Effect of Maturity on the Phenolic Compositions of Pear Juice and Cell Wall Effects on Procyanidins Transfer

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Effect of maturity on the phenolic compositions ofpear juice and cell wall effects on procyanidins transfer Marwa Brahem, Severin Eder, Catherine Renard, Michele Loonis, Carine Le Bourvellec

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Marwa Brahem, Severin Eder, Catherine Renard, Michele Loonis, Carine Le Bourvellec. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer. LWT - Food Science and Technology, Elsevier, 2017, 85, pp.380-384. 10.1016/j.lwt.2016.09.009. hal-02619109

HAL Id: hal-02619109 https://hal.inrae.fr/hal-02619109 Submitted on 25 May 2020

HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript on procyanidins transfer. LWT -Food Science and Technology, 85,380-384. DOI: 10.1016/j.lwt.2016.09.009 Journal homepage LWT LWT – Food Ve de France. M Loonis), (M. 'rgn V d'Origine 0023-6438/ http://dx.doi.org/10.1016/j.lwt.2016.09.009 of production the for France fermented in a Normandie perry, and Bretagne of gions Introduction 1. Overripening chains side Pectic tannins Condensed Juice communis Pyrus Keywords: xxx online Available 2016 September 7 Accepted 2016 September 6 form revised in Received 2016 June 28 Received history: Article info article (S SQPOV UMR408 cell Brahem and Marwa juice transfer pear procyanidins of on compositions effects phenolic wall the on maturity of Effect aieL Bourvellec Le Carine eea lse,ie hnlcais(yrxbnocaisand acids (hydroxybenzoic acids phenolic acids), hydroxycinnamic i.e. classes, several polyphenols. ( in wines They content industry. to food in contribute high role important an their have compounds Phenolic by characterized cultivars fl ( rciet eraeteatignyadt nraecolloidal increase normal to the and is stage astringency overripe the the decrease at to fruit of practice use the processing, 2005 ( cultivars) pear perry Bourvellec, and (dessert pear in class Collin * vnns iso avanones, r Brahem, M.(Auteurde correspondance), Eder,S., Renard, C.M.G.C., Loonis,M., LeBourvellec, si S Eder), (S. orsodn uhr NA M48SPV(S SQPOV UMR408 INRA, author. Corresponding -aladdresses: E-mail er er r sdi h etMdad U)adi h re- the in and (UK) Midlands west the in used are pears Perry on définitive du du m on définitive hr hycnrbt oatignyo er.I perry In perry. of astringency to contribute they where ) C. (2017). Effectofmaturity onthephenolic compositions ofpear juice andcellwall effects & Spanos eg © rue,2011 Crouzet, [email protected] tl) 2 ot el'A de route 228 etale), 06Pbihdb leirLtd. Elsevier by Published 2016 & [email protected] L. Science and and Technology Science ecurit fl rleu 02 eBuvle ta. 03 Renard, 2013; al., et Bourvellec Le 2002; Drilleau, fl vradclrcaatrsiso ri ucsand juices fruit of characteristics color and avor & vns ratoyndn) tlee,adlignans and stilbenes, proanthocyanidins), avones, [email protected] rltd 1990 Wrolstad, tQualit et e fi * z eeaecoet ie.Te r speci are They cider. to close beverage zzy : eei dr ahrn ...Rnr,Mich Renard, M.G.C. Catherine Eder, Severin , http://www. .Poyndn r h ao polyphenols major the are Procyanidins ). anu

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16(20 hra vriepa ucscnandol 6 n 5 epciey hs rcaiishdmore had procyanidins Thus, was respectively. juice 15% to and 26% extraction only their and two contained However, contents af at juices phenolic overripening. pear and The during overripe cultivars pomaces. whereas change two and not for fruits did in pomace modi only and fruits characterized juice of were fruit, compositions walls in Cell characterized stage. were maturity polyphenols pear Perry abstract aats rmpci iecan uigoerpnn rmtn o-oaetitrcin between interactions non-covalent promoting overripening walls. during cell chains and side procyanidins pectic from galactose fi s s / Fi iyfrcl al fe vrieig ercl al rmD lceclia otaaioeand arabinose lost cultivar Cloche De from walls cell Pear overripening. after walls cell for nity tQualit et e eg fl fi uo,Mre,Le Marnet, Guyot, [email protected] tl) NA vgo nvriy -40 vgo,France Avignon, F-84000 University, Avignon INRA, etale), avones, d ucso iefut otie 8 Patd ln)ad2%(eCoh)o nta polyphenols, initial of Cloche) (De 28% and Blanc) de (Plant 38% contained fruits ripe of Juices ed. ), severin.eder@yahoo.

