Journal of Functional Foods
·
2016
·
IF 3.973
Tao Bao,Yang Xu,Vemana Gowd,Jingcheng Zhao,Jiahong Xie,Wenkang Liang,Wei Chen
Mulberry is a delicious fruit with high nutritional value. However, there are significant differences in the nutritional values among different mulberry cultivars. Therefore, in this study, the composition of some new and common mulberry cultivars was compared and their potential antioxidant activity evaluated. HPLC and LC–MS analyses revealed that mulberry fruits are rich in polyphenols such as cyanidin-3-O-glucoside (1.25–3.35 g/kg), cyanidin-3-O-rutinoside (0.25–1.50 g/kg), rutin (0.01–0.12 g/kg) and quercetin (0.0068–0.0081 g/kg). Correlation studies explained that the antioxidant activity of mulberry cultivars was closely associated with phenolics, including flavonoids. However, weak correlation was observed between cellular reactive oxygen species (ROS) scavenging ability and bioactive components. Besides, principal component analysis was employed to compare the differences between mulberry cultivars. Concerning high content of nutritional components and antioxidant activity, Hanguo variety was found to be the most beneficial and commercial cultivar among all the tested varieties.
研究领域:
植物化学
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营养学
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食品科学
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DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 5
·1073
·
IF 4.35
Meng-Bo Tian,Lin Yuan,Ming-Yuan Zheng,Zhu-Mei Xi
Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level ofVvUFGTandVvGST4, but also due to the relatively low expression ofVvOMTin these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed thatVvUFGTis related to anthocyanin accumulation, and thatAM1is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.Keywords:grape;Yan 73;Dunkelfelder;anthocyanin;cluster analysis
研究领域:
植物学
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植物生理学
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分子生物学
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DOI
PubMed
高影响因子
PLANT CELL AND ENVIRONMENT
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2024
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IF 6
Huan Chang,Chengli Li,Tengfei Zhu,Shouping Cai,Jie Chen,Fangfang Zhan,Liqiong Zeng,Yu Fang,Gongfu Ye,Jian Li,Jun Su
Lymantria xylina is the most important defoliator, damaging the effective coastal windbreak tree species Casuarina equisetifolia . However, the underlying genetic mechanisms through which C . equisetifolia responds to L . xylina attacks remain unknown. Here, we compared the transcriptional, phytohormone and metabolic differences between susceptible (S) and resistant (R) C . equisetifolia cultivars in response to L . xylina feeding. The main L . xylina -induced resistance in C . equisetifolia was a jasmonate (JA) response and JA synthesis was highly induced by L . xylina feeding at both the transcriptional and metabolic levels, thus promoting flavonoid accumulation. The JA response was highly activated by L . xylina feeding on the R but not in the S cultivar, although the JA signalling pathway was intact in both cultivars. We found a single amino acid mutation in the homologues of glutamate receptor-like protein 3.6 (CeGLR3.6 T807I ) in the S cultivar. Compared with the GLR3.6 homologues in the R cultivar, phosphorylation of CeGLR3.6 T807I was not induced by insect feeding, leading to a decreased JA response in the S cultivar. Collectively, this study provides new insights into the function of CeGLR3.6 in regulating the JA response of C . equisetifolia to L . xylina feeding.
研究领域:
植物科学
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分子生物学
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昆虫学
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遗传学
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DOI
PubMed
高影响因子
PLANT PHYSIOLOGY AND BIOCHEMISTRY
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2025
·
IF 5.7
Liu Huilin,Huang Yinghui,Zhang Jianbin,Liu Silin,Su Xuexia,Bai Cuihua,Yao Lixian
Dark pericarp disease (DPD) in litchi is a physiological disease caused by excess manganese (Mn) in pericarp, impacting fruit appearance and marketability and leading to substantial economic loss. The susceptibility of litchi varieties to DPD differs greatly, but the underlying mechanisms remain vague. In this study, we investigated the discrepancies in physiological and biochemical processes in pericarp of two varieties (Feizixiao and Heiye) resistant to DPD and a susceptible cultivar (Guiwei) during fruit development from the same orchard. Pericarp Mn in Guiwei was significantly lower than that in Feizixiao and slightly higher than that in Heiye through fruit growth. Under Mn stress, Feizixiao and Heiye maintained ROS homeostasis, whereas substantial H 2 O 2 accumulated in Guiwei. Reduced anthocyanins and soluble sugars and increased lignin were observed in diseased Guiwei compared to Feizixiao and Heiye. The expression of genes encoding Mn transporters, light-harvesting antenna complex, ROS scavenging proteins and enzymes involved in anthocyanin synthesis was downregulated, whereas that of genes functioning in H 2 O 2 production and lignin synthesis was upregulated in Guiwei, and that of genes involved in glucose metabolism was altered, suggesting that Mn was poorly transported and sequestrated within Guiwei pericarp cells, and excess Mn boosted H 2 O 2 overproduction. The inhibited anthocyanin synthesis, enhanced lignin accumulation and tuned sugar metabolism conferred Guiwei adaptability to Mn stress. Conclusively, the poor Mn intracellular transferability and variations in response to H 2 O 2 accumulation associated with disturbed photosynthetic energy deliver under excess Mn, are collaboratively responsible for the cultivar-dependent DPD vulnerability in litchi.
