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Lou L, Chen H, Zhang L. Biodegradable gelatin/pectin films containing cellulose nanofibers and biguanide polymers: Characterization and application in sweet cherry packaging. Int J Biol Macromol 2024; 274:133530. [PMID: 38945332 DOI: 10.1016/j.ijbiomac.2024.133530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 06/07/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
To expand the utilization of gelatin and pectin derived from agricultural by-products, the composite films composed of gelatin, citrus pectin, cellulose nanofibers (CNF), and polyhexamethylene biguanide hydrochloride (PHMB) were prepared through the solvent casting method. Fourier infrared spectroscopy analysis verified the successful integration of CNF and PHMB into the gelatin-pectin matrix. The incorporation of CNF as a reinforcing agent substantially enhanced the barrier capabilities of the composite film. Moreover, the addition of PHMB, functioning as an antimicrobial agent, not only granted the film with antibacterial properties but also improved its physical characteristics and biodegradability. A water contact angle experiment revealed the film presented a certain degree of hydrophobicity. The optimal performances were attained with a composition in which CNF and PHMB constituted 8 % and 3 %, respectively, of the total weight of gelatin and pectin. As a packaging film, the composite film demonstrated its effectiveness by reducing the decay index and weight loss rate of sweet cherries during a 12-day storage period. In the soil degradation test, the composite film exhibited notable structural degradation by the 16th day. Consequently, the composite film will be used as an innovative and biodegradable packaging material to provide a sustainable solution for food packaging industries.
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Affiliation(s)
- Lan Lou
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongyan Chen
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Lilin Zhang
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
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2
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Norouzzadeh M, Hasan Rashedi M, Shahinfar H, Rahideh ST. Dose-dependent effect of tart cherry on selected cardiometabolic risk factors: A GRADE-assessed systematic review and dose-response meta-analysis of randomized controlled trials. Diabetes Metab Syndr 2024; 18:103026. [PMID: 38759306 DOI: 10.1016/j.dsx.2024.103026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 04/28/2024] [Accepted: 04/30/2024] [Indexed: 05/19/2024]
Abstract
AIMS This study aimed to clarify the effectiveness of tart cherries on anthropometric, lipid, and glycemic indices. We also aimed to clarify the appropriate dosage for this effect and suggest directions for future studies. METHODS PubMed, Scopus, and Web of Science were searched until May 2022. Twelve eligible trials were included. The pooled results were reported as weighted mean differences (WMD) and 95 % confidence intervals (CIs). The Cochrane risk of bias and GRADE tools were used to assess the risk of bias and certainty of the evidence, respectively. RESULTS Tart cherry generally showed no significant effects on cardiometabolic risk factors. But subgroup analysis revealed that tart cherry significantly lowered total cholesterol (WMD: -0.33 mmol/l; 95 % CI: -0.55, -0.10), triglyceride (WMD: -0.19 mmol/l; 95 % CI: -0.26, -0.12), and low-density lipoprotein cholesterol (WMD: -0.36 mmol/l; 95 % CI: -0.58, -0.14), in unhealthy populations. Additionally, subgroup analysis indicated that the favorable effects of tart cherry were more pronounced in a single dose, longer duration, elderly, and obese individuals. Dose-response analysis revealed that 20 ml concentrate has the greatest effect in reducing total cholesterol (WMD: -0.40 mmol/l; 95 % CI: -0.61, -0.19), triglyceride (WMD: -0.23 mmol/l; 95 % CI: -0.33, -0.13), and elevating high-density lipoprotein cholesterol (WMD: 0.20 mmol/l; 95 % CI: 0.17, 0.22). CONCLUSIONS Tart cherry supplementation did not have significant effects on anthropometric and glycemic indices, but can improve lipid profile, especially in a single dose, longer duration, and in elderly, obese, and unhealthy individuals.
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Affiliation(s)
- Mostafa Norouzzadeh
- Student Research Committee, Iran University of Medical Sciences, Tehran, Iran; Nutritional Sciences Research Center, Iran University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Minoo Hasan Rashedi
- Student Research Committee, Iran University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Hossein Shahinfar
- Student Research Committee, Iran University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Seyedeh Tayebeh Rahideh
- Nutritional Sciences Research Center, Iran University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
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3
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Rrucaj E, Carpentieri S, Scognamiglio M, Siano F, Ferrari G, Pataro G. Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction. Foods 2024; 13:1043. [PMID: 38611349 PMCID: PMC11012044 DOI: 10.3390/foods13071043] [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: 02/12/2024] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)-assisted extraction (UAE) in a 50% (v/v) ethanol-water mixture (T = 50 °C, t = 60 min), was designed for the efficient release of valuable intracellular compounds from industrial cherry pomace. The extracted compounds were evaluated for total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), and antioxidant activity (FRAP), and were compared with conventional solid-liquid extraction (SLE). Results showed that the highest release of bioactive compounds occurred in the first stage, which was attributed to the impact of PEF pre-treatment, resulting in significant increases in TPC (79%), FC (79%), TAC (83%), and FRAP values (80%) of the total content observed in the post-cascade PEF-UAE process. The integration of UAE into the cascade process further augmented the extraction efficiency, yielding 21%, 49%, 56%, and 26% increases for TPC, FC, TAC, and FRAP, respectively, as compared to extracts obtained through a second-stage conventional SLE. HPLC analysis identified neochlorogenic acid, 4-p-coumaroylquinic, and cyanidin-3-O-rutinoside as the predominant phenolic compounds in both untreated and cascade-treated cherry pomace extracts, and no degradation of the specific compounds occurred upon PEF and US application. SEM analysis revealed microstructural changes in cherry pomace induced by PEF and UAE treatments, enhancing the porosity and facilitating the extraction process. The study suggests the efficiency of the proposed cascade PEF-UAE extraction approach for phenolic compounds from industrial cherry pomace with potential applications to other plant-based biomasses.
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Affiliation(s)
- Ervehe Rrucaj
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
| | - Mariarosa Scognamiglio
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
| | - Francesco Siano
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, AV, Italy;
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
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Barańska A, Michalska-Ciechanowska A, Wojdyło A, Mykhailyk VA, Korinchevska TV, Samborska K. Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1497-1510. [PMID: 37804151 DOI: 10.1002/jsfa.13033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Viacheslav A Mykhailyk
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana V Korinchevska
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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5
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Manocchio F, Bravo FI, Helfer G, Muguerza B. Cherries with Different Geographical Origins Regulate Neuroprotection in a Photoperiod-Dependent Manner in F344 Rats. Antioxidants (Basel) 2024; 13:72. [PMID: 38247496 PMCID: PMC10812723 DOI: 10.3390/antiox13010072] [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: 11/29/2023] [Revised: 12/24/2023] [Accepted: 12/27/2023] [Indexed: 01/23/2024] Open
Abstract
The photoperiod is the main environmental cue that drives seasonal adaptive responses in reproduction, behavior, and metabolism in seasonal animals. Increasing evidence suggests that (poly)phenols contained in fruits can also modulate seasonal rhythms. (Poly)phenol-rich diets are associated with an improvement in cognitive function and neuroprotection due to their anti-inflammatory and antioxidative properties. However, it is unknown whether cherries affect neuroprotection in a photoperiod-dependent manner. To test this, F344 rats were exposed to L6 (6 h light/day), L12 (12 h light/day) and L18 (18 h light/day) photoperiods and fed a standard chow diet supplemented with either a control, lyophilized cherry 1 or cherry 2 with distinctive phenolic hallmarks. Physiological parameters (body weight, eating pattern index (EPI), testosterone, T4/T3) and hypothalamic key genes (Dio2, Dio3, Raldh1 and Ghrh) were strongly regulated by the photoperiod and/or fruit consumption. Importantly, we show for the first time that neurotrophs (Bdnf, Sod1 and Gpx1) in the hippocampus are also regulated by the photoperiod. Furthermore, the consumption of cherry 2, which was richer in total flavonols, but not cherry 1, which was richer in total anthocyanins and flavanols, enhanced neuroprotection in the hippocampus. Our results show that the seasonal consumption of cherry with a specific phenolic composition plays an important role in the hippocampal activation of neuroprotection in a photoperiod-dependent manner.
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Affiliation(s)
- Francesca Manocchio
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, C Marcel·lí Domingo s/n, 43007 Tarragona, Spain; (F.M.); (B.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, C Marcel·lí Domingo s/n, 43007 Tarragona, Spain; (F.M.); (B.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Gisela Helfer
- School of Chemistry and Biosciences, University of Bradford, Richmond Road, Bradford BD7 1DP, UK
| | - Begoña Muguerza
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, C Marcel·lí Domingo s/n, 43007 Tarragona, Spain; (F.M.); (B.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
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Zheng H, Deng W, Yu L, Shi Y, Deng Y, Wang D, Zhong Y. Chitosan coatings with different degrees of deacetylation regulate the postharvest quality of sweet cherry through internal metabolism. Int J Biol Macromol 2024; 254:127419. [PMID: 37848115 DOI: 10.1016/j.ijbiomac.2023.127419] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/19/2023]
Abstract
In this study, chitosan coatings with different degrees of deacetylation (DD, 88.1 % and 95.2 %) were electrostatically sprayed on sweet cherries to evaluate their impacts on postharvest characteristics and internal metabolism. The results showed that chitosan coating could effectively delay the change of weight, color, firmness, and maintain the content of total phenols, flavonoids and titratable acids, and inhibit the activities of β-galactosidase and polyphenol oxidase during cold storage. The storage qualities and physiological activities of sweet cherry were significantly correlated with the contents of sorbitol, 4-hydroxycinnamic acid, hydrogenated hydroxycinnamic acid, tyrosine, proline, glutamine, phenylalanine, and other metabolites. Chitosan coating may modulate fruit quality by inhibiting the energy metabolism, accelerating the accumulation of carbohydrates, and promoting the metabolism of phenylalanine and flavonoid. Especially, chitosan coating with 88.1 % DD had better wettability on sweet cherry's peel and displayed more obvious preservation effect through stronger metabolic regulation ability.