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e Produits des e ver : : ﬂ 10.1016/j.lwt.2016.09.009 avanols, si lwt on of theof on ma ﬁ c iso rcaiisaefudi ucscmae ihteinitial the with ( compared fruit juices in in measured quantities found are procyanidins of ties ( pressing Sanoner, at the with maturity varied juices the fruit shown in procyanidins have of concentration studies the preliminary that Further, storage. during stability iis anyterdge fplmrzto u lotepyranic the the also of but procya- stereochemistry polymerization of ring of characteristics degree molecular their the mainly on nidins, hand one on depends ( juice 1997 to Matsumoto, fruit from in cyanidins can pectins, especially saccharides, perry. polyphenols of of properties extractability composi- organoleptic wall the the cell and modulate the can in structure change and induce tion can that maturity as such eBuvle,Imberty, Bourvellec, Le fractions. af pectic lowest of the structure had the Arabinogalactan and composition depending sugar differ neutral Associations on composition. and structure wall cell salsmn fnncvln neatos yrgnbnsand bonds ( hydrogen interactions hydrophobic interactions, non-covalent of and the establishment involves procyanidins mechanism adsorption polymerized The pectins. highly methylated highly with obtained was ciation (2013) Renard and Imberty, h soito ewe rcaiisadcl alpoly- wall cell and procyanidins between association The nu sc ri & pt publis l Loonis, ele rleu 03 Spanos 2003; Drilleau,

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hwdas httesrnetasso- strongest the that also showed let ta. 06 uo,Marnet, Guyot, 2016; al., et Alberti vn3os n nteohrhn on hand other the on and avan-3-ols, uo ta. 2002 al., et Guyot uo ta. 03 ar,Ono, Taira, 2003; al., et Guyot fi & iyfrpoyndn ( procyanidins for nity © rltd 1990 Wrolstad, 06Pbihdb leirLtd. Elsevier by Published 2016 fl ec h rnfro pro- of transfer the uence ). arlt eBourvellec, Le Watrelot, .Teeoe factors Therefore, ). & .Lwquanti- Low ). ead 2005; Renard, Watrelot, & Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript on procyanidins transfer. LWT -Food Science and Technology, 85,380-384. DOI: 10.1016/j.lwt.2016.09.009 coe ,21,rsetvl.Te eesoe t1 at stored were They respectively. des 2015, Français 5, Institut October of S (IFPC, orchard Cidricoles experimental Productions the in harvested 2 ape,cletdudrCO under collected samples, oa fetv rsueo 3 N/m 234 of pressure effective an to rsig reedidadsoe at stored and 3 freeze-dried pressing, maturity and cultivar 1994 eBuvle,Guyot, Bourvellec, Le h aac ewe uasadogncaisin acids organic and sugars between balance the France). Rheu, (Le IFPC by samples of Preparation 2.3. Cloche De for 2015 11, December on and fruits. 21 fruits, October Blanc on de reached was Plant stage for overripe to The 2015 stage. 8, were ripe October pears until the pears reach Blanc Cloche de De 22, Plant September maturity. until stored of stage desired the reaching er eepesdo ml aoaoyhg-rsuepress 4 at high-pressure set was pressure laboratory hydraulic The min. small 15 Ha L, a 5 on HP5, (model pressed were sodium Pears added with and mosphere oaewr rmMrk(amtd,Gray.Sdu borohy- Sodium Germany). (Darmstadt, dride, Merck car- from hydrogen were sodium bonate and acid, hydroxide hydrochloric sodium acid, tetraborate, acetic sodium Methanol, Belgium). (Leuven, VWR standards and Chemicals 2.1. methods and Materials 2. different poly- two on juices. maturity pear at of in impact cultivars transfers the phenol investigate pear to perry and stages two ripeness of compositions wall juice. pear of properties organoleptic the thus procyanidins for oyacaie aaioe rncais n nices ntheir in increase pectic an in ( and solubility decrease acids) a uronic by in (arabinose, accompanied predominant polysaccharides were were and changes cells pears, parenchyma Spanish In differently ripening. evolve walls during and cell Their compositions cells. polysaccharide stone different and have fruits parenchyma other of presence to the compared to heterogeneity due large a ( have depolymer- pectins walls pectin, cell of Pear of solubilization chains increased side and from ization sugars neutral of drolysis o hw) er eewse n hncuhdudrCO under crushed then and washed (Data were Blanc Pears De Plant by shown). for marked not especially was ratio sugars/acids Overripening of calculated. increase then an was ratio their by and described as determined were acids ( 1995 beverages some of ..Patmaterial Plant 2.2. standards Sugar Germany). Steinheim, Germany). Aldrich, (Sigma (Steinheim, Fluka-Biochemica pro- from Aldrich were were Sigma mercaptan by benzyl vided and chloro- hydrochloride acid, hydroxylamine perchloric ( bromide, acid, genic acetyl anhydride, acetic lignin, Journal homepage LWT LWT – Food Ve h uasaisrtosre sa nutilidctrbecause indicator industrial an as serves ratio sugars/acids out The carried was pears overripe and ripe from preparation Juice ctntie ihooehn n ctn eeotie from obtained were acetone and dichloromethane Acetonitrile, cell and polyphenol the determine to was work this of aim The ngnrl elwl modi wall cell general, In er ercultivars, pear Perry r .Toecagscnafc ifrnl h af the differently affect can changes Those ). .I a sdi u aea ieigidx uasand Sugars index. ripening a as case our in used was It ). Brahem, M.(Auteurde correspondance), Eder,S., Renard, C.M.G.C., Loonis,M., LeBourvellec, si N on définitive du du m on définitive C. (2017). Effectofmaturity onthephenolic compositions ofpear juice andcellwall effects mty mdzl,ptsimhdoie 3-phenylphenol, hydroxide, potassium imidazole, -methyl atnCbea,Wlrn evnrn Parker, Selvendran, Waldron, Martin-Cabrejas, þ -aehn ( )-catechin, Science and and Technology Science fi let ta. 06 Pal 2016; al., et Alberti o ice n o,Dsedr,Gray for Germany) Dusseldorf, Co., and Fischer co, & ead 04 Lea 2004; Renard, : “ http://www. ln eBlanc de Plant anu -pctci,qectn isorhamnetin, quercetin, )-epicatechin,

