Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression

Karaaslan, Mehmet; Yılmaz, Fatih; Karaaslan, Asliye; Vardın, Hasan

doi:10.1007/s00217-015-2530-y

Cited by 22 publications

(12 citation statements)

References 50 publications

(69 reference statements)

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“…“Wieluń 17”). Monomers and dimers were mainly detected ( Supplementary Material Table S4 ), similar to the research of Karaaslan et al, Wojdyło et al and others [ 6 , 20 , 36 ].…”

Section: Resultssupporting

confidence: 87%

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

et al. 2020

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Sour cherry (Prunus cerasus L.) is a very important fruit crop for producers as well as consumers. To obtain information on sour cherry fruit, we determined the sugar and organic acid composition and phenolic compound contents of twenty-one cultivars and genotypes of Prunus cerasus L. by HPLC quantification. Antioxidant capacity was determined by DPPH radical scavenging, reducing power (FRAP) and determination of substances reacting with Folin–Ciocalteu reagent (FCRS). The main organic acids in sour cherries were malic and malonic acids, and the main sugars were glucose and fructose. The highest sugar content was found in the “Lucyna” cultivar and the highest organic acids in “Paraszt Meggy” and “Suda Hardy”. The richest in phenolic compounds were “Wieluń 17”, “Sokówka Nowotomyska”, “Grosenkirch” “Sokówka Nowotomyska” “Grosenkirch” (anthocyanins, flavanols and total phenolics), and “Meteor” (phenolic acids). Flavan 3-ols were not quantified in every cultivar. “Dradem, “Turgieniewka”, “Wróble”, and “Nana” contained the smallest amounts of phenolic compounds. Antioxidant capacity was highly correlated with phenolic compound composition. According to principal component analysis (PCA), it was concluded that cultivars whose harvest maturity was medium to late contained more flavonols and anthocyanins and were characterized by higher antioxidant capacity than those whose harvest maturity was classified as early or early to medium.

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“…“Wieluń 17”). Monomers and dimers were mainly detected ( Supplementary Material Table S4 ), similar to the research of Karaaslan et al, Wojdyło et al and others [ 6 , 20 , 36 ].…”

Section: Resultssupporting

confidence: 87%

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

et al. 2020

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“…For instance, significantly higher anthocyanin content was recorded in ripened fruits of Rubus adenotrichus (blackberry) 44 , Euterpe edulis (Jucara fruis) 45 , and Berberis buxifolia 28 , compared to unripened fruits. The increasing concentration of anthocyanins in ripened fruits might be due to the upregulation of phenylpropanoid pathway and chalcone synthase enzyme, which are involved in anthocyanin biosynthesis 46 . The anthocyanins provide color to the fruits that make them attractive and also played an important role in improving health conditions of consumers 47,48 .…”

Section: Resultsmentioning

confidence: 99%

Trends of polyphenolics and anthocyanins accumulation along ripening stages of wild edible fruits of Indian Himalayan region

Belwal

Pandey

Bhatt

et al. 2019

Sci Rep

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Wild fruits are important food resources that provide health promoting nutraceutical components, which vary with ripening stages. In present study, five wild edible fruits of Indian Himalayan Region i.e ., Myrica esculenta , Berberis asiatica , Rubus ellipticus , Pyracantha crenulata and Morus alba were examined for their nutraceutical potential at different ripening stages. The results of present study showed that polyphenolic concentration decreased whereas anthocyanin level increased with fruit ripening, however few species and compounds showed different trends. Among the tested fruit species, unripe fruits of B. asiatica followed by M. esculenta were found to be the best for harvesting polyphenolics (especially catechin), while ripen fruits of M. esculenta followed by B. asiatica were found the best for anthocyanin (cyanin and delphinidin) extraction. The results from this study can be effectively used by the harvesters, consumers, traders and food and nutraceutical industries to harness maximum nutraceutical potential depending on the preferred compounds and ripening stages of these species.

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“…In cultivated pomegranate, a high variation in flavonoid content was observed in the different plant parts (Hajimahmoodi et al 2013;Fernandes et al 2015). Similarly, increase in flavonoid content during ripening was observed in apple (Vimolmangkang et al 2013), cherry (Karaaslan et al 2015) and mulberry (Mahmood et al 2017). Highest content of flavonoids in red fruits are attributed to pollinator fauna as pollinator preferences for specific colours (Del Valle et al 2015) or it could be due to some evolutionary constraint that has a significant role for pollinators (Schiestl and Johnson 2013).…”

Section: Resultsmentioning

confidence: 91%

Identification and comparative expression analysis of chalcone synthase, flavanone 3-hydroxylase and dihydroflavonol 4-reductase genes in wild pomegranate (Punica granatum L.) organs

et al. 2020

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Flavonoids are the predominant polyphenolic compounds which are ubiquitously present in plants, responsible for the colour development in different plant parts, thereby playing an important role in plant physiology. In order to understand chemodiversity and biological functions of flavonoids, it is important to understand flavonoid biosynthetic pathway that involves various structural genes. Three structural genes of flavonoid biosynthetic pathway, chalcone synthase (PgCHS; GenBank accession no: KY498075), flavanone 3-hydroxylase (PgF3H; GenBank accession no: MG012857) and dihydroflavonol 4-reductase (PgDFR; GenBank accession no: MG366127) were isolated and characterized from the wild Punica granatum. Molecular modelling indicated that the secondary structures of PgCHS, PgF3H and PgDFR are mainly α-helix and random coils. HPLC analysis of flavonoids showed its accumulation in different tissues and fruits, thus corroborating well with the expression profile of PgCHS, PgF3H and PgDFR genes. PgF3H and PgDFR genes exhibited high transcripts levels in red fruits while expression of Pg CHS gene was highest in flowers. Further, it is speculated that expression of all these structural genes is independent of each other. This is the first study that provides a comparative expression pattern of flavonoid genes playing a significant role in fruit ripening in wild pomegranate.

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Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression

Cited by 22 publications

References 50 publications

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

Trends of polyphenolics and anthocyanins accumulation along ripening stages of wild edible fruits of Indian Himalayan region

Identification and comparative expression analysis of chalcone synthase, flavanone 3-hydroxylase and dihydroflavonol 4-reductase genes in wild pomegranate (Punica granatum L.) organs

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