Comprehensive Profiling of Phenolic Compounds in White and Red Chinese Bayberries (Morella rubra Sieb. et Zucc.) and Their Developmental Variations Using Tandem Mass Spectral Molecular Networking
Journal
Journal of Agricultural and Food Chemistry
Journal Volume
69
Journal Issue
2
Pages
741-749
Date Issued
2021
Author(s)
Abstract
Chemical structural characterization of phenolic compounds from the red ("Biqi") and white ("Shuijing") bayberries was carried out in the present study. With the aid of Global Natural Products Social Molecular Networking (GNPS), 18 flavonoid glycosides and 13 proanthocyanidins (PACs) in bayberry extracts were tentatively identified. Three cyanidin-3-glucoside derivatives (cyanidin-acetylapiosyl-glucoside, catechin-cyanidin-3-glucoside, and gallocatechin-cyanidin-3-glucoside), two quercetin derivatives (quercetin-3-arabinoside and quercetin-3-glucuronide), patuletin-7-glucoside, and individual PACs consisting of (epi)catechin or (epi)gallocatechin units were reported for the first time in bayberry fruits. In addition, "Biqi"exhibited a considerable increase of flavonoid glycoside content together with a dramatic decrease in the content of PACs in mature fruits, while "Shuijing"showed a decrease in levels of PACs but failed to accumulate flavonoid glycosides during fruit development. ? 2021 American Chemical Society.
Subjects
Flavonoids; Fruits; Phenols; Sugars; Flavonoid glycosides; Fruit development; Gallocatechin; Glucuronides; Natural products; Phenolic compounds; Proanthocyanidins; Structural characterization; Glycosides; flavonoid; glucoside; phenol derivative; plant extract; chemistry; color; fruit; growth, development and aging; Myricaceae; tandem mass spectrometry; Color; Flavonoids; Fruit; Glucosides; Myricaceae; Phenols; Plant Extracts; Tandem Mass Spectrometry
SDGs
Type
journal article