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Jiao J, Zheng H, Zhou X, Huang Y, Niu Q, Ke L, Tang S, Liu H, Sun Y. The functions of laccase gene GhLAC15 in fiber colouration and development in brown-colored cotton. PHYSIOLOGIA PLANTARUM 2024; 176:e14415. [PMID: 38962818 DOI: 10.1111/ppl.14415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/16/2024] [Accepted: 06/18/2024] [Indexed: 07/05/2024]
Abstract
The monotonicity of color type in naturally colored cottons (NCCs) has become the main limiting factor to their widespread use, simultaneously coexisting with poor fiber quality. The synchronous improvement of fiber quality and color become more urgent and crucial as the demand for sustainable development increases. The homologous gene of wild cotton Gossypium stocksii LAC15 in G. hirsutum, GhLAC15, was also dominantly expressed in the developing fibers of brown cotton XC20 from 5 DPA (day post anthesis) to 25 DPA, especially at the secondary cell wall thickening stage (20 DPA and 25 DPA). In XC20 plants with downregulated GhLAC15 (GhLAC15i), a remarkable reduction in proanthocyanidins (PAs) and lignin contents was observed. Some of the key genes in the phenylpropane and flavonoid biosynthesis pathway were down-regulated in GhLAC15i plants. Notably, the fiber length of GhLAC15i plants showed an obvious increase and the fiber color was lightened. Moreover, we found that the thickness of cotton fiber cell wall was decreased in GhLAC15i plants and the fiber surface became smoother compared to that of WT. Taken together, this study revealed that GhLAC15 played an important role in PAs and lignin biosynthesis in naturally colored cotton fibers. It might mediate fiber color and fiber quality by catalyzing PAs oxidation and lignin polymerization, ultimately regulating fiber colouration and development.
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Affiliation(s)
- Junye Jiao
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Hongli Zheng
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
- College of Textile Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Xinping Zhou
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Yinshuai Huang
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Qingqing Niu
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Liping Ke
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
| | - Shouwu Tang
- China Colored-cotton (Group) Co., Ltd., China
| | - Haifeng Liu
- China Colored-cotton (Group) Co., Ltd., China
| | - Yuqiang Sun
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, P.R. China
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Zhao X, Ren D, Jin R, Chen W, Xu L, Guo D, Zhang Q, Luo Z. Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon. PLANTS (BASEL, SWITZERLAND) 2024; 13:1440. [PMID: 38891249 PMCID: PMC11174534 DOI: 10.3390/plants13111440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/05/2024] [Accepted: 05/16/2024] [Indexed: 06/21/2024]
Abstract
The main units of persimmon proanthocyanidins (PAs) are composed of flavan-3-ols including epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG). Precise quantification of GCG is challenging due to its trace amounts in persimmon. In this study, to establish the optimal UHPLC-Q-Exactive Orbitrap/MS technique for the determination of PAs monomer composition in persimmon fruit flesh of different astringency types, mass spectrometry and chromatographic conditions were optimized. The results showed that when operating in negative ion mode, using a T3 chromatographic column (a type of C18 column with high-strength silica), acetonitrile as the organic phase, a 0.1% mobile phase acid content, and a mobile phase flow rate of 0.2 mL/min, the chromatographic peak shape and resolution of the PAs monomer composition improved. Additionally, there was no tailing phenomenon observed in the chromatographic peaks. At the same time, the intra-day and inter-day precision, stability, and recovery of the procedure were good. The relative standard deviation (RSD) of stability was less than 5%. The intra-day precision was in the range of 1.14% to 2.36%, and the inter-day precision ranged from 1.03% to 2.92%, both of which were less than 5%. The recovery rate ranged from 94.43% to 98.59% with an RSD less than 5%. The results showed that the UHPLC-Q-Exactive Orbitrap/MS technique established in this study can not only be used for the quantification of EGCG and GCG in persimmon fruit flesh but also be suitable for analyzing other PAs monomer compositions, providing robust support for the related research on persimmon PAs.
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Affiliation(s)
| | | | | | | | | | | | - Qinglin Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (D.R.); (R.J.); (W.C.); (L.X.); (D.G.)
| | - Zhengrong Luo
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (D.R.); (R.J.); (W.C.); (L.X.); (D.G.)
