Screening out Key Organic Acids for Inducing Diarrhea in Fermented Blueberry Wine Based on the Spectrum-effect Relationship

This research aims to investigate the effects of both sequential fermentation and coinoculation fermentation with yeast and lactic acid bacterial (LAB) on the dynamics of changes in basic quality parameters and organic acid, anthocyanin, and phenolic components as well as antioxidant activity during the fermentation of blueberry. The coculture-fermented blueberry wineshowed significant decreases in total phenolics, flavonoids, and anthocyanins,by 23.9%, 15.9%, and 13.7%, respectively, as compared with those before fermentation Fermentation changed the contents of organic acids in each group, with a more than 7-fold increase in lactic acid contents as well as a more than 4-fold reduction in quinic acid and malic acid contents. The content of all investigated anthocyanins first increased and then decreased. Moreover, different fermentation strategies exerted a profound influence on the dynamic change in phenolic components during fermentation; specifically, most of the phenolic acids showed a trend of increasing first, then decreasing, and finally increasing. Gallic acid, p-coumaric acid, quercetin, and myricetin were increased by 116.9%, 130.1%, 127.2% and 177.6%, respectively, while syringic acid, ferulic acid, cinnamic acid, and vanillic acid were decreased by 49.5%, 68.5%, and 37.1% in sequentially fermented blueberry wine. Coinoculation fermentation with yeast and LAB produces faster dynamic variations and higher organic acid, anthocyanin, and phenolic profiles than sequential inoculation fermentation. PRACTICAL APPLICATION: In this work, brewing technology of sequential fermentation and coinoculation fermentation with yeast and LAB (Lactobacillus plantarum SGJ-24 and Oenococcus oeni SD-2a) was adopted to ferment blueberry wine. This is an innovative technology of fruit wine brewing technology to produce wine products. Compared with traditional sequential brewing, simultaneous inoculation brewing can significantly accelerate the brewing process of fruit wine and slightly improve the quality of fruit wine in terms of active ingredients.

The contents of organic acids in the fruit of 40 cultivars of four major pear species, Pyrus ussuriensis, Pyrus bretschneideri, Pyrus pyrifolia, and Pyrus communis, were examined using high performance liquid chromatography (HPLC). The results showed that the major components of organic acids present in the pear fruit were malic and citric acids. The total organic acid content and the individual contents of malic, citric, and quinic acids were significantly higher in the fruit of P. ussuriensis than in the other three species. Among the ten organic acids examined, both malic and citric acids exhibited highly significant positive correlation with quinic acid, whereas extremely significant negative correlation was observed between acetic and lactic acids, and between succinic and fumaric acids. Furthermore, significant positive correlation was observed between malic and citric acids, and between quinic acid and shikimic acids, whereas significant negative correlation was found between quinic and tartaric acids. The differences in the contents of the 10 individual organic acids and the total organic acid content in the fruit of the 40 pear cultivars reached a significant and strong level. Key words: Pear, fruit, quality, organic acid, difference, correlation.

Spectrum-effect relationship of the cardiovascular-protective effect of with Chrysanthemi Flos by UPLC-MS/MS and component knock-out method.

Green tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated the study of chemical composition of green tea leaves; however, the content of organic acids, particularly quinic acid, has not been explored fully. Therefore, changes in the content of organic acids, including quinic acid, in green tea leaves, were investigated in this study. All the studied varieties contained large amounts of quinic and oxalic acids. Kukicha and Matcha contained the highest and lowest amounts of quinic acid, respectively. Furthermore, high-grade Matcha had a significantly lower quinic acid content than low-grade Matcha. The Asatsuyu sample had the lowest quinic acid content in 2018 and 2019 compared with the other green tea varieties. The content of quinic acid increased with maturity, but that of oxalic, malic, succinic, and citric acids decreased after a slight increase. Shading cultivation in Saeakari significantly lowered the quinic acid content and slightly increased the content of malic, citric, and oxalic acids. Malic acid and citric acid content in Yabukita changed with sunrise and sunset, but that of other organic acids did not show any considerable change. These results show that using an appropriate plucking time could lead to further improvement in the quality of green tea leaves. Overall, green tea is a good source of quinic acid, which will attract attention in future functional research on this drink.

Most of the studies on organic acids and sugars in citrus were performed during fruit maturation, and less is known before this stage of development. The aim of our study was to investigate acids and sugars in lemon, lime, and orange from fruit-set toward development. We chose to compare organic acid and sugar accumulation among acidic and acidless varieties within three species. We estimated the acidity by titrimetry and quantified the concentrations of seven organic acids and three sugars by reverse HPLC. During the first 50 days of development, quinic acid was the major organic acid whatever the variety. Afterward, citric acid predominated in acidic varieties, while in acidless, malic acid exceeded it. Fructose substituted citric acid in acidless and could be synthesized either from citric acid or directly from glucose. Our results provided the first complete report on sugar and organic acid accumulation during the early stages of fruit development in several citrus varieties.