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Affiliation(s)
- Huiyuan Zheng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Wanqing Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Li Yu
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yuchen Shi
- Shanghai SOLON Information Technology Co., Ltd., 479 Chundong Road, Shanghai, 201108, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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Zhou J, Yang S, Ma Y, Liu Z, Tu H, Wang H, Zhang J, Chen Q, He W, Li M, Lin Y, Zhang Y, Wu Z, Zhang Y, Luo Y, Tang H, Wang Y, Wang X. Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits. Food Chem X 2023; 20:100953. [PMID: 37929267 PMCID: PMC10622630 DOI: 10.1016/j.fochx.2023.100953] [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: 07/11/2023] [Revised: 10/12/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. To better understand the flavor quality of Chinese cherry, we determined sugar and acid components in thirty-eight landrace and cultivar collections, and two wild resources using the HPLC method. Glucose and fructose were the main components, accounting for 85.91% of soluble sugars. Malic acid was the predominant organic acid, with an average proportion of 65.73% of total acids. Correlation and PCA analysis revealed seven key indicators for evaluating fruit flavor. Compared with wild Chinese cherry, the cultivated collections exhibited higher levels of soluble sugars, especially fructose, and lower levels of organic acid, particularly malic acid in fruits. Finally, we have established grading criteria for seven flavor indicators in Chinese cherry. Our study provides valuable references for identifying flavor compounds and improving flavor quality of Chinese cherry.
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Affiliation(s)
- Jingting Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Shuaiwei Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Ma
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhenshan Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongxia Tu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Hao Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jing Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu 611130, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu 611130, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhiwei Wu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu 611130, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu 611130, China
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Carrión-Antolí A, Badiche-El Hilali F, Lorente-Mento JM, Díaz-Mula HM, Serrano M, Valero D. Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence. Int J Mol Sci 2023; 25:260. [PMID: 38203428 PMCID: PMC10779314 DOI: 10.3390/ijms25010260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
γ-Aminobutyric acid (GABA) plays important roles in plant development, including the maintenance of fruit quality when applied as postharvest treatment. However, little information is available about the effects of preharvest GABA treatments. Thus, GABA (10, 50 and 100 mM) was applied as foliar spray at key points of fruit development in three sweet cherry cultivars and over two years. The results show that quality parameters, such as total soluble solid content, titratable acidity and firmness were higher in the fruit from GABA-treated trees than in the controls, either at harvest or during four weeks of cold storage. In addition, the total phenolic and total and individual anthocyanin concentrations were also enhanced by GABA treatments and the fruit color was improved. The activities of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase were also enhanced by the GABA treatments. The most effective concentration was 50 mM, which led to extending the storage period of sweet cherries with high quality traits to up to four weeks, while for the controls this was two weeks. Thus, GABA treatment had a clear effect on delaying the postharvest ripening and senescence processes in sweet cherries, with an additional effect on enhancing the content of bioactive compounds, such as phenolics and anthocyanins, with antioxidant properties and health benefits.
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Affiliation(s)
- Alberto Carrión-Antolí
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - Fátima Badiche-El Hilali
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - José M. Lorente-Mento
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Huertas M. Díaz-Mula
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - María Serrano
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Daniel Valero
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
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9
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Salehi F, Inanloodoghouz M, Ghazvineh S. Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry. Food Sci Nutr 2023; 11:7870-7876. [PMID: 38107109 PMCID: PMC10724636 DOI: 10.1002/fsn3.3703] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/30/2023] [Accepted: 09/08/2023] [Indexed: 12/19/2023] Open
Abstract
The target of this work was to investigate the influence of microwave pretreatments (at five levels of 0, 30, 60, 90, and 120 s) on the total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (D eff), and rehydration rate of sweet cherries (SC). The drying duration of microwave-treated SC was shorter than the untreated sample. The average drying time of fresh SC microwaved for 0, 30, 60, 90, and 120 s were 220, 205, 190, 175, and 150 min, respectively. The D eff values, total phenolics, and antioxidant capacity of microwave-treated SC were higher than the untreated sample. In this study, the SC D eff as determined by the second Fick law varied from 8.73 × 10-10 to 1.41 × 10-9 m2/s. The experimental data for the dehydration curves were fitted to different thin-layer equations, and the Midilli equation using the experimental constants best described the drying rate of SC. As the microwave pretreatment time increased from 0 to 120 s, the total phenolics and antioxidant capacity of dried SC increased from 1491.4 μg Gallic acid equivalents (GAE)/g dry to 2272.1 μg GAE/g dry, and 54.47%-62.59% (p < .05). The microwave pretreatment enhanced the rehydration rate of dried SC. The rehydration percent of dried SC microwaved for 0, 30, 60, 90, and 120 s were 127.27%, 136.63%, 136.91%, 137.07%, and 136.72%, respectively.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | | | - Sara Ghazvineh
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
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10
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Norouzzadeh M, Hasan Rashedi M, Shahinfar H, Rahideh ST. Dose-dependent effect of tart cherry on blood pressure and selected inflammation biomarkers: A GRADE-assessed systematic review and meta-analysis of randomized controlled trials. Heliyon 2023; 9:e19987. [PMID: 37809623 PMCID: PMC10559679 DOI: 10.1016/j.heliyon.2023.e19987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 07/19/2023] [Accepted: 09/07/2023] [Indexed: 10/10/2023] Open
Abstract
Objectives As a nutritious food, Tart cherries (Prunus cerasus L) benefit cardiovascular health. This study aims to clarify the effectiveness of Tart cherry in controlling blood pressure, heart rate, and inflammatory biomarkers, the appropriate dosage for this effect, and suggest directions for future studies. Methods PubMed, Scopus, and Web of Science were searched (up to May 2022), to identify eligible randomized controlled trials. It measured publication bias and was assessed for all outcomes. Evidence quality was evaluated using the Cochrane risk of bias tool and GRADE (Grades of Recommendations, Assessment, Development, and Evaluations). Results Regarding the 21 included trials, Tart cherry didn't affect blood pressure, heart rate, high-sensitive C-reactive protein, and interleukin-6 (P > 0.05). In contrast, with moderate certainty, it can reduce serum C-reactive protein (WMD: - 0.39 mg/l; 95% CI: - 0.74, - 0.05; P = 0.024) and with very low certainty can decrease tumor necrosis factor-alpha (WMD: - 0.14 pg/ml; 95% CI: - 0.27, - 0.02; P = 0.026). In addition, dose-response analysis implies that with each 30 ml elevation in dose, CRP reduces by 0.19 mg/l (95% CI: - 0.37, - 0.01). Conclusions Tart cherry can control inflammation by administering the proper dose. Even though tart cherry generally doesn't affect blood pressure and heart rate, further high-quality studies are needed to determine its effect.
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Affiliation(s)
- Mostafa Norouzzadeh
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran
| | - Minoo Hasan Rashedi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Hossein Shahinfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran
| | - Seyedeh Tayebeh Rahideh
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
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11
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Vega EN, García-Herrera P, Ciudad-Mulero M, Dias MI, Matallana-González MC, Cámara M, Tardío J, Molina M, Pinela J, C S P Pires T, Barros L, Fernández-Ruiz V, Morales P. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties. Food Chem 2023; 414:135669. [PMID: 36821927 DOI: 10.1016/j.foodchem.2023.135669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/02/2023] [Accepted: 02/08/2023] [Indexed: 02/19/2023]
Abstract
Wild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.
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Affiliation(s)
- Erika N Vega
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Patricia García-Herrera
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - María Ciudad-Mulero
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Mª Ines Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Mª Cruz Matallana-González
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Montaña Cámara
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Javier Tardío
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca "El Encín", Apdo. 127, 28800 Alcalá de Henares, Spain.
| | - María Molina
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca "El Encín", Apdo. 127, 28800 Alcalá de Henares, Spain.
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Virginia Fernández-Ruiz
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
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12
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Momeni H, Bouzari N, Zeinolabedini M, Jahromi MG. Genetic diversity in a core collection of Iranian sour cherry. BRAZ J BIOL 2023; 84:e273386. [PMID: 37341224 DOI: 10.1590/1519-6984.273386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 04/29/2023] [Indexed: 06/22/2023] Open
Abstract
The exploitation of plant genetic resources is an important and rapid strategy to release commercial cultivars. In this study, 234 sour cherry genotypes were collected from various locations of Iran and phenotypically assessed according to IPGRI and UPOV descriptors. The genotypes were grafted onto Mahaleb rootstock and were planted in Horticultural Science Research Institute (HSRI) core collection in Karaj, Iran. In this study, 22 different characteristics were measured in the sour cherry genotypes. The results showed that fruit and stone weights varied from 1.65 (G410) to 5.47 g (G125) and 0.13 (G428) to 0.59 g (G149), respectively. The fruit size index comprised average fruit length, width, and diameter, which varied from 10.57 to 19.13. The stalk length was less than 50 mm in 90.6% of the studied genotypes. Twelve of the 234 studied genotypes did not exhibit any symptoms of bacterial canker disease. Principle component analysis (PCA) and cluster analysis classified the studied genotypes into four main groups. Spearman's correlation analysis revealed that fruit size, stone shape, stone size, stalk thickness and weight, and fruit appearance correlated positively with stone and fruit weights. In contrast, fruit juice, fruit skin, and flesh color correlated negatively with the stone and fruit weights. The range of TSS varied between 12.66 (G251) and 26 (G427). Variations in pH value were between 3.66 (G236) and 5.63 (G352). In conclusion, a high level of genetic diversity was observed among the Iranian sour cherry genotypes. This diversity can be considered valuable and applicable for future breeding programs.
