Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index
The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits,...
Gespeichert in:
| Veröffentlicht in: | Notulae botanicae Horti agrobotanici Cluj-Napoca 2020-12, Vol.48 (4), p.2306-2315 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2315 |
|---|---|
| container_issue | 4 |
| container_start_page | 2306 |
| container_title | Notulae botanicae Horti agrobotanici Cluj-Napoca |
| container_volume | 48 |
| creator | BLANDA, Giampaolo RODRIGUEZ-ROQUE, Maria J. COMANDINI, Patrizia FLORES-CORDOVA, Maria A. SALAS-SALAZAR, Nora A. CRUZ-ALVAREZ, Oscar SOTO-CABALLERO, Mayra C. |
| description | The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits, four maturity indexes were established (12.55, 14.56, 21.86 and 24.77), using the ratio of TSS/TA. The phenolic profile of quince fruits with different maturity indexes were obtained by a reversed-phase HPLC-DAD and HPLC-DAD/MS. A PCA loading plot was generated to explain the relationship between physicochemical parameters and the phenolic compounds. The phenolic compounds identified in the quince fruits were 3-0-caffeoylquinic acid, catechin, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, coumaric acid, quercetin-3-0-rutinoside and quercetin-3-0-glycosides. The maturity index increase caused in general a reduction of phenolic compounds, these compounds were also influenced by pH and acidity of fruits. Quince is a valuable source of natural phenolic antioxidants, and can be used as raw material to elaborate diverse food products, providing important functional properties. |
| doi_str_mv | 10.15835/nbha48412108 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2474498795</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2474498795</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1105-9d77736cc02bfbeacf03a06381fc88bcd14d2aac95dc4b1bf25d68f287c481993</originalsourceid><addsrcrecordid>eNpNkL1LxDAYxoMoeJ6O7gEXHapJk1zTUQ6_4EQHBbeSvklsjl5yl6Rg_estnoPTs_x4vhA6p-SaCsnEjW87xSWnJSXyAM2o5GXBGakP0YyUQhT1Qnwco5OU1oQsGKNkhsbXzvjQO8DbGKzrDVZe4203JgcBOrNxoHoMnYoKsonuW2UXPA4W7wbnweDL5aiDdwqHtg_-U-Fn1_dX2MbB5YRVxtpZa6LxGW9UHqLLI3Zem69TdGRVn8zZn87R-_3d2_KxWL08PC1vVwVQSqbOuqoqtgAgZWtbo8ASpqb2klqQsgVNuS6Vglpo4C1tbSn0QtpSVsAlrWs2Rxd732ngbjApN-swRD9FNiWvOK9lVYuJKvYUxJBSNLbZRrdRcWwoaX7fbf6_y34ArcJwNA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2474498795</pqid></control><display><type>article</type><title>Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index</title><source>DOAJ Directory of Open Access Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>BLANDA, Giampaolo ; RODRIGUEZ-ROQUE, Maria J. ; COMANDINI, Patrizia ; FLORES-CORDOVA, Maria A. ; SALAS-SALAZAR, Nora A. ; CRUZ-ALVAREZ, Oscar ; SOTO-CABALLERO, Mayra C.</creator><creatorcontrib>BLANDA, Giampaolo ; RODRIGUEZ-ROQUE, Maria J. ; COMANDINI, Patrizia ; FLORES-CORDOVA, Maria A. ; SALAS-SALAZAR, Nora A. ; CRUZ-ALVAREZ, Oscar ; SOTO-CABALLERO, Mayra C.</creatorcontrib><description>The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits, four maturity indexes were established (12.55, 14.56, 21.86 and 24.77), using the ratio of TSS/TA. The phenolic profile of quince fruits with different maturity indexes were obtained by a reversed-phase HPLC-DAD and HPLC-DAD/MS. A PCA loading plot was generated to explain the relationship between physicochemical parameters and the phenolic compounds. The phenolic compounds identified in the quince fruits were 3-0-caffeoylquinic acid, catechin, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, coumaric acid, quercetin-3-0-rutinoside and quercetin-3-0-glycosides. The maturity index increase caused in general a reduction of phenolic compounds, these compounds were also influenced by pH and acidity of fruits. Quince is a valuable source of natural phenolic antioxidants, and can be used as raw material to elaborate diverse food products, providing important functional properties.