Michodjehoun-Mestres Laetitia, Amraoui Wassila, Brillouet Jean-Marc
UMR QUALISUD, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département PERSYST, TA50/16, F-34398 Montpellier cedex 5, France.
J Agric Food Chem. 2009 Feb 25;57(4):1377-82. doi: 10.1021/jf803174c.
1-O-trans-Cinnamoyl-beta-d-glucopyranose was purified from cashew apple (Anacardium occidentale L.) juice and unambiguously characterized. Absent at the immature green stage, its concentration bursts at the turning and even more at the mature ripe stage, reaching 6.2 mg/100 g of fresh weight. Whatever the considered cashew apple genotype, this cinnamoyl glucoside ester was preferentially concentrated in the epidermis, which was 4-5 times richer than flesh, reaching 85 mg/100 g of fresh weight for skin of the Brazilian clone EMBRAPA 50. Entire cashew apples contained from 6 to 20 mg of 1-cinnamoylglucose/100 g, a concentration similar to that of red strawberry receptacle. Accumulation of such amounts in this false fruit remains to be explained.
1-O-反式肉桂酰基-β-D-吡喃葡萄糖从腰果苹果（Anacardium occidentale L.）汁中纯化出来，并得到明确表征。在未成熟的绿色阶段不存在，其浓度在转色期激增，在成熟阶段甚至更高，达到6.2毫克/100克鲜重。无论考虑哪种腰果苹果基因型，这种肉桂酰葡萄糖酯都优先集中在表皮中，表皮中的含量比果肉高4至5倍，巴西克隆EMBRAPA 50的果皮中含量达到85毫克/100克鲜重。整个腰果苹果含有6至20毫克的1-肉桂酰葡萄糖/100克，这一浓度与红草莓花托的浓度相似。这种假果中积累如此数量的该物质仍有待解释。