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Affiliation(s)
- H Momeni
- Islamic Azad University, Department of Horticultural Science and Agronomy, Science and Research Branch, Tehran, Iran
| | - N Bouzari
- Agricultural Research, Education and Extension Organization - AREEO, Temperate Fruits Research Center, Horticultural Science Research Institute, Karaj, Iran
| | - M Zeinolabedini
- Agricultural Research, Education and Extension Organization - AREEO, Agricultural Biotechnology Research Institute of Iran - ABRIL, Systems and Synthetic Biology Department, Karaj, Iran
| | - M Ghanbari Jahromi
- Islamic Azad University, Department of Horticultural Science and Agronomy, Science and Research Branch, Tehran, Iran
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13
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Abraão A, Yu M, Gouvinhas I, Ferreira L, Silva AM, Domínguez-Perles R, Barros A. Prunus lusitanica L. Fruits: A Promising Underexploited Source of Nutrients with Potential Economic Value. Foods 2023; 12:foods12050973. [PMID: 36900490 PMCID: PMC10001125 DOI: 10.3390/foods12050973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/02/2023] Open
Abstract
In recent times, less-known fruit species have increasingly attracted worldwide attention and their health benefits are at the forefront. The fruits of plants from the genus Prunus are good sources of nutrients due to their economic, agronomic, and healthy values. However, Prunus lusitanica L., commonly known as Portuguese laurel cherry is considered an endangered species. Thus, the present work aimed to monitor the nutritional components of P. lusitanica fruits grown in three locations in northern Portugal for four consecutive years (2016-2019), using AOAC (Association of Official Analytical Chemists), spectrophotometric, and chromatographic analysis. The results evidenced the abundance of phytonutrients in P. lusitanica, such as proteins, fat, carbohydrates, soluble sugars, dietary fibre, amino acids, and minerals. It was also highlighted that the variation of nutritional components was relatively linked to the year factor, being especially relevant in the frame of the current changing climate, among others. These findings suggest that P. lusitanica L. deserves to be conserved and planted because of its food and nutraceutical applications. However, more detailed information on this rare plant species, such as phytophysiology, phytochemistry, bioactivity, pharmacology, etc., is certainly required for the design and development of appropriate uses and valorization alternatives for this species.
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Affiliation(s)
- Ana Abraão
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Manyou Yu
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Luís Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Amélia M. Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Food Lab (LabFAS), Centro de Edafología y Biología Aplicada del Segura (CEBAS), CSIC, University Campus of Espinardo, 25, 30100 Murcia, Spain
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
- Correspondence:
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14
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Effects of Processing on Chemical Composition of Extracts from Sour Cherry Fruits, a Neglected Functional Food. Antioxidants (Basel) 2023; 12:antiox12020445. [PMID: 36830004 PMCID: PMC9952311 DOI: 10.3390/antiox12020445] [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: 12/31/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Sour cherries fruits (Prunus cerasus L., syn P. cerasus var. austera) are locally known as "visciola di Sezze", due to the name of the city where they are traditionally cultivated in Lazio Region, Italy. Fruit samples from three harvesting years (June 2019, 2020 and 2021), were submitted to a protocol of analyses to detect the bioactive content based on year of harvest, freezing, homogenization and thermic treatments. Polyphenolic components, particularly anthocyanin compounds, were extracted, purified and analyzed by HPLC-DAD and DI-ESI-MS. An anthocyanin content between 0.24 and 21 mg/g fresh weight and a flavonols content between 0.04 and 0.2 mg/g fresh weight were found, depending on the harvest year and the applied procedures. Anthocyanins, besides being the principal components, were mainly represented by cyanidin-3-glucosyl-rutinoside (about 80%), a not particularly widespread molecule, mostly accounting for polyphenolic content. Color analysis and anti-radical activity of the different obtained extracts were performed with the aim to correlate organoleptic characters and health potential to the detected anthocyanins and flavanols content. Results show that immediate post-harvest freezing is the best way to preserve the bioactive content, the correlated color expression and anti-radical activity.
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15
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Wang Y, Wang Z, Zhang J, Liu Z, Wang H, Tu H, Zhou J, Luo X, Chen Q, He W, Yang S, Li M, Lin Y, Zhang Y, Zhang Y, Luo Y, Tang H, Wang X. Integrated Transcriptome and Metabolome Analyses Provide Insights into the Coloring Mechanism of Dark-red and Yellow Fruits in Chinese Cherry [ Cerasus pseudocerasus (Lindl.) G. Don]. Int J Mol Sci 2023; 24:ijms24043471. [PMID: 36834881 PMCID: PMC9965709 DOI: 10.3390/ijms24043471] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/03/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023] Open
Abstract
Chinese cherry [Cerasus pseudocerasus (Lindl.) G. Don] is an important fruit tree from China that has excellent ornamental, economic, and nutritional values with various colors. The dark-red or red coloration of fruit, an attractive trait for consumers, is determined by anthocyanin pigmentation. In this study, the coloring patterns during fruit development in dark-red and yellow Chinese cherry fruits were firstly illustrated by integrated transcriptome and widely-targeted metabolome analyses. Anthocyanin accumulation in dark-red fruits was significantly higher compared with yellow fruits from the color conversion period, being positively correlated to the color ratio. Based on transcriptome analysis, eight structural genes (CpCHS, CpCHI, CpF3H, CpF3'H, CpDFR, CpANS, CpUFGT, and CpGST) were significantly upregulated in dark-red fruits from the color conversion period, especially CpANS, CpUFGT, and CpGST. On contrary, the expression level of CpLAR were considerably higher in yellow fruits than in dark-red fruits, especially at the early stage. Eight regulatory genes (CpMYB4, CpMYB10, CpMYB20, CpMYB306, bHLH1, CpNAC10, CpERF106, and CpbZIP4) were also identified as determinants of fruit color in Chinese cherry. Liquid chromatography-tandem mass spectrometry identified 33 and 3 differential expressed metabolites related to anthocyanins and procyanidins between mature dark-red and yellow fruits. Cyanidin-3-O-rutinoside was the predominant anthocyanin compound in both fruits, while it was 6.23-fold higher in dark-red than in yellow fruits. More accumulated flavanol and procyanidin contents resulted in less anthocyanin content in flavonoid pathway in yellow fruits due to the higher expression level of CpLAR. These findings can help understand the coloring mechanism of dark-red and yellow fruits in Chinese cherry, and provide genetic basis for breeding new cultivars.
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Affiliation(s)
- Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhiyi Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jing Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhenshan Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Hao Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongxia Tu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jingting Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xirui Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Shaofeng Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence:
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Ricardo-Rodrigues S, Laranjo M, Agulheiro-Santos AC. Methods for quality evaluation of sweet cherry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:463-478. [PMID: 35870155 DOI: 10.1002/jsfa.12144] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/27/2022] [Accepted: 07/23/2022] [Indexed: 06/15/2023]
Abstract
Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
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17
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Magri A, Malorni L, Cozzolino R, Adiletta G, Siano F, Picariello G, Cice D, Capriolo G, Nunziata A, Di Matteo M, Petriccione M. Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030610. [PMID: 36771694 PMCID: PMC9921131 DOI: 10.3390/plants12030610] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 05/27/2023]
Abstract
Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior characteristics compared to standard cultivars. In this work, four accessions of sweet cherry from the Campania region (Limoncella, Mulegnana Riccia, Mulegnana Nera and Montenero) were investigated for their morpho-physiological, qualitative, aromatic, and sensorial traits in comparison with two standard cultivars (Ferrovia and Lapins). A high variability in the pomological traits resulted among the samples. Montenero showed comparable fruit weight and titratable acidity to Ferrovia and Lapins, respectively. The highest total soluble solid content was detected in Mulegnana Riccia. A considerable variability in the skin and pulp color of the cherries was observed, varying from yellow-red in Limoncella to a dark red color in Montenero. Mulegnana Nera showed the highest content of polyphenols, flavonoids, anthocyanins, and ascorbic acid compared to the standard cultivars. Volatile organic compounds profile analysis identified 34 volatile compounds, 12 of which were observed at different concentrations in all the sweet cherry genotypes while the others were genotype-dependent. Conservation and cultivation of autochthonous accessions with suitable nutritional and morpho-physiologic characteristics promotes our agrobiodiversity knowledge and allows to better plan future breeding programs.
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Affiliation(s)
- Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Via Vivaldi 43, 81100 Caserta, Italy
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Livia Malorni
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Francesco Siano
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Danilo Cice
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Giuseppe Capriolo
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Angelina Nunziata
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
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Wang J, Wei BC, Wang X, Zhang Y, Gong YJ. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry. Front Microbiol 2023; 14:1113594. [PMID: 36726371 PMCID: PMC9886094 DOI: 10.3389/fmicb.2023.1113594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 01/02/2023] [Indexed: 01/19/2023] Open
Abstract
Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC-IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC-IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China,*Correspondence: Jun Wang, ✉
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xin Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yan Zhang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yun-Jin Gong
- School of Biology, Food and Environment, Hefei University, Hefei, China
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Tenuta MC, Artoni E, Fava P, Bignami C, Licciardello F. Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing. Foods 2023; 12:foods12020342. [PMID: 36673434 PMCID: PMC9857671 DOI: 10.3390/foods12020342] [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: 12/17/2022] [Revised: 01/05/2023] [Accepted: 01/07/2023] [Indexed: 01/13/2023] Open
Abstract
The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical-nutritional properties. The HPP treatment (600 MPa for 3 min at 4 °C) was effective at minimizing the initial microbial load, which remained at negligible levels throughout 5 months of refrigerated storage. The color and total phytochemical content of sour cherries were not influenced by the HPP treatment and were maintained at levels comparable with the fresh product for 3 months of refrigerated storage. For longer storage periods, the typical red color decreased, in agreement with the content of total anthocyanins, which showed a significant decrease (up to 65% after 5 months). The antioxidant activity, measured by the ABTS and DPPH assays, was not affected by the HPP treatment, but slightly reduced during refrigerated storage. The study suggests that HPP may be exploited to extend the shelf life, while maintaining the fresh-like features of sour cherries, thus offering an alternative option to current preservation techniques (based on freezing or heating) commonly applied to this product.
