title: Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties.
abstract: In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry (Myrica rubra Sieb. et Zucc.), mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the main soluble sugar, while citric acid was the main organic acid in bayberry fruit. The content of total phenolics and total flavonoids were positively correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) antioxidant activity and 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical scavenging activity. Five anthocyanidins, i.e., delphinidin-hexoside (Dp-Hex), cyanidin-3-O-galactoside (C-3-Gal), cyanidin-3-O-glucoside (C-3-Glu), pelargonidin-3-O-glucoside (Pg-3-Glu) and peonidin-3-O-glucoside (Pn-3-Glu), and seven flavonols compounds, i.e., myricetin-3-O-rhamnoside (M-3-Rha), myricetin deoxyhexoside-gallate (M-DH-G), quercetin-3-O-galactoside (Q-3-Gal), quercetin-3- O-glucoside (Q-3-Glu), quercetin-3-O-rhamnoside (Q-3-Rha), kaempferol-3-O-galactoside (K-3-Gal) and kaempferol-3-O-glucoside (K-3-Glu), were identified and characterized among the cultivars. The significant differences in phytochemical compositions among cultivars reflect the diversity in bayberry germplasm, and cultivars of good flavor and/or rich in various health-promoting phytochemicals are good candidates for future genetic breeding of bayberry fruit of high quality. In conclusion, our results may provide important information for further breeding or industrial utilization of different bayberry resources.
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. 11216049@zju.edu.cn.
authors.forename: Xianan
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. huizi1989519@hotmail.com.
authors.forename: Huizhong
authors.initials: H
authors.lastname: Huang
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. zhangqiaoli0228@163.com.
authors.forename: Qiaoli
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. cherish_nu@163.com.|Department of Horticulture, Lishui Academy of Agricultural Sciences, Lishui 323000, China. cherish_nu@163.com.
authors.forename: Fangjuan
authors.initials: F
authors.lastname: Fan
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. chjxu@zju.edu.cn.
authors.forename: Changjie
authors.initials: C
authors.lastname: Xu
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. adesun2006@zju.edu.cn.
authors.forename: Chongde
authors.initials: C
authors.lastname: Sun
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. xianli@zju.edu.cn.
authors.forename: Xian
authors.initials: X
authors.lastname: Li
authors.affiliation: Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China. akun@zju.edu.cn.
authors.forename: Kunsong
authors.initials: K
authors.lastname: Chen
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D002853:Chromatography, Liquid; D005419:Flavonoids / Q000032:analysis / Q000494:pharmacology; D005638:Fruit / Q000737:chemistry; D014644:Genetic Variation; D031641:Myrica / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D064209:Phytochemicals / Q000032:analysis* / Q000494:pharmacology*; D013045:Species Specificity; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D064209:Phytochemicals
keywords: Chinese bayberry; LC–ESI-MS/MS; antioxidant capacities; fruit quality; phytochemicals