Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025120

Correlation between flavonoids content, related enzymes activity and antioxidant capacity during the maturation of ‘Xiushui Huahong’ sweet orange

  • ZHOU Ming ,
  • ZHU Xiaojuan ,
  • YAO Meixiang ,
  • LU Jianqing ,
  • CHEN Kaka ,
  • ZHU Fengni ,
  • CHEN Jinyin ,
  • SHEN Yonggen
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  • 1(Jiangxi GongQin Jiangzhong Diet Therapy Technology Co, Ltd.,Jiujiang 332020,China)
    2(Jiangxi Key Laboratory of Natural Product and Functional Food,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
    3(Jiangzhong Pharmaceutical Co, Ltd.,Nanchang 330000,China)
    4(Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables,College of Agronomy,Jiangxi Agricultural University, Nanchang 330045, China)

Received date: 2020-07-21

  Revised date: 2020-09-01

  Online published: 2021-03-16

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Abstract

Taking the ‘Xiushui Huahong’ sweet orange of different maturity periods as the research object, the content of flavonoids (total flavonoids, hesperidin), related enzyme activities [glucose-6-phosphate dehydrogenase (G6PDH), phenylalnine ammonialyase (PAL), cinnamic acid 4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL), chalcone isomerase (CHI)] and antioxidant capacity of ‘Xiushui Huahong’ peel and pulp were measured and analyzed to study its changing law. The total flavonoids and hesperidin content in peel of ‘Xiushui Huahong’ were significantly higher than that in pulp. The content of total flavonoids and hesperidin, the activities of five related enzymes, the scavenging rate of DPPH, ·OH, ABTS+· and total reduction capacity in peel and pulp showed a decreasing trend with the increase of fruit maturity. The total flavonoids and hesperidin content of the peel and pulp were significantly positively correlated with the activities of G6PDH, PAL, C4H, 4CL, CHI. Among them, the correlation coefficient between the total flavonoids content, hesperidin content of the peel and CHI, PAL enzyme activity were respectively the highest. The total flavonoids and hesperidin content in the pulp had the highest correlation coefficient with CHI activity. The content of total flavonoids and hesperidin in peel and pulp were positively correlated with four antioxidant indexes. G6PDH, PAL, C4H, 4CL and CHI played an important role in flavonoids accumulation in the ripening process of ‘Xiushui Huahong’, CHI and PAL probably played the most important roles, the flavonoids and hesperidin were the main antioxidant components in ‘Xiushui Huahong’ fruit.

Key words： ‘Xiushui Huahong’ sweet orange; flavonoids; enzyme activity; antioxidant capacity

Cite this article

ZHOU Ming , ZHU Xiaojuan , YAO Meixiang , LU Jianqing , CHEN Kaka , ZHU Fengni , CHEN Jinyin , SHEN Yonggen . Correlation between flavonoids content, related enzymes activity and antioxidant capacity during the maturation of ‘Xiushui Huahong’ sweet orange[J]. Food and Fermentation Industries, 2021 , 47(4) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.025120

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