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Affiliation(s)
- Maria Concetta Tenuta
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
| | - Elisa Artoni
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Patrizia Fava
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Cristina Bignami
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
| | - Fabio Licciardello
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
- Correspondence:
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Szabo G, Vitalis F, Horvath-Mezofi Z, Gob M, Aguinaga Bosquez JP, Gillay Z, Zsom T, Nguyen LLP, Hitka G, Kovacs Z, Friedrich L. Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions. SENSORS (BASEL, SWITZERLAND) 2023; 23:479. [PMID: 36617077 PMCID: PMC9824794 DOI: 10.3390/s23010479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Determining and applying ‘good’ postharvest and quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, as they serve as excellent media for a wide variety of microbial contaminants. The objective of this research was to report two series of experiments on the modified atmosphere storage (MAP) of sour cherries (Prunus cerasus L. var. Kántorjánosi, Újfehértói fürtös). Firstly, the significant effect of different washing pre-treatments on various quality indices was examined (i.e., headspace gas composition, weight loss, decay rate, color, firmness, soluble solid content, total plate count) in MAP-packed fruits. Subsequently, the applicability of near infrared (NIR) spectroscopy combined with chemometrics was investigated to detect the effect of various storage conditions (packed as control or MAP, stored at 3 or 5 °C) on sour cherries of different perceived ripeness. Significant differences were found for oxygen concentration when two perforations were applied on the packages of ‘Kántorjánosi’ (p < 0.01); weight loss when ‘Kánorjánosi’ (p < 0.001) and ‘Újfehértói fürtös’ (p < 0.01) were packed in MAP; SSC when ‘Újfehértói fürtös’ samples were ozone-treated (p < 0.05); and total plate count when ‘Kántorjánosi’ samples were ozone-treated (p < 0.01). The difference spectra reflected the high variability in the samples, and the detectable effects of different packaging. Based on the investigations with the soft independent modelling of class analogies (SIMCA), different packaging and storage resulted in significant differences in most of the cases even on the first storage day, which in many cases increased by the end of storage. The soft independent modelling of class analogies proved to be suitable for classification with apparent error rates between 0 and 0.5 during prediction regardless of ripeness. The research findings suggest the further correlation of NIR spectroscopic and reference parameters to support postharvest handling and fast quality control.
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Affiliation(s)
- Gergo Szabo
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Flora Vitalis
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Zsuzsanna Horvath-Mezofi
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Monika Gob
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Juan Pablo Aguinaga Bosquez
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Zoltan Gillay
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Lien Le Phuong Nguyen
- Department of Livestock Product and Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Geza Hitka
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Zoltan Kovacs
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
| | - Laszlo Friedrich
- Department of Livestock Product and Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
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Gormez E, Golge O, González-Curbelo MÁ, Kabak B. Monitoring and Exposure Assessment of Fosetyl Aluminium and Other Highly Polar Pesticide Residues in Sweet Cherry. Molecules 2022; 28:molecules28010252. [PMID: 36615450 PMCID: PMC9822240 DOI: 10.3390/molecules28010252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/20/2022] [Accepted: 12/20/2022] [Indexed: 12/31/2022] Open
Abstract
Cherries are popular fruits due to their health benefits, organoleptic quality, and attractive appearance. Since highly polar pesticides are of low mass and amphoteric character, and are not amenable to traditional multi-residue extraction methods, they are more commonly not included in the pesticide monitoring program. This study aims to determine twelve highly polar pesticide residues in cherry samples intended for export from Turkey. A total of 16,022 cherry samples from 2018−2020 harvests in four production areas of Turkey were analyzed using a modification of the Quick Polar Pesticides method and liquid chromatography-tandem mass spectrometry. The method was validated at two fortification levels (0.01 and 0.05 mg kg−1), and good recoveries (87.4−111.4%) and relative standard deviations (<6%) were achieved for all analytes. The limits of quantification were in the range of 1.08−2.55 μg kg−1. Overall, 28.4% of the analyzed cherry samples were detected with phosphonic acid, calculated as fosetyl aluminium (fosetyl-Al) in amounts up to 77.7 mg kg−1. For 2304 samples (14.4%), the residues exceeded the European Union maximum residue level of 2 mg kg−1. There is no reason to be concerned about long-term exposure to phosphonic acid/fosetyl-Al, and the other highly polar pesticides through the consumption of sweet cherry.
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Affiliation(s)
- Emrah Gormez
- Pia Frucht Food Control Laboratory, Alaşehir 45600, Turkey
| | - Ozgur Golge
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Alanya Alaaddin Keykubat University, Alanya 07450, Turkey
| | - Miguel Ángel González-Curbelo
- Departamento de Ciencias Básicas, Facultad de Ingeniería, Universidad EAN, Calle 79 nº 11-45, Bogotá 110221, Colombia
| | - Bulent Kabak
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum 19030, Turkey
- Correspondence:
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22
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Dimić I, Pavlić B, Rakita S, Cvetanović Kljakić A, Zeković Z, Teslić N. Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 2022; 12:foods12010011. [PMID: 36613227 PMCID: PMC9818375 DOI: 10.3390/foods12010011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200−350 bar), temperature (40−70 °C), flow rate (0.2−0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32−47.29%), oleic (40.89−41.65%), palmitic (6.56−8.00%) and stearic (2.21−2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | | | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
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23
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HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249056. [PMID: 36558197 PMCID: PMC9781699 DOI: 10.3390/molecules27249056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.
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Sharma S, Tripathi A, Baran C, Awasthi A, Tiwari A, Sharma S, Jaiswal A, Uttam KN. Monitoring Pigment Dynamics Involved in the Ripening of Sweet Cherries Non-Destructively Using Confocal Micro Raman Spectroscopy. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2147536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Sweta Sharma
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
- Department of Applied Science and Humanities, Faculty of Engineering and Technology, Khwaja Moinuddin Chishti Language University, Lucknow
| | - Aradhana Tripathi
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
| | - Chhavi Baran
- Centre for Environmental Science, IIDS, University of Allahabad, Prayagraj
| | - Aishwary Awasthi
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
| | - Aparna Tiwari
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
| | - Shristi Sharma
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
| | - Aarti Jaiswal
- Centre for Material Sciences, IIDS, University of Allahabad, Prayagraj
| | - K. N. Uttam
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Prayagraj
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Effects of Cherry ( Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage. Foods 2022; 11:foods11223590. [PMID: 36429182 PMCID: PMC9689877 DOI: 10.3390/foods11223590] [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: 09/15/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.
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Shreenath YS, Nabi SU, Madhu GS, Kumawat KL, Rao GP. Identification and multilocus gene characterization of phytoplasmas associated with sweet cherry in India. 3 Biotech 2022; 12:291. [PMID: 36276469 PMCID: PMC9509515 DOI: 10.1007/s13205-022-03357-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 09/09/2022] [Indexed: 11/01/2022] Open
Abstract
Symptoms of leaf roll, swollen nodes, flat branch and witches' broom were observed in five cultivars of sweet cherry from Srinagar, Jammu and Kashmir province, India, during 2019-2021. Phytoplasmas association were confirmed by amplifying 16S rRNA, secA, rp, tuf and secY genes with phytoplasma-specific primers in all symptomatic sweet cherry cultivars in nested PCR assays. Pairwise sequence comparison, phylogeny and virtual RFLP (16S rRNA gene) analyses confirmed the presence of 'Candidatus Phytoplasma asteris' and 'Ca. P. trifolii' strains in the sweet cherry samples. The incidence of flat branch and witches' broom symptoms associated with 'Ca. P. trifolii' varied from 5.8 to 25% in cultivars Bigarreau Nepoleon (Double), Bigarreau Noir Grossa and CITH-Cherry-9. However, incidence of leaf rolling, swollen nodes and bud proliferation associated with 'Ca. P. asteris' was recorded 7.5% in cultivar Stella and 10% in Sunburst, respectively, in the surveyed area. The multigene characterization of sweet cherry phytoplasma strains confirmed the validity of these molecular markers for identification of phytoplasmas enclosed in 16SrI and 16SrVI groups. The presence of phytoplasmas in sweet cherry is the first report from India.
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Affiliation(s)
- Y. S. Shreenath
- Division of Plant Pathology, Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Sajad Un Nabi
- ICAR-Central Institute of Temperate Horticulture, Srinagar, J&K 191132 India
| | - G. S. Madhu
- ICAR-Central Institute of Temperate Horticulture, Srinagar, J&K 191132 India
| | - Kishan Lal Kumawat
- ICAR-Central Institute of Arid Horticulture, Bikaner, Rajasthan 334006 India
| | - Govind P. Rao
- Division of Plant Pathology, Indian Agricultural Research Institute, New Delhi, 110012 India
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Zhang J, Zhu L, Li KM, Ye J, Xiao X, Xue M, Wang M, Chen YH. Preparation of bio-based modified starch film and analysis of preservation mechanism for sweet cherry. Food Chem X 2022; 16:100490. [PMID: 36339321 PMCID: PMC9634007 DOI: 10.1016/j.fochx.2022.100490] [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: 08/08/2022] [Revised: 09/23/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022] Open
Abstract
Preparation of modified bio-based starch film by casting method. Mechanism characterization of modified bio-based starch film. Modified bio-based starch film has preservation effect on sweet cherry.