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3
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Zhang Y, Cheng W, Di H, Yang S, Tian Y, Tong Y, Huang H, Escalona VH, Tang Y, Li H, Zhang F, Sun B, Huang Z. Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba. PLANTS (BASEL, SWITZERLAND) 2024; 13:892. [PMID: 38592915 PMCID: PMC10974134 DOI: 10.3390/plants13060892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/16/2024] [Accepted: 03/17/2024] [Indexed: 04/11/2024]
Abstract
Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77-1.85 mg g-1 DW), total proanthocyanidins (0.62-2.34 mg g-1 DW), total phenolics (15.28-27.35 mg g-1 DW), and ABTS (43.39-59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45-89.48 mg g-1 DW) and total soluble sugar (56.40-207.62 mg g-1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.
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Affiliation(s)
- Yi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Wenjuan Cheng
- Institute of Agricultural Resources and Environment, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;
- The State Key Laboratory of Vegetable Biobreeding, Tianjin Academy of Agriculture Sciences, Tianjin 300192, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Shihan Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Yuxiao Tian
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Yuantao Tong
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Huanhuan Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Victor Hugo Escalona
- Faculty of Agricultural Sciences, University of Chile, Santa Rosa 11315, Santiago 8820808, Metropolitan Region, Chile;
| | - Yi Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Huanxiu Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Zhi Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
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Lasota M, Lechwar P, Kukula-Koch W, Czop M, Czech K, Gaweł-Bęben K. Pulp or Peel? Comparative Analysis of the Phytochemical Content and Selected Cosmetic-Related Properties of Annona cherimola L., Diospyros kaki Thumb., Cydonia oblonga Mill. and Fortunella margarita Swingle Pulp and Peel Extracts. Molecules 2024; 29:1133. [PMID: 38474645 DOI: 10.3390/molecules29051133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
Fruit peels might be a valuable source of active ingredients for cosmetics, leading to more sustainable usage of plant by-products. The aim of the study was to evaluate the phytochemical content and selected biological properties of hydroglycolic extracts from peels and pulps of Annona cherimola, Diospyros kaki, Cydonia oblonga, and Fortunella margarita as potential cosmetic ingredients. Peel and pulp extracts were compared for their antiradical activity (using DPPH and ABTS radical scavenging assays), skin-lightening potential (tyrosinase inhibitory assay), sun protection factor (SPF), and cytotoxicity toward human fibroblast, keratinocyte, and melanoma cell lines. The total content of polyphenols and/or flavonoids was significantly higher in peel than in pulp extracts, and the composition of particular active compounds was also markedly different. The HPLC-MS fingerprinting revealed the presence of catechin, epicatechin and rutoside in the peel of D. kaki, whereas kaempferol glucoside and procyanidin A were present only in the pulp. In A. cherimola, catechin, epicatechin and rutoside were identified only in the peel of the fruit, whereas procyanidins were traced only in the pulp extracts. Quercetin and luteolinidin were found to be characteristic compounds of F. margarita peel extract. Naringenin and hesperidin were found only in the pulp of F. margarita. The most significant compositional variety between the peel and pulp extracts was observed for C. oblonga: Peel extracts contained a higher number of active components (e.g., vicenin-2, kaempferol rutinoside, or kaempferol galactoside) than pulp extract. The radical scavenging potential of peel extracts was higher than of the pulp extracts. D. kaki and F. margarita peel and pulp extracts inhibited mushroom and murine tyrosinases at comparable levels. The C. oblonga pulp extract was a more potent mushroom tyrosinase inhibitor than the peel extract. Peel extract of A. cherimola inhibited mushroom tyrosinase but activated the murine enzyme. F. margarita pulp and peel extracts showed the highest in vitro SPF. A. cherimola, D. kaki, and F. margarita extracts were not cytotoxic for fibroblasts and keratinocytes up to a concentration of 2% (v/v) and the peel extracts were cytotoxic for A375 melanoma cells. To summarize, peel extracts from all analyzed fruit showed comparable or better cosmetic-related properties than pulp extracts and might be considered multifunctional active ingredients of skin lightening, anti-aging, and protective cosmetics.
