Plant Science 262 (2017) 91–102 Contents lists available at ScienceDirect Plant Science journal homepage: www.elsevier.com/locate/plantsci Characterization and quantiﬁcation of ﬂavonoids and organic acids over MARK fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS a b a a,b, Yifei Wang , Jennifer Johnson-Cicalese , Ajay P. Singh , Nicholi Vorsa Department of Plant Biology, Rutgers University, New Brunswick, NJ, USA Philip E. Marucci Center for Blueberry and Cranberry Research and Extension, Rutgers University, Chatsworth, NJ, USA ARTICLE I NFO ABSTRACT Keywords: Cranberry ﬂavonoids, including anthocyanins, ﬂavonol glycosides and proanthocyanidins, and organic acids Cranberry were characterized and quantiﬁed by HPLC and LC–MS/MS during fruit development and ripening in eight Anthocyanins cranberry cultivars. Anthocyanin biosynthesis initiated at early fruit development and reached highest level in Flavonols mature fruit, with signiﬁcant diﬀerences between cultivars. Major ﬂavonol glycosides, including the most Proanthocyanidins abundant quercetin-3-galactoside and myricetin-3-galactoside, showed consistent concentrations during the Organic acids season with moderate ﬂuctuation, and were at similar levels in mature fruits of the eight cultivars. Fruit development Proanthocyanidins declined during fruit development and then increased slightly in later maturation stages. Levels of various proanthocyanidin oligomers/polymers with diﬀerent degree-of-polymerization were highly correlated within a cultivar during fruit
Plant Science – Elsevier
Published: Sep 1, 2017
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