Accumulation of lipofuscin-like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non-enzymatic glycosylation
文献类型： 外文期刊
作者： Li, Wenjuan 1 ; Gao, Haiyan 1 ; Fang, Xiangjun 1 ; Tao, Fei 1 ; Chen, Hangjun 1 ; Mu, Honglei 1 ; Jiang, Yueming 3 ;
作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
3.Chinese Acad Sci, South China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
关键词： initial moisture content;walnuts;lipofuscin-like pigments;lipid oxidation;reducing sugars
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： BACKGROUND: Lipofuscin-like pigments (LFLP) are considered a hallmark of aging. The intracellular LFLP formation rate is negatively correlated with the life expectancy of cell. In food quality, increase of LFLP not only affects the appearance but also causes loss of nutritional value. RESULTS: The accumulation of LFLP increased during storage of all walnuts. LFLP fluorescent intensities of walnuts with 4%, 6%, 12% and 16% moisture at the end of storage were 8.1, 4.8, 4.3 and 2.8 times those at the beginning, respectively. The LFLP accumulation of walnuts with high moisture was found to be negatively correlated with soluble sugars and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical quenching rate, but positively correlated with the content of hydroxymethylfuraldehyde (HMF). While the LFLP accumulation of walnuts with low moisture had a strong positive correlation with anisidine value, it exhibited high negative correlations with acid phosphatase activity, DPPH center dot quenching rate and tocopherol content. CONCLUSION: In walnuts with low initial moisture, lipoxidation products increased markedly during storage and these products might provide the source for LFLP accumulation. On the other hand, in walnuts with high initial moisture, reducing sugars derived from the hydrolysis of soluble sugars might play an important role in initiating the Maillard-like reaction, leading to LFLP accumulation
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