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Affiliation(s)
- Magdalena Lasota
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, Sucharskiego 2, 35-225 Rzeszów, Poland
| | - Paulina Lechwar
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, Sucharskiego 2, 35-225 Rzeszów, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, Radziwiłłowska 11, 20-080 Lublin, Poland
| | - Karolina Czech
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, Sucharskiego 2, 35-225 Rzeszów, Poland
| | - Katarzyna Gaweł-Bęben
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, Sucharskiego 2, 35-225 Rzeszów, Poland
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Wang R, Shi X, Li K, Bunker A, Li C. Activity and potential mechanisms of action of persimmon tannins according to their structures: A review. Int J Biol Macromol 2023; 242:125120. [PMID: 37263329 DOI: 10.1016/j.ijbiomac.2023.125120] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/03/2023]
Abstract
One distinguishing feature of the persimmon, that differentiates it from other fruits, is its high proanthocyanidins content, known as persimmon tannin (PT). Despite the poor absorption of PT in the small intestine, results from animal studies demonstrate that PT has many health benefits. Our goal in this review is to summarize the literature that elucidates the relationship between PT structure and activity. In addition, we also summarize the potential mechanisms underlying the health benefits that result from PT consumption; this includes the hypolipidemic, hypoglycemic, antioxidant, anti-inflammatory, antiradiation, antibacterial and antiviral, detoxification effects on snake venom, and the absorption of heavy metals and dyes. Studies show that PT is a structurally distinct proanthocyanidins that exhibits a high degree of polymerization. It is galloylation-rich and possesses unique A-type interflavan linkages in addition to the more common B-type interflavan bonds. Thus, PT is converted into oligomeric proanthocyanidins by depolymerization strategies, including the nucleophilic substitution reaction, acid hydrolysis, and hydrogenolysis. In addition, multiple health benefits exerted by PT mainly involve the inactivation of lipogenic and intracellular inflammatory signaling pathways, activation of the fatty acid oxidation signaling pathway, regulation of gut microbiota, and highly absorptive properties.
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Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Alex Bunker
- Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Food Science, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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6
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Xie C, Wang K, Liu X, Liu G, Hu Z, Zhao L. Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development. Food Chem 2023; 405:134855. [DOI: 10.1016/j.foodchem.2022.134855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 10/01/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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Najmi Z, Scalia AC, De Giglio E, Cometa S, Cochis A, Colasanto A, Locatelli M, Coisson JD, Iriti M, Vallone L, Rimondini L. Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life. Foods 2023; 12:foods12020332. [PMID: 36673424 PMCID: PMC9857945 DOI: 10.3390/foods12020332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/21/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of different concentrations of tested EOs (cinnamon, clove, bergamot, rosemary and lemon; 10% DMSO-PBS solution was used as a diluent) against fruit rot fungal strains and a fruit-born human pathogen (Escherichia coli) indicated that the highest inhibition halos was found for pure cinnamon and clove oils; according to GC-MS analysis, these activities were due to the high level of the bioactive compounds cinnamaldehyde (54.5%) in cinnamon oil and eugenol (83%) in clove oil. Moreover, thermogravimetric evaluation showed they were thermally stable, with temperature peak of 232.0 °C for cinnamon and 200.6/234.9 °C for clove oils. Antibacterial activity evaluations of all tested EOs at concentrations from 5-50% (v/v) revealed a concentration of 10% (v/v) to be the minimum inhibitory concentration and minimum bactericidal concentration. The physicochemical analysis of fruits in an in vivo assay indicated that used filter papers doped with 10% (v/v) of cinnamon oil (stuck into the lids of plastic containers) were able to increase the total polyphenols and antioxidant activity in strawberries after four days, with it being easier to preserve strawberries than raspberries.
