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<p><i>Ginkgo biloba</i> seeds contain diverse nutrients and exhibit multiple biological functions. Using three <i>G. biloba</i> seed varieties (Maling, Fozhi, Yuanling), this study examined changes in major nutrients, antioxidant capacity, free amino acids, and fatty acids across different growth stages. All three cultivars showed a gradual increase in whiteness during the rapid growth phase, followed by stabilization. During maturation, soluble protein contents decreased from 7.68 to 2.47&#xa0;mg/g, 9.96 to 3.70&#xa0;mg/g, and 9.54 to 3.04&#xa0;mg/g in Maling, Fozhi, and Yuanling samples, respectively. Soluble sugar contents similarly declined from 627.00 to 103.85&#xa0;mg/g, 1075.26 to 111.26&#xa0;mg/g, and 572.04 to 149.64&#xa0;mg/g in the corresponding cultivars. From formation to maturation (G1–G5), total phenolic content (TPC) in Fozhi and Yuanling samples decreased and then increased, whereas Maling reached its highest TPC at G2. Total flavonoid content was highest in Maling at G2 (11.15&#xa0;mg/g dry weight) and in Yuanling at G1 (12.81&#xa0;mg/g), whereas Fozhi decreased steadily from 14.45&#xa0;mg/g to 6.64&#xa0;mg/g. Antioxidant capacity showed trends consistent with changes in bioactive compounds throughout development. Principal component analysis indicated significant varietal differences in amino acid and fatty acid contents at different growth stages. Hierarchical cluster analysis further demonstrated that cultivar is the primary factor determining amino acid and fatty acid compositions in <i>G. biloba</i> seeds. This study provides a theoretical basis for improving the comprehensive utilization value of <i>G. biloba</i> seeds.</p>

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Quality and functional properties in different varieties of Ginkgo biloba seeds during growth stages

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Hao Gong,
  • Mo Yang,
  • Tao Wang,
  • Jin-hui Hou,
  • Wei-dong Wang

摘要

Ginkgo biloba seeds contain diverse nutrients and exhibit multiple biological functions. Using three G. biloba seed varieties (Maling, Fozhi, Yuanling), this study examined changes in major nutrients, antioxidant capacity, free amino acids, and fatty acids across different growth stages. All three cultivars showed a gradual increase in whiteness during the rapid growth phase, followed by stabilization. During maturation, soluble protein contents decreased from 7.68 to 2.47 mg/g, 9.96 to 3.70 mg/g, and 9.54 to 3.04 mg/g in Maling, Fozhi, and Yuanling samples, respectively. Soluble sugar contents similarly declined from 627.00 to 103.85 mg/g, 1075.26 to 111.26 mg/g, and 572.04 to 149.64 mg/g in the corresponding cultivars. From formation to maturation (G1–G5), total phenolic content (TPC) in Fozhi and Yuanling samples decreased and then increased, whereas Maling reached its highest TPC at G2. Total flavonoid content was highest in Maling at G2 (11.15 mg/g dry weight) and in Yuanling at G1 (12.81 mg/g), whereas Fozhi decreased steadily from 14.45 mg/g to 6.64 mg/g. Antioxidant capacity showed trends consistent with changes in bioactive compounds throughout development. Principal component analysis indicated significant varietal differences in amino acid and fatty acid contents at different growth stages. Hierarchical cluster analysis further demonstrated that cultivar is the primary factor determining amino acid and fatty acid compositions in G. biloba seeds. This study provides a theoretical basis for improving the comprehensive utilization value of G. biloba seeds.