Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (Diospyros kaki L.) peel

被引：14
|
作者：
Ye, Huanfeng [1 ]
Luo, Lin [1 ]
Wang, Jiao [1 ]
Jiang, Kun [1 ]
Yue, Tianli [1 ]
Yang, Haihua [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 378卷
关键词：
Persimmon peel; Proanthocyanidins; Procyanidins; Prodelphindins; MYRICA-RUBRA SIEB; MALDI-TOF-MS; INHIBITORY-ACTIVITY; PROANTHOCYANIDINS; HPLC; PRODUCTS; ANTIOXIDANT; EXTRACTION; LEAVES; SEED;
D O I：
10.1016/j.foodchem.2021.131972
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The structure of persimmon peel proanthocyanidins (PPPAs) was characterized. After acid catalysis of PPPAs in the presence of phloroglucinol, five reaction products such as (epi)gallocatechin-phloroglucinol ((E)GC-ph) etc. were identified by HPLC-DAD-ESI/MS. FT-IR analysis confirmed that all of the compounds exhibited a 2, 3-cis configuration. Therefore, the extension units in PPPAs were EGC, epigallocatechin gallate (EGCG), epicatechin, and epicatechin gallate and only EGCG was detected as the terminal unit. PPPAs contained 25.21% of procyanidins and 74.79% of prodelphindins and had a high degree of 3-O-galloylation (>74.79%). The mean degree of polymerization of PPPAs was calculated to be 10.18. MALDI-TOF MS analysis showed that A-type linkage and galloylation existed commonly in PPPAs.
引用
收藏
页数：6
相关论文
共 50 条
  • [1] Extraction of pectin from persimmon ( Diospyros kaki L.)
    Piltz, Marina Talamini
    Lopes, Ana Beatriz Ungaro
    Gibbert, Luciana
    Kruger, Claudia Carneiro Hecke
    APPLIED FOOD RESEARCH, 2022, 2 (02):
  • [2] Propagation and growth of persimmon (Diospyros kaki L.) in Indonesia
    Delfianti, M. N. I.
    Yuniastuti, E.
    Cahyani, V. R.
    INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2018 (ICSARD 2018), 2019, 250
  • [3] High Molecular Weight Persimmon (Diospyros kaki L.) Proanthocyanidin: A Highly Galloylated, A-Linked Tannin with an Unusual Flavonol Terminal Unit, Myricetin
    Li, Chunmei
    Leverence, Rachael
    Trombley, John D.
    Xu, Shufen
    Yang, Jie
    Tian, Yan
    Reed, Jess D.
    Hagerman, Ann E.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (16) : 9033 - 9042
  • [4] Biological activity of persimmon (Diospyros kaki) peel extracts
    Kawase, M
    Motohashi, N
    Satoh, K
    Sakagami, H
    Nakashima, H
    Tani, S
    Shirataki, Y
    Kurihara, T
    Spengler, G
    Wolfard, K
    Molnár, J
    PHYTOTHERAPY RESEARCH, 2003, 17 (05) : 495 - 500
  • [5] Role of Brassinosteroids in Persimmon (Diospyros kaki L.) Fruit Ripening
    Rao, Jingping (raojingpingxn@163.com), 1600, American Chemical Society (66):
  • [6] Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp
    Sharma, Astha
    Dhiman, Anju K.
    Attri, Surekha
    Ramachandran, Preethi
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (04)
  • [7] Role of Brassinosteroids in Persimmon (Diospyros kaki L.) Fruit Ripening
    He, Yiheng
    Li, Jiaying
    Ban, Qiuyan
    Han, Shoukun
    Rao, Jingping
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (11) : 2637 - 2644
  • [8] A diphenolase from persimmon fruits (Diospyros kaki L., Ebenaceae)
    Özen, A
    Colak, A
    Dincer, B
    Güner, S
    FOOD CHEMISTRY, 2004, 85 (03) : 431 - 437
  • [9] Effect of heat treatment on the antioxidative and antigenotoxic activity of extracts from persimmon (Diospyros kaki L.) peel
    Kim, SY
    Jeong, SM
    Kim, SJ
    Jeon, KI
    Park, E
    Park, HR
    Lee, SC
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2006, 70 (04) : 999 - 1002
  • [10] FLORAL BIOLOGY AND POLLEN VIABILITY IN JAPANESE PERSIMMON CULTIVARS (Diospyros kaki L.) AND Diospyros virginiana L.
    De Campos, Samanta Siqueira
    Schifino Wittmann, Maria Teresa
    Schwarz, Sergio Francisco
    Veit, Pedro Augusto
    REVISTA BRASILEIRA DE FRUTICULTURA, 2015, 37 (03) : 685 - 691
12345