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Flavan-3-ols Content in Red Raspberry Leaves Increases under Blue Led-Light Irradiation

2019; Multidisciplinary Digital Publishing Institute; Volume: 9; Issue: 3 Linguagem: Inglês

10.3390/metabo9030056

2218-1989

Ryo Kobori, Seiya Hashimoto, Hayato Koshimizu, Shuich Yakami, Mizuki Hirai, Noro Kenta, Takashi Kawasaki, Akiko Saito,

Tea Polyphenols and Effects

Berry fruits are well known to contain large amounts of polyphenol compounds. Among them, flavan-3-ol derivatives are a group of secondary metabolism compounds currently attracting a great deal of attention owing to their health benefits. Not only the fruits, but also the leaves of raspberry plants, are highly esteemed for tea making around the world and are largely used for food. In this report, we discuss the results of our study on the effect of light and temperature on polyphenol accumulation in raspberry leaves. When raspberry was cultivated in a plant factory unit and light intensity, wavelength, and temperature were varied, the amount of total polyphenol increased under blue light. Quantitative determination of (+)-catechin, (⁻)-epicatechin, procyanidin B4, flavan-3-ol trimer, which are flavan-3-ol derivatives, was carried out using HPLC, whereby we confirmed their increase under blue light. Semi-quantitative RT-PCR showed correlation between chalcone synthase (CHS) gene expression and the amounts of the compounds measured in the leaves.