Comprehensive metabolic profiles of mulberry fruit (Morus alba Linnaeus) according to maturation stage
详细信息 查看全文
- 作者：Kyung-Min Lee ; Taek-Joo Oh ; So-Hyun Kim ; Hye-Youn Kim…
- 关键词：gas chromatography ; mass spectrometry ; maturation stage ; metabolic profile ; mulberry fruit
- 刊名：Food Science and Biotechnology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：25
- 期：4
- 页码：1035-1041
- 全文大小：2,037 KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
- 卷排序：25
文摘
In this study, comprehensive metabolic profiles of mulberry fruits (Morus alba Linnaeus) at various maturation stages were determined using GC-MS and HPLC. In total, 48 compounds, including 3 alcohols, 16 amino acids, 7 organic acids, 2 sugars, 4 phenolics, 2 terpenes, 3 vitamins, 9 fatty acids, and 2 cyanidins were identified in the mulberry samples. Levels of chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, ascorbic acid, and δ-tocopherol, and total fatty acid content were significantly higher in the semi-matured mulberry fruits. Furthermore, levels of glycerol, citrate, fructose, glucose, 3-O-glucoside, and cyanidin-3-O-rutinoside were significantly higher at the fully matured stage than at the other stages. Twelve biosynthetic pathways were suggested as major pathways involved in mulberry fruit maturation. The information obtained in this study will provide a basis for future investigations toward quality control or metabolic engineering for development of mulberry fruits possessing commercially valuable characteristics.