This study aimed to synthesize packaging films using bioactive ingredients. The composite film was prepared by blending octenyl succinate cassava starch ester (OSCS) with chitosan (CS) nano-ZnO and then adding ε-polylysine (ε-PL). The study also explored the effect of different concentrations of ε-PL on OSCS/CS/ZnO films. Fourier infrared spectroscopyand fluorescence microscopy revealed that the composite film was formed by both hydrogen bonding and a Schiff base reaction. The diffraction peaks of the original materials in X-ray diffraction disappeared after film formation, indicating good miscibility between the materials. Scanning electron microscope showed that the density of its structure increased with increasing the ε-PL content. The thermogravimetric analysis showed that the addition of ε-PL improved the thermal stability of the composite film to some extent. When used in cherry preservation, the bio-based modified starch film effectively reduced cherry decay, stem dryness, and weight loss, maintained surface color, and increased the soluble solid content.
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Affiliation(s)
- Jie Zhang
- College of Tropical Crops, Hainan University, Haikou 570228, China,Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Lin Zhu
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Kai-mian Li
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Jianqiu Ye
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Xinhui Xiao
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Maofu Xue
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Ming Wang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China
| | - Yin-hua Chen
- College of Tropical Crops, Hainan University, Haikou 570228, China,Corresponding author.
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Ivanova I, Serdiuk M, Malkina V, Tonkha O, Tsyz O, Shkinder-Barmina A, Verkholantseva V, Palianychka N, Mushtruk M, Rozbytska T. Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors. POTRAVINARSTVO 2022. [DOI: 10.5219/1766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indicators, the following varieties were selected: Modnytsya (the content of dry soluble substances is 17.1%), Ozhidaniye (the content of sugars is 11.7%), and Solidarnost (the content of titrated acids is 1.79%). The cherry fruits units. By conducting a two-factor dispersion analysis, the feasibility of forecasting the content of the principal components of the chemical composition (dry soluble substances, sugars, titrated acids) in the cherry fruits was determined by average values and a factor that maximally impacts the accumulation of the studied indicators was identified during the studies. The dominant influence of weather conditions during research years was determined. Therefore, the taste qualities of the cherry fruits were proposed to forecast by average varietal value. The average and strong correlation dependences of influencing 19 weather factors on the content of the studied biochemical indicators in the cherry fruits were determined. The accumulation dependence models of dry soluble substances, sugars, and titrated acids were built based on the principal component and least-squares methods. The first-rank weather indicators with the maximum influence particles were identified for the studied biochemical quality indicators. The average monthly air temperature in June maximally impacted the fund accumulation of dry soluble substances in the cherry fruits (delta = 9.9%), the content of sugars - the average monthly precipitation in June (delta = 8.5%), on the content of titrated acids - the total number of precipitation days in June (delta = 18.62%). At the end of the flowering phase before fruit ripening and in the last month of fruit formation, humidity indicators had the greatest influence on the accumulation of the studied biochemical indicators in the cherry fruits (June).of Melitopol purpura and Modnytsya have maximum indicators of the sugar-acid index in the range of 8.9-9.3 relative
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Zhang A, Yang H, Ji S, Tian C, Chen N, Gong H, Li J. Metabolome and Transcriptome Analyses of Anthocyanin Accumulation Mechanisms Reveal Metabolite Variations and Key Candidate Genes Involved in the Pigmentation of Prunus tomentosa Thunb. Cherry Fruit. FRONTIERS IN PLANT SCIENCE 2022; 13:938908. [PMID: 35845695 PMCID: PMC9277446 DOI: 10.3389/fpls.2022.938908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 06/07/2022] [Indexed: 06/15/2023]
Abstract
Prunus tomentosa Thunb. has excellent nutritional, economic, and ornamental values with different fruit color. The red coloration of fruit is determined by anthocyanin pigmentation, which is an attractive trait for consumers. However, the mechanisms underlying fruit color formation in the P. tomentosa cherry are not well understood. In this research, the pigmentation patterns in red-color P. tomentosa (RP) fruit and white-color P. tomentosa (WP) were evaluated. Anthocyanin content in matured RP fruit was significantly abundant compared with WP fruit. Metabolomic profiling revealed that pelargonidin 3-O-glucoside, cyanidin 3-O-rutinoside, and pelargonidin 3-O-rutinoside were the predominant anthocyanin compounds in the RP fruit, while, WP fruit had less anthocyanin compositions and lower level. Then, integrative analyses of transcriptome and metabolome identified 285 significant differentially expressed genes (DEGs) closely related to anthocyanin differentially expressed metabolites (DEMs). Among them, nine genes were involved in anthocyanin biosynthesis, transport and degradation pathway, including four biosynthesis genes (PtPAL1, PtDFR, PtANS, and PtUFGT), two transport genes (PtGST11, PtABC10), and three degradation genes (PtPOD1, PtPOD16, PtPOD73). Transcriptome data and real-time PCR showed that the transcript levels of biosynthesis and transport genes were significantly higher in RP than in WP, especially PtANS, PtUFGT, and PtGST11, suggesting they may play key roles in red-colored fruit formation. Meanwhile, the degradation-related genes PtPOD1/16/73 took on exactly opposite trend, suggesting their potential effects on anthocyanin degradation. These results provide novel insights into color patterns formation mechanisms of cherries fruit, and the candidate key genes identified in anthocyanin biosynthesis, transport and degradation may provide a valuable resource for cherry breeding research in future.
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Affiliation(s)
- Aidi Zhang
- School of Food Engineering, Ludong University, Yantai, China
| | - Haiying Yang
- School of Food Engineering, Ludong University, Yantai, China
| | - Shujun Ji
- School of Food Engineering, Ludong University, Yantai, China
| | - Changping Tian
- Cherry Research Department, Yantai Agricultural Science and Technology Institute, Yantai, China
| | - Ni Chen
- Fushan Agricultural Technology Extension Center, Yantai, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai, China
| | - Jianzhao Li
- The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai, China
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Ockun MA, Gercek YC, Demirsoy H, Demirsoy L, Macit I, Oz GC. Comparative evaluation of phenolic profile and antioxidant activity of new sweet cherry (Prunus avium L.) genotypes in Turkey. PHYTOCHEMICAL ANALYSIS : PCA 2022; 33:564-576. [PMID: 35122339 DOI: 10.1002/pca.3110] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 01/02/2022] [Accepted: 01/05/2022] [Indexed: 06/14/2023]
Abstract
INTRODUCTION Sweet cherry (Prunus avium L.), one of the most consumed fruits in the world, is rich in phenolic and especially anthocyanin content. OBJECTIVE The aim of this study was to evaluate the phenolic properties of 11 different sweet cherry genotypes collected from Giresun, Turkey. METHODS Total phenol, flavonoid, anthocyanin and antioxidant properties were observed spectrophotometrically in three different extraction (conventional, microwave-assisted and ultrasound-assisted) processes. Major phenolic, anthocyanin and antioxidant structures were visually assessed by high-performance thin layer chromatography (HPTLC). Various phenolics in its structure were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). RESULTS T2 and E5 genotypes had the highest content in terms of total phenol, flavonoid, anthocyanin and antioxidant activity. In HPTLC, cherry samples contained high levels of chlorogenic acid, neochlorogenic acid, p-coumaroylquinic acid, rutin and cyanidin-3 rutinoside. Among the phenolics examined in the LC-MS/MS method, the major compounds in the structure of cherry were found to be chlorogenic acid, rutin and catechin. The T2 genotype had higher phenolics than the other cherry samples (chlorogenic acid 19.3 mg/100 g; catechin; 3.8 mg/100 g; rutin 33.1 mg/100 g). CONCLUSION As a result, T2 and E5 genotypes had higher phenolic and antioxidant activity compared to other genotypes and commercial cultivars. It can be said that the antioxidant contents of these genotypes are due to the high anthocyanin amount in their structures. In addition, T2 genotype contained more major phenolics than other cherries. In the next stage, it is recommended to carry out studies on the cultivation of these two varieties.
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Affiliation(s)
- Mehmet Ali Ockun
- Department of Biology, Botany Division, Istanbul University, Istanbul, Turkey
| | - Yusuf Can Gercek
- Department of Biology, Botany Division, Istanbul University, Istanbul, Turkey
| | - Husnu Demirsoy
- Department of Horticulture, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Turkey
| | - Leyla Demirsoy
- Department of Horticulture, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Turkey
| | - Idris Macit
- Karadeniz Agricultural Research Institute, Samsun, Turkey
| | - Gul Cevahir Oz
- Department of Biology, Botany Division, Istanbul University, Istanbul, Turkey
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31
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Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03965-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Eslami O, Khorramrouz F, Ghavami A, Hajebi Khaniki S, Shidfar F. Effect of cherry consumption on blood pressure: a systematic review and meta-analysis of randomized controlled trials. Diabetes Metab Syndr 2022; 16:102409. [PMID: 35108661 DOI: 10.1016/j.dsx.2022.102409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 11/24/2021] [Accepted: 01/17/2022] [Indexed: 10/19/2022]
Abstract
BACKGROUND AND AIMS The present systematic review and meta-analysis aimed to summarize the findings of randomized controlled trials (RCTs) evaluating the effect of tart and sweet cherries on systolic and diastolic blood pressure (SBP and DBP). METHODS PubMed, Scopus, Embase, and Web of Science were searched to acquire the RCTs up to December 2020. RESULTS Seven RCTs comprising 201 participants were included. The meta-analysis showed that cherry supplementation does not lead to a significant decrease in SBP or DBP. CONCLUSIONS Incorporating cherries into the diet has no significant effect on blood pressure.