研究领域:
植物生理学
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园艺学
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产品关联
DOI
PubMed
高影响因子
Separations
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2021
·Vol. 8
·期 9
·144
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IF 2.777
Li Liu,Shiling Feng,Tao Chen,Lijun Zhou,Ming Yuan,Jinqiu Liao,Yan Huang,Hongyu Yang,Ruiwu Yang,Chunbang Ding
Camellia oleiferaoil has attracted increasing attention due to its well-balanced composition. In this study, we evaluated the oil content and chemical composition ofC. oleiferaoil cultivated in southwest China. The results showed that the acid and peroxide values were in line with the optimal quality index of the national standard of China. Oleic acid was the most predominant and important fatty acid, which accounted for 80.34–86.18%. The α-tocopherol, polyphenols and squalene ranged from 112.36 to 410.46 mg/kg oil, 14.22 to 53.63 mg/kg oil and 14.80 to 52.49 mg/kg oil, respectively. Principal component analysis (PCA) results showed that the synthesis score of introduced cultivars (‘Changlin 3’, ‘Changlin 4’ and ‘Changlin 18’) was higher that the local cultivars (‘Chuanya 21’ and ‘Chuanlin 2’). This research demonstrated that the introducedC. oleiferacould adapt to the environment and climate of southwest China and large-scale plant of these introduced cultivars. In addition, theC. oleiferaoil rich in unsaturated fatty acid has enormous potential to become a kind of functional oil and possesses great prospects for pharmaceutical and industrial applications.Keywords:C. oleiferaoil;introduced cultivars;chemical composition;principal component analysis
研究领域:
植物学
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食品科学
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农业科学
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DOI
高影响因子
Food Science & Nutrition
·
2025
·Vol. 13
·期 2
·e70016
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IF 3.8
Minmin Li,Mengying Zhao,Jinfeng Shi,Yatao Huang,Long Li,Nuo Jin,Zhiqiang Kong,Jesus Simal-Gandarad,Fengzhong Wang,Bei Fan,Hong Xie
Research on soybean nutrition is crucial for Chinese agriculture and public health, as soybean sprouting enhances its nutritional value. However, the relationships between grain quality and soybean varieties are not yet fully understood. In this study, the quality of 49 soybean cultivars from 15 different origins was evaluated through multiple correlation analysis. Differences were observed based on their geographical origin, with Shandong Chongwen showing higher calcium and isoflavone levels than the others. A correlation was found between protein content and soybean daidzein (0.561***), as well as genistein (0.597***). Additionally, sprouting was shown to improve soybean nutrition. Among six high-nutrient soybean varieties, increased levels of protein, minerals, and isoflavones were observed during germination. Phytic acid and oligosaccharide levels decreased by 64.7% and 94.5%, respectively, while saponin increased by 106.0%, indicating changes in antinutritional factors. The experiment establishes a clear relationship between soybean nutrients and the tested variables, highlighting the impact of germination on soybean quality and nutrient content.
研究领域:
植物学
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食品科学
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农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
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2022
·Vol. 11
·期 9
·1252
·
IF 5.561
Ri-Si Wang,Pan-Hao Dong,Xi-Xiang Shuai,Ming-Shun Chen
This study evaluated thirteen different black mulberry fruits (Morus nigraL.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20–15.83 °Brix), titratable acidity (5.82–48.49 mg CA/g), total phenolic contents (10.82–27.29 mg GAE/g), total flavonoid contents (1.21–2.86 mg RE/g) and total anthocyanin contents (2.91–11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.Keywords:mulberry fruit;cultivar;phenolic compounds;antioxidant activity
研究领域:
植物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xingyang Guo,He Huang,Xiaoming Jiang,Chao Chang,Pan Gao,Wu Zhong,Chuanrong Hu,Dongping He,Jiaojiao Yin
Coconut oil, a natural oil widely utilized in the food, cosmetics, and pharmaceutical sectors, is significantly influenced by varieties and processing techniques. This study compared cold-pressed and hot-pressed extraction methods for coconut oil from four coconut varieties, evaluating their physicochemical properties, fatty acid composition, and antioxidant capacity. The results revealed that cold-pressed coconut oil exhibited superior control over parameters such as acid value, peroxide value, polycyclic aromatic hydrocarbons (PAHs), and 3-monochloropropane-1,2-diol (3-MCPD) esters, along with enhanced antioxidant capacity. Lauric acid, the predominant fatty acid in coconut oil, ranged from 47.68% to 50.08% in these oils. A significant negative correlation was observed between lauric acid and peroxide value/MCPD/PAHs, while a positive association existed between phenolic compounds and antioxidant capacity. Principal component analysis identified cold-pressed coconut oil from the W4 coconut variety as exhibiting the highest quality, characterized by lower acid value, MCPD and PAHs levels, higher lauric acid content, and potent antioxidant capacity. This study highlights the advantages of cold-pressed coconut oil, particularly from the W4 coconut variety, for superior quality across various parameters, offering valuable insights for the production and processing of coconut oil. These findings contribute to the advancement and application of high-quality coconut oil products in the industry.
