Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning

Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphe...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2013-09, Vol.61 (37), p.8871-8879
Hauptverfasser:	Plazas, Mariola, López-Gresa, María P, Vilanova, Santiago, Torres, Cristina, Hurtado, Maria, Gramazio, Pietro, Andújar, Isabel, Herráiz, Francisco J, Bellés, José M, Prohens, Jaime
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Schlagworte:	antioxidant activity Antioxidants - analysis Biological and medical sciences catechol oxidase Catechol Oxidase - analysis Catechol Oxidase - metabolism chlorogenic acid Color eggplants Food industries Fruit - chemistry Fruit - enzymology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Oxidation-Reduction phenolic compounds Phenols - analysis Plant Proteins - analysis Plant Proteins - metabolism principal component analysis Solanum melongena Solanum melongena - chemistry Solanum melongena - enzymology
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container_title	Journal of agricultural and food chemistry
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creator	Plazas, Mariola López-Gresa, María P Vilanova, Santiago Torres, Cristina Hurtado, Maria Gramazio, Pietro Andújar, Isabel Herráiz, Francisco J Bellés, José M Prohens, Jaime
description	Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.
doi_str_mv	10.1021/jf402429k
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We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf402429k</identifier><identifier>PMID: 23972229</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>antioxidant activity ; Antioxidants - analysis ; Biological and medical sciences ; catechol oxidase ; Catechol Oxidase - analysis ; Catechol Oxidase - metabolism ; chlorogenic acid ; Color ; eggplants ; Food industries ; Fruit - chemistry ; Fruit - enzymology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><description>Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.</description><subject>antioxidant activity</subject><subject>Antioxidants - analysis</subject><subject>Biological and medical sciences</subject><subject>catechol oxidase</subject><subject>Catechol Oxidase - analysis</subject><subject>Catechol Oxidase - metabolism</subject><subject>chlorogenic acid</subject><subject>Color</subject><subject>eggplants</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit - enzymology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Oxidation-Reduction</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>Plant Proteins - analysis</subject><subject>Plant Proteins - metabolism</subject><subject>principal component analysis</subject><subject>Solanum melongena</subject><subject>Solanum melongena - chemistry</subject><subject>Solanum melongena - enzymology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0cFu1DAQBmALgehSOPAC4AsSSA3Yjh0n3JalC4hKLdCeo0lib7147WAnhX0-Xgxnd2k5cPJhvvk9o0HoKSWvKWH0zVpzwjirvt9DMyoYyQSl5X00I6mYlaKgR-hRjGtCSCkkeYiOWF5Jxlg1Q7_fmxsVohm2GFyHvyoLg_EuXps-YuPwZ7XFlwHMELH2AS9H1051sDs-73sIyg34ywh2ykgdgBfeWrVj2Gt8ulr1FtzwFi_DaAZ8ca2ct6aNybkhNZ_guUv4l-mSwvPUeJOiTvCFt9t-h_H5VIzqn-L0-7vgfzrjVo_RAw02qieH9xhdLU8vFx-zs_MPnxbzsww44UPWQMWLBqgWnc6FLHJQRIiG5kQLVeZtQbqKEFrKQoqS5LKRwHihmVZNAwp4foxe7nP74H-MKg71xsRW2bSd8mOsKc956i9LluirPW2DjzEoXffBbCBsa0rq6Wb17c2SfXaIHZuN6m7l3yMl8OIAILZgdQDXmnjnpJQkDZzc873T4GtYhWSuvjFCedoqZ4ywuyRoY732Y0iHjP8Z6Q-5NLaz</recordid><startdate>20130918</startdate><enddate>20130918</enddate><creator>Plazas, Mariola</creator><creator>López-Gresa, María P</creator><creator>Vilanova, Santiago</creator><creator>Torres, Cristina</creator><creator>Hurtado, Maria</creator><creator>Gramazio, Pietro</creator><creator>Andújar, Isabel</creator><creator>Herráiz, Francisco J</creator><creator>Bellés, José M</creator><creator>Prohens, Jaime</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130918</creationdate><title>Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning</title><author>Plazas, Mariola ; López-Gresa, María P ; Vilanova, Santiago ; Torres, Cristina ; Hurtado, Maria ; Gramazio, Pietro ; Andújar, Isabel ; Herráiz, Francisco J ; Bellés, José M ; Prohens, Jaime</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a404t-ba946ba1f5df35763ae055b130f5e83c60d9001876758037b7a246f2febbaea43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>antioxidant activity</topic><topic>Antioxidants - analysis</topic><topic>Biological and medical sciences</topic><topic>catechol oxidase</topic><topic>Catechol Oxidase - analysis</topic><topic>Catechol Oxidase - metabolism</topic><topic>chlorogenic acid</topic><topic>Color</topic><topic>eggplants</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit - enzymology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Oxidation-Reduction</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>Plant Proteins - analysis</topic><topic>Plant Proteins - metabolism</topic><topic>principal component analysis</topic><topic>Solanum melongena</topic><topic>Solanum melongena - chemistry</topic><topic>Solanum melongena - enzymology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Plazas, Mariola</creatorcontrib><creatorcontrib>López-Gresa, María P</creatorcontrib><creatorcontrib>Vilanova, Santiago</creatorcontrib><creatorcontrib>Torres, Cristina</creatorcontrib><creatorcontrib>Hurtado, Maria</creatorcontrib><creatorcontrib>Gramazio, Pietro</creatorcontrib><creatorcontrib>Andújar, Isabel</creatorcontrib><creatorcontrib>Herráiz, Francisco J</creatorcontrib><creatorcontrib>Bellés, José M</creatorcontrib><creatorcontrib>Prohens, Jaime</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Plazas, Mariola</au><au>López-Gresa, María P</au><au>Vilanova, Santiago</au><au>Torres, Cristina</au><au>Hurtado, Maria</au><au>Gramazio, Pietro</au><au>Andújar, Isabel</au><au>Herráiz, Francisco J</au><au>Bellés, José M</au><au>Prohens, Jaime</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2013-09-18</date><risdate>2013</risdate><volume>61</volume><issue>37</issue><spage>8871</spage><epage>8879</epage><pages>8871-8879</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>23972229</pmid><doi>10.1021/jf402429k</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record>
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subjects	antioxidant activity Antioxidants - analysis Biological and medical sciences catechol oxidase Catechol Oxidase - analysis Catechol Oxidase - metabolism chlorogenic acid Color eggplants Food industries Fruit - chemistry Fruit - enzymology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Oxidation-Reduction phenolic compounds Phenols - analysis Plant Proteins - analysis Plant Proteins - metabolism principal component analysis Solanum melongena Solanum melongena - chemistry Solanum melongena - enzymology
title	Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning
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