Food Chemistry 239 (2018) 511–519 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem H HR-MAS NMR-based metabolomics study of different persimmon cultivars (Diospyros kaki) during fruit development a,⇑ a a Alan Diego da Conceição Santos , Flávia Aparecida Fonseca , Lívia Macedo Dutra , a a b Maria de Fátima Costa Santos , Leociley Rocha Alencar Menezes , Francinete Ramos Campos , a c a Noemi Nagata , Ricardo Ayub , Andersson Barison NMR Center, Departamento de Química, Universidade Federal do Paraná, 81530-900 Curitiba, PR, Brazil Department of Pharmacy, Universidade Federal do Paraná, 80210-170 Curitiba, PR, Brazil Phytotechny and Phytosanitary Departament, Universidade Estadual de Ponta Grossa, 84030900 Ponta Grossa, PR, Brazil article i nfo abstract Article history: H HR-MAS NMR spectroscopy was used to track the metabolic changes throughout the whole develop- Received 21 January 2017 ment of astringent (‘Giombo’) and non-astringent (‘Fuyu’) cultivars of persimmon (Diospyros kaki). The Received in revised form 20 May 2017 NMR data revealed the low concentration of amino acids (threonine, alanine, citrulline and GABA) and Accepted 22 June 2017 organic acids (malic acid). In addition, the signals of carbohydrates (sucrose, glucose and fructose) Available online 23 June 2017 seemed to play
Food Chemistry – Elsevier
Published: Jan 15, 2018
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