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Affiliation(s)
- Ziba Najmi
- Department of Health Sciences, Center for Translational Research on Autoimmune and Allergic Diseases—CAAD, Università del Piemonte Orientale UPO, Corso Trieste 15/A, 28100 Novara, Italy
| | - Alessandro Calogero Scalia
- Department of Health Sciences, Center for Translational Research on Autoimmune and Allergic Diseases—CAAD, Università del Piemonte Orientale UPO, Corso Trieste 15/A, 28100 Novara, Italy
| | - Elvira De Giglio
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy
- National Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Florence, Italy
| | | | - Andrea Cochis
- Department of Health Sciences, Center for Translational Research on Autoimmune and Allergic Diseases—CAAD, Università del Piemonte Orientale UPO, Corso Trieste 15/A, 28100 Novara, Italy
| | - Antonio Colasanto
- Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy
| | - Monica Locatelli
- Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy
| | - Jean Daniel Coisson
- Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Cesare Saldini 50, 20133 Milano, Italy
- Correspondence:
| | - Lisa Vallone
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy
| | - Lia Rimondini
- Department of Health Sciences, Center for Translational Research on Autoimmune and Allergic Diseases—CAAD, Università del Piemonte Orientale UPO, Corso Trieste 15/A, 28100 Novara, Italy
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Ye H, Luo L, Wang J, Jiang K, Yue T, Yang H. Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (Diospyros kaki L.) peel. Food Chem 2022; 378:131972. [PMID: 35032795 DOI: 10.1016/j.foodchem.2021.131972] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 01/29/2023]
Abstract
The structure of persimmon peel proanthocyanidins (PPPAs) was characterized. After acid catalysis of PPPAs in the presence of phloroglucinol, five reaction products such as (epi)gallocatechin-phloroglucinol ((E)GC-ph) etc. were identified by HPLC-DAD-ESI/MS. FT-IR analysis confirmed that all of the compounds exhibited a 2, 3-cis configuration. Therefore, the extension units in PPPAs were EGC, epigallocatechin gallate (EGCG), epicatechin, and epicatechin gallate and only EGCG was detected as the terminal unit. PPPAs contained 25.21% of procyanidins and 74.79% of prodelphindins and had a high degree of 3-O-galloylation (>74.79%). The mean degree of polymerization of PPPAs was calculated to be 10.18. MALDI-TOF MS analysis showed that A-type linkage and galloylation existed commonly in PPPAs.
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Affiliation(s)
- Huanfeng Ye
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Lin Luo
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Jiao Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Kun Jiang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
| | - Haihua Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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9
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Lim YJ, Eom SH. The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit. Antioxidants (Basel) 2022; 11:antiox11030597. [PMID: 35326247 PMCID: PMC8945473 DOI: 10.3390/antiox11030597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 02/04/2023] Open
Abstract
In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been well investigated in the flesh. We report here the different patterns of the antioxidant activities in the thermally processed flesh and peel of astringent persimmon, with analyses of the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids. The persimmon powders presented different colors on the basis of the drying temperatures: brown in 30 °C; light yellow in 60 °C; and dark brown in 90 °C, respectively. Non-maillard reaction and reduction of carotenoids caused the light-yellow color of 60 °C dried persimmon. Thermal drying reduced the antioxidant activities of the flesh in a temperature-dependent manner, with decreases in the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids, whereas it enhanced the antioxidant activities of the peel. The increase in the antioxidant activities in the peel were mainly the result of the increase in the total phenolics by the thermal effect, and especially in the content of the hydrolysable tannins, although the thermal processing decreased the other components. The heat-induced increase of antioxidant activity in the peel showed a strong significant correlation only with the contents of total phenolics (r2 = 0.9493) and total hydrolysable tannins (r2 = 0.9288), suggesting that the main antioxidant contributors differ from the flesh.
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10
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Lalou S, Ordoudi SA, Mantzouridou FT. On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue. Foods 2021; 10:2650. [PMID: 34828930 PMCID: PMC8624191 DOI: 10.3390/foods10112650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/24/2021] [Accepted: 10/28/2021] [Indexed: 11/28/2022] Open
Abstract
In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki "Jiro" cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH● scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.
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Affiliation(s)
- Sofia Lalou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Stella A. Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
| | - Fani Th. Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
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González CM, García AL, Llorca E, Hernando I, Atienzar P, Bermejo A, Moraga G, Quiles A. Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Moriyasu Y, Fukumoto C, Wada M, Yano E, Murase H, Mizuno M, Zaima N, Moriyama T. Validation of Antiobesity Effects of Black Soybean Seed Coat Powder Suitable as a Food Material: Comparisons with Conventional Yellow Soybean Seed Coat Powder. Foods 2021; 10:foods10040841. [PMID: 33924369 PMCID: PMC8069730 DOI: 10.3390/foods10040841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/08/2021] [Accepted: 04/10/2021] [Indexed: 12/15/2022] Open
Abstract
In this study, we fed obese model mice black soybean seed coat powder (BSCP) and evaluated the antiobesity effects. As a control, normal yellow soybean seed coat powder (YSCP) was used. C57BL/6J, a high-fat diet-induced obesity model mouse, was fed a high-fat diet containing BSCP or YSCP (20% fat) to induce obesity. The results showed that in the BSCP group, it caused significant suppression of body weight gain and suppression of white adipose tissue weight compared with the YSCP group. Moreover, it significantly decreased serum leptin levels, which correlated with visceral fat mass, and increased antidiabetic adipocytokine and adiponectin levels. Therefore, this suggests the pigmented components contained in BSCP have an antiobesity effect in obese model mice. It is suggested that this material, which can be prepared without extraction with an organic solvent and is suitable for use as a food material, could be a functional food material with a practicable antiobesity effect.
