涩的
原花青素
植物
缩合单宁
化学
酚类
生物
食品科学
品味
生物化学
多酚
抗氧化剂
作者
Yan Li,Jianhua Wang,Ketao Wang,Shiheng Lyu,Liying Ren,Chun-Ying Huang,Dong Pei,Yulin Xing,Yige Wang,Yifan Xu,Peipei Li,Jianwei Xi,Xiaolin Si,Hongyu Ye,Jianqin Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-04-01
卷期号:374: 131688-131688
被引量:26
标识
DOI:10.1016/j.foodchem.2021.131688
摘要
Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.
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