</description><identifier>ISSN: 0255-965X</identifier><identifier>EISSN: 1842-4309</identifier><identifier>DOI: 10.15835/nbha48412108</identifier><language>eng</language><publisher>Cluj-Napoca: Notulae Botanicae Horti Agrobotanici Cluj-Napoca</publisher><subject>Acidity ; Acids ; Antioxidants ; Caffeoylquinic acid ; Catechin ; Coumaric acid ; Food production ; Fruits ; Glycosides ; High-performance liquid chromatography ; Liquid chromatography ; Maturity ; Parameter identification ; Phenolic compounds ; Phenols ; Quercetin ; Ripening</subject><ispartof>Notulae botanicae Horti agrobotanici Cluj-Napoca, 2020-12, Vol.48 (4), p.2306-2315</ispartof><rights>2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1105-9d77736cc02bfbeacf03a06381fc88bcd14d2aac95dc4b1bf25d68f287c481993</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,860,27901,27902</link.rule.ids></links><search><creatorcontrib>BLANDA, Giampaolo</creatorcontrib><creatorcontrib>RODRIGUEZ-ROQUE, Maria J.</creatorcontrib><creatorcontrib>COMANDINI, Patrizia</creatorcontrib><creatorcontrib>FLORES-CORDOVA, Maria A.</creatorcontrib><creatorcontrib>SALAS-SALAZAR, Nora A.</creatorcontrib><creatorcontrib>CRUZ-ALVAREZ, Oscar</creatorcontrib><creatorcontrib>SOTO-CABALLERO, Mayra C.</creatorcontrib><title>Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index</title><title>Notulae botanicae Horti agrobotanici Cluj-Napoca</title><description>The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits, four maturity indexes were established (12.55, 14.56, 21.86 and 24.77), using the ratio of TSS/TA. The phenolic profile of quince fruits with different maturity indexes were obtained by a reversed-phase HPLC-DAD and HPLC-DAD/MS. A PCA loading plot was generated to explain the relationship between physicochemical parameters and the phenolic compounds. The phenolic compounds identified in the quince fruits were 3-0-caffeoylquinic acid, catechin, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, coumaric acid, quercetin-3-0-rutinoside and quercetin-3-0-glycosides. The maturity index increase caused in general a reduction of phenolic compounds, these compounds were also influenced by pH and acidity of fruits. Quince is a valuable source of natural phenolic antioxidants, and can be used as raw material to elaborate diverse food products, providing important functional properties.</description><subject>Acidity</subject><subject>Acids</subject><subject>Antioxidants</subject><subject>Caffeoylquinic acid</subject><subject>Catechin</subject><subject>Coumaric acid</subject><subject>Food production</subject><subject>Fruits</subject><subject>Glycosides</subject><subject>High-performance liquid chromatography</subject><subject>Liquid chromatography</subject><subject>Maturity</subject><subject>Parameter identification</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Quercetin</subject><subject>Ripening</subject><issn>0255-965X</issn><issn>1842-4309</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpNkL1LxDAYxoMoeJ6O7gEXHapJk1zTUQ6_4EQHBbeSvklsjl5yl6Rg_estnoPTs_x4vhA6p-SaCsnEjW87xSWnJSXyAM2o5GXBGakP0YyUQhT1Qnwco5OU1oQsGKNkhsbXzvjQO8DbGKzrDVZe4203JgcBOrNxoHoMnYoKsonuW2UXPA4W7wbnweDL5aiDdwqHtg_-U-Fn1_dX2MbB5YRVxtpZa6LxGW9UHqLLI3Zem69TdGRVn8zZn87R-_3d2_KxWL08PC1vVwVQSqbOuqoqtgAgZWtbo8ASpqb2klqQsgVNuS6Vglpo4C1tbSn0QtpSVsAlrWs2Rxd732ngbjApN-swRD9FNiWvOK9lVYuJKvYUxJBSNLbZRrdRcWwoaX7fbf6_y34ArcJwNA</recordid><startdate>20201222</startdate><enddate>20201222</enddate><creator>BLANDA, Giampaolo</creator><creator>RODRIGUEZ-ROQUE, Maria J.</creator><creator>COMANDINI, Patrizia</creator><creator>FLORES-CORDOVA, Maria A.</creator><creator>SALAS-SALAZAR, Nora A.</creator><creator>CRUZ-ALVAREZ, Oscar</creator><creator>SOTO-CABALLERO, Mayra C.