한국자기공명학회논문지 (Journal of the Korean Magnetic Resonance Society)

한국자기공명학회 (Korean Magnetic Resonance Society)
권호 표지
DOI QR코드

DOI QR Code

Time-dependent changes of fruit metabolites studied by 1H NMR

  • Park, Sung Jean (College of Pharmacy and Gachon Institute of Pharmaceutical Sciences, Gachon University)
  • 투고 : 2022.08.23
  • 심사 : 2022.09.07
  • 발행 : 2022.09.20
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The browning phenomenon of fruits can be easily observed when fruits or vegetables (apples, pears, bananas, potatoes, etc.) are cut with a knife and the part turns brown. When this browning occurs, changes in taste, color, and nutrients usually are introduced. The cause of this browning phenomenon has been well studied for a long time, but these studies have mainly focused on preventing deterioration of processed foods during food processing or storage. Resultantly, there are few studies on how much changes in nutrients (saccharides, amino acids, fats, water-soluble low molecular weight ammonium ions, etc.) are caused by browning. The purpose of this study is to determine the change in nutrients during browning using apple as a model fruit. We conducted a comparative study on how much the nutrient fluctuations differ depending on the presence or absence of pretreatment such as the application of heat. All analysis was conducted using 1H NMR. The ANOVA analysis showed that the concentrations of 4 amino acids (alanine, asparagine, isoleucine, and valine), 3 types of sugars (fructose, glucose, and xylose), 1 type of organic acid (lactate) and choline were significantly increased in samples showing browning. In addition, the groups before and after browning were clearly separated using multivariate statistical analysis methods (PCA, PLS-DA), which was greatly contributed by two sugar components (fructose and glucose) present in high concentrations in apples.

키워드

과제정보

This work was supported by the National Research Foundation of Korea (NRF-2021R1F1A1061607). We appreciate Dr. Hyun-Hwi Kim for his valuable comments.

참고문헌

  1. M. Y. Kim, C. Y. Zhang, J. J. Lee, and Y. Huang. Korean J. Food & Nutr. 30, 139 (2017) https://doi.org/10.9799/ksfan.2017.30.1.139
  2. Y. J. Lee, H. H. Lee, Y. M. Baek, M. J. Jung, and J. S. Lee, Korean Soc. Food Culture, 234 (2018)
  3. M. J. Park and K. H. Kim. Korean J. Food Sci. Technol. 45, 598 (2013) https://doi.org/10.9721/KJFST.2013.45.5.598
  4. M. S. Jang, S. J. Ahn, M. C. Jung, D. M. Kim, and K. H. Kim. Korean J. Food & Nutr. 24, 406 (2011) https://doi.org/10.9799/ksfan.2011.24.3.406
  5. M. Waldecker et al. Nutrition 24, 366 (2008) https://doi.org/10.1016/j.nut.2007.12.013
  6. D. A. Hyson, Adv. Nutr. 2, 408 (2011) https://doi.org/10.3945/an.111.000513
  7. R. H. Liu, J. Liu, and B. Chen, J. Agric. Food Chem. 53, 2341, (2005) https://doi.org/10.1021/jf058010c
  8. M. Fotiric Aksic, M. Nesovic, I. Ciric, Z. Tesic, L. Pezo, T. Tosti, U. Gasic, B. Dojcinovic, B. Loncar, and M. Meland. Front. Nutr. 9, 941487 (2022) https://doi.org/10.3389/fnut.2022.941487
  9. M. D. Seo, S. H. Seok, J. H. Kim, J. W. Choi, S. J. Park, and B. J. Lee. Life (Basel). 11, 379 (2021)
  10. A. Guleria, A. Pratap, D. Dubey, A. Rawat, S. Chaurasia, E. Sukesh, and et al., Sci. Rep. 6, 35309 (2016) https://doi.org/10.1038/srep35309
  11. S. J. Park, J. Kor. Mag. Reson. Soc. 25, 33 (2021)
  12. M. Bylesjo, M. Rantalainen, O. Cloarec, J. K. Nicholson, E. Holmes, and J. Trygg, J. Chemom. 20, 341 (2006) https://doi.org/10.1002/cem.1006
  13. A. Craig, O. Cloarec, E. Holmes, J. K. Nicholson, and J. C. Lindon, Anal. Chem. 78, 2262 (2006) https://doi.org/10.1021/ac0519312
  14. F. Dieterle, A. Ross, G. Schlotterbeck, and H. Senn, Anal. Chem. 78, 4281 (2006) https://doi.org/10.1021/ac051632c
  15. J. Trygg, E. Holmes, and T. Lundstedt, J. Proteome Res. 6, 469 (2007) https://doi.org/10.1021/pr060594q
  16. S. Wiklund, E. Johansson, L. Sjoestroem, E. J. Mellerowicz, U. Edlund, J. P. Shockcor, and et al., Anal. Chem. 80, 115 (2008) https://doi.org/10.1021/ac0713510
  17. F. Pesarin, Multivariate permutation tests: with applications in biostatistics: Wiley Chichester; 2001
  18. J. A. Westerhuis, H. C. Hoefsloot, S. Smit, D. J. Vis, A. K. Smilde, E. J. van Velzen, and et al., Metabolomics 4, 81 (2008) https://doi.org/10.1007/s11306-007-0099-6
  19. L. Eriksson, J. Trygg, and S. Wold, J. Chemom. 22, 594 (2008) https://doi.org/10.1002/cem.1187
  20. S. Wold, E. Johansson, and M. Cocchi, 3D QSAR in drug design 1, 523 (1993)
  21. S. J. Choi, J. Korean Soc. Hortic. Sci. 38, 250 (1997)
  22. S. J. Ahn, Korean J. Food Culture 23, 489 (2008)
  23. O. J. Choi, H. H. Park, and S. H. Cho. Korean J. Food Culture 23, 489 (2008)
  24. 1. J. J. Nicolas, F. C. Richard-Forget, P. M. Goupy, M. J. Amiot, and S. Y. Aubert. Crit. Rev. Food Sci .Nutr. 34, 109 (1994) https://doi.org/10.1080/10408399409527653
  25. J. H. Shin et al. J. Life Sci. 18, 1123 (2008) https://doi.org/10.5352/JLS.2008.18.8.1123
  26. C. H. Jung et al. Korean J. Food Preserv. 17, 526 (2010)
  27. J. W. Choi and S. J. Park, J. Kor. Mag. Reson. Soc. 25, 17 (2021)