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Amino Acid Profiles in Peach (Prunus persica L.) Fruit

Amino acids play an interesting and important role in the metabolism of peaches. The objectives of this study were to investigate and compare amino acid profiles in peaches at harvest for future research about the resistance effects, nutritional value of amino acids in peaches and to produce high-qu...

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Autores principales: Sun, Meng, Zhao, Bintao, Cai, Zhixiang, Yan, Juan, Ma, Ruijuan, Yu, Mingliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222846/
https://www.ncbi.nlm.nih.gov/pubmed/35741916
http://dx.doi.org/10.3390/foods11121718
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author Sun, Meng
Zhao, Bintao
Cai, Zhixiang
Yan, Juan
Ma, Ruijuan
Yu, Mingliang
author_facet Sun, Meng
Zhao, Bintao
Cai, Zhixiang
Yan, Juan
Ma, Ruijuan
Yu, Mingliang
author_sort Sun, Meng
collection PubMed
description Amino acids play an interesting and important role in the metabolism of peaches. The objectives of this study were to investigate and compare amino acid profiles in peaches at harvest for future research about the resistance effects, nutritional value of amino acids in peaches and to produce high-quality peach wine. In the study, 10 peaches and nectarines, including white, yellow and red flesh varieties, were selected for amino acid concentration and composition by high performance liquid chromatography (HPLC). Results showed sugar levels in nectarines were higher than in peaches in this study. High concentrations of total acids were found in “Tropic Prince”, “Yixianhong”, “NJN76” and “Hongrou1”. Malic acids had the highest concentrations, compared toquinic and citric acid concentrations. Total amino acids in yellow and white flesh varieties were over 1100 µg/g FW, while red flesh varieties had total amino acids below 750 µg/g FW. Asn was the highest concentration compared to other amino acids, with the high concentration of Asn in “Tropical Prince’ (3279.15 µg/g FW) and the lowest concentration in “Touxinhong” (559.60 µg/g FW). “Jinxia”, “Yuhua3” and “Chengxiang” had better amino acid scores compared with others, in particularly the lowest value in the red flesh varieties. Finally, according to PCA and the heatmaps, amino acids in “Chengxiang”had evident differences to other varieties, which showed the different amino acid concentrations and composition. Overall, the results of this study highlighted three yellow flesh and one white flesh varieties that had satisfactory concentrations and components of amino acid values. In addition, amino acids were the precursors of aroma compounds, so these differences between varieties werea new way to screen the potential varieties for producing high quality peach wines with the anticipated specific characteristics.
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spelling pubmed-92228462022-06-24 Amino Acid Profiles in Peach (Prunus persica L.) Fruit Sun, Meng Zhao, Bintao Cai, Zhixiang Yan, Juan Ma, Ruijuan Yu, Mingliang Foods Article Amino acids play an interesting and important role in the metabolism of peaches. The objectives of this study were to investigate and compare amino acid profiles in peaches at harvest for future research about the resistance effects, nutritional value of amino acids in peaches and to produce high-quality peach wine. In the study, 10 peaches and nectarines, including white, yellow and red flesh varieties, were selected for amino acid concentration and composition by high performance liquid chromatography (HPLC). Results showed sugar levels in nectarines were higher than in peaches in this study. High concentrations of total acids were found in “Tropic Prince”, “Yixianhong”, “NJN76” and “Hongrou1”. Malic acids had the highest concentrations, compared toquinic and citric acid concentrations. Total amino acids in yellow and white flesh varieties were over 1100 µg/g FW, while red flesh varieties had total amino acids below 750 µg/g FW. Asn was the highest concentration compared to other amino acids, with the high concentration of Asn in “Tropical Prince’ (3279.15 µg/g FW) and the lowest concentration in “Touxinhong” (559.60 µg/g FW). “Jinxia”, “Yuhua3” and “Chengxiang” had better amino acid scores compared with others, in particularly the lowest value in the red flesh varieties. Finally, according to PCA and the heatmaps, amino acids in “Chengxiang”had evident differences to other varieties, which showed the different amino acid concentrations and composition. Overall, the results of this study highlighted three yellow flesh and one white flesh varieties that had satisfactory concentrations and components of amino acid values. In addition, amino acids were the precursors of aroma compounds, so these differences between varieties werea new way to screen the potential varieties for producing high quality peach wines with the anticipated specific characteristics. MDPI 2022-06-12 /pmc/articles/PMC9222846/ /pubmed/35741916 http://dx.doi.org/10.3390/foods11121718 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sun, Meng
Zhao, Bintao
Cai, Zhixiang
Yan, Juan
Ma, Ruijuan
Yu, Mingliang
Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title_full Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title_fullStr Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title_full_unstemmed Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title_short Amino Acid Profiles in Peach (Prunus persica L.) Fruit
title_sort amino acid profiles in peach (prunus persica l.) fruit
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222846/
https://www.ncbi.nlm.nih.gov/pubmed/35741916
http://dx.doi.org/10.3390/foods11121718
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