Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation

Weiqin, LI; Hu, Qingping; Xu, Jianguo

doi:10.1016/j.foodchem.2014.11.125

Cited by 43 publications

(18 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this regard, Li et al [44] reported average L*, a*, b*, TSS, and TA values of hawthorn samples as from 33 to 54, from −5 to 17, from 12 to 21, 7%, and 3%, respectively, which are in agreement with our present results. On the other hand, Özcan et al [17] showed average pH and acidity values of hawthorn fruits as 3.38% and 1.98%, respectively.…”

Section: Physicochemical Characterizationsupporting

confidence: 93%

See 1 more Smart Citation

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Alirezalu

Ahmadi

Salehi

et al. 2020

Foods

View full text Add to dashboard Cite

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.

show abstract

Section: Physicochemical Characterizationsupporting

confidence: 93%

“…These traits can be used for the evaluation of diversity and release of a new cultivar. Therefore, some investigations suggested that the physicochemical characteristics of hawthorn fruit are influenced by species and collection location (origin) [17,[42][43][44].…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Alirezalu

Ahmadi

Salehi

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Maturation of fruits is usually accompanied by the accumulation of sugars and anthocyanins. [24][25][26] In our present study, the color of C. officinalis fruits turned red in CF3 by the accumulation of anthocyanin, which was confirmed by color-difference meter. In addition, sugar content of CF3 was higher compared to CF1 and CF2 (data not shown).…”

Section: Effect Of Maturation Stages On Loganin Contentsupporting

confidence: 81%

Variation of loganin content in Cornus officinalis fruits at different extraction conditions and maturation stages

Ahn

et al. 2017

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Efficient preparation of loganin from Cornus officinalis fruits was investigated. First, effect of extraction conditions on loganin yield was measured. The loganin content in C. officinalis extract was greatly affected by ethanol concentration and extraction time whereas extraction temperature exerted relatively little effect. Response surface methodology with Box-Behnken design suggested optimized extraction condition for maximum loganin yield as ethanol concentration, 32.0%; temperature 46.2 °C and extraction time, 46.7 min, which yielded 10.4 μg loganin/mg dried fruit. Next, the effect of maturation stage of C. officinalis fruits on loganin content was investigated. The loganin content in the extract of C. officinalis fruits was decreased as the maturation process. The loganin content in the unripe fruits was 18.0 μg/mg extract whereas reduced to 13.3 μg/mg extract for ripe fruits. Taken together, our present study suggested the importance of extraction condition and maturation stages for efficient preparation of loganin from C. officinalis fruits.

show abstract

“…According to Kivrak et al (2014), the total free amino acids were 0.20% in the giant puffball mushroom (Calvatia gigantea) using UPLC-MS/MS. Content of free amino acids in hawthorns at different maturation stages was 0.32 to 0.35% (Li et al, 2015). In the seeds of vegetable soybeans the amount of the free amino acids ranged from 0.46 to 1.02% (Song et al, 2013) and the contents of cocoa samples varied between 0.52 and 1.81% (Marseglia et al, 2014).…”

Section: Content Of Amino Acids In Buckwheat From Different Locationsmentioning

confidence: 95%

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

Bai¹,

Feng²,

Hao³

et al. 2015

Genet. Mol. Res.

View full text Add to dashboard Cite

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.

show abstract

Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation

Cited by 43 publications

References 28 publications

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Variation of loganin content in Cornus officinalis fruits at different extraction conditions and maturation stages

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

Contact Info

Product

Resources

About