Identification and accumulation of 1-O-trans-cinnamoyl-β-D-glucopyranose in developing strawberry fruit (Fragaria ananassa Duch. cv. Kent)

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autoren

  • Stefan Latza
  • Dietmar Gansser
  • Ralf G. Berger

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OriginalspracheEnglisch
Seiten (von - bis)1367-1370
Seitenumfang4
FachzeitschriftJournal of Agricultural and Food Chemistry
Jahrgang44
Ausgabenummer6
PublikationsstatusVeröffentlicht - 18 Juni 1996

Abstract

Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-0-trans-cinnamoyl-β-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.

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Identification and accumulation of 1-O-trans-cinnamoyl-β-D-glucopyranose in developing strawberry fruit (Fragaria ananassa Duch. cv. Kent). / Latza, Stefan; Gansser, Dietmar; Berger, Ralf G.
in: Journal of Agricultural and Food Chemistry, Jahrgang 44, Nr. 6, 18.06.1996, S. 1367-1370.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

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abstract = "Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-0-trans-cinnamoyl-β-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.",
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AU - Latza, Stefan

AU - Gansser, Dietmar

AU - Berger, Ralf G.

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