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Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Jia, Chaoshuang ; Waterhouse, Geoffrey I. N. ; Sun‐Waterhouse, Dongxiao ; Sun, Yu gang ; Wu, Peng

International journal of food science & technology, 2019-10, Vol.54 (10), p.2897-2914 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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Título:
Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis
Autor: Jia, Chaoshuang ; Waterhouse, Geoffrey I. N. ; Sun‐Waterhouse, Dongxiao ; Sun, Yu gang ; Wu, Peng
Assuntos: Acids ; Anthocyanins ; Chemical composition ; Chemometrics ; Cherries ; Cluster analysis ; Clustering ; Cultivars ; Fingerprints ; Flavonoids ; Flavonols ; Fruits ; hierarchical cluster analysis ; High performance liquid chromatography ; HPLC fingerprinting ; Hydroxycinnamic acid ; Liquid chromatography ; Malic acid ; Organic acids ; Organic chemistry ; principal component analysis ; Principal components analysis ; Prunus avium ; Rutin ; Sample preparation ; Sensitivity analysis ; similarity analysis ; Stability analysis ; sweet cherry
É parte de: International journal of food science & technology, 2019-10, Vol.54 (10), p.2897-2914
Descrição: Summary In this study, 12 sweet cherry varieties grown in Shandong (China) were compared based on their quality indices and high performance liquid chromatography (HPLC) fingerprints, along with chemometric discrimination by similarity analysis, hierarchical clustering analysis and principal component analysis. The established sample preparation and analysis methods represented a non‐targeted and practical approach with reasonably high sensitivity, precision, stability and reproducibility, providing comprehensive evaluation of the quality of sweet cherries while allowing the tentative classification of cherry varieties. The results revealed the variety‐dependent nature of the HPLC fingerprints of sweet cherries, and the fruit groupings according to their chemical composition (three groups based on phenolics, or four groups if organic acids were of main interest). All cherries were rich in organic acids, hydroxycinnamic acids, hydroxybenzoic acids, anthocyanins, flavan‐3‐ols, flavonols and other flavonoids, with malic acid, cyanidin‐3‐O‐rutinoside, p‐coumaroylquinic acid, neochlorogenic acid and rutin as the characteristic compounds (in the range of 0.57–1.80, 0.002–1.390, 0.370–3.083, 0.38–1.87 and 0.020–0.167 mg g−1 fruit fresh weight, respectively). While anthocyanin and flavonol patterns were useful for a varietal assignment of cherries, cyanidin‐3‐O‐rutinoside could represent a preliminary index for grouping similar cultivars and colours. There may be approximately 20 phenolic compounds and 10 organic acids in the 12 cherry varieties.The anthocyanins and flavonol patterns could be useful for varietal assignment of sweet cherries,and cyanidin‐3‐O‐rutinoside, as the major anthocyanin, might be a preliminary index for grouping similar cultivars and colours.
Editor: Oxford: Wiley Subscription Services, Inc
Idioma: Inglês

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Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

Jia, Chaoshuang ; Waterhouse, Geoffrey I. N. ; Sun‐Waterhouse, Dongxiao ; Sun, Yu gang ; Wu, Peng

Oxford: Wiley Subscription Services, Inc

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