic compounds. RESULTS Early ripening cultivars contained higher quinic acid and malic acid, while citric acid were found in large amounts in late ripening kiwifruits. Most of the early ripening cultivars contained higher free phenolic fractions than the late ripening fruits, mainly due to the high levels of epicatechin. However, conjugated phenolics, mainly including caffeic and 2,3,4‐trihydroxybenzoic acid, achieved higher levels in the late ripening cultivars. Free phenolics were higher than conjugated phenolics in the early ripening cultivars. Principal component analysis revealed some key compounds that differentiated the kiwifruits, and all the kiwifruits were divided into two subgroups as early and late ripening cultivars. CONCLUSION Ripening time had a great impact on the accumulation of bioactive compounds. The early ripening cultivars, compared to the late ripening ones, were characterized by higher levels of free neochlorogenic acid and epicatechin, while the late ripening kiwifruits contained higher amounts of conjugated phenolics. Results from this study provide further insights into the health‐promoting phenolic compounds in kiwifruit, and also provide good evidence to aid consumer selection. © 2021 Society of Chemical Industry

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Section: Resultssupporting

confidence: 90%

“…Soluble‐free, soluble‐conjugated, and insoluble‐bound phenolics of kiwifruits were isolated following the method of our previously published study, with minor modifications 17 . Briefly, 5 g of kiwifruit was mixed with 20 mL of 80% acidified methanol (0.1% HCl, v/v).…”

Section: Methodsmentioning

confidence: 99%

Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars

Yuan

Hua

et al. 2021

J Sci Food Agric

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“…Flavonoid extracts were performed according to the method of Gao et al [ 65 ] with some modifications. Two grams of the freeze-dried powder of plum flesh was extracted with 30 mL of 80% methanol in the dark for 24 h at −20 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Phenolic and flavonoid analyses were performed as described previously by Gao et al . [ 65 ]. The samples were analysed by using an Acquity UPLC system (Waters, Milford, MA) with a triple quadrupole mass spectrometer (TQ-S, Waters Micromass, Manchester, UK).…”

Section: Methodsmentioning

confidence: 99%

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Weighted gene coexpression correlation network analysis reveals a potential molecular regulatory mechanism of anthocyanin accumulation under different storage temperatures in ‘Friar’ plum

Cheng

Wang

et al. 2021

BMC Plant Biol

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Background Flesh is prone to accumulate more anthocyanin in postharvest ‘Friar’ plum (Prunus salicina Lindl.) fruit stored at an intermediate temperature. However, little is known about the molecular mechanism of anthocyanin accumulation regulated by storage temperature in postharvest plum fruit. Results To reveal the potential molecular regulation mechanism of anthocyanin accumulation in postharvest ‘Friar’ plum fruit stored at different temperatures (0 °C, 10 °C and 25 °C), the fruit quality, metabolite profile and transcriptome of its flesh were investigated. Compared to the plum fruit stored at 0 °C and 25 °C, the fruit stored at 10 °C showed lower fruit firmness after 14 days and reduced the soluble solids content after 21 days of storage. The metabolite analysis indicated that the fruit stored at 10 °C had higher contents of anthocyanins (pelargonidin-3-O-glucoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and quercetin-3-O-rutinose), quercetin and sucrose in the flesh. According to the results of weighted gene coexpression correlation network analysis (WGCNA), the turquoise module was positively correlated with the content of anthocyanin components, and flavanone 3-hydroxylase (F3H) and chalcone synthase (CHS) were considered hub genes. Moreover, MYB family transcription factor APL (APL), MYB10 transcription factor (MYB10), ethylene-responsive transcription factor WIN1 (WIN1), basic leucine zipper 43-like (bZIP43) and transcription factor bHLH111-like isoform X2 (bHLH111) were closely related to these hub genes. Further qRT–PCR analysis verified that these transcription factors were specifically more highly expressed in plum flesh stored at 10 °C, and their expression profiles were significantly positively correlated with the structural genes of anthocyanin synthesis as well as the content of anthocyanin components. In addition, the sucrose biosynthesis-associated gene sucrose synthase (SS) was upregulated at 10 °C, which was also closely related to the anthocyanin content of plum fruit stored at 10 °C. Conclusions The present results suggest that the transcription factors APL, MYB10, WIN1, bZIP43 and bHLH111 may participate in the accumulation of anthocyanin in ‘Friar’ plum flesh during intermediate storage temperatures by regulating the expression of anthocyanin biosynthetic structural genes. In addition, the SS gene may play a role in anthocyanin accumulation in plum flesh by regulating sucrose biosynthesis.

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Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets

Gao,

Ping,

et al. 2024

Food Chemistry

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Use of ultra‐performance liquid chromatography–tandem mass spectrometry on sweet cherries to determine phenolic compounds in peel and flesh

Cited by 8 publications

References 42 publications

Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars

Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars

Weighted gene coexpression correlation network analysis reveals a potential molecular regulatory mechanism of anthocyanin accumulation under different storage temperatures in ‘Friar’ plum

Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets

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