Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

Dabbou, Samia; Lussiana, Carola; Maatallah, Samira; Gasco, Laura; Hajlaoui, Hichem; Flamini, Guido

doi:10.1016/j.plaphy.2015.12.015

Cited by 32 publications

(19 citation statements)

References 47 publications

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“…A drastic reduction of caryophyllene, which was the major compound in the green fruit, was observed (from 31.02% to 5.98%) in the fruit at this stage. These same compounds were detected by Caprioli et al (2016), Kupska et al (2014) and Dabbou et al (2016) in Concomitant to these changes, there is an accentuation of the purple color in the fruits, a factor that may be related to the degradation of chlorophyll and synthesis of pigments. The route of formation of these compounds occurs via the mevalonate route and 1-deoxylylulose 5-phosphate (DXP) pathway, which give rise to the different terpenes (Kitaoka et al, 2015).…”

Section: Resultssupporting

confidence: 54%

Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

2021

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During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the present study was evaluated during the development of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) the contents of pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * and b *) coloration and volatile composition using the HSPME-CGMS technique, at different stages of development. During development, an increase in the ºbrix variable was detected (6.92 to 9.02), and a decrease in the levels of vitamin C 1150 mg/100 g and total polyphenols 1280mg / 100g. Regarding the volatile composition, there was a difference of compounds according to the stage of development analyzed. Among the identified components, terpenes were the major class of compounds at all stages of maturation (p<0.05).

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Section: Resultssupporting

confidence: 54%

Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

2021

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“…In addition, other factors, like the rootstock ( Remorini et al., 2008 ), the water supply ( Tavarini et al., 2011 ), the growing region, climatic conditions, plant density, nutrient management and agronomic practices ( Dragovic-Uzelac et al., 2007 ; Buendía et al., 2008 ; Álvarez-Fernández et al., 2011 ), the state of maturation and various factors in the postharvest stage, and handling ( Gil et al., 2002 ; Dragovic-Uzelac et al., 2007 ; Tavarini et al., 2011 ; Scordino et al., 2012 ; Dabbou et al., 2016 ; Jia et al., 2009) influence fruit quality and the content of secondary organic compounds and thus consumers acceptance ( Minas et al., 2018 ). Regarding the geographic growing regions, the effect of altitude in the skin pigmentation of peach fruit has been studied.…”

Section: Pre- and Postharvest Treatments Affecting The Phytochemical mentioning

confidence: 99%

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

et al. 2020

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Phytochemicals or secondary metabolites present in fruit are key components contributing to sensory attributes like aroma, taste, and color. In addition, these compounds improve human nutrition and health. Stone fruits are an important source of an array of secondary metabolites that may reduce the risk of different diseases. The first part of this review is dedicated to the description of the main secondary organic compounds found in plants which include (a) phenolic compounds, (b) terpenoids/isoprenoids, and (c) nitrogen or sulfur containing compounds, and their principal biosynthetic pathways and their regulation in stone fruit. Then, the type and levels of bioactive compounds in different stone fruits of the Rosaceae family such as peach ( Prunus persica ), plum ( P. domestica , P. salicina and P. cerasifera) , sweet cherries ( P. avium ), almond kernels ( P. dulcis , syn. P. amygdalus ), and apricot ( P. armeniaca ) are presented. The last part of this review encompasses pre- and postharvest treatments affecting the phytochemical composition in stone fruit. Appropriate management of these factors during pre- and postharvest handling, along with further characterization of phytochemicals and the regulation of their synthesis in different cultivars, could help to increase the levels of these compounds, leading to the future improvement of stone fruit not only to enhance organoleptic characteristics but also to benefit human health.

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“…A voucher specimen (no. Oma [15][16][17][18] has been deposited in the Herbarium of the Laboratory of Bioressources: Biologie Integrative and Valorization, High Institute of Biotechnology of Monastir.…”

Section: Samplesmentioning

confidence: 99%

“…Volatile compounds were determined by headspace solid phase micro-extraction (HS-SPME) coupled to gas chromatography/mass spectrometry (GC/MS) as previously described. 17…”

Section: Phytochemicalsmentioning

confidence: 99%

Bioactivity and chemical characterization of Opuntia macrorhiza Engelm. seed oil: potential food and pharmaceutical applications

et al. 2017

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In the food industry, there is a continuous search for ingredients that might provide advantageous properties to food products, either considering their nutritional value or bioactivity, as well as flavouring and technological aspects. Crude oils are good examples of this type of ingredient, especially if obtained from nonconventional sources. Accordingly, the Opuntia macrorhiza Engelm. seed oil (OMSO) was chemically characterized and evaluated for different in vitro and in vivo bioactivities. OMSO presented physicochemical characteristics appropriate to be considered as an edible oil, namely low acidity value, stability to oxidation (high peroxide value and low K and K values), and high contents of unsaturated fatty acids (as shown by the iodine value) and saponifiable matter. Furthermore, this natural oil, owing to its rich phytochemical profile, showed relevant antioxidant activity (especially in lipid peroxidation inhibition assays), α-glucosidase inhibitory activity, cytotoxicity against human tumour cell lines, antibacterial (mainly against Gram positive species) and antifungal properties, as well as anti-inflammatory and analgesic activities. Furthermore, OMSO did not show any sign of acute toxicity on animals, highlighting its possible use in different applications, considering that this natural product is not expected to induce the adverse effects typically associated with synthetic bioactive agents (e.g., ampicillin, amphotericin B, or lysine acetylsalicilate).

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Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

Cited by 32 publications

References 47 publications

Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

Bioactivity and chemical characterization of Opuntia macrorhiza Engelm. seed oil: potential food and pharmaceutical applications

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