2 ﬁ Lo uc eecletdafter collected were juice of mL 1 topee eedvddi w lots two in divided were atmosphere, ain nrpnn ri nov hy- involve fruit ripening in cations sc e,Fac)o etme 6and 16 September on France) ees, r it 2 p ntepatmtra.Freach For material. plant the on ﬂ ublié oiet rvn oxidation. prevent to uoride 20 elsevier.com/locate/ Comment citer cedocument: eBuvle ta.(2015) al. et Bourvellec Le ” ni nlss Pomace analysis. until C .Bae ta./LT-Fo cec n ehooyxx(06 1 (2016) xxx Technology and Science Food - LWT / al. et Brahem M. e e & and dan 10 rod 1978 Arnold,

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& ). ver Moates, : : until C ” 10.1016/j.lwt.2016.09.009 were si 2 lwt on of theof on ma at- ). HL/id ra eeto)wt rwtottiaioyi as chromatography thioacidolysis without liquid or by performance with described Detection) high Array by (HPLC/Diode stages maturity compounds phenolic of Analysis 2.4. eeaddt 570 to added were 03 ie l,21;Yim 2012; al., et Li 2013; Cloche De and Blanc De in Plant summarized are for cultivars overripening during changes pomace and juice pears, perry of composition Phenolic 3.1. discussion and Results 3. Excel. the and Microsoft of using juice package ripeness fruit, Stat Excel concerning pear compositions perry polyphenol on pomace performed was (ANOVA) deviation variance standard ( pooled SD) by expressed (Pooled was results obtained the Statistics 2.5.1. using Japan). nm Tokyo, 280 at (Jasco, read to V-730 was corrected spectrophotometer absorbance the a was and acid volume acetic The with mL reaction. 2 the stop to hydrochloride n 2. LLo ctcai]ad20 and acid] acetic of mL/L 827.6 and reedidi u aoaoy(QO,IR,Ainn n stored and Avignon) INRA, (SQPOV, at laboratory and our cored in were fruits dried Fresh freeze analysis. walls cell and polyphenols for auiysae eepeae codn to according prepared were stages maturity characterization and preparation walls Cell 2.5. (2011) al. et uas aatrncai n ehnlwr eemndas determined were methanol and in acid described galacturonic sugars, anydet eraei rcaiis sosre by observed as (2002) procyanidins, in decrease was decrease to This due overripening. mainly after Blanc De Plant for less slightly cultivar. nor the procyanidins neither concentrations, ﬂ polyphenol in changes present quantities were low glucosides, in isorhamnetin and quercetin mainly peel, (DPn polymerization a DPn had of procyanidins degree pear Perry high pears). (cooking Wildeman Gieser by reported than higher (2013) FW, g/kg 8 and 6 tween Za a enrpre stemi yrxcnmi cdi pears in acid hydroxycinammic main the as ( reported been which acid, has 5-caffeolyquinic by represented by were acids ycinammic observed as catechin (2002) ape eeicbtdfr3 i t70 Then, at acid). min acetic 30 for mL/L incubated 723 were and samples acid perchloric mL/L 27 bromide, (10 ples avsS Galvis vnl,wr eetddrn ri vrieig repcieof irrespective overripening, fruit during detected were avonols, ﬁ oyhnl eedtrie nfut uc n oaea two at pomace and juice fruit, in determined were Polyphenols h hnlccmoiino ris ucsadpmcsadtheir and pomaces and juices fruits, of composition phenolic The of reproducibility the and values, mean as presented are Results loo noul ois(I)fo ri n oaea h two the at pomace and fruit from (AIS) Solids Insoluble Alcohol uc ocnrtosdcesdams yhl o eCoh and Cloche De for half by almost decreased concentrations Juice be- with class, phenolic predominant the were Procyanidins innwsaaye nASa ecie by described as AIS in analysed was Lignin ids n cnmu(2004) Economou and riadis, 20 ¼ nu eraeo h ereo oyeiainwsosre for observed was polymerization of degree the of Decrease . h only The . nWlimpas(esr er)adby and pears) (dessert pears William in 3frPatd ln ris,a eotdby reported as fruits), Blanc de Plant for 33 e C. nhz Gil-Izquierdo, anchez, sc 5m)wr ietdi Lo ufr(5 LLacetyl mL/L (250 buffer of mL 1 in digested were mg) 15 ri . pt publis eadadGne (2009) Ginies and Renard uo,Mre,adDila (2001) Drilleau and Marnet, Guyot, o,Hunter, Box, 0m/gF o ohclias osigni No cultivars. both for FW mg/kg <40

ﬂ m vn3osmnmrdtce a ( was detected monomer avan-3-ols faslto f[7. LLo aH2mol/L 2 NaOH of mL/L [172.4 of solution a of L e hed 5 & in eBuvle ta.(2013) al. et Bourvellec Le & al 1 Table a,2016 Nam, : utr 1978 Hunter,

