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Characterization of Phenolic Compounds from Early and Late Ripening Sweet Cherries and Their Antioxidant and Antifungal Activities

文献类型： 外文期刊

作者： Wang, Meng 1 ; Jiang, Nan 1 ; Wang, Yao 1 ; Jiang, Dongmei 1 ; Feng, Xiaoyuan 1 ;

作者机构： 1.Beijing Res Ctr Agr Stand & Testing, 9 Middle Rd Shuguanghuayuan, Beijing 100097, Peoples R China

2.Minist Agr, Risk Assessment Lab Agroprod Beijing, 9 Middle Rd Shuguanghuayuan, Beijing 100097, Peoples R China

3.Minist Agr, Risk Assessment Lab Agroprod Beijing, 9 Middle Rd Shuguanghuayuan, Be

关键词： phenolics;antioxidant;antifungal activity;mycotoxin;early and late ripening sweet cherries

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Early and late ripening sweet cherries were characterized for phenolic acids, and also their antioxidant capacity and potential antifungal effects were investigated. Free, conjugated, and bound phenolics were identified and quantified using ultra performance liquid chromatography-tandem mass spectrometry. Our results indicated that the early ripening cultivars contained higher free phenolic acids, which was positively related to remarkable antioxidant properties and the inhibition effects on Alternaria alternata and tenuazonic acid (TeA) accumulation. However, conjugated phenolics of the late ripening cultivars, mainly including caffeic, 2,3,4-trihydroxybenzoic, p-coumaric, and pyrocatechuic acids, achieved the highest antifungal effects and almost completely inhibited the A. alternata and TeA production. 2,2-Diphenyl-1-picrylhydrazyl testing and ferric ion reducing antioxidant power assay showed strong positive correlation with total phenolics and specific phenolics such as free. epicatechin and conjugated 2,3,4-trihydroxybenzoic acids and also with antifungal activity. Results from this study provide further insights into the health-promoting phenolic compounds in sweet cherries.

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