•Hydrolysable tannins are the main phenolic compounds identified in walnut kernels.•Glansreginin A is the most abundant compound in peeled walnut kernel.•Castalagin and casuarin isomers are the most ...abundant compounds in walnut kernel.•13 new compounds are identified in peeled walnut kernel, and 14 in walnut pellicle.
This study was designed to identify and quantify the major phenolic constituents in peeled kernel and pellicle of the walnut Juglans regia L. Data were compared across six different cultivars: 'Fernor', 'Fernette', 'Franquette', 'Sava', 'Krka' and 'Rubina'. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify these compounds. Nineteen ellagitanins, 12 ellagic acid derivatives, 4 anthocyanins and 5 other phenols were identified in the pellicle of these walnuts, and 15 dicarboxylic acid derivatives and 1 phenol in the peeled walnut kernels. Thirteen previously unreported compounds were identified in the peeled walnut kernels, and 14 in the walnut pellicle. Hydrolysable tannins were the main phenolic compounds identified in the walnut kernels, and accounted for 31.0% to 35.1% of the total phenolics analysed. The highest intake of total phenolics content per walnut kernel can be obtained by consumption of 'Franquette' and 'Rubina', with the lowest for 'Krka'.
: Sugars, organic acids, and total phenolic content in fruit of 25 wild and cultivated berry species were identified and quantified with high‐performance liquid chromatograph. The composition of ...sugars, organic acids, and total phenolic compounds in various species of Vaccinium, Rubus, Ribes, and Fragaria genus was evaluated. Additonally, total phenolics of less known berry species of the Morus, Amelanchier, Sorbus, Sambucus, Rosa, Lycium, Actinidia, and Aronia genus were determined in wild growing as well as in cultivated fruits. Significant differences in the concentration of sugars and organic acids were detected among the berry species. Glucose and fructose were the most abundant sugars in berry fruits and the major organic acids were malic and citric acid. However, in kiwi fruit, sucrose represented as much as 71.9% of total sugars. Sorbitol has been detected and quantified in chokeberry, rowanberry, and eastern shadbush fruit. The highest content of total analyzed sugars was determined in rowanberry fruit, followed by dog rose, eastern shadbush, hardy kiwifruit, American cranberry, chokeberry, and jostaberry fruit. Rowanberry stands out as the fruit with the highest content of total analyzed organic acids, followed by jostaberry, lingonberry, red gooseberry, hardy kiwifruit, and black currant. The berries of white gooseberry, black currant, red currant, and white currant had the lowest sugar/organic acid ratio and were thus perceptively the sourest species analyzed. On the other hand, the species with highest sugar/organic acid ratio were goji berry, eastern shadbush, black mulberry, and wild grown blackberry. The highest amounts of total phenols were quantified in chokeberry fruit. Wild strawberry, raspberry, and blackberry had 2‐ to 5‐fold more total phenolics compared to cultivated plants.
Practical Application: The fruit of analyzed berry species contained different levels of sugars, organic acids, and total phenolics. Moreover, it has been demonstrated that wild grown species generally contain more phenolics than cultivated ones. This information is interesting for nutritionists as well as berry growers and breeders who can promote the cultivation of species and new cultivars with higher phenolic content.
A broad range of anthocyanins (glycosides of cyanidin, pelargonidin, peonidin, delphinidin, malvidin, and petunidin) was identified and quantified in the fruit of 24 wild and cultivated berry species ...using HPLC-DAD-MS2. The anthocyanin composition in species of Ribes, Rubus, Vaccinium, and Fragaria genus as well as in less known species of Crataegus, Morus, Amelanchier, Sorbus, Sambucus and Aronia genus was determined. Cyanidin was the most commonly occurring anthocyanidin, meanwhile malvidin glycosides were only detected in blueberries. Glycosides of pelargonidin were detected in raspberries, strawberry, black mulberry and chokeberry. Peonidin glycosides were identified in hawthorn, black currant and gooseberry as well as in blueberry species. The richest species in the content of peonidin glycosides were blueberries. Delphinidin glycosides were the prevailing form of anthocyanins in black currant and bilberry. The highest total anthocyanin content was determined in dark colored fruit of cultivated elderberry and bilberry whereas light-colored dog rose and Chinese hawthorn fruit had the lowest anthocyanin content. The composition of anthocyanidin glycosides did not differ between the fruit of wild growing and cultivated species, but their contents were generally different.
•First time detailed HPLC-MS anthocyanin profile for many species was reported.•Berry species varied in the number of aglycones and attached sugars.•Cyanidin glycosides were by far the prevailing group among berry anthocyanins.•Red fruits contained cyanidin glycosides, dark ones more delphinidin glycosides.•Cultivated elderberry and bilberry fruit had the highest total anthocyanin content.
