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 To cite this version: 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 définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT – Food Science and Technology (2016), DOI: 10.1016/j.lwt.2016.09.009 Journal homepage : http://www.elsevier.com/locate/lwt ipt cr nus a m Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer / Author * r Marwa Brahem , Severin Eder, Catherine M.G.C. Renard, Michele Loonis, u e Carine Le Bourvellec ut UMR408 SQPOV (Securite et Qualite des Produits d'Origine Vegetale), INRA, Avignon University, F-84000 Avignon, France ’a it d cr article info abstract nus a Article history: Perry pear polyphenols were characterized in fruit, juice and pomace for two cultivars and at two M Received 28 June 2016 maturity stage. Cell walls were characterized only in fruits and pomaces. The phenolic contents and Received in revised form compositions of fruits did not change during overripening. However, their extraction to juice was 6 September 2016 modified. Juices of ripe fruits contained 38% (Plant de Blanc) and 28% (De Cloche) of initial polyphenols, Accepted 7 September 2016 whereas overripe pear juices contained only 26% and 15% respectively. Thus, procyanidins had more Available online xxx affinity for cell walls after overripening. Pear cell walls from De Cloche cultivar lost arabinose and ipt galactose from pectic side chains during overripening promoting non-covalent interactions between Keywords: cr Pyrus communis L. procyanidins and cell walls. © Juice 2016 Published by Elsevier Ltd. nus a Condensed tannins m Pectic side chains Overripening Version postprint / Author r u e 1. Introduction stability during storage. Further, preliminary studies have shown ut that the concentration of procyanidins in the juices varied with the ’a Perry pears are used in the west Midlands (UK) and in the re- fruit maturity at pressing (Alberti et al., 2016; Guyot, Marnet, & & it d gions of Bretagne and Normandie in France for the production of Sanoner, Drilleau, 2003; Spanos Wrolstad, 1990). Low quanti- cr perry, a fermented fizzy beverage close to cider. They are specific ties of procyanidins are found in juices compared with the initial cultivars characterized by their high content in polyphenols. quantities measured in fruit (Guyot et al., 2002). Therefore, factors nus a Phenolic compounds have an important role in food industry. They such as maturity that can induce change in the cell wall composi- M contribute to flavor and color characteristics of fruit juices and tion and structure can modulate the extractability of polyphenols wines (Spanos & Wrolstad, 1990). Polyphenols are divided into and the organoleptic properties of perry. several classes, i.e. phenolic acids (hydroxybenzoic acids and The association between procyanidins and cell wall poly- hydroxycinnamic acids), flavonoids (flavonols, flavones, flavanols, saccharides, especially pectins, can influence the transfer of pro- flavanones, isoflavones, proanthocyanidins), stilbenes, and lignans cyanidins from fruit to juice (Guyot et al., 2003; Taira, Ono, & & ipt (Collin Crouzet, 2011). Procyanidins are the major polyphenols Matsumoto, 1997). The binding of condensed tannins to cell walls cr class in pear (dessert and perry pear cultivars) (Guyot, Marnet, Le depends on one hand on the molecular characteristics of procya- Bourvellec, & Drilleau, 2002; Le Bourvellec et al., 2013; Renard, nidins, mainly their degree of polymerization but also the pyranic nus a 2005) where they contribute to astringency of perry. In perry ring stereochemistry of the flavan-3-ols, and on the other hand on m processing, the use of fruit at the overripe stage is the normal cell wall structure and composition. Associations differ depending practice to decrease the astringency and to increase colloidal on neutral sugar composition and the structure of pectic fractions. Arabinogalactan had the lowest affinity for procyanidins (Watrelot, Le Bourvellec, Imberty, & Renard, 2014). Watrelot, Le Bourvellec, / Author * Corresponding author. INRA, UMR408 SQPOV (Securit e et Qualite des Produits Imberty, and Renard (2013) showed also that the strongest asso- ur d'Origine Vegetale), 228 route de l'Aerodrome, CS 40509, F-84914 Avignon cedex 9, ciation was obtained with highly polymerized procyanidins and e France. ut highly methylated pectins. The adsorption mechanism involves the E-mail addresses: [email protected] (M. Brahem), severin.eder@yahoo. ’a de (S. Eder), [email protected] (C.M.G.C. Renard), [email protected] establishment of non-covalent interactions, hydrogen bonds and (M. Loonis), [email protected] (C. Le Bourvellec). hydrophobic interactions (Le Bourvellec, Bouchet, & Renard, 2005; it d cr http://dx.doi.org/10.1016/j.lwt.2016.09.009 © nus 0023-6438/ 2016 Published by Elsevier Ltd. a M Comment citer ce document : Brahem, M. (Auteur de correspondance), Eder, S., Renard, C.M.G.C., Loonis, M., Le Bourvellec, C. (2017). Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer. LWT - Food Science and Technology, 85, 380-384. DOI : 10.1016/j.lwt.2016.09.009 Version définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT – Food Science and Technology (2016), DOI: 10.1016/j.lwt.2016.09.009 2Journal homepage : http://www.elsevier.com/locate/M. Brahem et al. / LWT - Foodlwt Science and Technology xxx (2016) 1e5 Le Bourvellec, Guyot, & Renard, 2004; Lea & Arnold, 1978). for polyphenols and cell walls analysis. Fresh fruits were cored and In general, cell wall modifications in ripening fruit involve hy- freeze dried in our laboratory (SQPOV, INRA, Avignon) and stored drolysis of neutral sugars from side chains of pectin, depolymer- at À20 C. ization and increased solubilization of pectins (Brummell, 2006). Pear cell walls have a large heterogeneity compared to other fruits 2.4. Analysis of phenolic compounds due to the presence of parenchyma and stone cells. Their cell walls have different polysaccharide compositions and evolve differently Polyphenols were determined in fruit, juice and pomace at two ipt during ripening. In Spanish pears, changes were predominant in maturity stages by high performance liquid chromatography cr parenchyma cells and were accompanied by a decrease in pectic (HPLC/Diode Array Detection) with or without thioacidolysis as nus polysaccharides (arabinose, uronic acids) and an increase in their described by Guyot, Marnet, and Drilleau (2001) and Le Bourvellec a solubility (Martin-Cabrejas, Waldron, Selvendran, Parker, & Moates, et al. (2011). m 1994). Those changes can affect differently the affinity of cell walls for procyanidins thus the organoleptic properties of pear juice. 2.5. Cell walls preparation and characterization The aim of this work was to determine the polyphenol and cell wall compositions of two perry pear cultivars at two different Alcohol Insoluble Solids (AIS) from fruit and pomace at the two / Author r ripeness stages and to investigate the impact of maturity on poly- maturity stages were prepared according to Renard (2005); neutral u e phenol transfers in pear juices. sugars, galacturonic acid and methanol were determined as ut described in Renard and Ginies (2009). ’a 2. Materials and methods Lignin was analysed in AIS as described by Syros, Yupsanis, fi fi it d Za riadis, and Economou (2004) with some modi cations. Sam- cr 2.1. Chemicals and standards ples (10e15 mg) were digested in 1 mL of buffer (250 mL/L acetyl bromide, 27 mL/L perchloric acid and 723 mL/L acetic acid). Then, nus a Acetonitrile, dichloromethane and acetone were obtained from samples were incubated for 30 min at 70 C. 10 mL for each sample M VWR (Leuven, Belgium). Methanol, acetic acid, hydrochloric acid, were added to 570 mL of a solution of [172.4 mL/L of NaOH 2 mol/L sodium tetraborate, sodium hydroxide and sodium hydrogen car- and 827.6 mL/L of acetic acid] and 20 mL of 7.5 mol/L hydroxylamine bonate were from Merck (Darmstadt, Germany). Sodium borohy- hydrochloride to stop the reaction. The volume was corrected to dride, N-methyl imidazole, potassium hydroxide, 3-phenylphenol, 2 mL with acetic acid and the absorbance was read at 280 nm using lignin, acetic anhydride, acetyl bromide, perchloric acid, chloro- a spectrophotometer V-730 (Jasco, Tokyo, Japan). þ À ipt genic acid, ( )-catechin, ( )-epicatechin, quercetin, isorhamnetin, cr hydroxylamine hydrochloride and benzyl mercaptan were pro- 2.5.1. Statistics vided by Sigma Aldrich (Steinheim, Germany). Sugar standards Results are presented as mean values, and the reproducibility of nus a were from Fluka-Biochemica (Sigma Aldrich, Steinheim, Germany). the obtained results was expressed by pooled standard deviation m & (Pooled SD) (Box, Hunter, Hunter, 1978). One-way analysis of 2.2. Plant material variance (ANOVA) was performed on perry pear fruit, juice and pomace polyphenol compositions concerning ripeness using the Version postprint Perry pear cultivars, “Plant de Blanc” and “De Cloche” were Excel Stat package of Microsoft Excel.