Effect of Polymethoxy Flavones from <i>Citrus</i> Peels on Antibacterial and Fresh-Keeping of Red Grape

ZHANG Tianzhu; LI Jiahao; SHEN Ao; LI Shuzhen

doi:10.13386/j.issn1002-0306.2022090038

Volume 44 Issue 15

Jul. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(15): 143-150. > DOI: 10.13386/j.issn1002-0306.2022090038

ZHANG Tianzhu, LI Jiahao, SHEN Ao, et al. Effect of Polymethoxy Flavones from Citrus Peels on Antibacterial and Fresh-Keeping of Red Grape[J]. Science and Technology of Food Industry, 2023, 44(15): 143−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090038.

Citation:

PDF (1573 KB)

Effect of Polymethoxy Flavones from Citrus Peels on Antibacterial and Fresh-Keeping of Red Grape

ZHANG Tianzhu^{1, 2,},
LI Jiahao³,
SHEN Ao⁴,
LI Shuzhen^3, ,

1.
College of Pharmacy, Chongqing Medical and Pharmaceutical College, Chongqing 401331, China
2.
Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing 401331, China
3.
College of Basic Medical Sciences, Shenyang Medical College, Shenyang 110034, China
4.
College of Public Health, Shenyang Medical College, Shenyang 110034, China

More Information

Received Date: September 06, 2022
Available Online: June 05, 2023

Graphical Abstract

Abstract

Abstract

The antibacterial effect and protective role of polymethoxy flavones from Citrus peels on storage quality of red grape were investigated in the experiment. The antibacterial effect was studied by measuring the antibacterial circle diameter and MIC. The influence on red grape in the storage process was studied by measuring the fruit firmness, respiration intensity, activity of polyphenol oxidase (PPO) and other indicators. The results of antibacteial experiments showed that PMFs inhibited the growth of bacteria. And the data showed the dose-dependent. The results of storage showed that different concentrations of PMFs had good fresh-keeping effect on the red grapes, as compared with control group. And 4.0 mg/mL PMFs had the best effect. Compared with the control group, the soluble solids and hardness had no change after 4.0 mg/mL PMFs treatment at the 12th day, while V_C loss, decay rate and shattering rate were decreased. Respiratory rate, MDA content and PPO activity increased slowly compared with control group, while TA content decreased slowly. The results indicated that PMFs from Citrus peels could improve the storage quality of red grapes as compared with control group. In conclusion, the data showed that PMFs from Citrus peels could act the good fresh-keeping effect on red grape and have the potential to be a kind of natural food preservative.
- polymethoxy flavones from Citrus peels,
- anti-bacterial effect,
- red grape,
- storage quality,
- natural preservative

FullText(HTML)

References (30)