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Affiliation(s)
- Omid Eslami
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Khorramrouz
- Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Abed Ghavami
- Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Saeedeh Hajebi Khaniki
- Student Research Committee, Department of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Farzad Shidfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
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Carrión-Antolí A, Martínez-Romero D, Guillén F, Zapata PJ, Serrano M, Valero D. Melatonin Pre-harvest Treatments Leads to Maintenance of Sweet Cherry Quality During Storage by Increasing Antioxidant Systems. FRONTIERS IN PLANT SCIENCE 2022; 13:863467. [PMID: 35481145 PMCID: PMC9036360 DOI: 10.3389/fpls.2022.863467] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 03/17/2022] [Indexed: 05/13/2023]
Abstract
Melatonin has been reported to have an important role in fruit ripening, although the effect of pre-harvest melatonin treatment on sweet cherry quality properties during storage is still unknown. In the present experiments, the effects of melatonin (0.1, 0.3, and 0.5 Mm) by foliar spray treatments of 'Prime Giant' and 'Sweet Heart' sweet cherry trees on fruit quality traits and antioxidants systems during storage was evaluated. Results showed that these treatments reduced weight losses during storage, as well as losses in firmness and titratable acidity. In addition, changes in fruit colour and total soluble solid content were also delayed in fruit from melatonin treated trees with respect to controls. Moreover, in general, total phenolic and anthocyanin concentrations were higher in fruit from treated trees than in those from control ones, either at harvest or during the whole storage period. Finally, the activity of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase was also enhanced as a consequence of melatonin treatment. Overall results show that pre-harvest melatonin treatment delayed the post-harvest ripening process of sweet cherry fruit, leading to maintenance of their quality properties in optimum levels for consumption 2 weeks more with respect to fruit from control trees. Antioxidant systems, both enzymatic and non-enzymatic ones, were also enhanced by melatonin treatments, which would account for the delay on fruit post-harvest ripening process and fruit quality maintenance during storage.
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Affiliation(s)
| | | | - Fabián Guillén
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
| | - Pedro J. Zapata
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández, Orihuela, Spain
- *Correspondence: María Serrano,
| | - Daniel Valero
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
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34
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Hu T, Subbiah V, Wu H, BK A, Rauf A, Alhumaydhi FA, Suleria HAR. Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries ( Prunus avium L.) and Their Potential Antioxidant Properties. ACS OMEGA 2021; 6:34687-34699. [PMID: 34963952 PMCID: PMC8697386 DOI: 10.1021/acsomega.1c05112] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 12/01/2021] [Indexed: 05/05/2023]
Abstract
Sweet cherries (Prunus avium L.) are popular fruits around the world with a high nutritional value and abundant phenolic compounds. Phenolic compounds of cherries contribute to positive health benefits. This study aimed at determining the phenolic content and antioxidant activities in four Australian-grown sweet cherry cultivars, including Bing, Ron's, Merchant, and Lapins, as well as the identification of individual phenolic compounds with liquid chromatography-electrospray ionization-quantum time-of-flight-mass spectrometry (LC-ESI-QTOF-MS2). Lapins exhibits the highest total phenolic content (TPC) value (1.73 ± 0.90 mg gallic acid equivalents (GAE)/g) while Ron's exhibits the highest total flavonoid content (TFC) value (0.51 ± 0.02 mg QE/g). In 2,2'-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), reducing power assay (RPA), and total antioxidant content (TAC) assays, Merchant exhibited the highest values (0.51 ± 0.07, 1.74 ± 0.04, and 2.79 ± 0.09 mg AAE/g, respectively) and almost showed the highest antioxidant activity. Ron's presented the highest value (1.21 ± 0.09 mg EDTA/g) in ferrous ion-chelating activity (FICA) assay and exhibits the strongest metal chelating ability. The correlation between phenolic contents and antioxidant assays was observed. In the LC-ESI-QTOF-MS2 analysis, a total of 43 phenolic compounds has been detected in four sweet cherry cultivars, including 11 phenolic acids, 25 flavonoids, 5 other phenolic compounds, 1 lignan, and 1 stilbene. Venn graph showed that Lapins has the greatest number of unique compounds. Our study shows the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical, and nutraceutical industries.
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Affiliation(s)
- Tianyi Hu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Vigasini Subbiah
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Hanjing Wu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Amrit BK
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Abdur Rauf
- Department
of Chemistry, University of Swabi, Anbar, Swabi, 23561 KPK, Pakistan
| | - Fahad A. Alhumaydhi
- Department
of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia
| | - Hafiz Ansar Rasul Suleria
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
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35
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Bustamante M, Muñoz A, Romero I, Osorio P, Mánquez S, Arriola R, Reyes-Díaz M, Ribera-Fonseca A. Impact of Potassium Pre-Harvest Applications on Fruit Quality and Condition of Sweet Cherry ( Prunus avium L.) Cultivated under Plastic Covers in Southern Chile Orchards. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122778. [PMID: 34961249 PMCID: PMC8704332 DOI: 10.3390/plants10122778] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/09/2021] [Accepted: 12/09/2021] [Indexed: 06/04/2023]
Abstract
In rainy locations, sweet cherry is cultivated under plastic covers, which are useful to prevent fruit cracking but decrease cherry quality such as firmness and acidity. Here we evaluate the impact of pre-harvest K foliar applications on harvest and post-harvest fruit quality and condition of sweet cherry cultivated under plastic covers in southern Chile orchards. The study was performed on two commercial orchards (cv. Regina), located in different regions, during two consecutive seasons. In all cases, a conventional K regime (four sprays) was compared to an intensive K regimen (seven sprays). Results showed that cherries from the most southern region revealed lower acidity but higher soluble solids content weight and size. The intensive K regime improved the firmness and acidity of fruits of covered trees at harvest and post-harvest. Moreover, we found that condition defects were higher in fruits from un-covered trees and that trees grown under intensive K regime showed lower levels of cracking at harvest and pitting at post-harvest compared to trees treated with the conventional K regime. Otherwise, pedicel browning was inconsistently affected by K sprays. Our results revealed that an intensive K regime could improve the quality and condition of fruits at harvest and post-harvest in covered orchards of sweet cherry cv. Regina; however, the impacts can significantly vary depending on season and locality.
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Affiliation(s)
- Marco Bustamante
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Forestales, Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile; (M.B.); (A.M.)
| | - Ariel Muñoz
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Forestales, Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile; (M.B.); (A.M.)
| | - Iverly Romero
- Instituto de Investigaciones Agropecuarias (INIA), Carillanca Station, km 10 Camino Cajón-Vilcún, Temuco P.O. Box 929, Chile;
| | - Pamela Osorio
- Research, Development and Innovation Department, Exportadora Rancagua S.A.—Ranco Cherries, Route 5 South, 04000, km 80, Rancagua P.O. Box 576, Chile; (P.O.); (S.M.); (R.A.)
| | - Sergio Mánquez
- Research, Development and Innovation Department, Exportadora Rancagua S.A.—Ranco Cherries, Route 5 South, 04000, km 80, Rancagua P.O. Box 576, Chile; (P.O.); (S.M.); (R.A.)
| | - Rocío Arriola
- Research, Development and Innovation Department, Exportadora Rancagua S.A.—Ranco Cherries, Route 5 South, 04000, km 80, Rancagua P.O. Box 576, Chile; (P.O.); (S.M.); (R.A.)
| | - Marjorie Reyes-Díaz
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile;
- Center of Plant-Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile
| | - Alejandra Ribera-Fonseca
- Centro de Fruticultura, Facultad de Ciencias Agropecuarias y Forestales, Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile; (M.B.); (A.M.)
- Center of Plant-Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Campus Andrés Bello, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco P.O. Box 24-D, Chile
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Meng X, Chen C, Song T, Xu J, Zhang X, Wang J, Pan Z, Zhang H, Zhang H. Effect of nano-silica coating combined with pressurized Ar treatment on postharvest quality and reactive oxygen species metabolism in sweet cherry fruit. Food Chem 2021; 374:131715. [PMID: 34896947 DOI: 10.1016/j.foodchem.2021.131715] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 11/03/2021] [Accepted: 11/27/2021] [Indexed: 12/19/2022]
Abstract
The mechanisms of effect of nano-silica coating and pressurized Ar on regulating reactive oxygen species (ROS) generation and scavenging in the senescence of sweet cherries remains unclear. The amounts of reactive oxygen species, hydrogen peroxide, non-enzymatic antioxidants and antioxidases, and cell membrane lipid peroxidation in sweet cherries were determined. Nano-silica coating, pressurized Ar, and the combination of these two treatments, all significantly delayed senescence by suppressing decay rate, and maintained good sensory quality. In additional, all treatments inhibited the generation and accumulation of superoxide anion and hydrogen peroxide, and mitigated the lipid peroxidation of cell membranes of sweet cherries. The combination of these two treatments maintained higher contents of ascorbic acid and glutathione, and enhanced the activities of antioxidases in sweet cherries. It is suggested that nano-silica coating and pressure Ar mediated the ROS metabolism, which might have a role in retaining the quality sweet cherries during cold storage.
