Comprehensive Profiling of Phenolic Compounds in White and Red Chinese Bayberries (Morella rubra Sieb. et Zucc.) and Their Developmental Variations Using Tandem Mass Spectral Molecular Networking

Chemical structural characterization of phenolic compounds from the red (Biqi) and white (Shuijing) bayberries was carried out in the present study. With the aid of Global Natural Products Social Molecular Networking (GNPS), 18 flavonoid glycosides and 13 proanthocyanidins (PACs) in bayberry extracts were tentatively identified. Three cyanidin-3-glucoside derivatives (cyanidin-acetylapiosyl-glucoside, catechin-cyanidin-3-glucoside, and gallocatechin-cyanidin-3-glucoside), two quercetin derivatives (quercetin-3-arabinoside and quercetin-3-glucuronide), patuletin-7-glucoside, and individual PACs consisting of (epi)catechin or (epi)gallocatechin units were reported for the first time in bayberry fruits. In addition, Biqi exhibited a considerable increase of flavonoid glycoside content together with a dramatic decrease in the content of PACs in mature fruits, while Shuijing showed a decrease in levels of PACs but failed to accumulate flavonoid glycosides during fruit development.

Automated summary

The chemical structural analysis identified various phenolic compounds in red and white bayberries, including 18 flavonoid glycosides and 13 proanthocyanidins. Biqi showed an increase in flavonoid glycoside content and a decrease in PACs during fruit maturation, while Shuijing exhibited a decrease in PAC levels without accumulating flavonoid glycosides during fruit development.