数字农科院2.0

Comprehensive profiling of extractable versus non-extractable phenolic compounds in plums (Prunus domestica L.)

文献类型: 外文期刊

作者: Rao, Duo;Xu, Lei;Yu, Junyan;Wang, Kewen;Yang, Shini;Yuan, Yuzhe;Xu, Zhenzhen

作者机构:

关键词: Prunus domestica L.;Extractable phenolic compounds;Non-extractable phenolic compounds;Hydrolysis methods;Metabolomics

期刊名称: FOOD CHEMISTRY

ISSN: 0308-8146

年卷期: 2025 年 498 卷

页码:

收录情况: SCIE(2025版) ; ; EI(2025版)

摘要: Prunus domestica L. is rich in polyphenols, yet the systematic composition of its extractable (EPs) and nonextractable phenolic compounds (NEPs) remains unclear. This study applied metabolomics to evaluate the release efficiency of NEPs by acid and alkaline hydrolysis, revealing that acid hydrolysis was significantly more effective. Comparison between two cultivars showed that yellow plum contained higher levels of both EPs and NEPs than purple plum. A total of 108 phenolic compounds were identified, comprising 66 exclusively extractable phenolics, 16 exclusively non-extractable phenolics, and 26 phenolics coexisting in both forms. This work provides comprehensive phenolic profile of plum, offering a methodological basis for NEPs extraction and supporting its potential application in functional food development.

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