Metabolism of Phenolic Compounds during Loquat Fruit Development

Abstract

Phenolic compounds in loquat fruit were identified as 5-caffeoylquinic acid (chlorogenic acid), neochlorogenic acid, hydroxybenzoic acid, 5-p-feruloylquinic acid, protocatechuic acid, 4-caffeoylquinic acid, epicatechin, o-coumaric acid, ferulic acid, and p-coumaric acid. Neochlorogenic acid was found to be dominant in the early stages of loquat fruit development. Both the concentrations and types of phenolic compounds were high in young fruit but then decreased steadily during growth. However, the concentration of chlorogenic acid increased during ripening and became predominant in ripe fruit. The large rise in chlorogenic acid concentration appears to be a characteristic of loquat fruit ripening. In all of the cultivars tested, the types of phenolic compounds were similar but the total phenolic content varied from 81.8 to 173.8 mg/100 g of fresh pulp. In the biosynthetic pathway of chlorogenic acid, the enzyme activities of phenylalanine ammonia-lyase (PAL), 4-coumarate:CoA ligase (CL), and hydroxycinnamoyl CoA:quinate hydroxycinnamoyl transferase (CQT) were high at the early stage of growth, diminished to low levels approximately 3 weeks prior to harvest, but then rose to a peak at 1 week before harvest. The changes of these enzyme activities seemed to be associated with variations in chlorogenic acid concentration during development, maturation, and ripening of loquat fruit.

Bioactive compounds of loquat (Eriobotrya japonica Lindl.) cv. Golden Nugget and analysis of the in vitro functionality for hyperglycemia management

“…Xu et al (2014) identified certain caffeic acid derivatives such as chlorogenic acid, neochlorogenic acid and 4-o-caffeoylquinic acid, together with protocatechuic acid, 4-hydroxybenzoic acid, caffeic acid, ferulic acid, ellagic acid, and ocoumaric acid in 6 cultivars of mature loquat fruits grown in China. Similar results were obtained by Ding et al (2001) and Ferreres et al (2009) who detected chlorogenic, and neochlorogenic acids among others phenolics Xu et al (2014) and Ercisli et al (2012) at mature stage.…”

“…TPC significantly decreased from 5.99 ± 0.15 to 3.24 ± 0.08 mg GAE g -1 DW when fruits changed from stage 1 to 2, remaining constant in the last maturity stage (3.41 ± 0.07 mg GAE g -1 DW, P>0.05). Ding et al (2001) found that total phenolic contents decreased by approximately 60% in loquat fruits in other cultivars when it passed from green to a colored state. Higher TPC values were found in mature fruit (0.46 mg GAE g -1 FW) compared to the results reported by Ercisli et al (2012) (0.14-0.25 mg GAE g -1 FW).…”

“…The method of Zhou et al (2011a), which uses sonication combined with extraction with 60% ethanol, allowed us to extract on average 28.83 ± 3.48 mg TPC GAE g -1 DW . In comparison, the results when using the method described by Ding et al (2001), which combines orbital shaking with homogenization together with a two-step extraction with 95% methanol and 80% methanol, respectively, averaged 45.71 ± 1.87 mg TPC GAE g -1 DW. Therefore, the second extraction method was selected for the analysis of all loquat parts.…”

“…Therefore, two extraction methods were selected and compared according to the total phenolic contents in obtained extracts. A method proposed by Zhou et al (2011a), who used sonication combined with extraction with 60% ethanol, was compared with a method that used 95% methanol, followed by a second extraction with 80% methanol (Ding et al, 2001). The selected method was that proposed by Ding et al (2001), which allowed the extraction of higher contents of phenolic bioactives.…”

PROPAGACIÓN VEGETATIVA DE FERNANSÁNCHEZ (Triplaris guayaquilensis) MEDIANTE LA UTILIZACIÓN DE HORMONAS DE ENRAIZAMIENTO (ANA Y AIB)

“…Además, para una misma especie el contenido de fenoles es dependiente de la variedad (Ding et al, 1998b;Ding et al, 2001). En algunos frutos los niveles de fenoles aumentan a lo largo del desarrollo, alcanzándose los niveles más altos durante la recolección (Casado et al, 2003), mientras que para diferentes variedades el contenido de fenoles decrece hasta alcanzar el mínimo en el momento del cambio de color del fruto (envero) y después aumenta progresivamente alcanzando el máximo en la recolección.…”