The antibacterial effect of cranberry juice and the organic acids therein on infection by uropathogenic Escherichia coli was studied in an experimental mouse model of urinary tract infection (UTI). Reduced bacterial counts were found in the bladder (P < 0.01) of mice drinking fresh cranberry juice. Commercially available cranberry juice cocktail also significantly reduced (P < 0.01) bacterial populations in the bladder, as did the hydrophilic fraction of cranberry juice (P < 0.05). Quinic, malic, shikimic, and citric acid, the preponderant organic acids in cranberry juice, were tested in combination and individually. The four organic acids also decreased bacterial levels in the bladder when administered together (P < 0.001), and so did the combination of malic plus citric acid (P < 0.01) and malic plus quinic acid (P < 0.05). The other tested combinations of the organic acids, and the acids administered singly, did not have any effect in the UTI model. Apparently, the antibacterial effect of the organic acids from cranberry juice on UTI can be obtained by administering a combination of malic acid and either citric or quinic acid. This study show for the first time that cranberry juice reduce E. coli colonization of the bladder in an experimental mouse model of urinary tract infection and that the organic acids are active agents.

Organic acids had various health benefits such as citric acid can inhibit stone formation and break up beginning of small kidney stone. On the other hand, some organic acid showed negative health effects such as oxalic acid acts as anti-nutrients and can cause kidney stone. Most of Thai indigenous plants had sour taste; however general people believed that sour taste of plants could contain high ascorbic acid. In addition, there is limit report of organic acids and ascorbic acid in Thai indigenous plants. This study determined organic acids, ascorbic acid, pH, and total acidity in indigenous plants. Forty samples of 29 types of indigenous plants were analyzed. Results showed that young leaves of Cratoxylum formosum found the highest succinic acid (2454 ± 91 mg/100g fresh weight, FW) and high ascorbic acid (142 ± 35 mg/100g FW). Fruits of Antidesma ghaesembilla had high citric acid levels (5161 ± 109 mg/100g FW) but contained very low ascorbic acid (2 mg/100g FW). The sum of organic acids had significant and inverse correlations with pH (r = -0.680) and positive with total acidity (r = 0.672) but was not significantly correlated for ascorbic acid (r = 0.536). The sour taste of plants could derive from the sum of organic, citric, and formic acids, but not other organic and ascorbic acids. Against traditional belief, plants having a strong sour taste may not contain significantly high amounts of ascorbic acid.

The main goals of the study were to determine nutritional parameters including contents of organic acids, sugars, and bioactive compounds as well as the antioxidant activity of fruits and fruit components of seven selected Saskatoon berry (Alnifolia alnifolia) genotypes. Fruits of three Polish clones (‘no 5/6’, ‘type N’, and ‘type S’) and of four Canadian cultivars (‘Martin’, ‘Pembina’, ‘Smoky’, and ‘Thiessen’) and their components including peel, flesh and seeds were used in the study. The antioxidant potential was determined by the radical scavenging capacity assay, the profiles of organic acids and sugars were analyzed by high-pressure liquid chromatography and the bioactive compounds were quantified using ultra-high performance liquid chromatography. Fruits of the tested genotypes and their components differed significantly in their antioxidant activity and in their contents of sugars, organic acids and bioactive compounds. Fruits of the ‘clone type S’ showed the highest antioxidant activity, while those of cvs. ‘Thiessen’ and ‘Smoky’ had the highest amount of polyphenols and organic acids. The highest contents of organic acids and bioactive compounds were determined in the fruit peel of the cvs. ‘Thiessen’ and ‘Smoky’ and ‘clone type S’. The total content of organic acids in fruits of the tested genotypes and their components ranged from 2.50 g/100 g dm (seeds) to 20.50 g/100 g dm (flesh). Malic, quinic, and tartaric acids were found to prevail in these fruits. In turn, the cluster analysis and principal components analysis helped determining the most important variables and identifying three groups of genotypes clustered depending on similarities in the content of individual compounds testes. Results indicated that fruits of the tested Saskatoon berry genotypes and their components were valuable sources of natural antioxidants, while fruit components such as peel and seeds could be used to develop new functional foods, and super foods with health-promoting properties, and also as medical, pharmaceutical or cosmetic components.

Evaluation of sugar and organic acid composition and their levels in highbush blueberries from two regions of China

Some organic acids and sugars in two blueberry species from north‐east Anatolia, Turkey, were studied. The fruits of the blueberry species (Vaccinium arctostaphylos L. and V. myrtillus L.) were collected at three stages of maturity (immature, mid ripe, and ripe), and the organic acids and sugars were studied by gas liquid chromatography (GLC) and verified by gas liquid chromatography‐mass spectrometry (GLC‐MS). The soluble sugars fructose, glucose, and sucrose, and the sugar alcohol inositol were identified and quantified. Fructose and glucose represented the major sugars in the fruits. Quinic and citric acids were found to be the major organic acids in both blueberry species. The levels of these acids were significantly different (P = 0.05) at all three stages of fruit maturation. The level of malic acid increased gradually in both species, whereas the levels of citric and quinic acids decreased rapidly. The total acid level in the fruits of the two species was also significantly different. The results of this study can be used to compare the two species with other Vaccinium species.

Toxicity of Five Herbs in Aconitum L. on Tetrahymena thermophila Based on Spectrum-effect Relationship

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.

Organic acids in two Portuguese chestnut ( Castanea sativa Miller) varieties

Organic acids composition of Cydonia oblonga Miller leaf