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Affiliation(s)
- Xiangyong Meng
- College of Life Science, Anhui Normal University, Wuhu 241000, China; Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis One Shields Avenue, Davis, CA 95616, USA
| | - Teng Song
- College of Life Science, Anhui Normal University, Wuhu 241000, China
| | - Jingwen Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | | | - Jing Wang
- Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis One Shields Avenue, Davis, CA 95616, USA
| | - Huien Zhang
- Zhejiang Provincial Top Key Discipline of Biological Engineering, Zhejiang Wanli, University, Ningbo 315100, China.
| | - Huijuan Zhang
- Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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37
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Yang H, Tian C, Ji S, Ni F, Fan X, Yang Y, Sun C, Gong H, Zhang A. Integrative analyses of metabolome and transcriptome reveals metabolomic variations and candidate genes involved in sweet cherry (Prunus avium L.) fruit quality during development and ripening. PLoS One 2021; 16:e0260004. [PMID: 34780562 PMCID: PMC8592472 DOI: 10.1371/journal.pone.0260004] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 10/30/2021] [Indexed: 01/05/2023] Open
Abstract
Sweet cherry (Prunus avium L.), one of the most appreciated and most important commercial temperate fruits, has high sensory quality and nutritional value. Investigating its metabolic variations provides valuable information on the formation of fruit quality. In this study, widely targeted LC-MS/MS based metabolomics was used to identify and quantify metabolic changes during 'Black Pearl' sweet cherry development and ripening. A total of 263 significant differentially expressed metabolites (DEMs) were detected during the four fruit-development stages. Significant differences were observed in the composition and content of compounds in the four stages of cherry development, especially sugars, organic acids, and flavonoids. Moreover, transcriptome analysis provided a molecular basis for metabolic variations during fruit development. A total of 6724 significant differentially expressed genes (DEGs) were identified. Further correlation analysis of major DEMs and DEGs showed that 19 key DEGs were involved in sugar metabolism, 23 key DEGs in organic acid metabolism, and 13 key DEGs in flavonoid metabolism. The upregulated genes involved in the flavonoid pathway probably play an important role in regulating the rapid increase of anthocyanin content during fruit development. These comprehensive analysis data provide a better understanding to improve fruit quality traits based on molecular and metabolic levels.
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Affiliation(s)
- Haiying Yang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Changping Tian
- Cherry Research Department, Yantai Agricultural Science and Technology Institute, No.26, West Gangcheng Street, Yantai, 265500, China
| | - Shujun Ji
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Fengzhu Ni
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Xinguang Fan
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Yanqing Yang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Chanchan Sun
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Aidi Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
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38
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Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction. SEPARATIONS 2021. [DOI: 10.3390/separations8090155] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Sour cherries were first dried by vacuum drying and then used as material for obtaining extracts rich in bioactive compounds by ultrasound-assisted extraction (UAE). The first step was to apply a factorial design for the preliminary experiments to determine the most influential UAE factors, and thus the three studied parameters were chosen as the most suitable for the design of the main experiment (temperature, liquid–solid ratio and ethanol concentration). In this part, the contents of total phenols and the total content of monomeric anthocyanins were taken for responses. For the further optimization of UAE, experimental design (face-centered) was applied, and the yield, total phenolics, flavonoid content and content of monomeric anthocyanins and antioxidant activity (DPPH, ABTS and FRAP assays) were analyzed. Temperature (40–80 °C), ethanol concentration (40–80%, w/w) and liquid–solid ratio (10–30 mL/g) were investigated as independent variables. The obtained experimental results were fitted to a second-order polynomial model and analysis of variance was used to determine the fit of the model and the optimal conditions for investigated responses. High quality extracts with high concentrations of polyphenols and anthocyanins were also obtained, which could be used as food additives.
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Transcriptome Analysis Reveals Potential Mechanisms for Ethylene-Inducible Pedicel–Fruit Abscission Zone Activation in Non-Climacteric Sweet Cherry (Prunus avium L.). HORTICULTURAE 2021; 7. [PMID: 36313595 PMCID: PMC9608358 DOI: 10.3390/horticulturae7090270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The harvesting of sweet cherry (Prunus avium L.) fruit is a labor-intensive process. The mechanical harvesting of sweet cherry fruit is feasible; however, it is dependent on the formation of an abscission zone at the fruit–pedicel junction. The natural propensity for pedicel—fruit abscission zone (PFAZ) activation varies by cultivar, and the general molecular basis for PFAZ activation is not well characterized. In this study, ethylene-inducible change in pedicel fruit retention force (PFRF) was recorded in a developmental time-course with a concomitant analysis of the PFAZ transcriptome from three sweet cherry cultivars. In ‘Skeena’, mean PFRF for both control and treatment fruit dropped below the 0.40 kg-force (3.92 N) threshold for mechanical harvesting, indicating the activation of a discrete PFAZ. In ‘Bing’, mean PFRF for both control and treatment groups decreased over time. However, a mean PFRF conducive to mechanical harvesting was achieved only in the ethylene-treated fruit. While in ‘Chelan’ the mean PFRF of the control and treatment groups did not meet the threshold required for efficient mechanical harvesting. Transcriptome analysis of the PFAZ region followed by the functional annotation, differential expression analysis, and gene ontology (GO) enrichment analyses of the data facilitated the identification of phytohormone-responsive and abscission-related transcripts, as well as processes that exhibited differential expression and enrichment in a cultivar-dependent manner over the developmental time-course. Additionally, read alignment-based variant calling revealed several short variants in differentially expressed genes, associated with enriched gene ontologies and associated metabolic processes, lending potential insight into the genetic basis for different abscission responses between the cultivars. These results provide genetic targets for the induction or inhibition of PFAZ activation, depending on the desire to harvest the fruit with or without the stem attached. Understanding the genetic mechanisms underlying the development of the PFAZ will inform future cultivar development while laying a foundation for mechanized sweet cherry harvest.
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Önem E, Sarısu HC, Özaydın AG, Muhammed MT, Ak A. Phytochemical profile, antimicrobial, and anti-quorum sensing properties of fruit stalks of Prunus avium L. Lett Appl Microbiol 2021; 73:426-437. [PMID: 34173244 DOI: 10.1111/lam.13528] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/11/2021] [Accepted: 06/14/2021] [Indexed: 11/30/2022]
Abstract
The aim of this study is to investigate the phytochemical contents and antibacterial properties of 2-year Prunus avium L. standard cultivars [Cristalina (Cr), 0900 Ziraat (Zr)] and to elucidate the mechanism of action of the extracts on the quorum sensing (QS) system by using homology modelling and molecular docking. Phenolic contents of methanol extract of Cr and Zr stalks were detected by HPLC. As a result, catechin hydrate (6364·67-8127·93 µg g-1 ) and chlorogenic acid (998·81-1273·4 µg g-1 ) were found to be the highest in stalk extracts in the two varieties in 2017. All extracts had inhibitory effect on Gram-positive bacteria. Stalk extract of Zr showed higher inhibition rate (86%) on swarming motility. Stalk samples of Zr collected in 2017 and 2018 also reduced biofilm formation by 75 and 73%, respectively. The computational analysis revealed that one of the major component of the extracts, chlorogenic acid, was able to bind to the QS system receptors, LasR, RhlR, and PqsR. Therefore, the mechanism of decreasing the production of virulence factors by the extracts might be through inhibiting these receptors and thus interfering with the QS system.
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Affiliation(s)
- E Önem
- Faculty of Pharmacy, Suleyman Demirel University, Isparta, Turkey
| | - H C Sarısu
- Republic of Turkey Ministry of Food Agriculture and Livestock, Fruit Research Institute, Isparta, Turkey
| | - A G Özaydın
- YETEM-Innovative Technology Application and Research Center, Suleyman Demirel University, Isparta, Turkey
| | - M T Muhammed
- Faculty of Pharmacy, Suleyman Demirel University, Isparta, Turkey
| | - A Ak
- Vocational School of Health Services, Kocaeli University, Kocaeli, Turkey
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41
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Yao S, Zhao Z, Lu W, Dong X, Hu J, Liu X. Evaluation of Dissipation Behavior, Residues, and Dietary Risk Assessment of Fludioxonil in Cherry via QuEChERS Using HPLC-MS/MS Technique. Molecules 2021; 26:molecules26113344. [PMID: 34199388 PMCID: PMC8199599 DOI: 10.3390/molecules26113344] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/16/2022] Open
Abstract
The chemical fungicide fludioxonil is widely used to control post-harvest fungal disease in cherries. This study was implemented to investigate the dissipation behaviours and residues of fludioxonil on cherries. A reliable and efficient analytical method was established. Cherry samples from four product areas were analyzed by QuEChERS and HPLC-MS/MS methods with acceptable linearity (R2 > 0.99), accuracy (recoveries of 81–94%), and precision (relative standard deviation of 2.5–11.9%). The limits of quantification (LOQs) and limits of detection (LODs) of cherries were 0.01 mg/kg and 0.005 mg/kg. The dissipation of fludioxonil on cherries followed first order kinetics with half-lives of 33.7–44.7 days. The terminal residues of fludioxonil were all lower than 5.00 mg/kg, which is the MRL recommended by the European Commission. According to Chinese dietary patterns and terminal residue distributions, the risk quotient (RQs) of fludioxonil was 0.61%, revealing that the evaluated cherries exhibited an acceptably low dietary risk to consumers.
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42
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Perjéssy J, Hegyi F, Nagy-Gasztonyi M, Zalán Z. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds. FOOD SCI TECHNOL INT 2021; 28:408-420. [PMID: 34018830 DOI: 10.1177/10820132211018044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu mL-1 cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu mL-1), while in the Petri species L. acidophilus 150 (9.60 log cfu mL-1) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.
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Affiliation(s)
- Judit Perjéssy
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Ferenc Hegyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Magdolna Nagy-Gasztonyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Zsolt Zalán
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
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43
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Li M, Zhao X, Sun Y, Yang Z, Han G, Yang X. Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging. Molecules 2021; 26:molecules26102923. [PMID: 34069043 PMCID: PMC8157077 DOI: 10.3390/molecules26102923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 11/22/2022] Open
Abstract
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.
