کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892013 | 1628508 | 2018 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
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کلمات کلیدی
Stock solutionNobiletin (PubChem CID: 72344)ISRNOBTANLimonin (PubChem CID: 179651)Narirutin (PubChem CID: 442431)HuanglongbingDidymin (PubChem CID: 16760075)HeptamethoxyflavonesinensetinHCAHLBPMFSSCHMFTMSHydroxycinnamic acids - اسیدهای هیدروکسین کینیکtitratable acidity - اسیدیته قابل تیتراسیونsin - بدونTangeretin - تانگریتینChemical fractionation - تجزیه شیمیاییBitterness - تردیدAstringency - رگبارPolymethoxylated flavones - فلاونهای پلیمتوکسیل شدهLimonoids - لیموویید هاsoluble solids content - محتوای جامد محلولNobiletin - نوبیلتینhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Citrus greening disease, also known as Huanglongbing (HLB), compromises the quality of citrus fruit and juice, causing increased bitterness, metallic taste, astringency and a burning mouthfeel. The chemical basis responsible for these changes remains largely unknown other than the roles of the bitter limonoids, limonin and nomilin, and of flavonoids that may cause astringency. A combination of chemical and sensory analyses was used to identify bitter components in HBL-affected orange juice (HLBOJ), and compared with juice from healthy fruit. DNA analysis of the juice revealed that HLBOJ was well infected with the bacteria, with Ct value of 27 compared with 33 for the healthy juice. There were differences (at least Pâ¯<â¯0.05) in pH, titratable acidity (TA), soluble solids content (SSC), SSC/TA, total sugars, citric acid, secondary metabolites and sensory characteristics between healthy and HBLOJ, with, limonin and nomilin being 7.8 and 21.6 fold higher in HLBOJ than in healthy juice, respectively. Nonvolatile juice compounds were fractionated using fast centrifugal partition chromatography and semi preparative HPLC. Some fractions (7 out of 10) were described as bitter, but did not contain limonoids, polymethoxylated flavones or hesperidin, and, instead, were composed of hydroxycinnamates, suggesting these compounds might be involved with this sensory attribute.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 518-525
Journal: LWT - Volume 91, May 2018, Pages 518-525
نویسندگان
Bruno M. Dala Paula, Smita Raithore, John A. Manthey, Elizabeth A. Baldwin, Jinhe Bai, Wei Zhao, M. Beatriz A. Glória, Anne Plotto,