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Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China
Li, Yingcan1; Gu, Pan1; Wang, Liwei2; Wang, Shaoyang1; Yang, Hangyu1; Zhang, Bolin1; Zhu, Baoqing1; Ma, Chao1
2017-10-01
Source PublicationJOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN0145-8892
Volume41Issue:5
Abstract

The physicochemical index and the composition of amino acids of six pomegranate cultivars from two regions in China were analyzed and compared in this study. Results showed that the levels of titratable acid and reducing sugar were found higher in the Xinjiang pomegranate juices, while those from Shandong contained more total amino acids. Regarding individual amino acids, the total glutamate-related, aspartate-related, pyruvate-related, and serine-related amino acids were higher in the Shandong pomegranate juices, while the total aromatic amino acids contents were higher in Xinjiang pomegranate juices, although they were not as comparable as the other amino acids. Cluster analysis revealed that pomegranate cultivars could be clearly separated according to their growing regions based on amino acid profile, suggesting that regional characteristics had a significant influence on the accumulation of amino acids in pomegranate. Genotype appeared to be another significant factor that resulted in the segregation in the same region.

KeywordAmino Acids Cluster Analysis Liquid Chromatography Pomegranate
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
DOI10.1111/jfpp.13197
Indexed BySCI
Language英语
WOS KeywordGranatum L. Juice ; Punica-granatum ; Antioxidant Activity ; Physicochemical Properties ; Bioactive Compounds ; Beta-alanine ; Fruit ; Fermentation ; Biosynthesis ; Accessions
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationFundamental Research Funds for the Central Universities(2015ZCQ-SW-04 ; National Natural Science Foundation of China(31301732) ; YX2015-15)
WOS IDWOS:000412658000086
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/23244
Collection生化工程国家重点实验室
Affiliation1.Beijing Forestry Univ, Dept Food Sci, Coll Biol Sci & Biotechnol, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China
2.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China
Recommended Citation
GB/T 7714
Li, Yingcan,Gu, Pan,Wang, Liwei,et al. Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(5).
APA Li, Yingcan.,Gu, Pan.,Wang, Liwei.,Wang, Shaoyang.,Yang, Hangyu.,...&Ma, Chao.(2017).Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China.JOURNAL OF FOOD PROCESSING AND PRESERVATION,41(5).
MLA Li, Yingcan,et al."Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China".JOURNAL OF FOOD PROCESSING AND PRESERVATION 41.5(2017).
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