Abstract

The fruits of Prunus domestica L. are a valuable source of phenolic compounds, in particular hydroxycinnamic acids and their esters. Hybrid origin of Prunus domestica hexaploid species, the ample number of the varieties, and expanded geograph y of the cultivation preclude scientists from arriving at a definitive conclusion on the content levels and composition of phenolic compounds in plum fruits. The goal of our study is to determine and identify the phenolic composition of fruits of Prunus domestica L. grown in Tambov oblast of the Russian Federation. The research focused on eight fresh-eating and all-purpose varieties. Experimental plantations were established in 2014 in the 6 × 3-m setup. The plum–cherry hybrid (SVG) 11–19 was used as a rootstock. The phenolic components of plum fruits were determined by reverse phase high performance liquid chromatography (RP HPLC) using a Thermo Ultimate 3000 liquid chromatography system equipped with a DAD‑3000 detector. A chromatography run of the plum fruit methanol extracts was performed through a mobile phase binary gradient represented by acetonitrile and aqueous potassium dihydrogen phosphate acidified with orthophosphoric acid to pH 2.5. The hydroxycinnamic acids in the plum fruits were determined to be as follows: 5.33–181.54 mg/100 g of 4-Caffeoylquinic acid, 1.69‒31.73 mg/100 g of 5-Caffeoylquinic acid, 0.54–5.77 mg/100 g of 3-p-Coumaroylquinic acid, and 0.04–0.63 mg/100 g of 3-Caffeoylquinic acid. Quercitin-3-rutinoside at 0.77–9.17 mg/100 g was dominant among flavonols. Three anthocyanins, namely, cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside, were identified in the studied plum fruits. The structural composition of plum fruit anthocyanins was dominated by cyaniding-3-glucoside, accounting for 60 to 90% of the total anthocyanin content. The obtained data on the content of phenolic components in fruits of specified plum varieties (Prunus domestica L.) point toward the potential of the use of the specified plum varieties as a source of hydroxycinnamic acids, anthocyanins, and flavonols in the population diet.

中文翻译：

---

坦波夫州条件下丰满水果（Prunus Domestica L.）中酚类化合物复合物的深入研究

摘要

Prunus Domestica L.的果实是酚类化合物的宝贵来源，特别是羟基肉桂酸及其酯。由于李子六倍体物种的杂交起源、品种数量充足以及种植地域的扩大，科学家们无法对李子果实中酚类化合物的含量水平和组成得出明确的结论。我们研究的目的是确定和鉴定俄罗斯联邦坦波夫州种植的Prunus Domestica L.果实的酚类成分。该研究重点关注八个鲜食和通用品种。实验种植园于 2014 年建立，面积为 6 × 3 米。李子和樱桃杂交 ( SVG）11-19用作砧木。使用配备 DAD-3000 检测器的 Thermo Ultimate 3000 液相色谱系统，通过反相高效液相色谱 (RP HPLC) 测定李子的酚类成分。李子果实甲醇提取物的色谱运行通过乙腈和用正磷酸酸化至 pH 2.5 的磷酸二氢钾水溶液为代表的流动相二元梯度进行。李子果实中羟基肉桂酸含量为：4-咖啡酰奎尼酸 5.33~181.54 mg/100 g、5-咖啡酰奎尼酸 1.69~31.73 mg/100 g、3-咖啡酰奎尼酸 0.54~5.77 mg/100 g对香豆酰奎尼酸和 0.04–0.63 毫克/100 克 3-咖啡酰奎尼酸。槲皮素-3-芸香苷含量为 0.77-9.17 mg/100 g，在黄酮醇中占主导地位。三种花青素，即 在所研究的李子果实中鉴定出矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香苷和芍药苷-3-葡萄糖苷。李果花青素的结构组成以氰化-3-葡萄糖苷为主，占花青素总含量的60～90%。获得的特定李品种果实中酚类成分含量的数据（Prunus Domestica L.）指出了使用特定李子品种作为大众饮食中羟基肉桂酸、花青素和黄酮醇来源的潜力。