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Affiliation(s)
- Yuuki Moriyasu
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
| | - Chiho Fukumoto
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
| | - Maki Wada
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
| | - Erika Yano
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
| | - Hiroshi Murase
- Otsuka Foods Co., Ltd., Biwako Research Institute, 1-11-1 Karasaki, Otsu-shi, Shiga 520-0106, Japan; (H.M.); (M.M.)
| | - Masatoshi Mizuno
- Otsuka Foods Co., Ltd., Biwako Research Institute, 1-11-1 Karasaki, Otsu-shi, Shiga 520-0106, Japan; (H.M.); (M.M.)
| | - Nobuhiro Zaima
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
- Agricultural Technology and Innovation Research Institute, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
| | - Tatsuya Moriyama
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan; (Y.M.); (C.F.); (M.W.); (E.Y.); (N.Z.)
- Agricultural Technology and Innovation Research Institute, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
- Correspondence: ; Tel./Fax: +81-742-43-8070
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14
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González CM, Hernando I, Moraga G. Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:603-612. [PMID: 32683710 DOI: 10.1002/jsfa.10672] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60 °C to reach 15 ± 3% water content. RESULTS After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60 °C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. CONCLUSION Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cristina M González
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Isabel Hernando
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Gemma Moraga
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
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15
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Giuffrida D, Zoccali M, Mondello L. Recent developments in the carotenoid and carotenoid derivatives chromatography-mass spectrometry analysis in food matrices. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.116047] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Gullickson ER, Krueger CG, Birmingham A, Maranan M, Reed JD. Development of a Cranberry Standard for Quantification of Insoluble Cranberry ( Vaccinium macrocarpon Ait.) Proanthocyanidins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2900-2905. [PMID: 31274305 DOI: 10.1021/acs.jafc.9b03696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cranberry proanthocyanidins (PACs) can be partitioned into soluble PACs, which are extracted with solvents, and insoluble PACs, which remain associated with fibers and proteins after extraction. Most research on cranberry products only quantifies soluble PACs because proper standards for quantifying insoluble PACs are lacking. In this study, we evaluated the ability of a cranberry PAC (c-PAC) standard, reflective of the structural heterogeneity of PACs found in cranberry fruit, to quantify insoluble PACs by the butanol-hydrochloric acid (BuOH-HCl) method. For the first time, a c-PAC standard enabled conversion of BuOH-HCl absorbance values (550 nm) to a weight (milligram) basis, allowing for quantification of insoluble PACs in cranberries. The use of the c-PAC reference standard for sequential analysis of soluble PACs by the method of 4-(dimethylamino)cinnamaldehyde and insoluble PACs by the method of BuOH-HCl provides analytical tools for the standardization of cranberry-based ingredients.
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Affiliation(s)
- Erica R Gullickson
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
| | - Christian G Krueger
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Andrew Birmingham
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Michael Maranan
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
| | - Jess D Reed
- Reed Research Group, Department of Animal Sciences, University of Wisconsin-Madison, 1675 Observatory Drive, Madison, Wisconsin 53706, United States
- Complete Phytochemical Solutions LLC, 317 South Street, Cambridge, Wisconsin 53523, United States
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Cano MP, Gómez-Maqueo A, Fernández-López R, Welti-Chanes J, García-Cayuela T. Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante). Food Res Int 2019; 123:538-549. [DOI: 10.1016/j.foodres.2019.05.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/09/2019] [Accepted: 05/12/2019] [Indexed: 02/07/2023]
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