The distribution of betalains in peel, flesh, and petioles of yellow and red beetroot cultivars has been investigated using an High‐performance liquid chromatography (HPLC) system with electrospray ...mass spectrometry. Differences in the levels of betacyanins and betaxanthins between different colored cultivars were individually determined for 3 plant parts. The content of almost all analyzed compounds decreased in the following order: peel > flesh > petiole. Betanin/isobetanin pigments comprised a major portion of the relative peak area measured in red beetroot peel. Isobetanin relative peak areas were also high in leaf petioles (68.94% to 74.16%) of red colored cultivars. However, betacyanins were completely absent from the extracts of all analyzed parts of yellow beet. Glutamine‐bx represented a very high relative peak area (59.54% to 64.18%) in flesh of red‐colored cultivars analyzed in the study. Our results indicate that red beet cultivars can be utilized as a potential source of red and yellow natural colorants. However, differences in pigment composition among different beetroot parts must be considered and in order to maximize the pigment yields petioles can also be used as a source rich in specific betalain compounds.
Practical Application
The studies on plant material with high betalain levels can provide new opportunities for the use of these healthy pigments in the food and pharmaceutical industries. Further investigations on highly concentrated betalains in various cultivars/plants parts can help elucidate their biological activity.
Phenolics are an important constituent of fruit quality because of their contribution to the taste, colour and nutritional properties of fruit. We have tried to evaluate the phenolic profile of fig ...fruit, since only limited information on that topic is available in the literature. With the HPLC-PDA system, we have identified the following phenolics: gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin. Phenolics were extracted from three different fig cultivars that are commonly grown in Slovenia’s coastal region. These cultivars were ‘Škofjotka’ (‘Zuccherina’) a white type fruit, ‘Črna petrovka’ and ‘Miljska figa’, both dark type fruit. The fruit from the first and the second crop were collected and compared. In general, fruit from the second crop contained higher values of phenolics than fruit from the first crop. The analysed phenolics present at the highest content were rutin (up to 28.7
mg per 100
g FW), followed by (+)-catechin (up to 4.03
mg per 100
g FW), chlorogenic acid (up to 1.71
mg per 100
g FW), (−)-epicatechin (up to 0.97
mg per 100
g FW), gallic acid (up to 0.38
mg per 100
g FW) and, finally, syringic acid (up to 0.10
mg per 100
g FW). Both cultivars with dark fruit exhibited a higher total level of analysed phenolics, in comparison to the white fruit cultivar ‘Škofjotka’. The amounts measured are comparable to those of other fruits grown in this region. The amounts of rutin in particular are quite high and comparable to apples, for example. As a typical, seasonal fresh fruit, figs can be an important constituent of the regional diet.
Abstract
Kiwifruit has not been studied as much as other well-known fruits especially when it comes to studies about plant vigour and training systems. The aim of the study was to determine the ...importance of cane vigour of
Actinidia chinensis var. deliciosa
‘Hayward’ and
Actinidia arguta
‘Issai’ in order to develop the proper pruning technique that results in the best fruit quality. In addition, the effect of storage parameters such as weight, firmness and quality of the fruit was also studied. The study showed that the fruit size and weight are lower in low vigour canes in
A. arguta
, in contrast to
A. chinensis
, where the fruit size and weight are smaller on high-vigorous canes. For
A. arguta
, it is recommended to choose high-vigour canes as the optimal fruit wood during pruning. In this way, the fruits will ripen more evenly. The other possibility is to perform the harvest two to three times per season to achieve a more uniform fruit quality. In the case of
A. chinensis
the fruit are less variable between different cane vigour, so harvesting can be done in a single picking. In
A. chinensis
the less vigorous canes tend to show a slightly better fruit quality.
Individual phenolic compounds, total phenolic content and antioxidant potential were assessed in kernels, oils and bagasse pellets (residues of oil pressing) of different walnut cultivars. ...Twenty-seven phenolic compounds were detected in kernels and pellets conducting high-performance liquid chromatography-tandem mass spectrometry. The main polyphenolic subclass comprised hydrolysable tannins, which accounted approximately 60.80% (kernels) and 61.66% (pellets) of the total phenolics identified (TPI). Walnut oil was poor in phenolics and contained only six different compounds but due to their low content (from 0.15 to 1.44 mu g g super(- 1)) just two compounds have been identified. Glansreginin A and glansreginin B were detected in all analyzed walnut products. A comparison of average amount of total phenolic content revealed that walnut oil contains as much as 154 fold less phenolics (0.05 mg GAE g super(- 1) FW) compared to kernels (7.7 mg GAE g super(- 1) FW) or pellets (7.9 mg GAE g super(- 1) FW).
