鞣花单宁
成熟度
化学
花青素
多酚
鞣花酸
糖
可水解单宁
食品科学
悬钩子
果糖
氰化物
吹覆盆子
蔗糖
芍药苷
原花青素
花青素
丹宁
植物
生物
成熟
有机化学
抗氧化剂
飞燕草素
作者
Luciane Dias Pereira,João Marcos Gonçalves Barbosa,Antônio J. R. da Silva,Pedro Henrique Ferri,Suzana C. Santos
标识
DOI:10.1021/acs.jafc.6b02929
摘要
A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2–8), and six known phenolics (9–14) were isolated from jabuticaba. Compounds 2–8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins’ profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba’s phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.
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