& ihsm modi some with i,20;L orelce al., et Bourvellec Le 2003; Gil, . m f75mlLhydroxylamine mol/L 7.5 of L . .Faoos oae nthe in located Flavonols, ). ¼ .10 C. 0frD lceand Cloche De for 20 .Oewyaayi of analysis One-way ). ead(2005) Renard m eBuvle tal. et Bourvellec Le and o ahsample each for L ead(2005) Renard yo,Yupsanis, Syros, fi ain.Sam- cations. eBourvellec Le uo tal. et Guyot uo tal. et Guyot Hydrox- . neutral ; )-epi- fi cant in Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript on procyanidins transfer. LWT -Food Science and Technology, 85,380-384. DOI: 10.1016/j.lwt.2016.09.009 Journal homepage LWT LWT – Food Ve C ( EC: ils(ggfehwih)adcroyrt opstos(ggdywih)o loo oul oisfo risadpmcsfrPatD ln n eCoh ttwo at Cloche De and Blanc De Plant for pomaces and fruits from solids soluble alcohol of weight) dry (mg/g compositions carbohydrate stages. and maturity weight) fresh (mg/g Yields 2 Table in presented are stages maturity two the at aces (AIS) solids insoluble alcohol of Composition 3.2. respectively). pomace Blanc De and Plant fruit overripe than amounts 5- (387e higher extractability. for low in juice their present FW and was to mg/kg peel acid linked in caffeolyquinic 145 respectively, pomace Blanc and of De enrichment FW Plant the ripe juice, mg/kg and 48 and Cloche De between fruit overripe juice, in and than fruit DP lower to increased with Procyanidins, pomace. but fruit, the in overripening. than by lower affected times less not 10 were about was were juice cultivars acid the both in 5-caffeolyquinic for concentrations Flavonol in procyanidins. for reduction than marked The cultivars. both cultivars. pear perry two of FW) weight fresh of (mg/L juices the in and FW) weight fresh of (mg/kg pomaces fruits, the in concentrations and compositions Polyphenol 1 Table hl risbtwr oprbet hs eotdby reported those to comparable were but from fruits extracted those were walls than whole cell high because cultivars relatively pear other were in here found found Yields pears. overripe oyhnl,nd:ntdtce,Poe D oldsadr eito,n:ntsigni not ns: deviation, standard pooled SD: Pooled detected, not n.d.: polyphenols, inn C:poyndn,D:dge fplmrzto fpoyndn,Poe D oldsadr deviation. Lig: standard methylation, pooled of degree SD: DM: Pooled methanol, procyanidins, MeOH: acid, of galacturonic polymerization A: Gal of glucose, degree Glc: galactose, DP: Gal: procyanidins, mannose, PCA: Man: xylose, lignin, Xyl: arabinose, Ara: fucose, Fuc: rhamnose, Rha: oldS . 0 . 0350175 5.0 30.3 0.3 200 4.4 Signi SD Pooled Cloche De Cloche De oldS . 6 . 5802192 0.2 25.8 0.4 167 0.4 Signi SD Pooled Cloche De Cloche De oldS . 2 . 8278456 7.8 18.2 1.2 429 4.0 Signi SD Pooled Cloche De Cloche De oldS . 0 . 201. 392 15.2 82.0 1.0 302 6.5 Signi SD Pooled Blanc de Plant Blanc de Plant oldS . 71111. . 80.1 0.5 13.7 1.1 67.1 0.1 Signi SD Pooled Blanc de Plant Blanc de Plant oldS . 5 . 46 . 378 5.7 24.68 1.0 352 1.2 Signi SD Pooled Blanc de Plant Blanc de Plant utvrMtra auiyYed h u r y a a l a eH(M i C (DP) PCA Lig 0 (DM) MeOH 3.5 A Gal Glc Gal Man Xyl Ara Fuc SD Pooled Rha Yields Maturity Cloche De Material Blanc de Plant Cultivar Cultivars r Brahem, M.(Auteurde correspondance), Eder,S., Renard, C.M.G.C., Loonis,M., LeBourvellec, si ils abhdaecmoiin fASfo risadpom- and fruits from AIS of compositions carbohydrate Yields, pear overripe in retained were polyphenols some parallel, In ri I ersne 43 represented AIS Fruit on définitive du du m on définitive fi fi fi fi fi fi -pctci,PA rcaiis P:aeaedge fplmrzto fpoyndn,CA 5 CQA: procyanidins, of polymerization of degree average DPn: procyanidins, PCA: )-epicatechin, C. (2017). Effectofmaturity onthephenolic compositions ofpear juice andcellwall effects ac s* ***** * * ** ** ns cance ac * * * s*** ns * *** *** *** cance ac sn sn ns ns ns ns ns * cance ac s* sn s* ns ns ns ** ns cance ac * * * s*** ns * *** *** *** cance ac s**n ns ns * * ns * cance 60m/gF o vrieD lcepmc and pomace Cloche De overripe for FW mg/kg 1610 0gk W h u of sum The FW. g/kg >10 Science and and Technology Science oaeRp 0 01163 3 2 3(0 6 4(26) 14 (48) 30 167 211 (31) 14 (63) 20 (60) 13 (57) 170 12 212 120 113 (54) 12 233 (56) 11 263 35 124 38 108 287 284 6 7 28 25 161 140 70 8 79 7 133 161 2 3 61 57 7 5 2 2 209 43 7 5 Ripe 220 Ripe 46 Pomace Fruit Ripe Ripe Pomace Fruit : http://www. oaeRp 31,0 3506 11,400 13,300 66 48 500 387 13 16 10,700 12,700 93 93 Overripe Ripe Pomace Pomace uc ie2 602 6 2940 1690 4 3 260 216 20 14 2660 1450 21 16 Overripe Ripe Juice Juice ri ie6 602 1 57080 6240 35 31 318 289 20 21 6660 5880 60 40 Overripe Ripe Fruit Fruit oaeRp 0 4002 40151 600 15 18,100 145 136 1480 1610 28 26 14,000 16,300 109 110 Overripe Ripe Pomace Pomace uc ie746 46424690 3360 2 2 624 573 44 38 4060 2780 7 n.d. Overripe Ripe Juice Juice ri ie3 303 9 98240 9000 29 31 796 926 33 37 7390 8020 30 26 Overripe Ripe Fruit Fruit Tissue anu

