Physicochemical characterisation of four cherry species (Prunus spp.) grown in China
•The phenolics profile of four cherry species was determined.•Quantification of phenolics was carried out.•The physicochemical characteristics of four cherry species were compared. The physicochemical characteristics of four cherry species (Prunus avium, Prunus cerasus, Prunus pseudocerasus and Prun...
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| Veröffentlicht in: | Food chemistry 2015-04, Vol.173, p.855-863 |
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| creator | Cao, Jinping Jiang, Qing Lin, Juanying Li, Xian Sun, Chongde Chen, Kunsong |
| description | •The phenolics profile of four cherry species was determined.•Quantification of phenolics was carried out.•The physicochemical characteristics of four cherry species were compared.
The physicochemical characteristics of four cherry species (Prunus avium, Prunus cerasus, Prunus pseudocerasus and Prunus tomentosa) were evaluated. Inter-species variability was greater than intra-species differences. Glucose and fructose were the main sugars, and malic acid was the main organic acid in all species. Combining HPLC-DAD and LC–ESI-MS/MS technologies, total 25 phenolic components were preliminarily identified. P. avium was characterised by high fruit weight, edible proportion, sugar content and low acid content, which made it suitable for fresh eating. P. cerasus was high in acid content and anthocyanins content, making it a good processing species. P. pseudocerasus had rich flavonols varieties and high proportion of hydrocinnamic acids. P. tomentosa was characterised by high total phenolics content (especially flavonols and tannins) and antioxidant activity, indicating a great developmental potential as a health fruit. The results of the present study might provide theoretical guidance for the further development and utilisation of cherries. |
| doi_str_mv | 10.1016/j.foodchem.2014.10.094 |
| format | Article |
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The physicochemical characteristics of four cherry species (Prunus avium, Prunus cerasus, Prunus pseudocerasus and Prunus tomentosa) were evaluated. Inter-species variability was greater than intra-species differences. Glucose and fructose were the main sugars, and malic acid was the main organic acid in all species. Combining HPLC-DAD and LC–ESI-MS/MS technologies, total 25 phenolic components were preliminarily identified. P. avium was characterised by high fruit weight, edible proportion, sugar content and low acid content, which made it suitable for fresh eating. P. cerasus was high in acid content and anthocyanins content, making it a good processing species. P. pseudocerasus had rich flavonols varieties and high proportion of hydrocinnamic acids. P. tomentosa was characterised by high total phenolics content (especially flavonols and tannins) and antioxidant activity, indicating a great developmental potential as a health fruit. The results of the present study might provide theoretical guidance for the further development and utilisation of cherries.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.10.094</identifier><identifier>PMID: 25466099</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anthocyanins - analysis ; Antioxidant activity ; Cherries ; China ; Chromatography, High Pressure Liquid ; Flavonols - analysis ; Fruit - chemistry ; Fruit - classification ; Fruit - growth & development ; HPLC-DAD ; LC–ESI-MS/MS ; Mass Spectrometry ; Phenolics ; Phenols - analysis ; Plant Extracts - analysis ; Prunus - chemistry ; Prunus - classification ; Prunus - growth & development</subject><ispartof>Food chemistry, 2015-04, Vol.173, p.855-863</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-d718c5adff2a6a0a50ddcbc676f077c5948aa30fc9f4a23de0f5e73bccaf88643</citedby><cites>FETCH-LOGICAL-c368t-d718c5adff2a6a0a50ddcbc676f077c5948aa30fc9f4a23de0f5e73bccaf88643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.10.094$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25466099$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cao, Jinping</creatorcontrib><creatorcontrib>Jiang, Qing</creatorcontrib><creatorcontrib>Lin, Juanying</creatorcontrib><creatorcontrib>Li, Xian</creatorcontrib><creatorcontrib>Sun, Chongde</creatorcontrib><creatorcontrib>Chen, Kunsong</creatorcontrib><title>Physicochemical characterisation of four cherry species (Prunus spp.) grown in China</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The phenolics profile of four cherry species was determined.•Quantification of phenolics was carried out.•The physicochemical characteristics of four cherry species were compared.
