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Fruit quality and antioxidant potential of Prunus humilis Bunge accessions

In this study, we aimed to evaluate the fruit quality of Prunus humilis and identify cultivars that could provide superior human health benefits. We measured the basic characteristics, bioactive compounds, and antioxidant capacities of 137 P. humilis accessions. Flavonoid and phenol content were det...

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Autores principales: Fu, Hongbo, Mu, Xiaopeng, Wang, Pengfei, Zhang, Jiancheng, Fu, Baochun, Du, Junjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7773198/
https://www.ncbi.nlm.nih.gov/pubmed/33378359
http://dx.doi.org/10.1371/journal.pone.0244445
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author Fu, Hongbo
Mu, Xiaopeng
Wang, Pengfei
Zhang, Jiancheng
Fu, Baochun
Du, Junjie
author_facet Fu, Hongbo
Mu, Xiaopeng
Wang, Pengfei
Zhang, Jiancheng
Fu, Baochun
Du, Junjie
author_sort Fu, Hongbo
collection PubMed
description In this study, we aimed to evaluate the fruit quality of Prunus humilis and identify cultivars that could provide superior human health benefits. We measured the basic characteristics, bioactive compounds, and antioxidant capacities of 137 P. humilis accessions. Flavonoid and phenol content were determined via colorimetry and ultrahigh performance liquid chromatography. Single fruit and stone weights varied widely and were genetically diverse among accessions. The variation in soluble solid content was comparatively narrow. Total flavonoid content (TFC) ranged from 3.90 to 28.37 mg/g FW, with an average of 10.58 mg/g FW in 2019. Significant differences between accessions in terms of TFC, total phenol content, and antioxidant capacity were found. TFC in the accessions was normally distributed and predominantly in the medium range (9.57–15.23 mg/g FW). Red was the predominant peel color over all other phenotypes (i.e., dark red, red, light red, red-orange, and yellow). There was no obvious correlation between peel color and TFC. Catechin was the major flavonoid component in the fruit. Principal component analysis showed that TFC, ABTS, single fruit weight, and vertical and horizontal diameter contributed to the first two principal components for each accession. Accessions 10–02, 3-17-2, 3-17-4, and JD1-6-7-37 were characterized by high TFC, ABTS, and large fruit. We believe that our results will aid in the breeding and functional food processing of Prunus humilis.
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spelling pubmed-77731982021-01-08 Fruit quality and antioxidant potential of Prunus humilis Bunge accessions Fu, Hongbo Mu, Xiaopeng Wang, Pengfei Zhang, Jiancheng Fu, Baochun Du, Junjie PLoS One Research Article In this study, we aimed to evaluate the fruit quality of Prunus humilis and identify cultivars that could provide superior human health benefits. We measured the basic characteristics, bioactive compounds, and antioxidant capacities of 137 P. humilis accessions. Flavonoid and phenol content were determined via colorimetry and ultrahigh performance liquid chromatography. Single fruit and stone weights varied widely and were genetically diverse among accessions. The variation in soluble solid content was comparatively narrow. Total flavonoid content (TFC) ranged from 3.90 to 28.37 mg/g FW, with an average of 10.58 mg/g FW in 2019. Significant differences between accessions in terms of TFC, total phenol content, and antioxidant capacity were found. TFC in the accessions was normally distributed and predominantly in the medium range (9.57–15.23 mg/g FW). Red was the predominant peel color over all other phenotypes (i.e., dark red, red, light red, red-orange, and yellow). There was no obvious correlation between peel color and TFC. Catechin was the major flavonoid component in the fruit. Principal component analysis showed that TFC, ABTS, single fruit weight, and vertical and horizontal diameter contributed to the first two principal components for each accession. Accessions 10–02, 3-17-2, 3-17-4, and JD1-6-7-37 were characterized by high TFC, ABTS, and large fruit. We believe that our results will aid in the breeding and functional food processing of Prunus humilis. Public Library of Science 2020-12-30 /pmc/articles/PMC7773198/ /pubmed/33378359 http://dx.doi.org/10.1371/journal.pone.0244445 Text en © 2020 Fu et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Fu, Hongbo
Mu, Xiaopeng
Wang, Pengfei
Zhang, Jiancheng
Fu, Baochun
Du, Junjie
Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title_full Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title_fullStr Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title_full_unstemmed Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title_short Fruit quality and antioxidant potential of Prunus humilis Bunge accessions
title_sort fruit quality and antioxidant potential of prunus humilis bunge accessions
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7773198/
https://www.ncbi.nlm.nih.gov/pubmed/33378359
http://dx.doi.org/10.1371/journal.pone.0244445
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