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1.
Biochemical characterization of black and green mutant elderberry during fruit ripening
Maja Mikulič Petkovšek, Anton Ivančič, Saša Gačnik, Robert Veberič, Metka Hudina, Silvija Marinovic, Christian Molitor, Heidi Halbwirth, 2023, izvirni znanstveni članek

Opis: The content of sugars, organic acids, phenolic compounds and selected enzyme activities in the anthocyanin pathway were analyzed in NIGRA (Sambucus nigra var. nigra—black fruits) and VIRIDIS (S. nigra var. viridis—green fruits) fruits over four stages of ripening. The share of glucose and fructose in green fruits was higher than in colored fruits, and the sugar content increased significantly until the third developmental stage. Ripe NIGRA berries had 47% flavonol glycosides, 34% anthocyanins, 3% hydroxycinnamic acids and 14% flavanols, whereas the major phenolic group in the VIRIDIS fruits, making up 88% of the total analyzed polyphenols, was flavonols. NIGRA fruits were rich in anthocyanins (6020 [mi]g g$^{-1}$ FW), showing strong activation of the late anthocyanin pathway (dihydroflavonol 4-reductase, anthocyanidin synthase). In both color types, phenylalanine ammonia lyase and chalcone synthase/chalcone isomerase activities were highest in the first stage and decreased during ripening. In VIRIDIS fruit, no anthocyanins and only one flavanol (procyanidin dimer) were found. This was most likely caused by a lack of induction of the late anthocyanin pathway in the last period of fruit ripening. The VIRIDIS genotype may be useful in studying the regulatory structures of anthocyanin biosynthesis and the contribution of distinct flavonoid classes to the health benefits of elderberries.
Ključne besede: black elderberry, Sambucus nigra, green genotype, polyphenolics, sugars, organic acids, phenylpropanoid enzymes
Objavljeno v DKUM: 28.03.2024; Ogledov: 208; Prenosov: 16
.pdf Celotno besedilo (2,29 MB)
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2.
The Darker the better : Identification of chemotype profile in soroses of local and introduced mulberry varieties with respect to the colour type
Andreja Urbanek Krajnc, Jan Senekovič, Silvia Cappellozza, Maja Mikulič Petkovšek, 2023, izvirni znanstveni članek

Opis: Mulberries are the "essence of the past", the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry leaves and picking the different coloured fruits that were their favourite sweets in childhood. To determine the chemistry behind the colour and taste of mulberry soroses, the main metabolites of the local and introduced varieties were studied. The soroses were classified into five different colour types and the size parameters were determined. The main sugars identified were glucose and fructose, while the predominant organic acids were citric and malic acids, which were highest in the darker varieties, and fumaric and tartaric acids, which were highest in the lighter varieties. A total of 42 phenolic compounds were identified. The predominant phenolic acid was chlorogenic acid, followed by other caffeoylquinic acids and coumaroylquinic acids. The predominant anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. According to PCA analysis, the colour types showed a clear chemotype character. The sweet taste of the yellowish-white soroses was defined by 49% fructose, followed by 45% glucose and 6% organic acids. The sour character of the black genotypes was characterised by a lower sugar and higher (11%) organic acid content. The colour- and species-dependent effect was observed in the proportion of caffeoylquinic acids and quercetin glycosides, which decreased with increasing colour intensity from 60% of the total to 7%, and from 17% to 1%, respectively. An upward trend was observed for flavanols (5% to 29%) and anthocyanins, which accounted for 62% of the total phenolics in black varieties. This article gives an insight into the metabolite composition of mulberry soroses as the sweets of choice between light and sweet and dark and sour.
Ključne besede: mulberry soroses, sugars, organic acids, phenolics, anthocyannins
Objavljeno v DKUM: 20.02.2024; Ogledov: 380; Prenosov: 29
.pdf Celotno besedilo (1,34 MB)
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