e sc vrie12723 7 918101 6)272 (40) 27 (41) 40 237 226 (39) 21 (60) (65) 13 43 202 (55) 11 232 120 (65) 111 13 178 (51) 11 192 19 104 19 118 177 7 194 26 7 172 24 176 36 8 34 7 154 2 173 64 2 7 56 3 6 162 2 6 Overripe 48 6 Overripe 190 Overripe 43 Overripe 8gk rs egt(W nrp and ripe in (FW) weight fresh g/kg 48 r it p ublié elsevier.com/locate/ Comment citer cedocument: ﬂ vnl a ihrta in than higher was avonols Maturity e e dan .Bae ta./LT-Fo cec n ehooyxx(06 1 (2016) xxx Technology and Science Food - LWT / al. et Brahem M.

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ver . : : EC . 12 10.1016/j.lwt.2016.09.009 si lwt Raffo, on of theof on ma . 27 ﬁ at(P cant PCA . ihcnetain fguoe yoeadlgi re lignin and xylose glucose, of (212 concentrations lignin cell of high Pear quantities 65. high also and 41 contained between walls varied in- polymerization (20 of hydrophobic degree procyanidins high retained and of H-bonds concentrations bind high by procyanidins walls ( teractions preparation, cell AIS to spontaneously During pears. Wildemann (1994) al. et by reported that de- was to The pectin of compounds. methylation minor of were gree mannose and fucose rhamnose, (34 amounts glucose were stages maturity (108 both at cultivars (192 pears both of by AIS obtained yields than higher (2005) relatively Renard were and g/kg 30 to close the from rsneo ligni of presence Waldron, by obtained (2011) yields Stortz and Vicente, Sozzi, Ponce, 40 > nu e e .5,** P ***: 0.05), 1 gg.Aaioeadglcoewr on nlower in found were galactose and Arabinose mg/g). (140 118 xylose mg/g), 284 sc . 31 ri ﬂ pt publis & s fWlim lnuleadCneec er were pears Conference and Blanquille William, of esh ead ao,Guyot, Baron, Renard, e nBnulepasadby and pears Banquille on evnrn(1994) Selvendran DPn 0 < 9m/ n 36 and mg/g 79 cfeyqii cd lvnl:smof sum Flavonols: acid, -caffeoylquinic o isrWleanpas h ansgr nthe in sugars main The pears. Wildemann Gieser for . 49

ﬁ .01 * P **: 0.0001, dcl al ihi yasadcluoe yia of typical cellulose, and xylans in rich walls cell ed hed atnCbea,Wlrn evnrn Parker, Selvendran, Waldron, Martin-Cabrejas, eBuvle ta.(03,Martin-Cabrejas, (2013), al. et Bourvellec Le . e 75 5 in : < CQA

