Carotenoids in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening and Use of Pheophytin a as a Maturity Marker

被引：106

作者：

Andersson, Staffan C. ^{[1
]}

Olsson, Marie E. ^{[1
]}

Johansson, Eva ^{[2
]}

Rumpunen, Kimmo ^{[3
]}

机构：

[1] Swedish Univ Agr Sci, Dept Hort, SE-23053 Alnarp, Sweden

[2] Swedish Univ Agr Sci, Dept Agr Farming Syst Technol & Prod Qual, SE-23053 Alnarp, Sweden

[3] Swedish Univ Agr Sci, Dept Plant Breeding & Biotechnol, SE-29194 Kristianstad, Sweden

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 01期

关键词：

Antioxidant; berries; carotenoids; chlorophyll; cultivar; esterified carotenoids; fruit; harvest; Hippophae rhamnoides; lycopene; maturity; pheophytin; ripening; sea buckthorn; irradiation; temperature; variation between years; xanthophyll; zeaxanthin; PAPRIKA CAPSICUM-ANNUUM; FATTY-ACID ESTERS; LIQUID-CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; FRUIT; QUANTIFICATION; IDENTIFICATION; VEGETABLES; EXTRACTS; ESTERIFICATION;

D O I：

10.1021/jf802599f

中图分类号：

S [农业科学];

学科分类号：

082806 [农业信息与电气工程];

摘要：

Four cultivars of sea buckthorn berries were analyzed for their carotenoid and chlorophyll contents during ripening in three consecutive years. The different carotenoids generally increased in concentration during ripening and comprised from 120 to 1425 mu g/g of DW of total carotenoids (1.5-18.5 mg/100 g of FW) depending on cultivar, harvest time, and year. GLM analyses revealed the effect of cultivar to be considerably larger than that of year and harvest time. The content of pheophytin a, a chlorophyll a derivate, steadily decreased during berry ripening. Pheophytin a therefore acted as a marker of the degree of ripening of sea buckthorn berries and was used here to convert harvest date into an estimated ripening time.

引用

页码：250 / 258

页数：9

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