10.1021/acs.jafc.7b05535.s002
Carlos
A. Ledesma-Escobar
Carlos
A.
Ledesma-Escobar
Feliciano Priego-Capote
Feliciano
Priego-Capote
Víctor J. Robles Olvera
Víctor J.
Robles Olvera
María D. Luque de Castro
María
D. Luque de Castro
Targeted Analysis of the Concentration Changes of
Phenolic Compounds in Persian Lime (<i>Citrus latifolia</i>) during Fruit Growth
American Chemical Society
2018
coumaric acid derivatives
concentration
4 phenolic acids
maturation
LC
biosynthetic precursors phenylalanine
fruit growth
MS
tandem mass spectrometry
Fruit Growth Citrus fruits
2018-02-05 00:00:00
Journal contribution
https://acs.figshare.com/articles/journal_contribution/Targeted_Analysis_of_the_Concentration_Changes_of_Phenolic_Compounds_in_Persian_Lime_i_Citrus_latifolia_i_during_Fruit_Growth/5895739
Citrus fruits possess a high content
of phenolic compounds; however,
few studies have focused on the changes occurring during fruit growth.
In this study, the changes in the concentration of 20 flavonoids,
4 phenolic acids, and their biosynthetic precursors phenylalanine
and tyrosine have been evaluated during fruit maturation (14 weeks).
Extracts from all samples, obtained by ultrasound assistance, were
analyzed by liquid chromatography coupled to tandem mass spectrometry
with a triple quad system (LC–QqQ MS/MS). In general, the concentration
of flavanones, which represented over 70% of the studied phenols,
and flavones increased during fruit growth, reaching their maximum
concentration around week 12. In general, flavanols and phenolic acids
exhibited their maximum concentration at week 5 and then decreasing
significantly during the rest of maturation. Phenylalanine and tyrosine
showed a sinuous behavior during fruit growth. Partial least-squares
showed a clear differentiation among fruits belonging to different
maturation stages, coumaric acid derivatives being the most influential
variables on the projection.