References

[1]	叶林林. 复合发酵红提葡萄酒工艺优化及其香气的研究[D]. 杭州: 浙江农林大学, 2019. YE L L. Research on complex fermentation process of red globe grape wine and analysis of aroma components[D]. Hangzhou: Zhejiang Agriculture and Forestry University, 2019.
[2]	吕明珠, 于爽, 朱恩俊. 肉桂精油对红提葡萄保鲜效果的影响[J]. 食品科学,2016,37(6):272−277. [LYU M Z, YU S ZHU E J. Efficacy of cinnamon essential oil for preservation of red globe table grapes[J]. Food Science,2016,37(6):272−277. doi: 10.7506/spkx1002-6630-201606049 LYU M Z, YU S ZHU E J. Efficacy of cinnamon essential oil for preservation of red globe table grapes[J]. Food Science, 2016, 37(6): 272-277. doi: 10.7506/spkx1002-6630-201606049
[3]	张晓虎, 李倩, 魏夏夏. 连翘果实多酚提取及其复合涂膜保鲜剂在葡萄保鲜中的应用[J]. 中国农学通报,2020,36(4):135−141. [ZHANG X H, LI Q, WEI X X. Polyphenol extration from Forsythia suspensa fruit and application of compound coating preservative in grape freshness preservation[J]. Chinese Agricultural Science Bulletin,2020,36(4):135−141. doi: 10.11924/j.issn.1000-6850.casb18100113 ZHANG X H, LI Q, WEI X X. Polyphenol extration from Forsythia suspensa fruit and application of compound coating preservative in grape freshness preservation[J]. Chinese Agricultural Science Bulletin, 2020, 36(4): 135-141. doi: 10.11924/j.issn.1000-6850.casb18100113
[4]	SHAKOUR Z T A, FAYEK N M, FARAG M A. How do biocatalysis and biotransformation affect Citrus dietary flavonoids chemistry and bioactivity? A review[J]. Crit Rev Biotechnol,2020,40(5):689−714. doi: 10.1080/07388551.2020.1753648
[5]	郎宇曦, 马岩, 李斌, 等. 黄酮类化合物与其他化合物相互作用的研究进展[J]. 食品科学,2018,39(9):258−264. [LANG Y X, MA Y, LI B, et al. Advances in understanding the interaction between flavonoids and other compounds[J]. Food Science,2018,39(9):258−264. doi: 10.7506/spkx1002-6630-201809039 LANG Y X, MA Y , LI B , et al. Advances in understanding the interaction between flavonoids and other compounds[J]. Food Science, 2018, 39(9): 258-264. doi: 10.7506/spkx1002-6630-201809039
[6]	CHOI B K, KIM T W, LEE D R, et al. A polymethoxy flavonoids-rich Citrus aurantium extract ameliorates ethanol-induced liver injury through modulation of AMPK and Nrf2-related signals in a binge drinking mouse model[J]. Phytother Research:PTR,2015,29(10):1577−1584. doi: 10.1002/ptr.5415
[7]	NAIR S A, SR R K, NAIR A S, ET AL. Citrus peels prevent cancer[J]. Phytomedicine:International Journal of Phytotherapy and Phytopharmacology,2018,50:231−237. doi: 10.1016/j.phymed.2017.08.011
[8]	FATIMA A, RAHUL, SIDDIQUE Y H. Role of tangeritin against cognitive impairments in transgenic Drosophila model of Parkinson's disease[J]. Neurosci Letters,2019,705:112−117. doi: 10.1016/j.neulet.2019.04.047
[9]	FARHADI F, KHAMENEH B, IRANSHAHI M, et al. Antibacterial activity of flavonoids and their structure-activity relationship: An update review[J]. Phytother Research:PTR,2019,33(1):13−40. doi: 10.1002/ptr.6208
[10]	XIE Y, YANG W, TANG F, et al. Antibacterial activities of flavonoids: Structure-activity relationship and mechanism[J]. Current Medical Chemistry,2015,22(1):132−149.
[11]	DUAN L, DOU L L, YU K Y, et al. Polymethoxyflavones in peel of Citrus reticulata 'Chachi' and their biological activities[J]. Food Chemistry,2017,1(234):254−261.
