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Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS.
Plant Sci 2017; 262:91-102PS

Abstract

Cranberry flavonoids, including anthocyanins, flavonol glycosides and proanthocyanidins, and organic acids were characterized and quantified by HPLC and LC-MS/MS during fruit development and ripening in eight cranberry cultivars. Anthocyanin biosynthesis initiated at early fruit development and reached highest level in mature fruit, with significant differences between cultivars. Major flavonol glycosides, including the most abundant quercetin-3-galactoside and myricetin-3-galactoside, showed consistent concentrations during the season with moderate fluctuation, and were at similar levels in mature fruits of the eight cultivars. Proanthocyanidins declined during fruit development and then increased slightly in later maturation stages. Levels of various proanthocyanidin oligomers/polymers with different degree-of-polymerization were highly correlated within a cultivar during fruit development. Cultivars with coancestry exhibited similar levels (high/low) of anthocyanins or proanthocyanidins, indicating genetic effects on biosynthesis of such flavonoids. All cultivars showed similar levels of malic and citric acids, and declining levels of quinic acid during fruit development. Benzoic acid was extremely low early in the season and increased sharply during fruit ripening. Levels of quinic and citric acids were significantly different among cultivars in the mature fruit. Concentrations of proanthocyanidins, anthocyanins, quinic acid and benzoic acid have a strong developmental association in developing ovaries.

Authors+Show Affiliations

Department of Plant Biology, Rutgers University, New Brunswick, NJ, USA.Philip E. Marucci Center for Blueberry and Cranberry Research and Extension, Rutgers University, Chatsworth, NJ, USA.Department of Plant Biology, Rutgers University, New Brunswick, NJ, USA.Department of Plant Biology, Rutgers University, New Brunswick, NJ, USA; Philip E. Marucci Center for Blueberry and Cranberry Research and Extension, Rutgers University, Chatsworth, NJ, USA. Electronic address: vorsa@aesop.rutgers.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28716425

Citation

Wang, Yifei, et al. "Characterization and Quantification of Flavonoids and Organic Acids Over Fruit Development in American Cranberry (Vaccinium Macrocarpon) Cultivars Using HPLC and APCI-MS/MS." Plant Science : an International Journal of Experimental Plant Biology, vol. 262, 2017, pp. 91-102.
Wang Y, Johnson-Cicalese J, Singh AP, et al. Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS. Plant Sci. 2017;262:91-102.
Wang, Y., Johnson-Cicalese, J., Singh, A. P., & Vorsa, N. (2017). Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS. Plant Science : an International Journal of Experimental Plant Biology, 262, pp. 91-102. doi:10.1016/j.plantsci.2017.06.004.
Wang Y, et al. Characterization and Quantification of Flavonoids and Organic Acids Over Fruit Development in American Cranberry (Vaccinium Macrocarpon) Cultivars Using HPLC and APCI-MS/MS. Plant Sci. 2017;262:91-102. PubMed PMID: 28716425.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS. AU - Wang,Yifei, AU - Johnson-Cicalese,Jennifer, AU - Singh,Ajay P, AU - Vorsa,Nicholi, Y1 - 2017/06/08/ PY - 2017/04/11/received PY - 2017/05/16/revised PY - 2017/06/06/accepted PY - 2017/7/19/entrez PY - 2017/7/19/pubmed PY - 2018/1/3/medline KW - Anthocyanins KW - Cranberry KW - Flavonols KW - Fruit development KW - Organic acids KW - Proanthocyanidins SP - 91 EP - 102 JF - Plant science : an international journal of experimental plant biology JO - Plant Sci. VL - 262 N2 - Cranberry flavonoids, including anthocyanins, flavonol glycosides and proanthocyanidins, and organic acids were characterized and quantified by HPLC and LC-MS/MS during fruit development and ripening in eight cranberry cultivars. Anthocyanin biosynthesis initiated at early fruit development and reached highest level in mature fruit, with significant differences between cultivars. Major flavonol glycosides, including the most abundant quercetin-3-galactoside and myricetin-3-galactoside, showed consistent concentrations during the season with moderate fluctuation, and were at similar levels in mature fruits of the eight cultivars. Proanthocyanidins declined during fruit development and then increased slightly in later maturation stages. Levels of various proanthocyanidin oligomers/polymers with different degree-of-polymerization were highly correlated within a cultivar during fruit development. Cultivars with coancestry exhibited similar levels (high/low) of anthocyanins or proanthocyanidins, indicating genetic effects on biosynthesis of such flavonoids. All cultivars showed similar levels of malic and citric acids, and declining levels of quinic acid during fruit development. Benzoic acid was extremely low early in the season and increased sharply during fruit ripening. Levels of quinic and citric acids were significantly different among cultivars in the mature fruit. Concentrations of proanthocyanidins, anthocyanins, quinic acid and benzoic acid have a strong developmental association in developing ovaries. SN - 1873-2259 UR - https://www.unboundmedicine.com/medline/citation/28716425/Characterization_and_quantification_of_flavonoids_and_organic_acids_over_fruit_development_in_American_cranberry__Vaccinium_macrocarpon__cultivars_using_HPLC_and_APCI_MS/MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-9452(17)30311-4 DB - PRIME DP - Unbound Medicine ER -