Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Maturity on the Yield of Extract (%), Total Phenolics and Total Flavonoid Content in Strawberry and Mulberry Fruits
2.2. Effect of Maturity on Quantification of Flavonols and Phenolic Acid
3. Experimental Section
3.1. Collection of Samples
3.2. Reagents
3.3. Dry Matter Determination
3.4. Sample Extraction for Antioxidant Assay
3.5. Determination of Total Phenolics Content (TPC)
3.6. Determination of Total Flavonoids Content (TFC)
3.7. Extraction and Hydrolysis for Quantification
3.8. Instrumentation
3.9. Conditions Used for Phenolic Analysis
3.10. Statistical Analysis
4. Conclusions
References
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Fruits | Species | Maturity stages | % extraction yield | Total Phenolics A | Total flavonoids B |
---|---|---|---|---|---|
Strawberry | Korona | Un-ripened | 08.9 ± 1.1 c | 581 ± 18 c | 123 ± 10 c |
Semi-ripened | 31.6 ± 3.2 b | 938 ± 42 b | 174 ± 15 b | ||
Fully-ripened | 53.3 ± 4.8 a | 1884 ± 69 a | 327 ± 17 a | ||
Tufts | Un-ripened | 08.5 ± 1.6 c | 491 ± 22 c | 83 ± 06 b | |
Semi-ripened | 24.4 ± 1.7 b | 794 ± 44 b | 98 ± 07 b | ||
Fully-ripened | 43.4 ± 2.5 a | 1662 ± 88 a | 197 ± 07 a | ||
Mulberry | M. laevigata | Un-ripened | 14.6 ± 1.0 c | 201 ± 07 c | 304 ± 16 c |
Semi-ripened | 33.3 ± 2.7 b | 466 ± 17 b | 559 ± 34 b | ||
Fully-ripened | 52.3 ± 2.3 a | 1803 ± 67 a | 615 ± 26 a | ||
M. macroura | Un-ripened | 12.3 ± 1.2 c | 219 ± 06 c | 145 ± 09 c | |
Semi-ripened | 35.4 ± 3.6 b | 508 ± 14 b | 282 ± 07 a | ||
Fully-ripened | 54.0 ± 4.2 a | 2067 ± 67 a | 249 ± 08 b | ||
M. nigra | Un-ripened | 11.4 ± 0.8 b | 395 ± 17 c | 245 ± 06 c | |
Semi-ripened | 24.0 ± 2.6 a | 1722 ± 37 b | 706 ± 32 b | ||
Fully-ripened | 28.3 ± 2.1 a | 2287 ± 41 a | 1021 ± 75 a | ||
M. alba | Un-ripened | 06.9 ± 0.7 c | 575 ± 12 c | 110 ± 07 c | |
Semi-ripened | 30.8 ± 2.8 b | 1071 ± 31 b | 392 ± 06 b | ||
Fully-ripened | 40.2 ± 2.0 a | 1872 ± 57 a | 625 ± 17 a |
Strawberry (Korona) | Strawberry (Tufts) | |||||
---|---|---|---|---|---|---|
Flavonols | Un-ripened | Semi-ripened | Fully-ripened | Un-ripened | Semi-ripened | Fully-ripened |
Myricetin | 13.2 ± 0.5 c | 28.5 ± 1.2 a | 20.8 ± 0.5 b | 12.8 ± 0.3 c | 20.1 ± 0.8 b | 23.1 ± 1.4 a |
Quercetin | 1.4 ± 0.1 c | 5.5 ± 0.1 b | 5.5 ± 0.1 b | 5.9 ± 0.9 b | 11.2 ± 0.4 a | 10.9 ± 0.8 a |