[12]	CIMAGLIA P, VIECELI F, VITALI F, et al. Effectiveness of a novel nutraceutical compound containing red yeast rice, polymethoxyflavones and antioxidants in the modulation of cholesterol levels in subjects with hypercholesterolemia and low-moderate cardiovascular risk: The nirvana study[J]. Front Physiology,2019,11(10):217−317.
[13]	UCKOO R M, JAYAPRAKASHA G K, VIKRAM A, et al. Polymethoxyflavones isolated from the peel of Miaray Mandarin (Citrus miaray) have biofilm inhibitory activity in Vibrio harveyi[J]. J Agric Food Chem,2015,63(32):7180−7189. doi: 10.1021/acs.jafc.5b02445
[14]	姚晓琳, 潘思轶, 张晓维, 等. 多甲氧基黄酮提取物对冷却肉保鲜效果的影响[J]. 食品科学,2009,30(24):460−463. [YAO X L, PAN S Y, ZHANG X W, et al. Preservation of chilled meat coated with polymethoxyl flavonoid extract[J]. Food Science,2009,30(24):460−463. doi: 10.3321/j.issn:1002-6630.2009.24.106 YAO X L, PAN S Y, ZHANG X W, et al. Preservation of chilled meat coated with polymethoxyl flavonoid extract[J]. Food Science, 2009, 30(24): 460-463. doi: 10.3321/j.issn:1002-6630.2009.24.106
[15]	夏俊芳, 郑素慧, 翟少华, 等. 一株拮抗酿酒葡萄灰霉病的枯草芽孢杆菌T3筛选、鉴定及抑菌分析[J]. 食品工业科技,2020,41(23):99−105, 113. [XIA J F, ZHENG S H, ZHAI S H, et al. Screening and identification of antagonistic Bacillus subtilis T3 against wine grape gray mold and analysis of its antimicrobial activity[J]. Scince and Technology of Food Industry,2020,41(23):99−105, 113. doi: 10.13386/j.issn1002-0306.2020030200 XIA J F, ZHENG S H, ZHAI S H, et al. Screening and identification of antagonistic Bacillus subtilis T3 against wine grape gray mold and analysis of its antimicrobial activity[J]. Scince and technology of food industry, 2020, 41(23): 99-105, 113. doi: 10.13386/j.issn1002-0306.2020030200
[16]	ANDREWS J M. Determination of minimum inhibitory concentrations[J]. Antimicrob Chemother, 2001, suppl 1: 5−16.
[17]	曹建康, 姜微波. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社 CAO J K, JIANG W B. Guidance of postharvest physiological and biochemical experiment of fruits and vegetables[M]. Beijing: China Light Industry Press Ltd.
[18]	赵悦, 孙庆元, 孙琦. 橘黄酮的提取及其抑菌特性[J]. 化工进展,2016,35(8):2528−2532. [ZHAO Y, SUN Q Y, SUN Q. Extraction of flavonoids from Citrus reticulate and their antimicrobial characteristics[J]. Chemical Industry and Engineering Progress,2016,35(8):2528−2532. doi: 10.16085/j.issn.1000-6613.2016.08.35 ZHAO Y, SUN Q Y, SUN Q. Extraction of flavonoids from Citrus reticulate and their antimicrobial characteristics[J]. Chemical industry and engineering progress, 2016, 35(8): 2528-2532, doi: 10.16085/j.issn.1000-6613.2016.08.35
[19]	张相飞, 杜春华, 郝双红, 等. 陈皮石油醚相中抗苹果腐烂病菌活性物质研究[J]. 湖北农业科学,2015,54(13):3150−3152, 3156. [ZHANG X F, DU C H, HAO S H, et al. Research of active material in petroleum ether extraction from tangerine peel for in vitro control of Valsa mali[J]. Hubei Agricultural Sciences,2015,54(13):3150−3152, 3156. doi: 10.14088/j.cnki.issn0439-8114.2015.13.020 ZHANG X F, DU C H, HAO S H, et al. Research of active material in petroleum ether extraction from tangerine peel for in vitro control of Valsa mali[J]. Hubei agricultural sciences, 2015, 54(13): 3150-3152, 3156. doi: 10.14088/j.cnki.issn0439-8114.2015.13.020
[20]	陈少华. 川陈皮素的提取及其复合保鲜剂应用研究[D]. 哈尔滨: 东北农业大学, 2017. CHEN S H. Research on extraction of nobiletin and compound preservative application[D]. Harbin: Northeast Agricultural University, 2017.
