Ellagitannins in roots, leaves, and fruits of strawberry (Fragaria × ananassa Duch.) vary with developmental stage and cultivar

Karlińska, Elżbieta; Masny, A.; Cieślak, Małgorzata; Macierzyński, Jakub; Pecio, Łukasz; Stochmal, Anna; Kosmala, Monika

doi:10.1016/j.scienta.2020.109665

Cited by 17 publications

(17 citation statements)

References 40 publications

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“…This hydrolysable tannin was the main phenolic compound in the three cultivars, confirming it as a taxonomic marker of the Rosaceae family (Grochowski et al 2017). The presence of agrimoniin as the main phenolic compound has already been reported in strawberry plant leaves (Karlińska et al 2021). Agrimoniin is a hydrolysable tannin derived from hexahydroxyphenic acid.…”

Section: Phenolic Compound Profilesupporting

confidence: 73%

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

Villamil-Galindo

Velde

Piagentini

2021

Bioresour. Bioprocess.

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The post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental problem for local producers and industries. This study aimed to revalue these kinds of tissues through identifying and quantifying the genotype influence on the total phenolic content, phenolic profile, and the antioxidant activity of the by-products from three strawberry cultivars: ‘Festival’ (FE), ‘San Andreas ‘ (SA), and ‘Camino Real’ (CR). The total phenolic content was determined by the Folin–Ciocalteu method, in-vitro antioxidant activity by the DPPH* radical scavenging method and the phenolic profile by PAD–HPLC. The different genotypes showed significant differences (p < 0.05) in total phenolic content (TPC), FE being the one with the highest TPC (14.97 g of gallic acid equivalents < GAE > /Kg of by-product < R >), followed by SA and CR cultivars. The antioxidant capacity of the SA and FE tissues were similar (p > 0.05) and higher (15.1–16.3 mmol Trolox equivalents < TE > /Kg R) than CR. Eight main phenolic compounds were identified and quantified on the three cultivars. Agrimoniin was the principal polyphenol (0.38–1.56 g/Kg R), and the cultivar FE had the highest concentration. This compound showed the highest correlation coefficient with the antioxidant capacity (R2 0.87; p < 0.001). This study highlighted the impact of the multi-cultivar systems in strawberry production on the bioactive potential and the diversity of secondary metabolites obtained from strawberry agro-industrial by-products at a low cost.

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Section: Phenolic Compound Profilesupporting

confidence: 73%

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

Villamil-Galindo

Velde

Piagentini

2021

Bioresour. Bioprocess.

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“…Their content varies with A Review of Tannins in Berries cultivar, plant growth stage, and plant part. The synthesis and accumulation of ellagitannins are the most intensive in the leaves, however, a decreasing tendency in their content was observed throughout plant development (Karlińska et al, 2021). The growth stage is reported to have a greater effect on ellagitannin content in strawberry morphological parts than the cultivar (Karlińska et al, 2021), however, the opposite was reported for strawberry fruits of different cultivars grown in Italy (Gasperotti et al 2013).…”

Section: Strawberrymentioning

confidence: 99%

“…More than 20 ellagitannins have been determined in fruits, leaves and roots of strawberry (Fragaria x ananassa Duch.) (Gasperotti et al, 2013;Karlińska et al, 2021). They consist of glucose esterified with hexahydroxydiphenic acid (HHDP) and gallic acid (Aaby et al, 2012).…”

Section: Strawberrymentioning

confidence: 99%

“…The fragariin, sanguiin H-2, ellagitannin with MW 1718, and β-ellagitannin with MW 1718 are generally present in much lower concentrations. The ratio of monomeric and dimeric ellagitannins in leaves and roots is relatively equal, whereas in fruits the dimeric forms predominate (Karlińska et al, 2021). The majority of ellagic acid in strawberry fruits is found in a bound form as a part of ellagitannins and constitutes, together with conjugated derivatives, less than 5% of total phenolics (Buendia et al 2010).…”

Section: Strawberrymentioning

confidence: 99%

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A Review of Tannins in Berries

Bernjak

Kristl

2021

Agricultura

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Tannins are a group of polyphenolic compounds synthesized and accumulated by higher plants as secondary metabolites. They are divided into hydrolysable tannins and proanthocyanidins and are found in many plant tissues in which they occur in diverse structures and amounts. This review provides a brief background on tannin distribution in plants, and summarizes the current literature on tannins in strawberries, raspberries, blueberries, currently the most commonly cultivated and consumed berries, and chokeberries, which have become popular in the last decades. The effects of processing and storage on tannin composition and levels in processed products are also provided.

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“…Ellagic acid is one of the most important hydrolysable tannins in F. x ananassa fruits ( Ariza et al, 2018 ). It has been recently found that agrimoniin, which is a dimeric ellagitannin composed of two units of potentillin linked by a dehydrogalloyl group ( Karlińska et al, 2021 ), is highly present in “Camino Real,” “San Andreas,” and “Festival” strawberry cultivars ( Villamil-Galindo et al, 2021 ). In fact, agrimoniin has been proposed as a taxonomic marker for the Rosaceae family, to which strawberries belong ( Grochowski et al, 2017 ).…”

Section: Hydrolysable Tannins: Ellagitannins and Gallotanninsmentioning

confidence: 99%

Regulation of Plant Tannin Synthesis in Crop Species

2022

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Plant tannins belong to the antioxidant compound family, which includes chemicals responsible for protecting biological structures from the harmful effects of oxidative stress. A wide range of plants and crops are rich in antioxidant compounds, offering resistance to biotic, mainly against pathogens and herbivores, and abiotic stresses, such as light and wound stresses. These compounds are also related to human health benefits, offering protective effects against cardiovascular and neurodegenerative diseases in addition to providing anti-tumor, anti-inflammatory, and anti-bacterial characteristics. Most of these compounds are structurally and biosynthetically related, being synthesized through the shikimate-phenylpropanoid pathways, offering several classes of plant antioxidants: flavonoids, anthocyanins, and tannins. Tannins are divided into two major classes: condensed tannins or proanthocyanidins and hydrolysable tannins. Hydrolysable tannin synthesis branches directly from the shikimate pathway, while condensed tannins are derived from the flavonoid pathway, one of the branches of the phenylpropanoid pathway. Both types of tannins have been proposed as important molecules for taste perception of many fruits and beverages, especially wine, besides their well-known roles in plant defense and human health. Regulation at the gene level, biosynthesis and degradation have been extensively studied in condensed tannins in crops like grapevine (Vitis vinifera), persimmon (Diospyros kaki) and several berry species due to their high tannin content and their importance in the food and beverage industry. On the other hand, much less information is available regarding hydrolysable tannins, although some key aspects of their biosynthesis and regulation have been recently discovered. Here, we review recent findings about tannin metabolism, information that could be of high importance for crop breeding programs to obtain varieties with enhanced nutritional characteristics.

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Ellagitannins in roots, leaves, and fruits of strawberry (Fragaria × ananassa Duch.) vary with developmental stage and cultivar

Cited by 17 publications

References 40 publications

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

A Review of Tannins in Berries

Regulation of Plant Tannin Synthesis in Crop Species

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