Phytochemical Characterization of Chinese Bayberry Myrica rubra Sieb. et Zucc. of 17 Cultivars and Their Antioxidant PropertiesReportar como inadecuado




Phytochemical Characterization of Chinese Bayberry Myrica rubra Sieb. et Zucc. of 17 Cultivars and Their Antioxidant Properties - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China

2

Department of Horticulture, Lishui Academy of Agricultural Sciences, Lishui 323000, China





*

Author to whom correspondence should be addressed.



Academic Editor: Maurizio Battino

Abstract In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry Myrica rubra Sieb. et Zucc., mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the main soluble sugar, while citric acid was the main organic acid in bayberry fruit. The content of total phenolics and total flavonoids were positively correlated with 2,2-diphenyl-1-picrylhydrazyl DPPH, ferric reducing antioxidant power FRAP antioxidant activity and 2,2ʹ-azino-bis3-ethylbenzothiazoline- 6-sulphonic acid ABTS radical scavenging activity. Five anthocyanidins, i.e., delphinidin–hexoside Dp–Hex, cyanidin-3–O-galactoside C-3–Gal, cyanidin-3–O-glucoside C-3–Glu, pelargonidin-3–O-glucoside Pg-3–Glu and peonidin-3-O-glucoside Pn-3–Glu, and seven flavonols compounds, i.e., myricetin-3-O-rhamnoside M-3–Rha, myricetin deoxyhexoside–gallate M-DH–G, quercetin-3-O-galactoside Q-3–Gal, quercetin-3– O-glucoside Q-3–Glu, quercetin-3–O-rhamnoside Q-3–Rha, kaempferol-3–O-galactoside K-3–Gal and kaempferol-3–O-glucoside K-3–Glu, were identified and characterized among the cultivars. The significant differences in phytochemical compositions among cultivars reflect the diversity in bayberry germplasm, and cultivars of good flavor and-or rich in various health-promoting phytochemicals are good candidates for future genetic breeding of bayberry fruit of high quality. In conclusion, our results may provide important information for further breeding or industrial utilization of different bayberry resources. View Full-Text

Keywords: Chinese bayberry; fruit quality; phytochemicals; LC–ESI-MS-MS; antioxidant capacities Chinese bayberry; fruit quality; phytochemicals; LC–ESI-MS-MS; antioxidant capacities





Autor: Xianan Zhang 1, Huizhong Huang 1, Qiaoli Zhang 1, Fangjuan Fan 1,2, Changjie Xu 1, Chongde Sun 1, Xian Li 1,* and Kunsong Chen 1

Fuente: http://mdpi.com/



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