JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Ming Qi,Zisheng Luo,Bin Wu,Lei Wang,Mingyi Yang,Xiaochen Zhang,Xingyu Lin,Yanqun Xu,Xihong Li,Li Li
The spatial distribution and time-course evolution of polyphenol compounds in response to exogenous light and temperature in grape berry ( Vitis labruscana cv. ‘Kyoho’) were examined. Results demonstrated that the polyphenol biosynthesis was induced via the up-regulated gene transcription levels during berry ripening. The polyphenol biosynthesis was differentially observed in skins, stems, leaves and seeds, and the more polyphenols were accumulated in seeds; and the polyphenols were significantly distributed in bottom berries of grape clusters. Additionally, the lower temperature (4 ℃) accelerated the polyphenol biosynthesis by 1.3 times after storage of 28 days, whereas the light exposure slightly inhibited the polyphenol biosynthesis of berry during storage at 25 ℃. In conclusion, the data presented in this study shed more light on deeper understanding of the spatial accumulation and time-course evolution of polyphenols in grape berry.
研究领域:
植物生理学
·
分子生物学
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农学
✓ 已验证
DOI
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 21
·6696
·
IF 4.412
Lei Zhu,Xinyue Li,Xixi Hu,Xin Wu,Yunqing Liu,Yiming Yang,Yanqing Zang,Huacheng Tang,Changyuan Wang,Jingyu Xu
To evaluate the importantVitis amurensisgermplasm, the quality characteristics and anthocyanin profiles of the ripe berries of 20V. amurensisgrapes and 11 interspecific hybrids in two consecutive years were analysed. Compared with theV. viniferagrapes,V. amurensisgrapes had small berries with low total soluble solids and high titratable acids, and were richer in phenolic compounds except for flanan-3-ols in their skins but had lower phenolic contents in their seeds and showed lower antioxidant activities. An outstanding feature of theV. amurensisgrapes was their abundant anthocyanin contents, which was 8.18-fold higher than the three wine grapes ofV. vinifera. The anthocyanin composition ofV. amurensiswas characterized by an extremely high proportion of diglucoside anthocyanins (91.71%) and low acylated anthocyanins (0.04%). Interestingly, a new type of speculated 3,5,7-O-triglucoside anthocyanins was first identified and only detected inV. amurensisgrapes and hybrids. Based on the total phenolic and anthocyanin characteristics,V. amurensisgrapes were set apart fromV. viniferacultivars and the interspecific hybrids, for the same qualities, fell between them, as assessed by principal component analysis.Keywords:Vitis amurensis;anthocyanin composition and content;total phenolic content;general characteristic;antioxidant activity
研究领域:
植物学
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农学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Yang He,Liankui Wen,Hansong Yu,Fei Zheng,Zhitong Wang,Xuanwei Xu,Hao Zhang,Yong Cao,Bixiang Wang,Baiji Chu,Jianyu Hao
Natural anthocyanins are safer and nutritious as compared to synthetic pigments; however, their stability is poor. They can produce spontaneous copigmentation with organic acids, leading to the improvement of colour stability, albeit slowly. Box–Behnken experimental design was used to elucidate the mechanism of copigmentation between Vitis amurensis Rupr anthocyanins (0.1 mg/mL) and organic acids (0.87 mg/mL, ferulic acid: d -gluconic acid:caffeic acid:vanillic acid = 1.5:2.5:2.5:0.5, w/w/w/w) promoted by high hydrostatic pressure (HHP; 300 MPa, 2 min). The copigmentation effect and antioxidant activity of anthocyanins were also evaluated. The structure of anthocyanins was analysed using ultraviolet–visible spectroscopy, Fourier-transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry. The results of HHP copigmentation showed that the following anthocyanins were newly formed—delphinidin-3- O -catechol, petunidin-3- O -catechol, delphinidin-4-vinyl-catechol, petunidin-3- O -guaiacol, malvidin-4-vinyl-guaiacol, cyanidin-3- O -(6″- O -caffeoyl)-glucoside, peonidin-3- O -(6″- O -caffeoyl)-glucoside, delphinidin-3- O -(6″- O -caffeoyl)-glucoside, malvidin-3- O -glucoside-4-vinyl-guaiacol, and malvidin-3- O -(6″- O -feruloyl)-glucoside—owing to appropriate modifications that increased the copigmentation rate (R = 42.12%), photo-thermal stability (R > 45%), and potential antioxidant activities expressed in vivo ( p < 0.01 vs. Model Group).
研究领域:
食品科学
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化学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Separations
·
2023
·Vol. 10
·期 3
·191
·
IF 2.6
Wei Wang,Si-Qiu Xiao,Ling-Yu Li,Qing-Yan Gai
Flavonoids exhibit many biological properties, so it is very important to find an efficient and green method to extract them from plant materials. In this paper, DES-MAE (deep eutectic solvent-based microwave-assisted extraction) technique was developed to extract the seven major active flavonoids fromRibes mandshuricumleaves, namely, trifolin, isoquercetin, rutin, astragalin, quercetin, hyperoside, and kaempferol. After the completion of the extraction process, macroporous adsorption resin was used for the purification of seven flavonoids. The BBD (Box–Behnken design) method combined with RSM (response surface methodology) was applied to acquire the optimal operating conditions of DES-MAE. The optimal parameters were: temperature: 54 °C, time: 10 min, extraction solvent: choline chloride/lactic acid with a 1:2 mass ratio, water content: 25%, and liquid/solid ratio: 27 mL/g. The yields of the seven target flavonoids were 4.78, 2.57, 1.25, 1.15, 0.34, 0.32, and 0.093 mg/g DW (dry weight), respectively. The direct purification of trifolin, isoquercetin, rutin, astragalin, quercetin, hyperoside, and kaempferol in DES-MAE solution was achieved by using macroporous resin X-5. The recoveries were 87.02%, 81.37%, 79.64%, 87.13%, 97.36%, 88.08%, and 99.39%, respectively. The results showed that DES-MAE followed by MRCC (macroporous resin column chromatography) represents a promising approach to extracting and separating active components from plants.Keywords:DES (deep eutectic solvent);Ribes mandshuricum(Maxim.) Kom.;MAE (microwave-assisted extraction);macroporous resin;flavonoids
研究领域:
化学工程
·
药学
·
植物化学
✓ 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）