Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China
Yingcan Li
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Yingcan Li and Pan Gu equally contributed to this work.
Search for more papers by this authorPan Gu
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Yingcan Li and Pan Gu equally contributed to this work.
Search for more papers by this authorLiwei Wang
National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190 China
Search for more papers by this authorShaoyang Wang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorHangyu Yang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorBolin Zhang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorCorresponding Author
Baoqing Zhu
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Correspondence Baoqing Zhu, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected] Chao Ma, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected]Search for more papers by this authorCorresponding Author
Chao Ma
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Correspondence Baoqing Zhu, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected] Chao Ma, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected]Search for more papers by this authorYingcan Li
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Yingcan Li and Pan Gu equally contributed to this work.
Search for more papers by this authorPan Gu
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Yingcan Li and Pan Gu equally contributed to this work.
Search for more papers by this authorLiwei Wang
National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190 China
Search for more papers by this authorShaoyang Wang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorHangyu Yang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorBolin Zhang
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Search for more papers by this authorCorresponding Author
Baoqing Zhu
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Correspondence Baoqing Zhu, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected] Chao Ma, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected]Search for more papers by this authorCorresponding Author
Chao Ma
Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
Correspondence Baoqing Zhu, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected] Chao Ma, Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Email: [email protected]Search for more papers by this authorFunding information: This work was financially supported by the Fundamental Research Funds for the Central Universities (2015ZCQ-SW-04 and NO. YX2015-15) and the National Natural Science Foundation of China (No. 31301732)
Abstract
The physicochemical index and the composition of amino acids of six pomegranate cultivars from two regions in China were analyzed and compared in this study. Results showed that the levels of titratable acid and reducing sugar were found higher in the Xinjiang pomegranate juices, while those from Shandong contained more total amino acids. Regarding individual amino acids, the total glutamate-related, aspartate-related, pyruvate-related, and serine-related amino acids were higher in the Shandong pomegranate juices, while the total aromatic amino acids contents were higher in Xinjiang pomegranate juices, although they were not as comparable as the other amino acids. Cluster analysis revealed that pomegranate cultivars could be clearly separated according to their growing regions based on amino acid profile, suggesting that regional characteristics had a significant influence on the accumulation of amino acids in pomegranate. Genotype appeared to be another significant factor that resulted in the segregation in the same region.
Practical applications
Amino acids are the important nutrients in the juice of pomegranate. They play important roles in affecting the sensory attributes of the pomegranate juice. The present study revealed that the composition and content of amino acids in the pomegranate juices from the Shandong and the Xinjiang regions of China was significantly affected by their regional characteristics and genotypes. The findings from this study could provide reference on the development of pomegranate cultivation.
Supporting Information
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