Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries
| Autor: | Kaisa M. Linderborg, Oskar Laaksonen, Huma Ejaz, Saila Karhu, Baoru Yang, Heta Haikonen, Ye Tian, Anita Vanag |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Cyanidin
Ribes phenolic compounds Biology Article Gas Chromatography-Mass Spectrometry Anthocyanins chemistry.chemical_compound organic acids Hydroxybenzoates Cultivar Glycosides Chromatography High Pressure Liquid chemistry.chemical_classification Plant Extracts Glycoside General Chemistry Phenolic acid biology.organism_classification Europe Horticulture chemistry sugars Fruit Myricetin Seasons Delphinidin General Agricultural and Biological Sciences Quercetin blackcurrant cultivar |
| Zdroj: | Journal of Agricultural and Food Chemistry |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5- O-caffeoylquinic acid, 4- O-coumaroylglucose, ( E)-coumaroyloxymethylene-glucopyranosyloxy-( Z)-butenenitrile, and 1- O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3- O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3- O-glycosides, 4- O-caffeoylglucose, 1- O-coumaroylglucose, and 4- O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid. |
| Databáze: | OpenAIRE |
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