Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented Cerasus humilis Fruits
Abstract
:1. Introduction
2. Results
2.1. Fruit Appearance Quality Comparision Results of the Four C. humilis Varieties
2.2. Determination Results of Bioactive Substance Contents in Fruits of Four C. humilis Varieties
2.3. Comparison of Antioxidant Capacities in Fruits of Four Different C. humilis Varieties
2.4. Correlation and Principal Component Analysis (PCA) of Bioactive Substance Contents and Antioxidant Capacities
2.5. Expression Analysis of Carotenoid Biosynthesis-Related Genes in Fruits of Four C. humilis Varieties
2.6. Expression Analysis of Flavonoid Metabolism Related Genes in Fruits of Four C. humilis Varieties
3. Discussion
3.1. The Bioactive Substance Contents and Antioxidant Capacities of Differently Pigmented C. humilis Fruits Vary Greatly
3.2. Anthocyanin, Total Flavonoids, and Total Phenols Are the Three Main Components Affecting the Antioxidant Activity of C. humilis Fruits
3.3. The Accumulation of Carotenoids in Fruits of Different C. humilis Varieties Are Closely Related to the Expression of Carotenoid Metabolism-Related Genes
3.4. The Expression of Flavonoid Biosynthesis-Related Genes Such as ChCHS, ChUFGT, and ChFLS Is Very Significantly or Significantly Positively Correlated with Flavonoid Content in C. humilis Fruits
4. Materials and Methods
4.1. Plant Materials
4.2. Determination of Carotenoid, Chlorophyll, Anthocyanin, and Ascorbic Acid Contents
4.3. Determination of Total Flavonoids, Total Phenols, and Antioxidant Capacity
4.4. Determination of Abscisic Acid (ABA) Content
4.5. Gene Expression Analysis
4.6. Data Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Indexes | **ou No.1 | Nongda No.5 | Nongda No.6 | Nongda No.7 |
---|---|---|---|---|
L* | 31.66 ± 1.78 d | 60.64 ± 1.55 a | 36.36 ± 0.54 c | 54.44 ± 0.56 b |
a* | 27.38 ± 0.32 b | −2.22 ± 0.2 d | 28.53 ± 0.27 a | 11.4 ± 0.15 c |
b* | 16.42 ± 0.65 d | 42.01 ± 2.22 a | 19.57 ± 1.26 c | 36.08 ± 1.72 b |
Chlorophyll content (mg/kg FW) | 25.71 ± 0.28 b | 61.28 ± 0.40 a | 28.29 ± 0.44 ab | 23.01 ± 0.11 b |
Chlorophyll a Content (mg/kg FW) | 10.82 ± 0.06 c | 23.03 ± 0.28 a | 11.31 ± 0.35 b | 8.90 ± 0.03 d |
Chlorophyll b Content (mg/kg FW) | 14.89 ± 0.23 c | 38.25 ± 0.13 a | 16.98 ± 0.08 b | 14.11 ± 0.09 d |
Carotenoids content (mg/kg FW) | 12.97 ± 0.22 b | 28.24 ± 0.10 a | 10.47 ± 1.27 c | 9.48 ± 0.05 c |
Anthocyanin content (OD·mL/100 g FW) | 16.66 ± 0.29 a | 0.43 ± 0.10 d | 8.56 ± 0.18 b | 2.85 ± 0.23 c |
Total flavonoids content (mg/g FW) | 0.58 ± 0.04 a | 0.09 ± 0.02 c | 0.38 ± 0.03 b | 0.38 ± 0.06 b |
Total phenols content (mg/g FW) | 8.50 ± 0.38 a | 1.31 ± 0.21 b | 1.41 ± 0.42 b | 1.75 ± 0.77 b |
Ascorbic acid content (mg/100 g) | 33.17 ± 2.21 c | 71.46 ± 2.10 ab | 76.10 ± 8.64 a | 63.35 ± 2.39 b |
FRAP (mg TE/kg FW) | 2227.28 ± 277.55 a | 925.52 ± 31.64 b | 1226.52 ± 67.35 b | 1060.85 ± 96.72 b |
ABTS+ (mg TE/kg FW) | 2358.95 ± 174.51 a | 1160.59 ± 106.11 b | 1232.54 ± 75.17 b | 1233.99 ± 5.02 b |
DPPH (mg TE/kg FW) | 1133.83 ± 105.51 a | 1046.90 ± 64.60 ab | 950.83 ± 41.92 b | 979.34 ± 7.72 b |
Chl | Chl a | Chl b | Car | Ant | TFC | TPC | AA | FRAP | ABTS+ | DPPH | |
---|---|---|---|---|---|---|---|---|---|---|---|
Chl | 1.00 ** | ||||||||||
Chl a | 1.00 ** | 1.00 ** | |||||||||
Chl b | 1.00 ** | 1.00 ** | 1.00 ** | ||||||||
Car | 0.98 ** | 0.99 ** | 0.98 ** | 1.00 ** | |||||||
Ant | −0.57 * | −0.52 * | −0.60 * | −0.48 | 1.00 ** | ||||||
TFC | −0.87 ** | −0.84 ** | −0.88 ** | −0.79 ** | 0.86 ** | 1.00 ** | |||||
TPC | −0.37 | −0.32 | −0.39 | −0.21 | 0.87 ** | 0.76 ** | 1.00 ** | ||||
AA | 0.38 | 0.34 | 0.40 | 0.22 | −0.76 ** | −0.70 ** | −0.94 ** | 1.00 ** | |||
FRAP | −0.46 | −0.41 | −0.49 | −0.33 | 0.93 ** | 0.80 ** | 0.95 ** | −0.88 ** | 1.00 ** | ||
ABTS+ | −0.38 | −0.33 | −0.41 | −0.23 | 0.89 ** | 0.77 ** | 0.99 ** | −0.93 ** | 0.95 ** | 1.00 ** | |
DPPH | −0.12 | 0.15 | 0.10 | −0.27 | 0.47 | 0.30 | 0.73* * | −0.70 ** | 0.56 * | 0.74 ** | 1.00 ** |
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Yang, R.; Yang, Y.; Hu, Y.; Yin, L.; Qu, P.; Wang, P.; Mu, X.; Zhang, S.; **e, P.; Cheng, C.; et al. Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented Cerasus humilis Fruits. Molecules 2023, 28, 6272. https://doi.org/10.3390/molecules28176272
Yang R, Yang Y, Hu Y, Yin L, Qu P, Wang P, Mu X, Zhang S, **e P, Cheng C, et al. Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented Cerasus humilis Fruits. Molecules. 2023; 28(17):6272. https://doi.org/10.3390/molecules28176272
Chicago/Turabian StyleYang, Rui, Yan Yang, Yang Hu, Lu Yin, Pengyan Qu, Pengfei Wang, **aopeng Mu, Shuai Zhang, Peng **e, Chunzhen Cheng, and et al. 2023. "Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented Cerasus humilis Fruits" Molecules 28, no. 17: 6272. https://doi.org/10.3390/molecules28176272