A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Compositional diversity of iridoids, phenolic compounds, and crocins in Gardenia jasminoides fruits of different varieties
Tekijät: Tian, Ye; Zhou, Ying; Zhang, Youzuo; Ni, Qinxue; Yang, Baoru
Julkaisuvuosi: 2026
Lehti: Food Chemistry
Artikkelin numero: 149290
Vuosikerta: 515
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2026.149290
Julkaisun avoimuus kirjaamishetkellä: Avoimesti saatavilla
Julkaisukanavan avoimuus : Osittain avoin julkaisukanava
Verkko-osoite: https://doi.org/10.1016/j.foodchem.2026.149290
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/522982709
Rinnakkaistallenteen lisenssi: CC BY
Rinnakkaistallennetun julkaisun versio: Kustantajan versio
By using UPLC-ESI-MS/MS2 and HPLC-DAD, 62 phytochemicals were characterized from fruits of Gardenia jasminoides Ellis (GF) and G. jasminoides var. radicans Makino (GFV), mainly covering iridoids, crocins, hydroxycinnamic acids, and flavonols. Most identified compounds were found at higher levels in GF than in GFV. A clear compositional diversity was observed between hulls and dehulled fractions of fruits. The dehulled parts had higher levels of iridoids (71–75 vs. 61–66 mg/g dry weight, DW; 3 biological replicates applied) and crocins (14–21 vs. 10–17 mg/g DW), whereas minor phytochemicals such as hydroxycinnamic acids and flavonols were concentrated in the hulls. The dominant phytochemicals in the dehulled fruits were geniposide (44–46 mg/g DW) and crocin I (11–16 mg/g DW). In contrast, geniposide (20–28 mg/g dry weight, DW) and gardenoside (19–24 mg/g DW) represented half percentage of the total content of phytochemicals identified in the hulls.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
Julkaisussa olevat rahoitustiedot:
The research belongs to the project “MEDIFOODS: Development of novel foods from Asian-European medicine herb”, funded by the Finland-China Food and Health Network, a global pilot program established by the Finnish Ministry of Education and Culture (Decision No. 26004241). A personal grant was funded to Q. Ni by the China Scholarship Council (CSC-202008330056). The analytical instruments used in the research were supported by the FOODNUTRI-Climate Smart Food and Nutrition Research Infrastructure (funded by the Academy of Finland’s FIRI 2020: Research infrastructures as collaborative platforms, Decision No. 337980; and the Academy of Finland’s FIRI 2021: Non-roadmap research infrastructures as part of the EU Recovery and Resilience Facility, Decision no. 345916).
