{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Cheng Y"],"funding":["China Agriculture Research System of the Ministry of Finance and the Ministry of Agriculture and Rural Areas","Scientific and technological innovation project of China Academy of Chinese Medical Sciences"],"pagination":["463"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9914837"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(3)"],"pubmed_abstract":["Qingpi, the dried immature pericarp of <i>Citrus reticulata</i> Blanco, is a commonly used medicinal food with some health-promoting benefits. In general, it is essential that Qingpi be stored for a period of time, but there are no reports about the number of storage years needed to obtain the best quality of Qingpi. Our aim was to determine the best storage time of Qingpi by studying the physicochemical properties and metabolite changes in product stored from 1 to 5 years. As a result, the color of Qingpi became darker during storage. Both the levels of three flavonoids (hesperidin, nobiletin, and tangeretin) and total flavonoids (TFs) and the antioxidant activity decreased during storage and the total phenolics (TPs) content fluctuated during storage. Cluster analysis was performed on th"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage."],"pmcid":["PMC9914837"],"funding_grant_id":["No. CI2021A04512","CARS-21"],"pubmed_authors":["Liu Z","Song P","Xu B","Chao Z","Wu C","Cheng Y"],"additional_accession":[]},"is_claimable":false,"name":"Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage.","description":"Qingpi, the dried immature pericarp of <i>Citrus reticulata</i> Blanco, is a commonly used medicinal food with some health-promoting benefits. In general, it is essential that Qingpi be stored for a period of time, but there are no reports about the number of storage years needed to obtain the best quality of Qingpi. Our aim was to determine the best storage time of Qingpi by studying the physicochemical properties and metabolite changes in product stored from 1 to 5 years. As a result, the color of Qingpi became darker during storage. Both the levels of three flavonoids (hesperidin, nobiletin, and tangeretin) and total flavonoids (TFs) and the antioxidant activity decreased during storage and the total phenolics (TPs) content fluctuated during storage. Cluster analysis was performed on th","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Jan","modification":"2025-04-25T19:24:56.054Z","creation":"2025-04-06T07:57:56.068Z"},"accession":"S-EPMC9914837","cross_references":{"pubmed":["36765992"],"doi":["10.3390/foods12030463"]}}