.1 :P *: 0.01, . 80 e e 7 gg n aatrncacid galacturonic and mg/g) 176 , 0m/ epciey,whereas respectively), mg/g 70 0 h opsto a close was composition The >50. emnadIhrod(1956) Isherwood and Jermyn & < . 5 0.1. rleu 2001 Drilleau, ( 3 o atetpas h AIS The pears. Bartlett for . ead(2005) Renard 5 Flavonols ) fl vnl,Ttl u of sum Total: avonols, e e 7 3 gg.The mg/g). 232 . 3m/)with mg/g) 43 10 .Teewere There ). fl ce the ected nGieser on . 6 Total ( 1 . 4 ) 3 Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript on procyanidins transfer. LWT -Food Science and Technology, 85,380-384. DOI: 10.1016/j.lwt.2016.09.009 4 hsidctsagnrcmcaimta a eue omanipulate to production). used cider be can (for that apple mechanism or generic a production) indicates wine This (for grape pears in in con- present be as to constant seem mechanisms of same The spite producers. perry in justi This juice fruit. the the in centration to procyanidins of extraction Conclusion 4. the 1994 from al., et (2013) Parker Selvendran, Waldron, ( cells stone oeadglcoefrD lceclia.Ti a nagreement in was This cultivar. Cloche De with for galactose and nose procyanidins. slightly and with lignin fruit, lower of and that acid to apples galacturonic close higher was for 2011 AIS al., e.g. pomace et of Bourvellec reported composition (Le as applesauce both into parenchyma, as processing AIS, than during the AIS increased as further more pears, pomace the in contain in than seeds higher and times peel 5 of by were pomace and plum FW for g/kg observed 220 to FW kg uoeadmnoeddntvr uigoerpnn,i accor- ( in work overripening, during previous vary with not dance did mannose and fucose opeainwt elwlswsfudt esotnosand spontaneous be to found was ( rapid walls cell with complexation Smith, Ruiz-Garcia, 2001; Smith, (Bindon, grape reported and been apple has for selec- This polysaccharides. be wall can cell by Procyanidins adsorbed tively pomace. the com- in ( phenolic remained procyanidins polysaccharides of Quere, retention wall Le the Bourvellec, cell by by explained be pounds could fruits to juice in transfer procyanidins on walls cell of Impact 3.3. AIS. fruit in essentially bound were the with lignifi consistent ripening, of with amounts formation Lignin higher Cultivar. in Cloche De found for was of mainly increase observed An was ripening. content during xylose solubilization to due observed was signi a 1994 cultivars, al., pear et Parker Selvendran, Waldron, Cabrejas, vriefrbt risadpmcs nyhgl polymerized highly Only to pomaces. ripe and from (DP fruits procyanidins increased both procyanidins fruit for bound on overripe of noted those amounts to The similar AIS. and drastic not were compositions 1994 al., et Parker Selvendran, oocr ota rcaiismgtcm ncnatwt elwalls cell with contact in prior come might procyanidins that start so might occur, breakdown to membrane some fruit ripened cell over In and walls. procyanidins pear between interaction promote to ( overripening seemed Thirdly, procyanidins. poly- porosity of binding its for of available become increase loss might Smith, Pendleton, wall and Madani, cell solubilization from overripening saccharides af during increase to Second, contribute pectin's can to backbone access better rhamnogalacturonic and elimination their hence arabinose procyanidins, chains. of side loss pectin the of (2014) loss First, a pears. indicated overripe galactose from and walls cell to dins Journal homepage LWT LWT – Food Ve vrieigo er er a eosrtdt eraethe decrease to demonstrated was pears perry of Overripening vrieigwsmre yacerls aot5% farabi- of 50%) (about loss clear a by marked was Overripening g/ 162 from varied pomace remaining the of contents AIS The h oe uniiso hnlccmonsi ucscompared juices in compounds phenolic of quantities lower The he hnmn a xli nrae idn fprocyani- of binding increased explain can phenomena Three r Brahem, M.(Auteurde correspondance), Eder,S., Renard, C.M.G.C., Loonis,M., LeBourvellec, si t he n aaic (1980) Labavitch and Ahmed o eade l,2001 al., et Renard on définitive du du m on définitive eetdmr aatrncai n esxls nteAIS the in xylose less and acid galacturonic more detected hwta hs etnsd hishv o af low have chains side pectin these that show C. (2017). Effectofmaturity onthephenolic compositions ofpear juice andcellwall effects pressing. fl s fWlimpears. William of esh e-re Kislev, Ben-Arie, Science and and Technology Science > 0frD lceadDP and Cloche De for 40 dcl al ( walls cell ed fi & atdces ftettlguoeamount glucose total the of decrease cant : ). http://www. ead 2007 Renard, anu &

& end,2014 Kennedy, Ahmed .Frpmc,cagsi h sugar the in changes pomace, For ). idn 2014 Bindon, oml ta.(2013) al. et Kosmala sc & ﬁ steueo vriepasb the by pears overripe of use the es r it rne,17;Martin-Cabrejas, 1979; Frenkel, p & nBrlt er.Rhamnose, pears. Bartlett on ublié end,21;Rnr tal., et Renard 2010; Kennedy, & atnCbea,Waldron, Martin-Cabrejas, elsevier.com/locate/ ,cnieigta mostly that considering ), Comment citer cedocument: aaic,18;Martin- 1980; Labavitch, let ta. 06 Le 2016; al., et Alberti .Bae ta./LT-Fo cec n ehooyxx(06 1 (2016) xxx Technology and Science Food - LWT / al. et Brahem M. e e ). > hr procyanidins where ) ota oesurface more that so ) dan 0frPatD Blanc) De Plant for 60

