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

Belwal, Tarun; Pandey, Aseesh; Bhatt, Indra D.; Rawal, Ranbeer S.; Luo, Zisheng

doi:10.1038/s41598-019-42270-2

Cited by 78 publications

(39 citation statements)

References 45 publications

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“…What's more, avone and avonol biosynthesis and diterpenoid biosynthesis were relatively higher in the early stages while amino acids and linolenic acid metabolism were prominent in the later stages. It is in agreement with the ndings in R. ellipticus that the concentrations of polyphenolic compounds reached maximum in unripened stages S-1 and S-2, and then decreased signi cantly as the fruits proceeding towards maturation [58]. The phenols are produced by plants for defensive purposes as "natural pesticides" and then would be oxidized and switch to anthocyanins biosynthesis for fruits maturation [32,35,38].…”

Section: Discussionsupporting

confidence: 90%

WITHDRAWN: Combined Transcriptomic and Metabolic Analysis Reveals the Potential Mechanism for Fruit Development and Quality Control of Rubus chingii Hu

Chen¹

2020

Preprint

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Background: Rubus chingii Hu (Chinese raspberry) is an important dual functional food with nutraceutical and pharmaceutical values. Comprehensive understanding of fruit development and bioactive components synthesis and regulation could accelerate genetic analysis and molecular breeding for the unique species.Results: A combined transcriptomic and metabolic analysis of R. chingii fruits from different developmental stages was conducted in this study. A total of 89,188 unigenes was generated and 57,545 unigenes (64.52%) were got annotated. Differential expression genes (DEGs) and differential ions mainly involved in biosynthesis of secondary metabolites. Phenolic acids and flavonol glycosides syntheses were strongly activated at earlier stages, while amino acids, linolenic acid metabolism and anthocyanins synthesis were dominant at later stages. The core genes participated in biosynthesis of ellagic acid (EA) and kaempferol-3-O-rutinoside (K-3-R) and their corresponding metabolites were elaborately characterized. And some probable MYB and bHLH transcription factors controlling flavonoids synthesis were also identified. Conclusion: Combined transcriptomic and metabolic analysis initially reveals molecular and chemical mechanism of fruit development of R. chingii Hu fruit. The fruit launched the biosynthesis of phenolic acids and flavonols at the very beginning of fruit set and then coordinately accumulated and converted. And it was tightly regulated by expressions of the related genes and transcription factors. The results provide a solid foundation for genetic analysis, functional genes isolation, fruit quality improvement and modifiable breeding.

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Section: Discussionsupporting

confidence: 90%

WITHDRAWN: Combined Transcriptomic and Metabolic Analysis Reveals the Potential Mechanism for Fruit Development and Quality Control of Rubus chingii Hu

Chen¹

2020

Preprint

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“…In general, the red matured stage displayed a higher level of TP than the green stage [19]. Earlier reports suggested that ripening of fruits and vegetable is associated with the significant accumulation of TP [38].…”

Section: Resultsmentioning

confidence: 99%

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

et al. 2019

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Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.

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“…The reduction in the polyphenol content with fruit ripening occurred in numerous species such as pomegranate [46], banana [47], some wild edible fruit [48], guava fruit [49], blueberry fruits [50], and olive drupe [51]. For the species Myrtus communis [44], a decrease in the total polyphenols of the fruits was characterized by ripening, showing a high intraspecific variability.…”

Section: Chemical Analysismentioning

confidence: 99%

Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

2020

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The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.

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

Cited by 78 publications

References 45 publications

WITHDRAWN: Combined Transcriptomic and Metabolic Analysis Reveals the Potential Mechanism for Fruit Development and Quality Control of Rubus chingii Hu

WITHDRAWN: Combined Transcriptomic and Metabolic Analysis Reveals the Potential Mechanism for Fruit Development and Quality Control of Rubus chingii Hu

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

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