Content changes of bitter compounds in ‘Guoqing No.1’ Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons

•The contents of the main bitter compounds generally displayed a declining trend.•Fruit flavedo contained the lowest level of naringin.•The segment membrane accumulated large amount of limonin and nomilin.•Our results indicated an integrated metabolism of flavonoids and limonoids. The main bitter co...

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Bibliographic Details
Published in:Food chemistry 2014-02, Vol.145, p.963-969
Main Authors: Li, Shaojie, Wang, Zhuang, Ding, Fan, Sun, Da, Ma, Zhaocheng, Cheng, Yunjiang, Xu, Juan
Format: Article
Language:English
Subjects:
Benzoxepins - analysis
Biological and medical sciences
Bitter compounds
China
Chromatography, High Pressure Liquid
Citrus - chemistry
Citrus - growth & development
Citrus - metabolism
Crops, Agricultural - chemistry
Crops, Agricultural - growth & development
Crops, Agricultural - metabolism
Down-Regulation
Flavanones - analysis
Flavanones - biosynthesis
Flavonoids - analysis
Flavonoids - biosynthesis
Food toxicology
Fruit - chemistry
Fruit - growth & development
Fruit - metabolism
HPLC
Limonin
Limonins - analysis
Limonins - biosynthesis
Medical sciences
Naringin
Nomilin
Poncirus - chemistry
Poncirus - growth & development
Poncirus - metabolism
Reproducibility of Results
Seasons
Sensation
Spectrophotometry, Ultraviolet
Taste
Toxicology
Transplantation Chimera
‘Guoqing No.1’ Satsuma mandarin (Citrus unshiu Marc.)
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Summary:•The contents of the main bitter compounds generally displayed a declining trend.•Fruit flavedo contained the lowest level of naringin.•The segment membrane accumulated large amount of limonin and nomilin.•Our results indicated an integrated metabolism of flavonoids and limonoids. The main bitter compounds (nomilin, limonin and naringin) in the fruit tissues of ‘Guoqing No.1’ Satsuma mandarin (Citrus unshiu Marc.) were determined throughout the fruit development of 3 consecutive growing seasons. Although fluctuating largely at the corresponding developing stages of the 3years, the contents of these compounds in fruit tissues mostly displayed a declining trend, which implied that the rhythm of the metabolism of these bitter compounds was not consistent among years and was largely growing season dependent. Regarding their distribution, fruit flavedo might be a weak sink that contained the lowest level of naringin, while the segment membrane accumulated large amount of limonin and nomilin, which indicated a possible tissue bias pattern for biosynthesis or accumulation of those compounds. Partial correlation coefficient analysis revealed a synergistic accumulation of naringin and the two limonoid aglycones in fruit tissues during fruit development, indicating an integrated metabolism of flavonoids and limonoids.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.09.040