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Krajewska A, Dziki D, Yilmaz MA, Özdemir FA. Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules 2024; 29:742. [PMID: 38338485 PMCID: PMC10856639 DOI: 10.3390/molecules29030742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024] Open
Abstract
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Mustafa Abdullah Yilmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280 Diyarbakır, Türkiye;
| | - Fethi Ahmet Özdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingöl University, 12000 Bingöl, Türkiye;
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2
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Teixeira JC, Ribeiro C, Simôes R, Alegria MJ, Mateus N, de Freitas V, Pérez-Gregorio R, Soares S. Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds. PLANTS (BASEL, SWITZERLAND) 2023; 12:3397. [PMID: 37836137 PMCID: PMC10574464 DOI: 10.3390/plants12193397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/11/2023] [Accepted: 09/15/2023] [Indexed: 10/15/2023]
Abstract
The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.
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Affiliation(s)
- José Carlos Teixeira
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Catarina Ribeiro
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Rodolfo Simôes
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Maria João Alegria
- SUMOL+COMPAL Marcas S.A, Estr. Portela 24, 2790-179 Carnaxide, Portugal;
| | - Nuno Mateus
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Victor de Freitas
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Rosa Pérez-Gregorio
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
- Food and Agroecology Institute, University of Vigo, Campus As Lagoas, 32004 Ourense, Spain
- Galicia Sur Health Research Institute (IISGS), Department of Chemistry and Biochemistry, Food and Health Omics Group, SERGAS-UVIGO
| | - Susana Soares
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
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Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010230. [PMID: 36615424 PMCID: PMC9821871 DOI: 10.3390/molecules28010230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 12/24/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples' processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely 'Paradija' and 'Prijedorska zelenika', displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2-44.1 and 5.40-33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20-30.8 and 5.10-13.9%, respectively). Apples' processing into juices caused decrease (more than 90%) in the content of all polyphenols and the distribution of these compounds from fruits to final products had a negative trend, particularly evident in clear juices. The most drastic loss occurred in the flavonol glycosides and dihydrochalcones content, while chlorogenic acid displayed quite stable distribution from apples to final products due to its good solubility. Apple mash pretreatment with L-ascorbic acid had a positive impact on the preservation and retention of polyphenols.
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He W, Laaksonen O, Tian Y, Haikonen T, Yang B. Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear ( Pyrus communis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5137-5150. [PMID: 35426665 PMCID: PMC9052750 DOI: 10.1021/acs.jafc.2c00071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 05/23/2023]
Abstract
The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, respectively. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14-39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chemical compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chemical compositions. Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcohols, and aldehydes. The results will be helpful in providing industry with phytochemical compositional information, assisting pear selections in commercial utilization.
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Affiliation(s)
- Wenjia He
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Ye Tian
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Tuuli Haikonen
- Production
systems/Horticulture Technologies, Natural
Resources Institute Finland (Luke), Toivonlinnantie 518, Piikkiö FI-21500, Finland
| | - Baoru Yang
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
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5
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Aguilar-Veloz LM, Calderón-Santoyo M, Carvajal-Millan E, Martínez-Robinson K, Ragazzo-Sánchez JA. Artocarpus heterophyllus Lam. leaf extracts added to pectin-based edible coating for Alternaria sp. control in tomato. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bermúdez-Oria A, Rodríguez-Juan E, Rodríguez-Gutiérrez G, Fernández-Prior Á, Fernández-Bolaños J. Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin-Polyphenols and Their Antioxidant and Antiproliferative Activities. Antioxidants (Basel) 2021; 10:1858. [PMID: 34942961 PMCID: PMC8698574 DOI: 10.3390/antiox10121858] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/09/2021] [Accepted: 11/16/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 °C/30 min and subsequent centrifugation of the olive paste from the same lot of olive fruits in a system called ABENCOR (AB). The results indicate that these interactions were enhanced during the olive oil extraction process. In addition, the resulting AB extracts exhibited high antioxidant activity (ORAC) and strong antiproliferative activity in vitro against colon carcinoma Caco-2 cell lines compared to olive fruit extracts. The polyphenols associated mainly with the acidic pectin substance, with a higher content in AB extracts, seem to be responsible for these activities, and appear to maintain their activities in part after complexation. However, even in olive fruit extracts with smaller amounts of phenols in their compositions, pectic polysaccharides may also be involved in antioxidant and antiproliferative activities.
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Affiliation(s)
| | | | | | | | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.B.-O.); (E.R.-J.); (G.R.-G.); (Á.F.-P.)
