Phenolic constituents in pepper (Piper nigrum L.) berries: UPLC-MS/MS analysis, antioxidant properties, antibacterial activity against Pseudomonas fragi and association analyzed by WCGNA

文献类型： 外文期刊

第一作者： Fang, Yiming

作者： Fang, Yiming;Wu, Guiping;Ding, Yunshuang;He, Shuzhen;Wang, Xu;Zhu, Hongying;Dong, Wenjiang;Gu, Fenglin;Fang, Yiming;Ding, Yunshuang;Wang, Xu;Gu, Fenglin;Niu, Zhiqiang;Feng, Jiale;Guo, Rui;Hu, Weicheng;Jiang, Xiaojian

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关键词： Piper nigrum L.; Maturity stage; Phenolics; Antioxidant activity; Antibacterial activity; WGCNA; Multiple factor analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study systematically investigated the maturation-dependent variations in phenolic composition and bioactivity of pepper (Piper nigrum L.) berries harvested at 210, 240, and 270 days after anthesis. Middle-maturity berries exhibited optimal accumulation of bioactive constituents, with total phenolic and flavonoid contents reaching 10.63 mg GAE/g DW and 0.16 mg QE/g DW, respectively. Free phenolic fractions, predominantly composed of flavonoids, demonstrated superior ORAC and DPPH radical scavenging activity. Glycosylated phenolics showed remarkable lipid peroxidation inhibition, while insoluble-bound phenolics displayed the most potent antibacterial effects against Pseudomonas fragi, as evidenced by minimal inhibitory and bactericidal concentrations. Weighted gene co-expression network analysis and multiple factor analysis, revealed significant positive correlations between specific phenolic classes and antibacterial efficacy. Furthermore, antioxidant capacity parameters showed strong associations with tannins and related compounds. These findings provide valuable insights into the maturation-dependent phytochemical dynamics and establish a robust analytical framework for elucidating structure-activity relationships in plant-derived bioactive compounds.

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