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fi ver iyfor nity Bindon, : : 10.1016/j.lwt.2016.09.009 fi .The ). si nity. lwt on of theof on ma uo,S,Mre,N,&Dila,J-.(01.TilssHL hrceiainof characterization Thiolysis-HPLC (2001). J.-F. Drilleau, & N., Marnet, S., Guyot, Guyo uo,S,Mre,N,L orelc . rleu .(02.Hgl polymerised Highly (2002). J. Drilleau, & C., Bourvellec, Le N., Marnet, S., Guyot, itresadatignyo ri ucsadmgtb nalterna- an be might and to juices tive fruit of astringency and bitterness avsS Galvis he,A . aaic,J .(90.Cl almtbls nrpnn ri .Cell I. fruit ripening in metabolism wall Cell (1980). M. J. Labavitch, & E., A. Ahmed, eBuvle,C,Bra,S,Rnr,C . lnt . ate,H,Tuomt . & L., Touloumet, H., Gautier, D., Plenet, M., C. Renard, S., Bureau, C., Bourvellec, Le eBuvle,C,Buht . ead .M .C 20) o-oaetinteraction Non-covalent (2005). C. G. M. C. Renard, & B., Bouchet, C., Bourvellec, Le Ko J., Milala, M., Kosmala, emn . sewo,F 15) hne ntecl alo h erduring pear the of wall cell the in Changes (1956). F. Isherwood, & M., Jermyn, References dx.doi.org/10.1016/j.lwt.2016.09.009 data Supplementary A. Appendix Scientifi and Education (RB35-2476) grant of Tunisia. PhD Ministry a Higher by the supported from was Brahem technical their Marwa for help. Boge Marielle and Touloumet Line Mrs also thank (S Acknowledgements rmel .A 20) elwl iasml nrpnn fruit. ripening in disassembly wall Cell (2006). (1978). A. S. D. J. Brummell, Hunter, & G., W. Hunter, E., G. Box, idn .A,Mdn,S . edeo,P,Sih .A,&Kney .A (2014). A. J. Kennedy, & A., P. Smith, P., Pendleton, H., S. Madani, A., walls cell K. the in Bindon, changes Ultrastructural (1979). C. Frenkel, M., & N., C. Kislev, Braga, R., Ben-Arie, E., M. C. Santos, dos F., A. A. Zielinski, M., P. T. Santos, dos A., Alberti, eBuvle,C,Gyt . ead .M .C 20) o-oaetinteraction Non-covalent (2004). C. G. M. C. Renard, & S., Guyot, C., Bourvellec, Le Pl M., Loonis, S., Bureau, B., Gouble, C., Bourvellec, Le Pl S., Regis, C., Ginies, K., Bouzerzour, C., Bourvellec, Le oln S., Collin, grape- between Interaction (2010). A. J. Kennedy, & A., P. Smith, A., K. Bindon, e,Fac)frtespl fpasadjiepouto.We production. juice and pears of supply the for France) ees, pl rcaiiscvrn ag ag fplmrzto states. 14 polymerization 49(1), Chemistry, of Food range and large Agricultural a covering procyanidins apple oyhnl omnctos 2002 Communications, Polyphenols antioxidant and contents C vitamin and phenolic capacity. their of terms in cultivars pear rcaiisi risadjie fprypa ( pear perry of juices and fruits in procyanidins fArclua n odCeity 51 Chemistry, juices. Food and and fruits Agricultural domestica) (Malus of apple cider of composition phenolic upeetr aarltdt hsatcecnb on at found be can article this to related data Supplementary h uhr thank authors The d Tec Ed. nrdcint ein aaaayi n oe building model and analysis data Sons design, to introduction alcagsi ieigBrlt pears. Bartlett ripening in changes wall 21) ikdsooaino andpas oeo rcaii chemical procyanidin of Role 61 Chemistry, pears: Food and interactions. canned wall procyanidin/cell of and depolymerization discoloration affect practices Pink agricultural (2013). than fruit. apple rather in year metabolites secondary and and Cultivar primary (2015). S. Simon, apple of that to close is fl applesauce of composition polysaccharidic and Phenolic 10 ewe rcaiisadapecl almtra.Pr I:Suyo model on Study III: Part material. wall cell polysaccharides. apple and procyanidins between and composition 1787 varieties. of plum Comparison three pomace: for properties and functional juice fruit, L.) Dietary domestica (2013). (Prunus M. C. Renard, ripening. ph ilg,33 Biology, 5,1130 grapes. 62(5), ripening Chemistry, Food in and extractability cultural tannin skin affecting Factors fruit. pear and apple ripening of varieties. dessert senescent 65 and pro Technology, ripe chemical on unripe, Impact from (2016). made al. et M., I. Demiate, ewe rcaiisadapecl almtra:Pr .Efc fsome of Effect I. Part material: 1672 wall jects, cell parameters. apple environmental and procyanidins between eie ratoyndn n elwl aeil .Efc nproanthocyani- on 58 Effect mass. 1. molecular material. and composition wall din cell and proanthocyanidins derived ,S,Mre,N,Snnr . rleu .F 20) aiblt ftepoly- the of Variability (2003). J.-F. Drilleau, & P., Sanoner, N., Marnet, S., t, esh. e 4,2520 (4), nl utaesdsproc des travers au enols nu nhz .C,GlIqiro . i,M .(03.Cmaaiesuyo six of study Comparative (2003). I. M. Gil, & A., Gil-Izquierdo, C., A. anchez, 18. . e fi & ora fFo opsto n nlss 24 Analysis, and Composition Food of Journal 1794 ning. sc http://dx.doi.org/10.1016/j.bbagen.2005.06.004 & rue,J.(01.Polyph (2011). J.. Crouzet, 1) 995 83(10), Agriculture, and Food of Science the of Journal iceia ora,64 Journal, Biochemical 3,192 (3), Doc. ri 2,103 (2), . e pt publis 2528 436 , iciiae ipyiaAt BA eea ujcs 1725 Subjects, General - (BBA) Acta Biophysica et Biochimica e e .

