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Zhang D, Quantick PC, Grigor JM
Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage
Postharvest Biology and Technology 19(2) (2000)
165-172
Litchi chinensis cv. Huaizhi
(Ancestor NCBI TaxID 151069,
species name lookup)
Taxonomic group: plant / Streptophyta
(Phylum: Streptophyta)
Organ / tissue: fruit
Publication DOI: 10.1016/S0925-5214(00)00084-3Journal NLM ID: 9884964Publisher: Amsterdam; New York: Elsevier
Correspondence: pquantick
gy.humber.ac.uk
Institutions: Food Research Centre, University of Lincolnshire and Humberside, Grimsby, UK
Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside.
Litchi fruit; phenolic compounds; browning; polyphenol oxidase; storage
Structure type: monomer
Location inside paper: p. 168, Table 1, A
Compound class: glycoside, flavonoid glycoside, anthocyanin glycoside, anthocyanin glucoside
Contained glycoepitopes: IEDB_142488,IEDB_146664,IEDB_983931,SB_192
Methods: HPLC, extraction, evaporation, cemtrifugation
Related record ID(s): 68879
NCBI Taxonomy refs (TaxIDs): 151069Reference(s) to other database(s): CCSD:
43647, CBank-STR:930
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Zhang D, Quantick PC, Grigor JM
Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage
Postharvest Biology and Technology 19(2) (2000)
165-172
|
b-D-Glcp-(1-3)-Subst
Subst = malvidin = SMILES O{3}C1=C(C2=CC(OC)={54}C(O)C(OC)=C2)[O+]=C3C={7}C(O)C={5}C(O)C3=C1 |
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Litchi chinensis cv. Huaizhi
(Ancestor NCBI TaxID 151069,
species name lookup)
Taxonomic group: plant / Streptophyta
(Phylum: Streptophyta)
Organ / tissue: fruit
Publication DOI: 10.1016/S0925-5214(00)00084-3Journal NLM ID: 9884964Publisher: Amsterdam; New York: Elsevier
Correspondence: pquantick
gy.humber.ac.uk
Institutions: Food Research Centre, University of Lincolnshire and Humberside, Grimsby, UK
Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found. Therefore, the major substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside.
Litchi fruit; phenolic compounds; browning; polyphenol oxidase; storage
Structure type: monomer
Location inside paper: p. 168, Table 1, B
Trivial name: malvin
Compound class: glycoside, flavonoid glycoside, anthocyanin glucoside
Contained glycoepitopes: IEDB_142488,IEDB_146664,IEDB_983931,SB_192
Methods: HPLC, extraction, evaporation, cemtrifugation
Related record ID(s): 68878
NCBI Taxonomy refs (TaxIDs): 151069
Show glycosyltransferases
There is only one chemically distinct structure:
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