Volatile constituents and ellagic acid formation in strawberry fruits of selected cultivars

Zhao, Jing; Liu, Junjie; Wang, Fuqiang; Wang, Shuaishuai; Feng, Hui; Xie, Xingbin; Hao, Fuling; Zhang, Linzhong; Fang, Congbing

doi:10.1016/j.foodres.2020.109767

Cited by 28 publications

(18 citation statements)

References 47 publications

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“…Although volatile organic compounds are believed to underlie aroma and taste among varieties/cultivars of domesticated fruit tree species, there is remarkably few studies on fruit volatile diversity in these crops. Our study suggests substantial diversity in fruit volatile compounds between date palm varieties; such variation has also been observed in other fruit crop species such as Muscadine grapes (Deng et al, 2021), mangoes (Li et al, 2017), and strawberries (Zhao et al, 2020;Fan et al, 2021).…”

Section: Discussionsupporting

confidence: 70%

Patterns of Volatile Diversity Yield Insights Into the Genetics and Biochemistry of the Date Palm Fruit Volatilome

et al. 2022

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Volatile organic compounds are key components of the fruit metabolome that contribute to traits such as aroma and taste. Here we report on the diversity of 90 flavor-related fruit traits in date palms (Phoenix dactylifera L.) including 80 volatile organic compounds, which collectively represent the fruit volatilome, as well as 6 organic acids, and 4 sugars in tree-ripened fruits. We characterize these traits in 148 date palms representing 135 varieties using headspace solid-phase microextraction gas chromatography. We discovered new volatile compounds unknown in date palm including 2-methoxy-4-vinylphenol, an attractant of the red palm weevil (Rhynchophorus ferrugineus Olivier), a key pest that threatens the date palm crop. Associations between volatile composition and sugar and moisture content suggest that differences among fruits in these traits may be characterized by system-wide differences in fruit metabolism. Correlations between volatiles indicate medium chain and long chain fatty acid ester volatiles are regulated independently, possibly reflecting differences in the biochemistry of fatty acid precursors. Finally, we took advantage of date palm clones in our analysis to estimate broad-sense heritabilities of volatiles and demonstrate that at least some of volatile diversity has a genetic basis.

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Section: Discussionsupporting

confidence: 70%

Patterns of Volatile Diversity Yield Insights Into the Genetics and Biochemistry of the Date Palm Fruit Volatilome

et al. 2022

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“…Strawberry ( Fragaria × ananassa Duch.) belongs to the Rosaceae family, and is one of the most commonly consumed berry fruit and cash crops worldwide, with more than 2000 varieties [ 1 ]. Because of the high content of ellagic acid (EA) and its precursors, strawberries are considered functional foods [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.

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“…21 Jumlah asam elagat pada stroberi lebih tinggi 3-10 kali lipat jika dibandingkan dengan jenis kacang dan buah penting lainnya. 25 Asam elagat dan asam malat akan mengalami reaksi oksidasi, dimana elektron akan dilepaskan dan berikatan dengan zat warna (kromofor) sehingga anasir gigi tiruan akan tampak lebih putih. Zat warna yang berperan dalam penelitian ini ialah senyawa polifenol yaitu tanin yang banyak terkandung dalam daun teh.…”

Section: Bahasanunclassified

Effect of Strawberry Extract (Fragaria x ananassa) towards Discoloration of Artificial Teeth due to Tea Immersion

Simamora

Purnomo

Limijadi

et al. 2022

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Discoloration of acrylic resin teeth can cause esthetic problem. Alkaline peroxide is commonly used as a denture cleanser, however, due to its side effects, an alternative material such as strawberry (Fragaria x ananassa) that contains ellagic acid and malic acid can be used to whiten and clean the teeth. This study was aimed to determine the effect of strawberry extract with concentrations of 65%, 75%, 85%, and 95% towards discoloration of artificial tooth due to tea immersion. This was an experimental laboratory study with a pre-test and post-test control group design. Artificial teeth made from acrylic resin were tested for color changes after immersion in tea for seven days followed by immersion in strawberry extract with concentrations of 65%, 75%, 85%, 95%, and alkaline peroxide for seven days. Color measurement was carried out using the chromameter and CIE L*a*b* system. Paired t-test showed a significant difference (p<0.05) in all values of 'L', 'a', and 'b' groups before and after treatment except for the value of 'b' immersion with alkaline peroxide and 75% strawberry extract. One way Anova test showed significant results in all groups. The strongest to the weakest tea stain cleanser was the group of 95% strawberry extract, 85% strawberry extract, alkaline peroxide, 75% strawberry extract, and 65% strawberry extract, respectively. In conclusion, strawberry extract at 65%, 75%, 85%, and 95% concentration affected the brightness of discolored artificial tooth due to tea immersion. The best change in brightness occurred at 95% concentration of strawberry extract.Keywords: strawberry extract; discoloration; artificial tooth; tea; alkaline peroxide Abstrak: Diskolorasi anasir gigi tiruan resin akrilik dapat menyebabkan masalah estetik. Alkalin peroksida merupakan pembersih gigi tiruan yang umum digunakan dengan beberapa efek samping sehingga diperlukan bahan alternatif seperti buah stroberi (Fragaria x ananassa) yang mengandung asam elagat (ellagic acid) dan asam malat (melic acid) yang dapat digunakan untuk memutihkan dan membersihkan gigi. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak stroberi konsentrasi 65%, 75%, 85%, dan 95% terhadap diskolorasi pada anasir gigi tiruan akibat perendaman teh. Jenis penelitian ialah eksperimental laboratoris dengan pre-test and post-test control group design. Anasir gigi tiruan berbahan resin akrilik diuji perubahan warna setelah direndam teh selama tujuh hari dan setelah direndam ekstrak stroberi dengan konsentrasi sebesar 65%, 75%, 85%, 95%, serta alkalin peroksida selama tujuh hari. Pengukuran warna dilakukan dengan menggunakan chromameter sistem CIE L*a*b*. Hasil uji paired t-test menunjukkan perbedaan bermakna (p<0,05) pada semua nilai ‘L’, ‘a’, dan ‘b’ kelompok sebelum dan sesudah perlakuan kecuali pada nilai ‘b’ perendaman dengan alkalin peroksida dan ekstrak dengan konsentrasi 75%. Hasil uji one way Anova menunjukkan hasil bermakna pada semua kelompok. Pembersihan noda teh terkuat hingga terlemah yaitu pada kelompok ekstrak stroberi 95%, ekstrak stroberi 85%, alkalin peroksida, ekstrak stroberi 75%, dan ekstrak stroberi 65% secara berturut. Simpulan penelitian ini ialah terdapat pengaruh ekstrak stroberi konsentrasi 65%, 75%, 85%, dan 95% terhadap kecerahan anasir gigi tiruan yang telah terdiskolorasi oleh teh. Perubahan kecerahan terbesar terjadi pada ekstrak stroberi konsentrasi 95%.Kata kunci: ekstrak stroberi; diskolorasi; anasir gigi tiruan; teh; alkalin peroksida

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Volatile constituents and ellagic acid formation in strawberry fruits of selected cultivars

Cited by 28 publications

References 47 publications

Patterns of Volatile Diversity Yield Insights Into the Genetics and Biochemistry of the Date Palm Fruit Volatilome

Patterns of Volatile Diversity Yield Insights Into the Genetics and Biochemistry of the Date Palm Fruit Volatilome

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Effect of Strawberry Extract (Fragaria x ananassa) towards Discoloration of Artificial Teeth due to Tea Immersion

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