It is important to determine the most suitable ripening period of fruit regarding bioactive compounds for evaluating as an industrial and in human nutrition. The aims of this study were to determine the changes in non-anthocyanin phenolics, anthocyanins, and antioxidant activity of Mahonia aquifolium fruit throughout ripening and to determine the biosynthetic pathway of the phenolic compounds. The fruit was collected from shrubs at 10 different ripening stages between June 21 and August 17, 2016. The samples were analyzed for individual anthocyanins, non-anthocyanin phenolics, and antioxidant activity. There were significant decreases in gentisic, chlorogenic, p-coumaric, ferulic acids, rutin, and isorhamnetin 3-O-glucoside and increases in protocatechuic, syringic acid, caffeic acid, myricetin, and luteolin. The concentrations of delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and pelargonidin-3-O-glucoside rose progressively from the beginning to the end of ripening, while decreases occurred from the 6th stage in the amounts of malvidin-3-O-glucoside, peonidin-3-O-glucoside, cyanidin-3-O-rutinoside, and delphinidin-3-O-rutinoside. A decrease followed by an increase in the antioxidant activity indicated that the phenolic profile of the fruit changed toward the end of ripening, including for the compounds with higher antioxidant potential. In this study, the most suitable harvesting period for Mahonia berries was determined

重要的是确定关于生物活性化合物的水果最合适的成熟期，以评估其在工业和人类营养方面的价值。这项研究的目的是确定整个成熟过程中无花果果实中非花青素酚类，花色苷和抗氧化活性的变化，并确定酚类化合物的生物合成途径。在2016年6月21日至8月17日的10个不同成熟阶段，从灌木中收集了果实。分析了样品中的花色苷，非花色素酚和抗氧化活性。龙胆酸，绿原酸，对香豆酸，阿魏酸，芦丁和异鼠李素3- O显着降低-葡萄糖苷并增加原儿茶，丁香酸，咖啡酸，杨梅素和木犀草素。从成熟开始到结束，delphinidin-3- O-葡萄糖苷，花青素-3- O-葡萄糖苷和pelargonidin-3- O-葡萄糖苷的浓度逐渐增加，而从第六阶段开始，malvidin的含量降低-3 - O-葡糖苷，peonidin-3- O-葡糖苷，花青素-3 - O-芸香苷和delphinidin-3- O-芸香糖苷。减少然后增加抗氧化剂的活性表明，果实的酚类特征在成熟结束时发生了变化，包括具有较高抗氧化剂潜力的化合物。在这项研究中，确定了最适合Mahonia浆果的收获期