[21]	李煜, 韩春然, 黄赫雁, 等. 红豆越橘中总黄酮的提取剂抑菌性质研究[J]. 食品研究与开发,2017,38(13):69−74. [LI Y, HAN C R, HUANG H Y, et al. Optimuzation of extraction process of total flaonoids from Lingonberry and evaluation of its antibacterial activities[J]. Food Research and Development,2017,38(13):69−74. doi: 10.3969/j.issn.1005-6521.2017.13.015 LI Y, HAN C R, HUANG H Y et al. Optimuzation of extraction process of total flaonoids from Lingonberry and evaluation of its antibacterial activities[J]. Food research and development, 2017, 38(13): 69-74. doi: 10.3969/j.issn.1005-6521.2017.13.015
[22]	LIN Y, LI N, LIN H, et al. Effects of chitosan treatment on the storability and quality properties of longan fruit during storage[J]. Food Chemistry,2020,306:125627. doi: 10.1016/j.foodchem.2019.125627
[23]	MA Y, LI S, YIN X, et al. Effect of controlled atmosphere on the storage quality and aroma lemon fruits using the designed automatic control apparatus[J]. Biomed Research International,2019,2019:6917147.
[24]	张群利, 崔琳琳, 郑权, 等. 纤维素复合抗菌保鲜膜包覆对采后蓝莓的保鲜效果[J]. 食品工业科技,2019,40(19):261−265. [ZHANG Q L, CUI L L, ZHENG Q, et al. Fresh-keeping effect of cellulose composite antibacterial preservative film on postharvest blueberry[J]. Scince and Technology of Food Industry,2019,40(19):261−265. doi: 10.13386/j.issn1002-0306.2019.19.045 ZHANG Q L, CUI L L, ZHENG Q, et al. Fresh-keeping effect of cellulose composite antibacterial preservative film on postharvest blueberry[J]. Scince and Technology of Food Industry, 2019, 40(19): 261-265. doi: 10.13386/j.issn1002-0306.2019.19.045
[25]	邓冰, 韩云云, 张玉凤, 等. 1-MCP结合CT复合保鲜剂对木纳格葡萄保鲜效果的研究[J]. 保鲜与加工,2018,18(1):8−13. [DENG B, HAN Y Y, ZHANG Y F, et al. Effect of 1-MCP fumigation combined with CT compound preservatives on stage of Munake grape[J]. Storage & Process,2018,18(1):8−13. doi: 10.3969/j.issn.1009-6221.2018.01.002 DENG B, HAN Y Y, ZHANG Y F, et al. Effect of 1-MCP fumigation combined with CT compound preservatives on stage of Munake grape[J]. Storage & process, 2018, 18(1): 8-13. doi: 10.3969/j.issn.1009-6221.2018.01.002
[26]	FRANCESCA P, SANDRA P, MARIA L A, et al. Effect of harvest time on table grape quality during on-vine storage[J]. Journal of the Science of Food and Agriculture,2016,96(1):131−139. doi: 10.1002/jsfa.7072
[27]	KHALIQ G, RAMZAN M, BALOCH A H. Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage[J]. Food Chemistry,2019,286:346−353. doi: 10.1016/j.foodchem.2019.01.135
[28]	GE Y, CHEN Y, LI C, et al. Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples[J]. Food Chemistry,2019,274:324−329. doi: 10.1016/j.foodchem.2018.08.142
[29]	JING G, HUANG H, YANG B, et al. Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage[J]. Chemistry Central Journal,2013,7(1):19−30. doi: 10.1186/1752-153X-7-19
[30]	张莉会, 李志航, 廖李, 等. 不同保鲜剂对蓝莓保鲜效果的比较[J]. 现代食品科技,2020,36(11):121−129. [ZHANG L H, LI Z H, LIAO L, et al. Comparison of preservation effects of different preservatives on blueberry[J]. Modern Food Science and Technology,2020,36(11):121−129. doi: 10.13982/j.mfst.1673-9078.2020.11.0457 ZHANG L H, LI Z H, LIAO L, et al. Comparison of preservation effects of different preservatives on blueberry[J]. Modern Food Science and Technology, 2020, 36(11): 121-129. doi: 10.13982/j.mfst.1673-9078.2020.11.0457

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	王露，蔡雷，刘奇华，崔春. 花椒籽粕蛋白质的酶提工艺研究. 中国调味品. 2025(01): 206-209 .
2.	陶静，翁霞，王喜珠. 甘谷伏椒挥发油成分及抗氧化活性研究. 中国调味品. 2024(04): 79-84 .
3.	李宁，梁世岳，刘正群，张敏，郑梓，王雪梅，闫峻，穆淑琴. 花椒籽对蛋鸡生产性能、血清指标及蛋品质的影响. 饲料研究. 2024(18): 35-39 .