Kaempferol | 19.9 ± 1.0 b | 18.4 ± 0.9 b | 98.1 ± 3.2 a | 23.2 ± 0.8 c | 31.2 ± 1.7 b | 78.6 ± 2.8 a |
Total flavonols | 34.5 | 52.4 | 128.5 | 41.9 | 62.5 | 112.6 |
Phenolic acid | ||||||
p-coumaric | 22.2± 1.5 c | 31.4 ± 2.0 b | 47.5 ± 2.9 a | 17.3 ± 1.0 b | 18.5 ± 1.4 b | 34.9 ± 2.7 a |
p-hydroxy-benzoic | 33.6 ± 2.4 c | 52.1 ± 3.5 b | 65.4 ± 4.1 a | 21.4 ± 1.8 c | 38.9 ± 2.5 b | 47.9 ± 3.4 a |
Chlorogenic | 11.5 ± 0.4 b | 12.7 ± 0.8 b | 18.2 ± 1.4 a | 14.2 ± 0.6 b | 16.9 ± 0.8 a | 12.2 ± 0.7 c |
Ferulic | 8.4 ± 0.5 c | 12.5 ± 1.1 b | 17.3 ± 1.3 a | 7.6 ± 0.8 c | 12.5 ± 0.9 b | 24.1 ± 1.5 a |
Gallic | 8.6 ± 0.5 c | 15.3 ± 1.4 b | 22.8 ±1.9 a | 6.8 ± 0.5 c | 10.2 ± 0.8 b | 24.6 ± 1.9 a |
Vanillic | ND | 3.8 ± 0.1 b | 16.1 ± 1.0 a | ND | 2.8 ± 0.4 b | 11.8 ± 0.9 a |
∑ HBA | 42.12 | 71.23 | 104.29 | 35.79 | 51.96 | 84.39 |
∑ HCA | 42.07 | 56.65 | 82.93 | 38.98 | 47.88 | 71.11 |
∑ PHA | 84.19 | 127.88 | 187.22 | 74.77 | 99.84 | 155.50 |
M. laevigata | M. macroura | |||||
---|---|---|---|---|---|---|
Flavonols | Un-ripened | Semi-ripened | Fully-ripened | Un-ripened | Semi-ripened | Fully-ripened |
Myricetin | 11.5 ± 0.8 b | 22.3 ± 0.5 a | 20.0 ± 1.7 a | 11.5 ± 0.9 c | 19.2 ± 1.3 b | 22.5 ± 1.3 a |
Quercetin | 7.0 ± 0.7 c | 88.8 ± 4.8 b | 145.7 ± 8.4 a | 7.0 ± 0.2 c | 13.9 ± 0.8 b | 21.7 ± 0.6 a |
Kaempferol | 9.8 ± 0.6 c | 32.2 ± 2.5 b | 56.1 ± 3.9 a | 9.8 ± 0.6 a | 9.8 ± 0.3 a | 8.1 ± 0.4 b |
Total flavonols | 28.3 | 143.3 | 221.8 | 28.3 | 42.9 | 52.3 |
Phenolic acid | ||||||
p-coumaric | ND | 15.9 ± 1.1 b | 27.3 ± 2.5 a | 5.1 ± 0.7 b | 3.2 ± 0.4 c | 13.2 ± 1.3 a |
p-hydroxy-benzoic | 1.1 ± 0.1 c | 4.1 ± 0.2 b | 7.3 ± 0.7 a | 5.1 ± 0.5 c | 17.5± 1.3 b | 24.1 ± 1.8 a |
Chlorogenic | 3.4 ± 0.4 c | 7.1 ± 0.8 b | 12.9 ± 1.1 a | 4.2 ± 0.2 c | 13.2 ± 0.7 b | 23.2 ± 1.7 a |
Ferulic | 12.4 ± 0.9 b | ND | 17.2 ± 0.9 a | 6.3 ± 0.3 b | 7.7 ± 0.5 b | 13.4 ± 1.1 a |
Gallic | 5.2 ± 0.6 c | 8.8 ± 0.9 b | 14.2 ± 1.4 a | 4.2 ± 0.5 b | 3.5 ± 0.9 b | 9.8 ± 0.7 a |
Vanillic | 8.5 ± 0.2 c | 13.3 ± 0.8 b | 21.1 ± 0.9 a | 3.2 ± 0.5 b | 1.9 ± 0.6 c | 16.1 ± 1.8 a |
∑ HBA | 14.8 | 22.0 | 42.6 | 12.5 | 22.9 | 50.0 |
∑ HCA | 15.8 | 26.2 | 57.4 | 15.6 | 24.1 | 49.8 |
∑ PHA | 30.6 | 48.2 | 100.0 | 28.1 | 47.0 | 99.8 |
M. nigra | M. alba | |||||