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Sato M, Ikram MMM, Pranamuda H, Agusta W, Putri SP, Fukusaki E. Characterization of five Indonesian mangoes using gas chromatography-mass spectrometry-based metabolic profiling and sensory evaluation. J Biosci Bioeng 2021; 132:613-620. [PMID: 34656425 DOI: 10.1016/j.jbiosc.2021.09.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 08/30/2021] [Accepted: 09/07/2021] [Indexed: 01/13/2023]
Abstract
Indonesia is one of the world's leading mango producers and grows many cultivars. However, only a few cultivars have been commercialized, perhaps because of limited information on consumer preferences that meet the market demands. Here, non-targeted gas chromatography-mass spectrometry (GC-MS)-based metabolome analysis was used to characterize five Indonesian mango cultivars considering their taste characteristics. A total of 95 components (47 annotated and 48 unknown metabolites) were identified. Cultivars with a higher general impression score (Arumanis 143 and Gedong) in principal component analysis (PCA) accumulated more sugars and sweetening components, such as glycine and lyxose. Meanwhile, cultivars with a lower general impression score in PCA (Lalijiwo and Cengkir Indramayu) accumulated more aspartic acid, isocitric acid, and citric acid, which increase sourness; methionine, which is a precursor of sulfur-containing volatile aroma components; and phenylalanine, which contributes to bitterness. Furthermore, orthogonal projection to latent structures discriminant analysis revealed that nicotinic acid, glutamic acid, aspartic acid, glycine, and ribose characterized higher or lower general impression cultivars. In addition, metabolic profiling of eight mango cultivars, including five Indonesian and three overseas cultivars, suggested that taste was more influential than differences in cultivars, production areas, and cultivation conditions by its hydrophilic primary metabolomics. These findings will serve as fundamental data for future mango industry development considering the association between the unique taste of each cultivar and its metabolites as well as the consumer preferences for Indonesian mango.
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Affiliation(s)
- Miwa Sato
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Miyazaki Agricultural Research Institute, 5805 Shimonaka, Sadowara-cho, Miyazaki 880-0212, Japan
| | - Muhammad Maulana Malikul Ikram
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Hardaning Pranamuda
- Center of Technology for Agroindustry, Gedung 610-612, LAPTIAB-BPPT, PUSPIPTEK, Serpong, Banten 15314, Indonesia
| | - Waqif Agusta
- Center of Technology for Agroindustry, Gedung 610-612, LAPTIAB-BPPT, PUSPIPTEK, Serpong, Banten 15314, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Japan; Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Suita, Osaka, Japan
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Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020; 19:3574-3617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022]
Abstract
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France
| | | | - Catherine M G C Renard
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.,INRAE, TRANSFORM, F-44000, Nantes, France
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Brahem M, Bornard I, Renard CMGC, Le Bourvellec C. Multiscale Localization of Procyanidins in Ripe and Overripe Perry Pears by Light and Transmission Electron Microscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8900-8906. [PMID: 32706965 DOI: 10.1021/acs.jafc.0c02036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Histochemical staining with 4-dimethylaminocinnamaldehyde (DMACA), light microscopy, and transmission electron microscopy (TEM) were applied to characterize procyanidin localization at ripe and overripe stages in perry pear flesh (cv. 'De Cloche'). Pear flesh contained stone cell clusters surrounded by very large parenchyma cells. DMACA staining showed procyanidins mainly located in parenchyma cells from the fruit mesocarp. Under light microscopy and TEM, procyanidins appeared in the vacuole of parenchyma cells as uniformly stained granules, probably tannosomes. They were differently dispersed in ripe and overripe perry pears, as the granules remained free inside the vacuole in ripe pears and mostly attached to the tonoplast in overripe pears.
