野生喜马拉雅草莓(Fragaria nubicola Lindle.)果实不同成熟期的理化性质和营养成分

IF 1.5 4区农林科学 Q3 PLANT SCIENCES

Journal of Berry Research Pub Date : 2021-08-27 DOI:10.3233/JBR-210742

Pema O. Bhutia, Pushpa Kewlani, Aseesh Pandey, S. Rawat, I. Bhatt

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引用次数: 6

摘要

背景:枸杞属(蔷薇科)是一种受欢迎的食用浆果，具有美味的风味和相当大的健康益处，在喜马拉雅地区有许多野生近缘种。目的:研究野生喜马拉雅草莓(Fragaria nubicola)的形态、理化性质、植物化学成分和抗氧化活性在成熟阶段和不同基因型之间的变化。方法:采用ABTS法、DPPH法和FRAP法测定浆果果实四个成熟阶段的形态和理化性质、硫胺素、胡萝卜素、总酚含量、酚类化合物、总黄酮、黄酮醇、单宁、花青素和抗氧化活性。结果:果实的形态特征(直径、长度、体积和鲜重)在不同基因型间有显著差异，且随成熟期的增加而显著增加(p < 0.05)。果汁含量、pH值、水分含量等理化性质随成熟度的增加而增加，果渣含量随成熟度的增加而降低。花青素含量随成熟显著增加(p < 0.05)，成熟后达到最高水平。除总单宁含量外，随成熟，游离总酚、有界总酚、类黄酮和黄酮醇含量依次下降。然而，随着成熟，这些酚类物质在果汁中呈现相反的趋势。三种方法测定的抗氧化活性随成熟度的增加而增加。与甲醇溶剂(提取的游离酚和有界酚)相比，酸化甲醇溶剂(提取的游离酚)中酚的提取率更高。除绿原酸含量外，酸化甲醇中酚类化合物的提取率高于甲醇。结论:随果实成熟，游离酚类物质和有界酚类物质以及形态和功能性状发生了定量变化。此外，这一重要的遗传资源在草莓改良育种和作为一种富含植物营养素和抗氧化剂的功能性食品的替代资源方面显示出潜在的效用。

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Physico-chemical properties and nutritional composition of fruits of the wild Himalayan strawberry (Fragaria nubicola Lindle.) in different ripening stages

BACKGROUND: Genus Fragaria (family - Rosaceae), popular edible berry fruits with delicious flavor and considerable health benefits has many wild relatives in the Himalayan region. OBJECTIVES: The objective of the study was to characterize variability in morphology, physicochemical properties, phytochemicals, and antioxidant activity in wild Himalayan Strawberry, Fragaria nubicola along the ripening stages and among the genotypes. METHOD: Morphological and physicochemical properties, thiamine, carotenes, total phenolic content, phenolic compounds, total flavonoids, flavonols, tannins, anthocyanins, and antioxidant activity (ABTS, DPPH, and FRAP assays) were determined in four ripening stages of berry fruits. RESULTS: Morphological attributes (diameter, length, volume, and fresh weight of berries) have shown considerable variations among the genotypes and increased significantly (p < 0.05) with the ripening stages. The physicochemical properties such as juice content, pH and moisture content also increased with the ripening, however, the pomace content decreased with the ripening. Anthocyanin content increased significantly (p < 0.05) with ripening and reached at maximum level after full ripening. A successive decrease in free and bounded total phenolic, flavonoid, and flavonol contents was observed with the ripening except in total tannin content. However, a reverse trend of these phenolics was observed in juice along with the ripening. The antioxidant activity measured by three in vitro assays increased with the ripening. Phenolics were extracted higher in the acidified methanolic solvent (extracted free and bounded phenolics) as compared to methanolic solvent (extracted free phenolics). Phenolic compounds quantified by RP-HPLC analysis were extracted higher in acidified methanol as compared to methanol, except chlorogenic acid content. CONCLUSION: The results showed quantitative changes in free and bounded phenolics and morphological and functional traits along with the ripening. Also, this important genetic resource exhibited potential utility in the breeding of strawberry improvement programs and as an alternative resource of rich phytonutrients and antioxidants as a functional food.

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来源期刊

Journal of Berry Research Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

3.50

自引率

11.80%

发文量

期刊介绍： The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development: From genetics to variety evaluation Nursery production systems and plant quality control Plant physiology, biochemistry and molecular biology, as well as cultural management Health for the consumer: components and factors affecting berries'' nutritional value Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.