Dynamic changes of phenol and antioxidant capacity during fruit development of three Actinidia species (kiwifruit)
Dynamic changes of phenol and antioxidant capacity during fruit development of three Actinidia species (kiwifruit)
复制标题
三种猕猴桃（猕猴桃）果实发育过程中苯酚及抗氧化能力的动态变化
DOI：
10.1016/j.scienta.2020.109571
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发表时间：
2020-11-17
影响因子：
4.3
通讯作者：
Xu, Xiao-Biao
中科院分区：
文献类型：
--
作者：
Huang, Chun-Hui;Tao, Jun-Jie;Xu, Xiao-Biao
采用高效液相色谱法（HPLC）对3种猕猴桃果实发育过程中酚类物质组成及含量的动态变化进行了研究。结果表明，3种猕猴桃果实中总酚含量均呈明显下降趋势，但三者之间存在显著差异。毛花猕猴桃‘赣猕6号’果实中的总酚含量最高，比其他两种高出10倍以上。在3种猕猴桃果实发育过程中均检测到了没食子酸、儿茶素、对羟基苯甲酸、表儿茶素、咖啡酸、香草酸、芦丁、阿魏酸和槲皮素这9种酚类单体。然而，每种酚类单体的动态变化模式以及其在总酚中所占比例在3种猕猴桃之间差异很大。在果实发育过程中，‘赣猕6号’果实中每种酚类单体的含量均显著高于中华猕猴桃‘红阳’和美味猕猴桃‘金魁’（P < 0.01），尤其是没食子酸的含量（高达620.55 mg/100 g鲜重）。没食子酸、表儿茶素和儿茶素是‘金魁’果实中的主要酚类成分，其还含有较少量的咖啡酸。然而，‘红阳’果实主要含有表儿茶素、芦丁、咖啡酸，其次是对羟基苯甲酸。‘赣猕6号’还表现出更强的抗氧化能力，其血浆铁还原能力（FRAP）值和超氧阴离子清除率均高于其他两种猕猴桃果实。相关性分析表明，尽管3种猕猴桃的抗氧化活性均与总酚含量显著相关，但所测抗氧化活性的类型存在显著差异，这与不同猕猴桃种类中不同的酚类水平和组成有关。本研究更好地了解了3种猕猴桃的酚类特征以及它们如何影响抗氧化特性。其中一些化合物作为人类食用的营养资源特别有用，例如阿魏酸，并凸显了新的毛花猕猴桃种质资源在培育新型猕猴桃以造福人类健康方面的潜力。
Three Actinidia species fruit have been used to study the dynamic changes of the phenolic composition and concentration during their fruit development with high performance liquid chromatography (HPLC). The results showed that there was a clear downward trend of the total phenol contents in fruit of the three Actinidia species, but it was significantly different among them. Total phenol content in fruit of A. eriantha 'Ganmi No. 6' was the highest, more than ten times higher compared to the other two species. All nine phenolic monomer of gallic acid, catechin, p-hydroxybenzoic acid, epicatechin, caffeic acid, vanillic acid, rutin, ferulic acid and quercetin were detected in the three species during their fruit development. However, the dynamic change pattern and the proportion of each phenolic monomer as part of the total phenols varied greatly among the three species. During fruit development, the content of each phenolic monomer in fruit of 'Ganmi No. 6' was significantly higher than that in fruit of A. chinensis 'Hongyang' and A. deliciosa 'Jinkui' (P < 0.01), especially the content of gallic acid (up to 620.55 mg/100 g FW). Gallic acid, epicatechin and catechin were the major phenolic components in fruit of 'Jinkui', which also contained lower amounts of caffeic acid. However, the fruit of 'Hongyang' mainly contained epicatechin, rutin, caffeic acid followed by p-hydroxybenzoic acid. 'Ganmi No. 6' also exhibited stronger antioxidant capacity with higher ferric reducing ability of plasma (FRAP) value and O-2(-) clearance rate than that in fruit of the other two species. Correlation analysis showed that although the antioxidant activity of each of the three species was significantly correlated with the total phenol content, there were significant differences in the types of the antioxidant activities measured, which was correlated with different phenolic levels and compositions in the different species of Actinidia. This study provides a better understanding of the phenolic characteristics of the three Actinidia species and how they affect antioxidant properties. Some of these compounds are especially useful as a nutritional resource for human consumption, e.g., ferulic acid and highlights the potential of new A. eriantha germplasm resource for utilization toward breeding of novel kiwifruit to benefit human health.