Fruit cuticular waxes as a source of biologically active triterpenoids

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

“…According to Kondo [36], the concentration of ursolic acid in cranberry fruits ranges from 60 to 110 mg/100 g fm. Furthermore, Szakiel et al [37] reported that ursolic acid was the predominant triterpenoid compound present in cranberry (20% of all wax extract), sweet cherry (60%), and apple (98%). McKenna et al [38] observed the presence of polymeric terpenes belonging to the group of phytosterols in cranberry pomace and wax coat (Fig.…”

OSC2 and CYP716A14v2 Catalyze the Biosynthesis of Triterpenoids for the Cuticle of Aerial Organs of Artemisia annua

“…The cuticle performs multiple functions in protecting the plant from biotic and abiotic stress. In addition to being the first line of defense against plant pathogens, the cuticle acts as a physical barrier to prevent mechanical damage, infiltration of xenobiotics and harmful irradiance, dehydration of the plant from nonstomatal water loss, and loss of organic and inorganic compounds by leaching (Szakiel et al, 2012). The cuticle is composed of the fatty acid-derived structural matrix cutin and wax.…”

“…The cuticle is composed of two main components, cutin and wax (Jetter et al, 2000). Triterpenoids are the biologically active constituents of the wax layer (Buschhaus and Jetter, 2011;Szakiel et al, 2012). Pentacyclic oleanane-, ursane-, and lupane-type triterpenes and triterpenoids have been identified in the wax layers of the cuticle covering leaves, stems, flowers, and fruits of multiple plants, such as Madagascar periwinkle (Catharanthus roseus; Murata et al, 2008), tomato (Solanum lycopersicum; Wang et al, 2011), apple (Malus domestica; Bringe et al, 2006), and heather (Calluna vulgaris; Szakiel et al, 2013).…”

Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI)

“…In Figure 3, it can be seen that sterol content is roughly constant throughout the cucumber, whereas the level of lupeol and/or isomeric pentacyclic triterpenoids is much higher in the exocarp, likely due to their incorporation in the protective layer of cuticular wax, which is known to contain relatively high levels of triterpenoids [39,40]. Identically performed imaging of raw cucumber (included in the Electronic Supplementary Material as Supplementary Figure S3) shows the same trends in ion distribution, indicating that the presence of 1 M NaCl and the bacterial fermentation process does not significantly alter the ability of this technique to detect and visualize native triterpenoid lipid distribution.…”