</creator><general>Notulae Botanicae Horti Agrobotanici Cluj-Napoca</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>8FE</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7N</scope><scope>M7P</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>SOI</scope></search><sort><creationdate>20201222</creationdate><title>Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index</title><author>BLANDA, Giampaolo ; RODRIGUEZ-ROQUE, Maria J. ; COMANDINI, Patrizia ; FLORES-CORDOVA, Maria A. ; SALAS-SALAZAR, Nora A. ; CRUZ-ALVAREZ, Oscar ; SOTO-CABALLERO, Mayra C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1105-9d77736cc02bfbeacf03a06381fc88bcd14d2aac95dc4b1bf25d68f287c481993</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidity</topic><topic>Acids</topic><topic>Antioxidants</topic><topic>Caffeoylquinic acid</topic><topic>Catechin</topic><topic>Coumaric acid</topic><topic>Food production</topic><topic>Fruits</topic><topic>Glycosides</topic><topic>High-performance liquid chromatography</topic><topic>Liquid chromatography</topic><topic>Maturity</topic><topic>Parameter identification</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Quercetin</topic><topic>Ripening</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>BLANDA, Giampaolo</creatorcontrib><creatorcontrib>RODRIGUEZ-ROQUE, Maria J.</creatorcontrib><creatorcontrib>COMANDINI, Patrizia</creatorcontrib><creatorcontrib>FLORES-CORDOVA, Maria A.</creatorcontrib><creatorcontrib>SALAS-SALAZAR, Nora A.</creatorcontrib><creatorcontrib>CRUZ-ALVAREZ, Oscar</creatorcontrib><creatorcontrib>SOTO-CABALLERO, Mayra C.</creatorcontrib><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>East Europe, Central Europe Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><collection>Environment Abstracts</collection><jtitle>Notulae botanicae Horti agrobotanici Cluj-Napoca</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>BLANDA, Giampaolo</au><au>RODRIGUEZ-ROQUE, Maria J.</au><au>COMANDINI, Patrizia</au><au>FLORES-CORDOVA, Maria A.</au><au>SALAS-SALAZAR, Nora A.</au><au>CRUZ-ALVAREZ, Oscar</au><au>SOTO-CABALLERO, Mayra C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index</atitle><jtitle>Notulae botanicae Horti agrobotanici Cluj-Napoca</jtitle><date>2020-12-22</date><risdate>2020</risdate><volume>48</volume><issue>4</issue><spage>2306</spage><epage>2315</epage><pages>2306-2315</pages><issn>0255-965X</issn><eissn>1842-4309</eissn><abstract>The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits, four maturity indexes were established (12.55, 14.56, 21.86 and 24.77), using the ratio of TSS/TA. The phenolic profile of quince fruits with different maturity indexes were obtained by a reversed-phase HPLC-DAD and HPLC-DAD/MS. A PCA loading plot was generated to explain the relationship between physicochemical parameters and the phenolic compounds. The phenolic compounds identified in the quince fruits were 3-0-caffeoylquinic acid, catechin, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, coumaric acid, quercetin-3-0-rutinoside and quercetin-3-0-glycosides. The maturity index increase caused in general a reduction of phenolic compounds, these compounds were also influenced by pH and acidity of fruits. Quince is a valuable source of natural phenolic antioxidants, and can be used as raw material to elaborate diverse food products, providing important functional properties.</abstract><cop>Cluj-Napoca</cop><pub>Notulae Botanicae Horti Agrobotanici Cluj-Napoca</pub><doi>10.15835/nbha48412108</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0255-965X |
| ispartof | Notulae botanicae Horti agrobotanici Cluj-Napoca, 2020-12, Vol.48 (4), p.2306-2315 |
| issn | 0255-965X 1842-4309 |
| language | eng |
| recordid | cdi_proquest_journals_2474498795 |
| source | DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Acidity Acids Antioxidants Caffeoylquinic acid Catechin Coumaric acid Food production Fruits Glycosides High-performance liquid chromatography Liquid chromatography Maturity Parameter identification Phenolic compounds Phenols Quercetin Ripening |
| title | Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T12%3A52%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Phenolic%20profile%20and%20physicochemical%20characterization%20of%20quince%20(Cydonia%20oblonga%20Mill)%20fruits%20at%20different%20maturity%20index&rft.jtitle=Notulae%20botanicae%20Horti%20agrobotanici%20Cluj-Napoca&rft.au=BLANDA,%20Giampaolo&rft.date=2020-12-22&rft.volume=48&rft.issue=4&rft.spage=2306&rft.epage=2315&rft.pages=2306-2315&rft.issn=0255-965X&rft.eissn=1842-4309&rft_id=info:doi/10.15835/nbha48412108&rft_dat=%3Cproquest_cross%3E2474498795%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2474498795&rft_id=info:pmid/&rfr_iscdi=true |