The dynamic changes in pigment metabolites provide a new understanding of the colouration of Pyracantha fortuneana at maturity

Liu, Huijuan; Cheng, Zhifei; Li, Junliang; Xie, Jiao

doi:10.1016/j.foodres.2023.113720

Cited by 2 publications

(1 citation statement)

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“…Therefore, a thorough understanding of the changes in fruit quality during different developmental stages is crucial for determining the optimal harvest time and ensuring maximum utilization. Currently, studies mainly focused on active ingredients such as flavonoids, anthocyanins, and phenolic acids, as well as antioxidant activity and tyrosinase (TYR) inhibitory activity in mature P. fortuneana fruits (Liu et al., 2024; Sharifi‐Rad et al., 2021; Shim et al., 2020). However, there is still a lack of systematic studies on the composition and trends of the active ingredients and the association with antioxidant activity and TYR inhibitory activity of P. fortuneana fruits at different developmental stages.…”

Section: Introductionmentioning

confidence: 99%

Diversity in Pyracantha fortuneana fruits maturity stages enables discrepancy in the phenolic compounds, antioxidant activity, and tyrosinase inhibitory activity

Wang,

Shao,

Yang

et al. 2024

Journal of Food Science

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Pyracantha fortuneana (P. fortuneana) fruit is a wild fruit that is popular because of its delicious taste and numerous nutrients, and phenolic compounds are considered to be the main bioactive components in P. fortuneana fruits. However, the relationship between phenolic compounds and their antioxidant and tyrosinase (TYR) inhibitory activities during the ripening process is still unclear. The study compared the influence of the five developmental stages on the accumulation of phenolic compounds, antioxidant activity, and TYR inhibitory activity in the fruits of P. fortuneana. The compounds were identified by offline two‐dimensional liquid chromatography‐electrochemical detection (2D‐LC‐ECD) combined with liquid chromatography–tandem mass spectrometry, and the main active ingredients were quantified. The results showed that stage II had higher total phenolic and flavonoid content, as well as higher antioxidant and TYR inhibitory activity, but the total anthocyanin content was lowest at this stage. A total of 30 compounds were identified by 2D‐LC‐ECD. Orthogonal partial least squares discriminant analysis screened out six major potential markers, including phenolic acids, procyanidins, and flavonoids. In addition, it was found that caffeoylquinic acids, procyanidins, and flavonoids were higher in stage II than in stages I, III, IV, and V, whereas anthocyanins accumulated gradually from stages III to V. Therefore, this study suggests that the changes in antioxidant and TYR inhibitory activities of P. fortuneana during the five developmental stages may be due to the transformation of procyanidins, caffeoylquinic acids, and phenolic glycosides into other forms during the fruit maturation process.Practical Application: Differences in chemical constituents, antioxidant, and tyrosinase inhibitory activities in fruit maturity stages of P. fortuneana were elucidated to provide reference for rational harvesting and utilization of the fruits and their bioactive components. These findings are expected to provide a comprehensive assessment of the bioactive profile and guide the food industrial production.

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Section: Introductionmentioning

confidence: 99%