Flavonols | Un-ripened | Semi-ripened | Fully-ripened | Un-ripened | Semi-ripened | Fully-ripened |
Myricetin | 52.6 ± 3.1 c | 63.3 ± 4.7 a | 56.1 ± 4.8 b | 45.0± 2.2 c | 78.1 ± 3.7 b | 88.4 ± 4.8 a |
Quercetin | 8.1 ± 0.6 c | 43.5 ± 2.4 a | 11.7 ± 0.8 b | 1.3 ± 0.1 a | 1.3 ± 0.1 a | 0.7 ± 0.1 b |
Kaempferol | 8.6 ± 0.7 c | 56.6 ± 3.5 a | 31.7 ± 1.9 b | 15.0± 0.1 a | 6.3 ± 0.1 b | 5.2 ± 0.2 b |
Total flavonols | 69.3 | 163.4 | 99.5 | 61.3 | 85.7 | 94.3 |
Phenolic acid | ||||||
p-coumaric | 4.2 ± 0.5 c | 7.6 ± 0.6b | 21.2 ± 1.1 a | 1.1 ± 0.1 b | 2.0 ± 0.2 b | 4.0 ± 0.3 a |
p-hydroxy-benzoic | ND | ND | 5.3 ± 0.5 a | 3.2 ± 0.5 b | 12.1 ± 1.2 a | 13.3 ± 1.2 a |
Chlorogenic | 2.6 ± 0.5 b | 3.4 ± 0.2 b | 6.8 ± 0.1 a | 5.3 ± 0.4 c | 9.0 ± 0.7 b | 17.3 ± 1.8 a |
Ferulic | ND | 2.4 ± 0.4 b | 7.5 ± 0.8 a | ND | ND | ND |
Gallic | 2.5 ± 0.4 b | 3.9 ± 0.4 b | 8.3 ± 0.9 a | 3.6 ± 0.5 c | 6.2 ± 0.8 b | 8.1 ± 0.5 a |
Vanillic | 6.1 ± 0.7 c | 10.2 ± 0.9 b | 18.3 ± 1.5 a | 1.7± 0.0 b | 2.2 ± 0.1 b | 5.7 ± 0.5 a |
∑ HBA | 8.6 | 14.1 | 31.9 | 8.5 | 20.5 | 27.1 |
∑ HCA | 6.8 | 13.4 | 35.5 | 6.4 | 11.0 | 21.3 |
∑ PHA | 15.4 | 27.5 | 67.4 | 14.9 | 31.5 | 48.4 |
Fruits | Cultivar/Species | Un-ripened | Semi-ripened | Fully-ripened |
---|---|---|---|---|
Strawberry | Korona | Green/hard | Reddish green/semi-soft | Red/soft |
Tufts | Green/hard | Reddish green/semi-soft | Red/soft | |
Long mulberry | M. laevigata | Light Green/hard | Red/semi-soft | Black/soft |
M. macroura | Light Green/hard | Light yellow/semi-soft | Off-white/soft | |
Small mulberry | M. nigra | Light Green/hard | Red/semi-soft | Black/soft |
M. alba | Light Green/hard | Light yellow/semi-soft | Off-white/soft |
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Mahmood, T.; Anwar, F.; Abbas, M.; Saari, N. Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan. Int. J. Mol. Sci. 2012, 13, 4591-4607. https://doi.org/10.3390/ijms13044591
Mahmood T, Anwar F, Abbas M, Saari N. Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan. International Journal of Molecular Sciences. 2012; 13(4):4591-4607. https://doi.org/10.3390/ijms13044591
Chicago/Turabian StyleMahmood, Tahir, Farooq Anwar, Mateen Abbas, and Nazamid Saari. 2012. "Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan" International Journal of Molecular Sciences 13, no. 4: 4591-4607. https://doi.org/10.3390/ijms13044591