研究领域:
食品科学
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化学
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植物学
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产品关联
DOI
高影响因子
Agronomy-Basel
·
2024
·Vol. 14
·期 8
·1833
·
IF 3.3
Zhixu Zhang,Lu Zeng,Weiming Zhang,Hongbin Ren,Li Liu,Zhuqing Zhang,Xuexiao Zou,Dan Qin,Lijun Ou
Fermented chopped chili pepper (FCCP) is the most important fermented and processed chili pepper product, and most pepper varieties can be processed with obvious flavor differences. Many studies have tried to explain these differences using the results of component analysis, processing technology, the microbes involved, etc., but few have examined the characteristics of these varieties along with the flavor of products. We conducted a physiochemical characteristic analysis of 35 kinds of fresh chili peppers with different genotypes and made fermented products from 17 varieties, using principal component analysis (PCA) and cluster analysis (CA) to correlate their components with FCCP products. The results were as follows: (1) Protein, total acids, a* (representation of the object’s red and green color), protopectin, and fruit thickness are the five key indexes that affect the quality of fresh chili peppers the most. (2) Protein, total acids, a*, protopectin, and fruit thickness are also the key indexes that affect the quality of FCCP. (3) Suitable ranges of fresh chili pepper to manufacture FCCP are 1.3–2.0 g/100 g for protein, 2.5–4.0 g/kg for total acids, 10–15 g/100 g for protopectin, 30–39 for a*, and 1.2–2.0 mm for fruit thickness. (4) Sensory appraisal shows crispness is the most important mouthfeel sensation and can decrease during the process. The varieties with the top three scores were A12 (21G675), A13 (20Z663), and A14 (21Z698) with scores of 87.92, 74.08, and 74.15, respectively. The varieties in the top three scores are pod peppers. The PCA and CA showed that pod peppers were the most suitable materials for making FCCP. Our results will benefit others in selecting fresh chili peppers for making FCCP and provide data support for directing processable variety breeding.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
POTATO RESEARCH
·
2024
·
IF 2.3
Xu Jian,Zeng Fankui
Total and individual carotenoid concentrations were determined in raw potato tubers of six varieties, including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between colour CIE L*a*b* and total carotenoid concentration and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the six potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, and β -carotene was not detected in all tested six potato varieties. The colour value of coordinate b * was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin was the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying, and microwaving, decreased the carotenoid contents, and boiling is recommended as a preferred method associated with the lowest loss rate of total and individual carotenoids. Through our research, we hope to deepen our understanding of the variability in nutritional content among commonly consumed potato types.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
PLoS One
·
2024
·Vol. 19
·期 3
·e0295391
·
IF 2.9
Juan Xin,Ning Ren,Xueling Hu,Jin Yang
Although maize is sensitive to zinc (Zn) deficiencies, the responses of maize cultivars to the foliar application of Zn sulfate ( Zn SO 4 ) may vary significantly. Here, we quantified the responses of grain yields and nitrogen (N), phosphorus (P), and potassium (K) absorption to Zn SO 4 using 22 modern maize cultivars. The results revealed that 40.9% of the cultivars were not affected by foliar Zn SO 4 , whereas only 45.5% of the cultivars responded positively to Zn SO 4 , which was evidenced by increased grain numbers and shortened bald tip lengths. The impact of Zn fertilizer might be manifested in the dry biomass, from the 8-leaf stage (BBCH 18). For Zn-deficiency resistant cultivars, the foliar application of Zn SO 4 enhanced N accumulation by 44.1%, while it reduced P and K absorption by 13.6% and 23.7%, respectively. For Zn-deficiency sensitive maize cultivars, foliar applied Zn SO 4 improved the accumulation of N and K by 27.3% and 25.0%, respectively; however, it lowered their utilization efficiency. Hence, determining the optimized application of Zn fertilizer, while avoiding Zn toxicity, should not be based solely on the level of Zn deficiency in the soil, but also, take into consideration the sensitivity of some cultivars to Zn, Furthermore, the supplementation of Zn-deficiency sensitive maize cultivars with N and K is key to maximizing the benefits of Zn fertilization.
研究领域:
农学
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植物营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2017
·
IF 1.427
Hansong Yu,Ruixue Liu,Yaohui Hu,Baojun Xu
The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）