Dynamic changes of phenol and antioxidant capacity during fruit development of three Actinidia species (kiwifruit)

Huang, Chunhui; Tao, Junjie; Liao, Guanglian; Xie, Min; Qu, Xueyan; Chen, Lu; Xu, Xiaobiao

doi:10.1016/j.scienta.2020.109571

Cited by 27 publications

(20 citation statements)

References 20 publications

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“…Overall, the contents of most flavanols, flavonols, and phenolic acids exhibited a continuous decreasing trend during fruit growth and development in the Donghong kiwifruit (Figure ). A similar result has been obtained in studies on dynamic changes in total phenols and flavonoids in other different kiwifruit cultivars, such as in the Jinkui kiwifruit (Actinidia deliciosa), Ganmi-6 kiwifruit (Actinidia eriantha), and Hongyang kiwifruit …”

Section: Discussionsupporting

confidence: 84%

Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit

Liang

Deng

et al. 2020

J. Agric. Food Chem.

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The newly released Donghong kiwifruit is a promising commercial cultivar. The dynamic changes of major phenolic compounds (flavonols, flavanols, phenolic acids, and anthocyanins) during the representative stages of fruit development and ripening of the Donghong kiwifruit were determined by high-performance liquid chromatography. The corresponding time-course transcriptional changes were evaluated using the combined analysis of RNA-Seq and qRT-PCR. The most predominant phenolic compound in the Donghong kiwifruit was epicatechin. Cyanidin 3-O-[2-O-(β-xylosyl)-β-galactoside] and cyanidin 3-O-β-galactoside were two essential anthocyanins detected. Candidate genes and pathways involved in phenolic compounds biosynthesis were highlighted. The structural genes (AcLDOX2, Ac5GGT1, and Ac5AT2) and the transcription factor (bHLH74-2) were strongly associated with anthocyanin biosynthesis. AcMYB4-1 may be a novel transcription factor that reduces anthocyanin accumulation. Results from the study may be a very useful supplement to current knowledge of molecular mechanisms to elucidate coloration in the red-fleshed kiwifruit and could help breeders modify the kiwifruit germplasm.

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Section: Discussionsupporting

confidence: 84%

Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit

Liang

Deng

et al. 2020

J. Agric. Food Chem.

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“…We found that the total phenolic acids and flavonoids content of the jujube fruit decreased, as the fruit developed; this is consistent with the results obtained by Zhao et al [ 37 ] and Shen et al [ 38 ] for jujube and Huang et al [ 39 ] for kiwifruit ( Actinidia deliciosa Planch) determined using spectrophotometry. In addition to phloridzin, the content of other phenolic acids and flavonoids also decreased with fruit development, supporting the results of Xia et al [ 40 ] who studied the dynamic changes in the flavonoids composition in apricot during fruit development.…”

Section: Discussionsupporting

confidence: 92%

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

et al. 2021

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The composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese jujube (Ziziphus jujuba Mill.) were systematically examined using ultra-high-performance liquid chromatography to provide a reference for the evaluation and selection of high-value resources. Five key results were identified: (1) Overall, 13 different phenolic acids and flavonoids were detected from among the 20 excellent jujube varieties tested, of which 12 were from the fruits, 11 from the leaves, and 10 from the stems. Seven phenolic acids and flavonoids, including (+)-catechin, rutin, quercetin, luteolin, spinosin, gallic acid, and chlorogenic acid, were detected in all tissues. (2) The total and individual phenolic acids and flavonoids contents significantly decreased during fruit development in Ziziphus jujuba cv.Hupingzao. (3) The total phenolic acids and flavonoids content was the highest in the leaves of Ziziphus jujuba cv.Hupingzao, followed by the stems and fruits with significant differences among the content of these tissues. The main composition of the tissues also differed, with quercetin and rutin present in the leaves; (+)-catechin and rutin in the stems; and (+)-catechin, epicatechin, and rutin in the fruits. (4) The total content of phenolic acid and flavonoid ranged from 359.38 to 1041.33 μg/g FW across all examined varieties, with Ziziphus jujuba cv.Jishanbanzao having the highest content, and (+)-catechin as the main composition in all 20 varieties, followed by epicatechin, rutin, and quercetin. (5) Principal component analysis showed that (+)-catechin, epicatechin, gallic acid, and rutin contributed to the first two principal components for each variety. Together, these findings will assist with varietal selection when developing phenolic acids and f lavonoids functional products.

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“…Moreover, there was a decrease in total phenolic acid content after heat treatment, and it might have been consumed by yeast or transferred to other compounds [26]. It has been shown that gallic acid and p-hydroxybenzoic acid were reduced after fermentation [27]. Clark et al [28] found that flavanol-type phenolic compounds such as epicatechin in white wines underwent oxidation and subsequent polymerization.…”

Section: Discussionmentioning

confidence: 99%

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

Liu,

Yuan,

et al. 2021

Molecules

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High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.

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Dynamic changes of phenol and antioxidant capacity during fruit development of three Actinidia species (kiwifruit)

Cited by 27 publications

References 20 publications

Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit

Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

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