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| DOI | 10.1016/j.jafr.2024.101000 |
| Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging | |
| 发表日期 | 2024 |
| ISSN | 2666-1543 |
| 起始页码 | 15 |
| 卷号 | 15 |
| 英文摘要 | Coccinia grandis (C. grandis) is a perennial plant belonging to the Cucurbitaceae family. It is primarily native to Southeast Asia but has recently been cultivated domestically in Korea due to climate change. In this study, immature fruits of C. grandis, which are rich in bioactive substances, were processed into acidified pickles and stored for 15-55 days to investigate changes in their phytochemicals. The individual components of the phytochemicals in C. grandis were identified using an ultra-high-performance liquid chromatography system, and the main substances that were identified in this step then quantified using a triple quadrupole mass spectrometer. The qualitative analysis tentatively identified a total of 30 compounds (fourteen hydroxycinnamic acids, one hydroxybenzoic acids, thirteen flavonols and two triterpenes) in C. grandis pickles. Quantification of the phytochemicals showed that the major polyphenols-which included ferulic acid, p-coumaric acid, rutin and kaempferol-were highest on day 25 of aging and gradually decreased thereafter. Moreover, triterpenes decreased rapidly as the fruit was processed into pickles, and they further decreased with increasing time in aging. These results therefore indicate that C. grandis fruit has various bioactive substances that make it suitable for use in functional food development through pickle production. |
| 英文关键词 | Coccinia grandis; Phytochemicals; Polyphenol; Triterpene; Acidified pickles; UHPLC-MS/MS |
| 语种 | 英语 |
| WOS研究方向 | Agriculture ; Food Science & Technology |
| WOS类目 | Agriculture, Multidisciplinary ; Food Science & Technology |
| WOS记录号 | WOS:001178672900001 |
| 来源期刊 | JOURNAL OF AGRICULTURE AND FOOD RESEARCH
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/294457 |
| 作者单位 | Sookmyung Women's University; Pohang University of Science & Technology (POSTECH) |
| 推荐引用方式 GB/T 7714 | . Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging[J],2024,15. |
| APA | (2024).Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging.JOURNAL OF AGRICULTURE AND FOOD RESEARCH,15. |
| MLA | "Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging".JOURNAL OF AGRICULTURE AND FOOD RESEARCH 15(2024). |
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