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Affiliation(s)
- Marwa Brahem
- UMR408 SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
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10
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Sun L, Zhang Y, Cui H, Zhang L, Sha T, Wang C, Fan C, Luan F, Wang X. Linkage Mapping and Comparative Transcriptome Analysis of Firmness in Watermelon ( Citrullus lanatus). FRONTIERS IN PLANT SCIENCE 2020; 11:831. [PMID: 32612625 PMCID: PMC7308538 DOI: 10.3389/fpls.2020.00831] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Accepted: 05/25/2020] [Indexed: 05/20/2023]
Abstract
Watermelon fruit texture and quality are determined by flesh firmness. As a quality trait, flesh firmness is controlled by multigenes. Defining the key regulatory factors of watermelon flesh firmness is of great significance for watermelon genetic breeding. In this study, the hard-flesh egusi seed watermelon PI186490 was used as the male parent, the soft-flesh cultivated watermelon W1-1 was used as the female parent, and 175 F2 generations were obtained from selfing F1. Primary mapping of the major genes controlling center flesh firmness was achieved by bulked-segregant analysis (BSA)-Seq analysis and molecular marker technology. Finally, major genes were delimited in the physical interval between 6,210,787 and 7,742,559 bp on chromosome 2 and between 207,553 and 403,137 bp on chromosome 8. The content of each cell wall component and hormone was measured, and comparative transcriptome analysis was performed during fruit development in watermelon. The protopectin, cellulose, hemicellulose, indole-3-acetic acid (IAA) and abscisic acid (ABA) contents were measured, and paraffin sections were made during the three fruit developmental stages. The results revealed that protopectin, celluloses, and hemicelluloses exhibited similar trends for flesh firmness, while the IAA and ABA concentrations continued to decrease with fruit ripening. Paraffin sections showed that PI186490 cells were more numerous, were more tightly packed, had clearer cell wall edges and had thicker cell walls than W1-1 cells at every developmental stage. Comparative transcriptome analysis was conducted on RNA samples of flesh during fruit development and ripening in W1-1 and PI186490. The results from the localization interval transcriptome analysis showed that Cla016033 (DUF579 family member), which may influence the cell wall component contents to adjust the flesh firmness in watermelon fruit, was different in W1-1 and PI186490 and that Cla012507 (MADS-box transcription factor) may be involved in the regulation of fruit ripening and affect the hardness of watermelon fruit.
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Affiliation(s)
- Lei Sun
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- *Correspondence: Lei Sun,
| | - Yushu Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Haonan Cui
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Lupeng Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Tongyun Sha
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Chaonan Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Chao Fan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Feishi Luan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- Feishi Luan,
| | - Xuezheng Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- Xuezheng Wang,
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Interactions of arabinan-rich pectic polysaccharides with polyphenols. Carbohydr Polym 2019; 230:115644. [PMID: 31887907 DOI: 10.1016/j.carbpol.2019.115644] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/11/2019] [Accepted: 11/18/2019] [Indexed: 11/22/2022]
Abstract
Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1-28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
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12
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Brahem M, Renard CM, Bureau S, Watrelot AA, Le Bourvellec C. Pear ripeness and tissue type impact procyanidin-cell wall interactions. Food Chem 2019; 275:754-762. [DOI: 10.1016/j.foodchem.2018.09.156] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 10/28/2022]
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13
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Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 2018; 113:465-473. [DOI: 10.1016/j.foodres.2018.07.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/18/2018] [Accepted: 07/28/2018] [Indexed: 11/18/2022]
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14
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Bioactives Screening in Overripe Fruits and Vegetables by Liquid Chromatography Coupled to Photodiode Array and Mass Spectrometry Detection. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1257-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santana ÁL, Macedo GA. Health and technological aspects of methylxanthines and polyphenols from guarana: A review. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.048] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Res Int 2017; 95:125-133. [PMID: 28395820 DOI: 10.1016/j.foodres.2017.03.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/01/2017] [Accepted: 03/03/2017] [Indexed: 11/23/2022]
Abstract
The flesh and peel of 19 pear cultivars (8 Tunisian dessert cultivars, 8 European dessert cultivars and 3 French perry pear cultivars) were studied for their phenolic composition. Phenolic compounds were identified by HPLC/ESI-MS2 and individually quantified by HPLC-DAD. Five classes of polyphenols were present: flavan-3-ols, phenolic acids, flavonols, anthocyanins and simple phenolics (hydroquinones). The total phenolic content ranged between 0.1g/kg Fresh Weight (FW) ('Conference' cultivar) and 8.6g/kg FW ('Plant De Blanc' cultivar) in the flesh and between 1.6g/kg FW ('William vert' cultivar) and 40.4g/kg FW ('Arbi Chiheb' cultivar) in the peel. Procyanidins, analyzed after thioacidolysis, were the main phenolic compounds in all pear cultivars either in the pulp or the peel, their constitutive units being essentially (-)-epicatechin. Tunisian dessert pears and French perry pears are richer in procyanidins with very high degree of polymerization (>100) for Tunisian pears. Peel procyanidins were less polymerized (from 4 to 20). Pear peel phenolic profile was more complex especially for Tunisian cultivars, with flavonols and in some cultivars anthocyanins.
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