The physicochemical characteristics of four cherry species (Prunus avium, Prunus cerasus, Prunus pseudocerasus and Prunus tomentosa) were evaluated. Inter-species variability was greater than intra-species differences. Glucose and fructose were the main sugars, and malic acid was the main organic acid in all species. Combining HPLC-DAD and LC–ESI-MS/MS technologies, total 25 phenolic components were preliminarily identified. P. avium was characterised by high fruit weight, edible proportion, sugar content and low acid content, which made it suitable for fresh eating. P. cerasus was high in acid content and anthocyanins content, making it a good processing species. P. pseudocerasus had rich flavonols varieties and high proportion of hydrocinnamic acids. P. tomentosa was characterised by high total phenolics content (especially flavonols and tannins) and antioxidant activity, indicating a great developmental potential as a health fruit. The results of the present study might provide theoretical guidance for the further development and utilisation of cherries.</description><subject>Anthocyanins - analysis</subject><subject>Antioxidant activity</subject><subject>Cherries</subject><subject>China</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Flavonols - analysis</subject><subject>Fruit - chemistry</subject><subject>Fruit - classification</subject><subject>Fruit - growth & development</subject><subject>HPLC-DAD</subject><subject>LC–ESI-MS/MS</subject><subject>Mass Spectrometry</subject><subject>Phenolics</subject><subject>Phenols - analysis</subject><subject>Plant Extracts - analysis</subject><subject>Prunus - chemistry</subject><subject>Prunus - classification</subject><subject>Prunus - growth & development</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtPwzAMgCMEgvH4C6hHOLQ4faTpDTTxkpDgAOcocxyWaWtG0oL278k04MrJsv3Zlj_GzjkUHLi4WhTWe4NzWhUl8DoVC-jqPTbhsq3yFtpyn02gAplLXosjdhzjAgASKw_ZUdnUQkDXTdjry3wTHfrtJod6meFcB40DBRf14HyfeZtZP4bUoBA2WVwTOorZxUsY-zGmfF1cZu_Bf_WZ67Pp3PX6lB1YvYx09hNP2Nvd7ev0IX96vn-c3jzlWAk55KblEhttrC210KAbMAZnKFphoW2x6WqpdQUWO1vrsjIEtqG2miFqK6WoqxN2sdu7Dv5jpDiolYtIy6XuyY9RcVF2neBN3SVU7FAMPsZAVq2DW-mwURzU1qhaqF-jamt0W09G0-D5z41xtiLzN_arMAHXO4DSp5-OgopJUI9kXCAclPHuvxvfkbGMSA</recordid><startdate>20150415</startdate><enddate>20150415</enddate><creator>Cao, Jinping</creator><creator>Jiang, Qing</creator><creator>Lin, Juanying</creator><creator>Li, Xian</creator><creator>Sun, Chongde</creator><creator>Chen, Kunsong</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150415</creationdate><title>Physicochemical characterisation of four cherry species (Prunus spp.) grown in China</title><author>Cao, Jinping ; Jiang, Qing ; Lin, Juanying ; Li, Xian ; Sun, Chongde ; Chen, Kunsong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-d718c5adff2a6a0a50ddcbc676f077c5948aa30fc9f4a23de0f5e73bccaf88643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Anthocyanins - analysis</topic><topic>Antioxidant activity</topic><topic>Cherries</topic><topic>China</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Flavonols - analysis</topic><topic>Fruit - chemistry</topic><topic>Fruit - classification</topic><topic>Fruit - growth & development</topic><topic>HPLC-DAD</topic><topic>LC–ESI-MS/MS</topic><topic>Mass Spectrometry</topic><topic>Phenolics</topic><topic>Phenols - analysis</topic><topic>Plant Extracts - analysis</topic><topic>Prunus - chemistry</topic><topic>Prunus - classification</topic><topic>Prunus - growth & development</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cao, Jinping</creatorcontrib><creatorcontrib>Jiang, Qing</creatorcontrib><creatorcontrib>Lin, Juanying</creatorcontrib><creatorcontrib>Li, Xian</creatorcontrib><creatorcontrib>Sun, Chongde</creatorcontrib><creatorcontrib>Chen, Kunsong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cao, Jinping</au><au>Jiang, Qing</au><au>Lin, Juanying</au><au>Li, Xian</au><au>Sun, Chongde</au><au>Chen, Kunsong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical characterisation of four cherry species (Prunus spp.) grown in China</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2015-04-15</date><risdate>2015</risdate><volume>173</volume><spage>855</spage><epage>863</epage><pages>855-863</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•The phenolics profile of four cherry species was determined.•Quantification of phenolics was carried out.•The physicochemical characteristics of four cherry species were compared.
The physicochemical characteristics of four cherry species (Prunus avium, Prunus cerasus, Prunus pseudocerasus and Prunus tomentosa) were evaluated. Inter-species variability was greater than intra-species differences. Glucose and fructose were the main sugars, and malic acid was the main organic acid in all species. Combining HPLC-DAD and LC–ESI-MS/MS technologies, total 25 phenolic components were preliminarily identified. P. avium was characterised by high fruit weight, edible proportion, sugar content and low acid content, which made it suitable for fresh eating. P. cerasus was high in acid content and anthocyanins content, making it a good processing species. P. pseudocerasus had rich flavonols varieties and high proportion of hydrocinnamic acids. P. tomentosa was characterised by high total phenolics content (especially flavonols and tannins) and antioxidant activity, indicating a great developmental potential as a health fruit. The results of the present study might provide theoretical guidance for the further development and utilisation of cherries.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>25466099</pmid><doi>10.1016/j.foodchem.2014.10.094</doi><tpages>9</tpages></addata></record> |
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| source | MEDLINE; ScienceDirect Freedom Collection (Elsevier) |
| subjects | Anthocyanins - analysis Antioxidant activity Cherries China Chromatography, High Pressure Liquid Flavonols - analysis Fruit - chemistry Fruit - classification Fruit - growth & development HPLC-DAD LC–ESI-MS/MS Mass Spectrometry Phenolics Phenols - analysis Plant Extracts - analysis Prunus - chemistry Prunus - classification Prunus - growth & development |
| title | Physicochemical characterisation of four cherry species (Prunus spp.) grown in China |
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