ArticleFoods (Basel, Switzerland)2022
Changes in Phenolic Compounds and Antioxidant Activity during Development of 'Qiangcuili' and 'Cuihongli' Fruit.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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27 citing papers in PubMed, 56 citations in OpenAlex.
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- A Comprehensive Review of Phenolic Compounds in Horticultural Plants.International journal of molecular sciences · 2025Review
- A comprehensive study on the fruit quality of a late-ripening mutant variety of plum.Food chemistry. Molecular sciences · 2025Article
- Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development.Food chemistry: X · 2024Article
- Metabolic basis for superior antioxidant capacity of red-fleshed peaches.Food chemistry: X · 2024Article
- Tracking the Variations in Trace Elements, Some Nutrients, Phenolics, and Anthocyanins in Grewia asiatica L. (Phalsa) at Different Fruit Development Stages.Biological trace element research · 2024Article
- Antioxidant Activity Analysis of NativeInternational journal of molecular sciences · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Plums are widely consumed, contain high levels of phenolic compounds, and have strong antioxidant activity. In this study, the main Sichuan cultivars 'Qiangcuili' and 'Cuihongli' were used to study the changes in the appearance, internal quality, phenolic compounds, and antioxidant activities during fruit development and the expression of phenolic-compound-related structural genes. The results showed that, during development of the two plums, the total soluble solid and soluble sugar contents were highest at the mature stage. The phenolic contents (total phenol content (TPC), total flavonoid content (TFC), and total flavanol content (TFAC)) trended gradually downward as the fruits of the two cultivars matured, while the total anthocyanin content gradually increased in 'Cuihongli'. The main phenolic components were neochlorogenic acid, chlorogenic acid, ferulic acid, benzoic acid, rutin, and proanthocyanidin B1. The changes in the DPPH and FRAP scavenging activities decreased with fruit ripening. The antioxidant capacity was positively correlated with the TPC, TFC, and TFAC. In the two cultivars, the total phenols, phenolic components, and antioxidant capacity were higher in the peel than in the pulp.
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