e 202 119 443 2) 6679 (27), . . e “ hed ntttFaçi e rdcin Cidricoles” Productions des Français Institut . 5 ł dijzk . akwk,J,Zbrze J., Markowski, K., odziejczyk, ed iciiae ipyiaAt BA eea Sub- General - (BBA) Acta Biophysica et Biochimica in sappliqu es ﬁ : 1,123 (1), e n elwl oyacaie rmplum from polysaccharides wall cell and ber e ln hsooy 64 Physiology, Plant

nl tproc et enols , 6692. 463 2) 6240 (21), ora fArclua n odChemistry, Food and Agricultural of Journal e e . es 5,1009 65(5), Physiology, Plant 46 http://dx.doi.org/10.1021/jf4005548 . 1141 e 20 'goaietie(aaiired.): (Lavaoisier l'agro-alimentaire a 4 . . . odRsac nentoa,54 International, Research Food ed e ttsisfreprmnes an experimenters, for Statistics 6247 s rnfraindspoly- des Transformation es: 4,537 (4), ,Y,&Rnr,C .(2011). M. C. Renard, & Y., e, lSOe 10 One, PloS ,Y,&Rnr,C .G C. G. M. C. Renard, & Y., e, yu communis Pyrus ﬁ 2,197 (2), ei pl uc n cider and juice apple in le . . e okWlyand Wiley York New . W-odSineand Science LWT-Food ora fAgricultural of Journal e 547 e 202 eerhof Research c . 1) e0141916(11), ucinlPlant Functional ora fAgri- of Journal na,M,& M., zniak, . e 1003 varieties. ) e ora of Journal 1013 http:// Journal . . (1), (2), . . Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript on procyanidins transfer. LWT -Food Science and Technology, 85,380-384. DOI: 10.1016/j.lwt.2016.09.009 Journal homepage LWT LWT – Food Ve ead .M .C,Brn . uo,S,&Dila,J-.(01.Itrcin between Interactions (2001). J.-F. Drilleau, & S., Guyot, A., Baron, C., G. M. C. Renard, ead .M .C 20) aiblt ncl alpeaain:Quanti preparations: wall cell in Variability (2005). C. G. M. C. Renard, ead .M .C 20) fet fcnetoa oln nteplpeosand polyphenols the on boiling conventional of Effects (2005). C. G. M. C. Renard, af,M . oc,N .A,Szi .O,Vcne .R,&Sot,C .(2011). A. C. Stortz, & R., A. Vicente, O., G. Sozzi, A., M. N. Ponce, D., M. Raffo, atnCbea,M . ado,K . evnrn .R 19) elwl changes wall Cell (1994). R. R. Selvendran, & W., K. Waldron, A., M. Martin-Cabrejas, a,D,&SmahKmr .(95.Cagsi h hsc-hmcland physico-chemical the in Changes (1995). P. Kumar, Sampath & D., Pal, atnCbea,M . ado,K . evnrn .R,Pre,M . & L., M. Parker, R., R. Selvendran, W., K. Waldron, A., M. Martin-Cabrejas, Chemical (2012). astrin- al. and et J.-G., Bitterness Cao, H.-Y., ciders: Wang, Y., of Wang, W.-Y., phenolics Gao, J.-Y., The Zhang, (1978). X., Li, M. G. Arnold, & G., A. Lea, eBuvle,C,L ur,J-. ead .M .C 20) mato noncovalent of Impact (2007). C. G. M. C. Renard, & J.-M., Quere, Le C., Bourvellec, Le r Brahem, M.(Auteurde correspondance), Eder,S., Renard, C.M.G.C., Loonis,M., LeBourvellec, si oprsno omnmethods. common of comparison acaie safce ysnih conditions. 59 sunlight Chemistry, by affected as saccharides elwlso pears. of walls cell opstoa hne in changes Compositional nsaihpa uigripening. during pear spanish in rwh eeomn n ripening. during 569 and fruits L.) development squamosa (Annona growth, apple custard of compositions biochemical ots .K 19) ieigrltdcagsi h elwlso pns pear Spanish of walls cell the in changes related ( Ripening (1994). K. G. Moates, cultivars. anti-inﬂ and composition gency. rmfutt uc:Suisi oe upnin n application. and suspensions model 55 Chemistry, in transfer Food Studies their and on juice: Agricultural walls to cell fruit and tannins from condensed apple between interactions yu communis Pyrus on définitive du du m on définitive C. (2017). Effectofmaturity onthephenolic compositions ofpear juice andcellwall effects e 572 5,478 29(5), Agriculture, and Food of Science the of Journal . 3) 8738 60(35), Chemistry, Food and Agricultural of Journal Science and and Technology Science 2) 12155 (22), ). hsooi lnau,91 Plantarum, Physiologia 2,310 85(2), Agriculture, and Food of Science the of Journal : e http://www. 12162. anu maoyadatoiatatvte fegtpear eight of activities antioxidant and ammatory

‘ Bartlett sc ora fPatPyilg,144 Physiology, Plant of Journal http://dx.doi.org/10.1021/jf203950d r abhdaePlmr,60 Polymers, Carbohydrate 1) 7896 (19), it ’ p er( pear ora fHriutrlSine 70(4), Science, Horticultural of Journal ublié elsevier.com/locate/ Comment citer cedocument: yu communis Pyrus 4,671 (4), e e e 7904 ora fArclua n Food and Agricultural of Journal dan .Bae ta./LT-Fo cec n ehooyxx(06 1 (2016) xxx Technology and Science Food - LWT / al. et Brahem M.

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e e ora fPatPyilg,161 Physiology, Plant of Journal 3,817e (3), 536 271 ﬁ hed ﬁ ids . cnmu .(04.Atvt n sfrsof isoforms and Activity (2004). A. Economou, & H., riadis, . . edfeetplums. different ve e 5 . in ,102 824. :

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