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

authored by: Stefan Latza, Dietmar Gansser, Ralf G. Berger
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.
Organisation(s): Institute of Food Chemistry
Type: Article
Journal: Journal of Agricultural and Food Chemistry
Volume: 44
Pages: 1367-1370
No. of pages: 4
ISSN: 0021-8561
Publication date: 18.06.1996
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: General Chemistry, General Agricultural and Biological Sciences
Electronic version(s): https://doi.org/10.1021/jf950602f (Access: Unknown)

BibTeX

@article{c7bc7c661a584fac922c894a3700128e,
title = "Identification and accumulation of 1-O-trans-cinnamoyl-β-D-glucopyranose in developing strawberry fruit (Fragaria ananassa Duch. cv. Kent)",
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.",
keywords = "1-O-trans-cinnamoyl-β-D-glucopyranose, Flavor, Fragaria ananassa, Glucoconjugate, HPLC, Phenylpropanoid metabolism, Strawberry",
author = "Stefan Latza and Dietmar Gansser and Berger, {Ralf G.}",
year = "1996",
month = jun,
day = "18",
doi = "10.1021/jf950602f",
language = "English",
volume = "44",
pages = "1367--1370",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "6",
}