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Affiliation(s)
- Mingyue Li
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xinjie Zhao
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Yuxia Sun
- Institue of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Zhen Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Guomin Han
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xue Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
- Correspondence: ; Tel.: +86-186-5317-5734
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44
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Başyiğit B, Sağlam H, Hayoğlu İ, Karaaslan M. Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with
Prunus cerasus
and
Punica granatum oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bülent Başyiğit
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Molecular Biology and Genetics Department Faculty of Arts and Sciences Kilis 7 Aralık University Kilis Turkey
| | - İbrahim Hayoğlu
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
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Effect of Edible Carboxymethyl Chitosan-Gelatin Based Coating on the Quality and Nutritional Properties of Different Sweet Cherry Cultivars during Postharvest Storage. COATINGS 2021. [DOI: 10.3390/coatings11040396] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Sweet cherry has many cultivars with different storability and nutritional properties. To reveal the reasons for the differences in storability among cultivars and improve the quality of sweet cherries, the surface microstructure of four representative sweet cherry cultivars (Red Light, Ranier, Red Agate, Friendship) epidermis and peduncle at harvest were examined and the effects of carboxymethyl chitosan-gelatin (CMCS-GL) based edible coating incorporating CaCl2 and ascorbic acid (AA) (AA-CaCl2-CMCS-GL) on the quality and nutritional characteristics of sweet cherry were evaluated. Results showed there were significant differences in the wax distribution of the epidermis and the number of stomata on the peduncle surface between four cultivars of sweet cherries at harvest, which was closely related to fruit decay ratio during storage. AA-CaCl2-CMCS-GL coating delayed the onset of decay and the fruit decay ratio in coated groups (3.0%–15.3%) was significantly lower than in control groups (17.7%–63.0%) after 33 d storage. The coating also helped to maintain the quality and nutritional characteristics of four sweet cherry cultivars, including reducing weight loss, maintaining better skin color, peduncle freshness, higher fruit firmness, titratable acidity, AA, total phenolics content, total anthocyanins concentration, and antioxidant capacity. These results suggested that AA-CaCl2-CMCS-GL coating could be considered as a new preservation method for improving postharvest quality and nutritional properties of different sweet cherry cultivars.
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46
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Su Z, Liu B, Ma C. Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhengbo Su
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
| | - Baoxiang Liu
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
| | - Chuang Ma
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
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47
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Xin Y, Liu Z, Zhang Y, Shi X, Chen F, Liu K. Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry. RSC Adv 2021; 11:22969-22982. [PMID: 35480452 PMCID: PMC9034382 DOI: 10.1039/d1ra02610k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 06/15/2021] [Indexed: 11/24/2022] Open
Abstract
The inevitable temperature fluctuation during cold chain transport accelerates the colour change and softening of postharvest sweet cherry, leading to further deterioration of quality and decline of the marketable value of cherries. The influences of temperature fluctuation on the contents of total anthocyanin, phenolic, malondialdehyde, and sodium carbonate-soluble pectin (SSP), as well as the activities of polyphenoloxidase (PPO) and peroxidase (POD) in sweet cherry, were assessed. In addition, the effects of temperature fluctuation on the activities of polygalacturonase (PG), pectin methyl esterase (PME), and beta-galactosidase (β-Gal) activities, and the paPG, paPME, and paPME genes expression were studied. The evolution of SSP nano-morphology was measured by atomic force microscopy. The results showed that the temperature fluctuation promoted anthocyanin synthesis, phenolic metabolism, and malondialdehyde accumulation, which immediately affected the brightness (6.2% lower than that of the cherry stored at 5 °C) of sweet cherry. Temperature fluctuation also led to a significant increase in POD and PPO activities during subsequent isothermal storage, accelerating the colour change (24.8% more than that of the cherry stored at 5 °C), which almost reached the level observed during constant 10 °C storage. In addition, temperature fluctuation not only affected the firmness (13.7% lower than that of the cherry stored at a constant temperature of 5 °C) of fruit immediately, but also, during subsequent isothermal storage, accelerated the deterioration of firmness (19.6% lower than that of the cherry stored at a constant temperature of 5 °C). This could be explained by temperature fluctuation inducing the upregulation of paPG1-3, paPME3, and paPME4 expression, which led to a 3.5 and 1.5-fold increase in PG and PME activity, respectively. This led to degradation of the aggregated SSP to its nanostructural basic units. Furthermore, temperature fluctuation resulted in upregulated expression of paβ-Gal1 and paβ-Gal3 and enhanced β-Gal activity during subsequent isothermal storage. The results provide theoretical guidance for the transportation, storage, and preservation of postharvest sweet cherry. The inevitable temperature fluctuation induced anthocyanin synthesis, phenolic metabolism, and alkali-soluble pectin degradation, which lead to sweet cherry enzymatic browning and softening.![]()
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Zhenzhen Liu
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Yuanwei Zhang
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Xiaofei Shi
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Fusheng Chen
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Kunlun Liu
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
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48
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Afonso S, Oliveira IV, Meyer AS, Aires A, Saavedra MJ, Gonçalves B. Phenolic Profile and Bioactive Potential of Stems and Seed Kernels of Sweet Cherry Fruit. Antioxidants (Basel) 2020; 9:antiox9121295. [PMID: 33348687 PMCID: PMC7766571 DOI: 10.3390/antiox9121295] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 12/15/2022] Open
Abstract
Every year, large quantities of stems and pits are generated during sweet cherry processing, without any substantial use. Although stems are widely recognized by traditional medicine, detailed and feasible information about their bioactive composition or biological value is still scarce, as well as the characterization of kernels. Therefore, we conducted a study in which bioactivity potential of extracts from stems and kernels of four sweet cherry cultivars (Early Bigi (grown under net cover (C) and without net cover (NC)), Burlat, Lapins, and Van) were examined. The assays included antioxidant (by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid bleaching assays), and antibacterial activities against important Gram negative and Gram positive bacterial human isolates. Profile and individual phenolic composition of each extract were determined by High-performance liquid chromatography (HPLC) analysis. Extracts from stems of cv. Lapins and kernels of Early Bigi NC presented high levels of total phenolics, flavonoids, ortho-diphenols and saponins. Excepting for cv. Early Bigi NC, major phenolic compounds identified in stems and kernels were sakuranetin and catechin, respectively. In cv. Early Bigi NC the most abundant compounds were ellagic acid for stems and protocatechuic acid for kernels. In all extracts, antioxidant activities showed a positive correlation with the increments in phenolic compounds. Antimicrobial activity assays showed that only stem’s extracts were capable of inhibiting the growth of Gram positive isolates. This new data is intended to provide new possibilities of valorization of these by-products and their valuable properties.
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Affiliation(s)
- Sílvia Afonso
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; (I.V.O.); (A.A.); (M.J.S.); (B.G.)
- Correspondence:
| | - Ivo Vaz Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; (I.V.O.); (A.A.); (M.J.S.); (B.G.)
| | - Anne S. Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs. Lyngby, Denmark;
| | - Alfredo Aires
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; (I.V.O.); (A.A.); (M.J.S.); (B.G.)
| | - Maria José Saavedra
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; (I.V.O.); (A.A.); (M.J.S.); (B.G.)
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, University of Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; (I.V.O.); (A.A.); (M.J.S.); (B.G.)
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49
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Kurtulbaş Şahin E, Bilgin M, Şahin S. Recovery of anthocyanins from sour cherry (Prunus cerasus L.) peels via microwave assisted extraction: monitoring the storage stability. Prep Biochem Biotechnol 2020; 51:686-696. [PMID: 33275494 DOI: 10.1080/10826068.2020.1852418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Utilization of economical and environmental methods as an alternative process to recover the industrial crops and food products into high-added value compounds is of great significant. In the current study, microwave assisted extraction (MAE) was optimized by response surface methodology (RSM) in order to evaluate the waste of sour cherry as a source of phenolic compounds rich in anthocyanins. The process parameters (microwave power, irradiation time and ethanol solvent concentration) of MAE method were optimized by face centered composite design of RSM. Responses such as total phenolic componds (TPC), total anthocyanin (TA) contents and antioxidant capacity (DPPH) of extracts were measured spectrophotometrically after extractions of samples. The optimized result of MAE was 500 W of microwave power, 90 s of irradation time and 80% ethanol solvent concentration. Antioxidant capacity was tested using by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical. Chromatographic analysis (HPLC) was also used to measure the concentration of major anthocyanin (cyanidin-3-glucoside) of the samples. Maximum predicted TPC, TA and DPPH yields on optimized conditions were 44.15 mg-GAE/g-FM (mg- gallic acid equivalent per g- fresh matter), 12.47 mg-cyanidin-3-glucoside/g-FM and 69.90 (%, inhibition), respectively. A stability assay under different conditions (light, dark, ambient condition, refrigerator and deep freezer) has been also performed in order to display the stability of bioactivity profile. All of the process parameters were significant at the level of p < 0.0001.
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Affiliation(s)
- Ebru Kurtulbaş Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Mehmet Bilgin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Selin Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
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50
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Yang Y, Zhang JL, Zhou Q. Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review. Crit Rev Food Sci Nutr 2020; 62:1119-1143. [PMID: 33078617 DOI: 10.1080/10408398.2020.1835819] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Hyperglycemia and hyperuricemia are both metabolic disorders related to excessive amount of metabolites in blood, which are considered as high risk factors for the development of many chronic diseases. Enzymes, cells, tissues and organs, which are relevant to metabolism and excretion of glucose and UA, are usually regarded to be the targets in treatment of hyperglycemia and hyperuricemia. Several drugs have been commonly applied to combat hyperglycemia and hyperuricemia through various targets but with unignorable side effects. Anthocyanins have become promising alternatives against hyperglycemia and hyperuricemia because of their bio-activities with little side effects. Structurally different anthocyanins from berry fruits, cherries and purple sweet potato lead to the diverse functional activity and property. This review is aimed to illustrate the specific targets that are available for anthocyanins from berry fruits, cherries and purple sweet potato in hyperglycemia and hyperuricemia management, as well as discuss the structure-activity relationship, and the underlying mechanisms associated with intracellular signaling pathway, anti-oxidative stress and anti-inflammation. In addition, the relationship of hyperglycemia and hyperuricemia, and the possibly regulative role of anthocyanins against them, along with the effects of anthocyanins in clinical trial are mentioned.
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Affiliation(s)
- Yang Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiu-Liang Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology, Wuhan, China
| | - Qing Zhou
- Department of Pharmacy, Wuhan City Central Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
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