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•Different fermentation types increased the extractable:bound phenolics ratio of bioprocessed spelt.•Extractable trans-ferulic acid increased the most in yeast-fermented germinated ...seeds (2922%).•Bound cis-ferulic acid increased the most in yeast-fermented raw spelt seeds (466%).•Spontaneous fermentation of germinated and enzymatic-treated seeds decreased intracellular oxidation the most.•Extractable hydroxycinnamic acids were more efficient in-vivo antioxidants than the bound form.
Lactic acid, alcoholic, combined and spontaneous fermentation of raw, germinated and enzymatic-treated spelt seeds significantly improved the content of extractable and bound phenolics and considerably increased the extractable:bound ratio, and therefore positively affected the accessibility of the spelt antioxidants. The highest extractable and bound individual phenolic contents and in vitro antioxidant activities of extracts were obtained following fermentation of germinated spelt seeds with Saccharomyces cerevisiae, while for enzymatic-treated seeds, Lactobacillus plantarum (alone or with S. cerevisiae) was the most effective. For extractable phenolics, trans-ferulic acid increased the most in yeast-fermented germinated seeds (2922%); for bound phenolics, cis-ferulic acid showed the greatest relative increase in yeast-fermented raw spelt seeds (466%). Spontaneous fermentation of germinated and enzymatic-treated samples decreased intracellular oxidation most effectively, probably due to apigenin derivatives. Cellular uptake of bound hydroxycinnamic acids was significantly higher than that of extractable hydroxycinnamic acids; however, the latter were more efficient in vivo antioxidants.
Sensory attributes and chemical composition in peach and nectarine fruits of nine different cultivars were evaluated and compared. The cultivars investigated in the research were: 'Maria Marta', ...'Romestar', '325 x A/8', '224 x A/13', 'V x S/4', 'Bea', 'Maria Aurelia', 'Venus' and 'Spring Red'. In sensory evaluation the 'Maria Aurelia' was the highest rated, and the '224 x A/13' was the lowest. The cultivars '325 x A/8', '224 x A/13', 'V x S/4' and 'Spring Red' were poor in sugars; however, the 'Spring Red' was rich in organic acids. Similarly, the 'Maria Aurelia' and 'Venus' fruits had higher contents of organic acids and were also rich in sugars. Furthermore, the relationships among sensory and chemical attributes of fruit quality were studied. The sensory evaluations of sweetness, taste, and aroma were well correlated with some chemically measured attributes of peach and nectarine quality: sweetness was influenced by citric acid, shikimic acid and sugars/organic acids ratio; aroma was correlated with total organic acids, sucrose, sorbitol and malic acid; taste was related to malic/citric acid ratio, total sugars, sucrose, sorbitol and malic acid. The results of the research indicate that sensory evaluation provides a good tool in the quick assessment of peach and nectarine fruit quality.
Our study aimed to investigate the effect of cellulase, xylanase, esterase, α-amylase and protease on the enhanced release of phenolics from spelt seeds, and to demonstrate the co-effect of enzymatic ...treatment, germination or fermentation on the spelt phenolics content and their in vitro and cellular antioxidant activities. Bound phenolics of spelt seeds were successfully released by different combinations of cellulase, xylanase, feruloyl esterase, α-amylase and protease. Samples treated with all five enzymes together showed significantly improved extractable p-coumaric, ferulic and p-hydroxybenzoic acid contents, particularly efficient antioxidant activity in ABTS•+ scavenging activity and the highest extractable TPCs. By combining enzymatic treatment with germination and fermentation, extractable TPCs were increased by 28% and 458%, respectively. A combination of enzymatic treatment with germination and fermentation led to enormously increased extractable trans-ferulic acid content (5899% and 8263%, respectively). The bound fraction of enzymatic treated raw seeds showed lower decrease in intracellular oxidation than the corresponding extractable fraction, but a 24-fold higher uptake of hydroxycinnamic acids. Principal component analysis showed some similarities between extractable and bound fractions of enzymatic treated raw, germinated and fermented samples, mainly due to the increase in extractable acids content (biochemical parameters), especially cis-ferulic, caffeic and p-hydroxybenzoic acids.
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•Enzymatic treatments significantly improves the extractable TPCs and antioxidant activity of raw seeds.•Extractable trans-ferulic acid content increased the most in enzymatic treated germinated or fermented seeds.•Combined biotechnological processes release bound phenolics more efficiently than single ones.•Extractable fractions of enzymatic treated raw, germinated and fermented seeds expressed cellular antioxidant activity.
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